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08/09/2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Issue #149
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
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
12/20/2010
Osso Buco (Braised Veal Shanks)
Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan.
Issue #135
10/11/2010
Braised Leg of Lamb
Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.
Issue #133
01/24/2011
Classic Meatballs
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
Issue #132
09/13/2010
Joe's Stone Crab Pot Pie
A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry–topped pies.
Issue #132
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
04/02/2007
Ketumbar Chicken (Braised Chicken with Coriander)
The secret to this dish is to toast and grind whole coriander seeds.
Issue #101
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
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
12/15/2010
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.
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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...
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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.
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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.
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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...
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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.
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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.
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Source: The Kitchn
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