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11/08/2011
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Issue #143
10/18/2011
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.
Issue #141
09/10/2011
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
02/17/2009
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).
Issue #118
02/29/2008
This dish uses Málaga, a sweet fortified wine from Spain with the character of sherry.
Issue #110
10/02/2007
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Issue #106
04/24/2007
Prepare this dish in the early days of fava season, using only very fresh—preferably just-picked—young favas.
Issue #84
12/12/2007
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Issue #31
04/17/2007
This vibrant dish combines the best vegetables of spring.
Issue #17
04/17/2007
This dish is a typically Middle Eastern celebration of the bounty of spring.
Issue #17
04/05/2007
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
Issue #17
03/06/2013
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
Does Not Apply
03/04/2013
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.
Does Not Apply
08/12/2010
The Italian Dish gives you step-by-step instructions on making these Marcella Hazan–inspired braised Roman-style artichokes, which are as beautiful as they are flavorful.
Continue...
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Source: The Italian Dish
06/09/2010
Slouvlaki for the Soul adds this flavorful and easy bamies (braised okra) dish to his Greek recipe list.
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Source: Souvlaki for the Soul
06/08/2010
Blanched, then briefly sautéed, fresh-from-the-farm sugar snap peas and baby turnips are brought to savory perfection in this delicious dish from Stephen Cooks!
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Source: www.stephencooks.com
12/21/2009
The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens.
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Source: Simply Recipes
12/11/2009
A side dish of leeks braised in wine and stock is a great accompaniment to hearty roasts.
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Source: Food is Luv
11/25/2009
Caramelize the vegetables first, then simmer slowly in cream to bring out the sweetness of the sprouts. Continue...
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Source: Orangette
11/23/2009
The colors of this dish are a celebration of Christmas, and the flavors of the braised leeks and pomegranate juice combine to form a side that's worthy of being served on any holiday table.
Does Not Apply
Source: Cooking Books
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