Simply Recipes (2)
Cooking Books (1)
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
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).
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
This vibrant dish combines the best vegetables of spring.
This dish is a typically Middle Eastern celebration of the bounty of spring.
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
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Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
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