Turning cheap cuts of meat and poultry into mouth-watering meals: apple-braised turkey thighs, wine-braised beef brisket and braised Mediterranean chicken.

February 2010 (check local listings)

When it comes to cooking meat and poultry, sometimes less is more. Humble cuts like beef brisket, lamb shanks and chicken legs are affordable and flavorful. Today, EVERYDAY FOOD turns these cheap cuts into mouth-watering meals. Sarah starts with apple-braised turkey thighs. On the side: wilted spinach with shallots. Lucinda prepares red wine-braised beef brisket and serves it with two side dishes: herbed egg noodles and carrots with thyme. John makes braised Mediterranean chicken and polenta.