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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
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
10/29/2007
Lil Pachter's Jewish-Style Braised Brisket
We have been told this brisket tastes even better the next day.
Issue #74
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
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
12/17/2012
Veal Stew with Potato Dumplings
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
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