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February 26, 2013
FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
Cooks were driven by the recession to choose cheaper cuts of meats at the supermarket, which need a lot of TLC. But almost nothing is as inviting or delicious.
The economy may be in recovery, but cheap cuts like short ribs (above) and pork shoulder won’t be coming off the favorites list anytime soon.
There are many cheap choices like cooking beef chuck roast in a stew with roasted vegetables.
Or rich pork shoulder braised in white wine and rosemary, and garnished with cauliflower mashed potatoes.
Another filling option is skillet-cooked brown lamb shoulder chops with a savory mixture of chickpeas, butternut squash and potatoes.