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Narrow Results You've Selected: Easy American Braise Remove all Source Saveur (7) Bitchincamero (2) Simply Recipes (2) Cooking Books (1) Cooking Nook (1) Show all... Culinary Disasters (1) Food Channel (1) Houseboat Eats (1) Orangette (1) Two Spoons (1) Main Ingredient Vegetables (12) Fruit (4) Pork (4) Lamb (3) Wine (3) Show all... Beef (2) Chicken (1) Game (1) Tomato (1) Course Main Course (9) Side Dish (7) Appetizers (2) Season Fall (12) Winter (11) Spring (4) Summer (1) Occasion Christmas (5) Cocktail Party (1) Thanksgiving (1) Topic Recipe (18) 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 = "Difficulty:Easy,Cuisine:American,Technique:Braise"; var omni_pageName="saveur:"+omni_prop12; 02/10/2012 Braised Lamb Shanks Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies. Issue #145 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 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 10/29/2007 Braised Lamb Shanks For added flavor, Sam Hayward, chef of Fore Street in Portland, Maine, likes to grill his lamb shanks before braising them. Issue #49 10/04/2001 Braised Chicken with Scallion Purée This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser. Issue #47 12/12/2007 Maple-Glazed Carrots Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Issue #31 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 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 12/21/2009 Collard Greens with Bacon The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens. Does Not Apply Source: Simply Recipes 12/18/2009 Pomegranate and Cherry Braised Pork This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue... Does Not Apply Source: Bitchincamero 12/08/2009 Spicy Lamb with Lentils Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue... Does Not Apply Source: Culinary Disasters 11/25/2009 Cream-Braised Brussels Sprouts Caramelize the vegetables first, then simmer slowly in cream to bring out the sweetness of the sprouts. Continue... Does Not Apply Source: Orangette 11/24/2009 Polenta Cups with Braised Beef The ingredients for this starter can all be prepared ahead, making them ideal for holiday entertaining. Does Not Apply Source: Food Channel 11/23/2009 Pomegranate Braised Leeks The colors of this dish are a celebration of Christmas, and the flavors of the braised leeks and pomegranate juice combine to form a side that's worthy of being served on any holiday table. Does Not Apply Source: Cooking Books 11/23/2009 Stout-Braised Sausages with Apples, Pears, and Cranberries Use seasonal beer and fruits in this hearty but easy weekday recipe. Continue... Does Not Apply Source: Bitchincamero 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 09/19/2009 Sherry-Braised Beef Short Ribs Slowly cooking short ribs in sweet sherry gives them a rich, full flavor and makes them fall-off-the-bone tender. Continue... Does Not Apply Source: Cooking Nook 10/21/2008 Braised Onions Beautiful little pearl onions are a happy companion alongside beef bourguignon or at the base of a hearty winter soup. Does Not Apply Source: Simply Recipes