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11/27/2012
Mrouzia (Honey-Braised Lamb Shanks)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
Issue #151
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
10/07/2010
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
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
08/23/2005
Grillades with Cremini Grits
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
Issue #57
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
10/22/2007
Cassoulet
A chef once wrote that cassoulet was the 'God' of southern French cuisine.
Issue #24
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
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...
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Source: Houseboat Eats
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...
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Source: Two Spoons
06/28/2009
Braised Endives with Haricots Verts
Tender, bitter endives get some snap from crisp green beans.
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Source: Epicurious
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
03/14/2008
Puff Pastry Baskets with Artichoke and Pesto Filling
From Luculian
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Source: Lucullian