You’re only a hop, a skip and a jump away from eggy, chocolate-y bread pudding.
Read more: How to Make Bread Pudding Without A Recipe on Food52.
Putting a parchment lid over your braise might look silly, but it makes the meat brown and caramelize while keeping the liquid from evaporating. Comfort food magic, in other words.
Read more: Chicken Legs in Tomato Gravy (+ 5 Tips for a Better Braise) on Food52.