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Middle Eastern (5) Central/South American (4) Eastern European/Russian (4) Greek (3) Jewish (3) Mediterranean (3) Mexican (3) Moroccan (3) Southern/Soul Food (3) African (2) Chinese (2) English/Scottish (2) Japanese (2) Kid-Friendly (2) Kosher (2) Simple (2) Spanish/Portuguese (2) Vegan (2) Vegetarian (2) Caribbean (1) German (1) Indian (1) Irish (1) Other (1) Quick & Easy (1) Southwestern (1) Vietnamese (1) 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	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Braise"; var omni_prop8 = "Technique:Braise"; var omni_pageName="saveur:"+omni_prop12; 10/31/2012 Menu: A Fall Pumpkin Party Perfect for Halloween or any other chilly autumn night, this festive and hearty menu is all about celebrating pumpkin season. Begin and end the night with bourbon and pumpkin—first in a pumpkin old fashioned cocktail and later in a decadent mousse—and in between, enjoy delicate pumpkin raviolis, tender braised lamb shanks, and more. Does Not Apply 07/11/2012 Menu: Flavors of the Amazon The Brazilian island of Marajó, where the Amazon meets the Atlantic, harbors flavors that just don't exist elsewhere in Brazil. With cilantro, chiles, plantains and bananas, and an abundance of fresh seafood, bring a taste of Marajó into your home with this menu for a festive dinner party. Does Not Apply 02/15/2012 Lamb Braised with Wild Garlic Wild Garlic has been used in Ireland as a condiment or as part of a relish since earliest times. This recipe for Lamb Braised with Wild Garlic comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012). Does Not Apply 10/12/2011 Menu: A Sukkot-Inspired Harvest Feast Just as all are welcome at the sukkah table, you don't have to be Jewish to enjoy a celebration of life, community, and autumn's bounty with this menu for a globally-inspired Sukkot feast. Does Not Apply 10/05/2011 Menu: A Middle Eastern Vegetarian Dinner In this vegetarian dinner party menu, fall vegetables pair beautifully with the flavors and spices of the Middle East. Does Not Apply 04/11/2011 Chicken with Onions and Sumac (Djaj bi-Basal wa Sumac) This Middle-Eastern recipe for chicken with onions and sumac was adapted from a classic cookbook from the region. Does Not Apply 12/15/2010 Easy Provençal Lamb All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Does Not Apply 09/01/2010 Black Cod Glazed with Tamarind Lisa Is Cooking takes mild-tasting black cod or sablefish, adds a tamarind glaze, and tops it off with a spicy habanero–citrus salsa to create a zesty, earthy dish. Continue... Does Not Apply Source: lisa is cooking 08/24/2010 American Grocery's Honey Glazed Rabbit Tender, honey-glazed braised rabbit legs make for a satisfying meal, and they're easily paired with any seasonal vegetables. This dish is a staple on the menu at American Grocery, where chef Joe Clarke glazes the rabbit legs with local honey. Does Not Apply 08/12/2010 Roman-Style Artichokes The Italian Dish gives you step-by-step instructions on making these Marcella Hazan–inspired braised Roman-style artichokes, which are as beautiful as they are flavorful. Continue... Does Not Apply Source: The Italian Dish 06/09/2010 Braised Okra Slouvlaki for the Soul adds this flavorful and easy bamies (braised okra) dish to his Greek recipe list. Does Not Apply Source: Souvlaki for the Soul 06/08/2010 Sugar Snap Peas and Baby Turnips Blanched, then briefly sautéed, fresh-from-the-farm sugar snap peas and baby turnips are brought to savory perfection in this delicious dish from Stephen Cooks! Does Not Apply Source: www.stephencooks.com 06/08/2010 Fresh Nectarine and Plum Moroccan Chicken Tagine Fresh summer nectarines and plums add succulence to this tagine from Closet Cooking. Does Not Apply Source: Closet Cooking 04/28/2010 One Pot Southwestern Chicken and Rice Perfect for a weeknight dinner, this flavorful preparation, featured on the What Did You Eat blog, is one of our favorite one-dish meals. Flavored with cheese, corn, and black beans, this delicious dish could be called a Southwestern cousin of risotto. Does Not Apply Source: What Did You Eat? 04/01/2010 Moroccan Chicken With Olives Paula Wolfert is an authority on Middle Eastern and Mediterranean cooking, and this chicken recipe is an adaptation of one of Wolfert’s by the Wednesday Chef blog. Continue... Does Not Apply Source: The Wednesday Chef 02/25/2010 Pernil Plenty of garlic and a citrus marinade are the defining characteristics of pernil, a slow-cooked Puerto Rican dish of shredded pork shoulder. The blogger behind We Are Never Full, Amy, revisited an older recipe of hers to allow for extra cooking time, resulting in a even more juicy and tender roast. Does Not Apply Source: We Are Never Full 02/25/2010 Shredded Pork Shoulder The Kitchn's straightforward approach to cooking a pork shoulder includes a spice rub and a good sear before braising in the oven with beer, carrots, onions, and tomatoes. For those who haven't handled a pork shoulder before, the step-by-step photography is especially helpful. Does Not Apply Source: The Kitchn 01/24/2010 Braised Pork with Apples, Mushrooms, and Calvados Mushrooms lend an earthy flavor and apples give texture to braised pork. Calvados and sour cream makes the braising liquid so delicious that you might want to invest in a couple loaves of bread. Continue... Does Not Apply Source: Houseboat Eats 01/14/2010 Quick-Braised Pork with Vinegar and Peppers Red wine vinegar is a secret star in plenty of braises: it keeps stews from become too heavy and monotonous. This stew also gets its freshness from rosemary and plenty of peppers. Continue... Does Not Apply Source: Orangette 12/22/2009 Braised Oxtails with Chorizo This recipe is a fine introduction to oxtails, an inexpensive cut of meat that turns tender and delicious after a long braise. Chorizo sausage provides color and spicy depth to the sauce. Continue... Does Not Apply Source: Food is Luv « Previous 1 2 3 4 5 . . .6 Next »