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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
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
02/27/2002
Medallions' of Veal with Wild Mushrooms
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Issue #40
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
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
09/24/2009
Mushrooms Braised in Red Wine
Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...
Does Not Apply
Source: Two Spoons
01/17/2009
Braised Short Ribs
Tender meat and a rich sauce make this dish ideal for cold winter days.
Does Not Apply
Source: The Seasonal Gourmet