The Sunday Braise

A weekly home-cooking letter from a former line cook. One unfussy seasonal recipe and the technique behind it, every Sunday morning.

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What you'll get

Every Sunday morning, one **seasonal recipe** and the **technique** that makes it work. No 40-ingredient projects, no shopping for things you'll use once. Recipes lean on what's actually at the market this week. Each letter takes about 5 minutes to read. I write for people who cook dinner most nights and want to get a little better without turning it into a second job.

Recent letters

  1. The case for braising on a weeknight

    Braising isn't a Sunday-only project. With one pot and 40 minutes of mostly-hands-off time, you can have short ribs that taste like you fussed all day.

  2. Salt earlier than you think

    The single habit that separates restaurant food from home food isn't a secret ingredient. It's salting in stages, starting long before the pan gets hot.

  3. Why your vegetables steam instead of sear

    Most home cooks crowd the pan. The food sweats, the moisture pools, and you get gray instead of golden. The fix is patience and a bigger skillet.

  4. A line cook's mise en place at home

    A small habit that changed how I cook off the clock: prep everything into bowls before the heat goes on. Not fancy. Just calm, fast, and far less stressful.

About the cook

Marco Bellini

I spent 11 years on the line, most recently as **sous chef at Osteria Vela** before I hung up the apron. Before that I worked the grill and braising stations at two neighborhood spots that taught me everything about cooking simply and well. Now I cook at home, write, and occasionally teach a knife-skills class. The Sunday Braise started as recipes I texted to friends. It turned into something bigger.

What readers say

  • "The Sunday Braise is the only food letter I read the morning it lands. Marco writes like he's standing next to you at the stove, and it makes you a better cook."

    Priya Anand, Reader since 2024

  • "I've forwarded the salting letter to my whole family. Twice."

    Theo Russo, Weeknight cook

  • "Short, honest, useful. I don't know how he finds a new one every single week."

    Hannah Cole, Home-kitchen regular

Start reading The Sunday Braise

One recipe, every Sunday. No spam, no sponsored gadgets, no 12-step projects. Unsubscribe anytime.

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