Main Course (74)
Side Dish (24)
Soups & Stews (4)
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
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).
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Swiss steak may derive its name from the process of 'swissing' textiles, in which cloth is pressed between rollers to soften it.
The secret to this dish is to toast and grind whole coriander seeds.
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
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.
Monterrey's asado is similar to the stewlike carne adovada of Texas and New Mexico. This version is from Mirador.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
We have been told this brisket tastes even better the next day.
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.