A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
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.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
We have been told this brisket tastes even better the next day.
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
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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