CookbookKitchen and tableNo. 40
A cookbook manuscriptrecipe development, testing rounds and headnotes for a proposal
See it in know.sh
The Tuesday BraiseProposal
6of 7
Which recipes make the book
Decision, key section, left out of the proposal link, 344 words
Where the sixty stand after the spring rounds. Each line points to the testing that settled it; the full rounds are in each recipe’s own document.
Which recipes make the book, March
Chicken thighs braised with leeks and cider
In the book, and a sample recipe in the proposal
Three rounds; by round 3 only one tester of three still found it sweet. Pot size is the last open question (section 8 of its document).
Beef for the red wine braise
Chuck in 2-inch pieces, done in 2 hours
Tender in 2 hours for all four testers, and none could tell it from short rib in round 3.
Also considered Short ribs · Beef shin
Short ribs in red wine
In the book, as the opening recipe
Replaced by Beef for the red wine braise
Four hours in the oven in rounds 1 and 2. The book is for weeknights.
Lamb shanks with white beans
Cut from the book
Three of four testers could not buy shanks at a supermarket. A recipe the reader cannot shop for is not a weeknight recipe.
Also considered Lamb shoulder, cubed · A variation under the beef
Fennel and white bean braise
In, if round 2 holds
Look up finds fennel in no other recipe and leeks in fourteen; the book needs it. Round 2 is with testers until 28 March.
Which recipes make the book, March
Chicken thighs braised with leeks and cider
✓ Decided 14 March
Choice: In the book, and a sample recipe in the proposal
Reason: Three rounds; by round 3 only one tester of three still found it sweet. Pot size is the last open question (section 8 of its document).
Beef for the red wine braise
✓ Decided 6 March
Choice: Chuck in 2-inch pieces, done in 2 hours
Reason: Tender in 2 hours for all four testers, and none could tell it from short rib in round 3.
Also considered: Short ribs · Beef shin
Short ribs in red wine
⊘ Superseded 20 February
Choice: In the book, as the opening recipe
Replaced by: Beef for the red wine braise
Reason: Four hours in the oven in rounds 1 and 2. The book is for weeknights.
Lamb shanks with white beans
✓ Decided 10 March
Choice: Cut from the book
Reason: Three of four testers could not buy shanks at a supermarket. A recipe the reader cannot shop for is not a weeknight recipe.
Also considered: Lamb shoulder, cubed · A variation under the beef
Fennel and white bean braise
○ Open
Choice: In, if round 2 holds
Reason: Look up finds fennel in no other recipe and leeks in fourteen; the book needs it. Round 2 is with testers until 28 March.
```element decisions
{
"caption": "Which recipes make the book, March",
"decisions": [
{
"title": "Chicken thighs braised with leeks and cider",
"status": "decided",
"date": "2026-03-14",
"choice": "In the book, and a sample recipe in the proposal",
"reason": "Three rounds; by round 3 only one tester of three still found it sweet. Pot size is the last open question (section 8 of its document)."
},
{
"title": "Beef for the red wine braise",
"status": "decided",
"date": "2026-03-06",
"choice": "Chuck in 2-inch pieces, done in 2 hours",
"reason": "Tender in 2 hours for all four testers, and none could tell it from short rib in round 3.",
"alternatives": [
{
"option": "Short ribs"
},
{
"option": "Beef shin"
}
]
},
{
"title": "Short ribs in red wine",
"status": "superseded",
"date": "2026-02-20",
"choice": "In the book, as the opening recipe",
"reason": "Four hours in the oven in rounds 1 and 2. The book is for weeknights.",
"supersededBy": "Beef for the red wine braise"
},
{
"title": "Lamb shanks with white beans",
"status": "decided",
"date": "2026-03-10",
"choice": "Cut from the book",
"reason": "Three of four testers could not buy shanks at a supermarket. A recipe the reader cannot shop for is not a weeknight recipe.",
"alternatives": [
{
"option": "Lamb shoulder, cubed"
},
{
"option": "A variation under the beef"
}
]
},
{
"title": "Fennel and white bean braise",
"status": "open",
"choice": "In, if round 2 holds",
"reason": "Look up finds fennel in no other recipe and leeks in fourteen; the book needs it. Round 2 is with testers until 28 March."
}
]
}
```Still to decide. Nine recipes have had one round or none; they stay off this list until they have had two.
The Tuesday BraiseChicken thighs braised with leeks and cider
3of 7
Round 3, 11 Marchless cider, lid off for the last 20 minutes
Evidence, 1 highlight, 1 note, 486 words
What changed. Cider down from 1½ cups to 1 cup (240 ml), after two testers in round 2 called the sauce sweet. Lid off for the last 20 minutes to reduce it.
What happened. In my Dutch oven at 325°F (160°C), 55 minutes covered, 20 uncovered. Thighs at 185°F (85°C) at the thickest point, well past the 165°F (74°C) minimum; the meat pulled from the bone. Sauce coated a spoon. Leeks held their shape for the first time.
Testers.
- Tester B, gas oven, Denver: “Still a little sweet. Sauce thin.” Used a 7-quart pot.
- Tester D, electric oven, Atlanta: “Right. Would make again.” Used a 5-quart pot.
- Tester F, convection, Minneapolis: skin soft, not crisp, after 20 minutes uncovered.
Contains. Milk (butter to finish).
How it works
By the time a braise reaches print you have made it a dozen times, and the question is why it is this way. Each recipe is a document whose overview is the current version; each testing round is a section; each settled call is a Decision. Round two is one click away when round three goes wrong.
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