113
results
Narrow Results
You've Selected:
Braise
Source
Saveur (68)
Bitchincamero (2)
Food Channel (2)
Food is Luv (2)
Orangette (2)
Difficulty
Easy (62)
Medium (36)
Main Ingredient
Vegetables (55)
Beef (32)
Pork (19)
Chicken (15)
Fruit (11)
Course
Main Course (74)
Side Dish (24)
Appetizers (6)
Soups & Stews (4)
Condiments and Sauces (3)
Cuisine
American (33)
Italian (16)
French (14)
Asian (8)
Gluten-Free (6)
Season
Fall (46)
Winter (42)
Spring (15)
Summer (9)
Occasion
Christmas (10)
Thanksgiving (6)
Cocktail Party (3)
Easter (3)
Passover (1)
Topic
Recipe (113)

Advertisement
08/29/2011
Rosemary Chicken (Kotopoulo me Dendrolivano)
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
Issue #131
04/05/2010
Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha)
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
03/10/2009
Braised Lamb Blade Chops with Herbs
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
Issue #119
02/17/2009
Braised Artichokes
These herbed baby artichokes are delicious on their own or as a component of dozens of other dishes, from pizzas and pastas to salads and frittatas. Once you’ve braised the artichokes, they keep very well in the refrigerator for up to three days, so you can use them in several meals. This recipe appeared in David Plotnikoff’s “Tender at the Heart” (March 2009).
Issue #118
01/13/2012
Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Issue #117
02/29/2008
Turnips Braised in Málaga Wine
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
02/28/2008
Rabbit Braised in Red Wine
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Issue #110
11/06/2007
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
10/02/2007
Braised Cavolo Nero
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Issue #106
05/31/2007
Swiss Steak
Swiss steak may derive its name from the process of 'swissing' textiles, in which cloth is pressed between rollers to soften it.
Issue #103
04/02/2007
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
04/24/2007
Braised Whole Favas
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
Issue #84
10/10/2005
Chicken Casserole
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
Issue #81
12/05/2005
Pork Braised with Ancho Chiles
Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador.
Issue #76
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
10/29/2007
Lil Pachter's Jewish-Style Braised Brisket
We have been told this brisket tastes even better the next day.
Issue #74
11/17/2005
Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
Issue #73
11/04/2008
Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Issue #63
08/30/2005
Duck with Peas
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Issue #59
« Previous 1 2 3 4 5 . . .6 Next »