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Milk Street Tuesday Nights

Tuesday Nights Cookbook Cover 1

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Most cultures don’t sear meat for stew. What do they know that we don’t?

Au Revoir Maillard, and Good Riddance!

Searing meat for stew is messy and fussy. The same savory flavors can be built—better and more easily—with abundant herbs and spices.

Photo: Connie Miller of CB Creatives