This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
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.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Swiss steak may derive its name from the process of 'swissing' textiles, in which cloth is pressed between rollers to soften it.
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.
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
We adapted this recipe from one used at 3 Fonteinen in Beersel, Belgium.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.