Yes, everyone, the time has come. The peas are almost knee-high and it’s time to shift the focus to the fresh tastes of spring and away from the long-simmered comfort foods of winter.

Almost.

Here’s one last post of glorious braises just in case March goes out with a roar!

Austrian Chicken in Riesling
Charise from More Bread and Cheese Please! was lured by the promise of Gourmet’s description of Austrian fare as having the hearty qualities of German food with the lighter touch of French cuisine—just perfect for season-straddling.  

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Moroccan Beef Stew
Mike from Mike’s Table brings us a sublime-looking Moroccan Beef Stew with all the savory-sweet complexities that you’d expect from this particular country’s cuisine. Check out his blog for a photo-accompanied step-by-step.

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Braised Chicken Legs in Mustard Sauce
Erika from Tummy Treasure (which has a great new look, by the way) brings us another braised chicken dish, proving once again that dark meat does indeed a gorgeous braise make. This one brings back fond memories for me of a mouth watering rabbit in mustard sauce that I ate about three times in one week during a ski trip at France’s Alps d’Huez.

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Thanks for all the delicious creations, everyone! Tune in again in the fall, when I’ll bring the Braisy Chain back on line!