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09/19/2011
Rendang Ayam (Spiced Chicken Rendang)
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.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
11/18/2010
Flódni (Apple, Walnut, and Poppy Seed Pastry)
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.
Issue #134
11/17/2010
Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
10/07/2010
Tendron de Veau avec Artichauts (Braised Veal Breast with Artichokes)
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.
Issue #133
04/05/2010
Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha)
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
03/10/2009
Braised Lamb Blade Chops with Herbs
Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses lamb necks to make his version of this dish.
Issue #119
01/13/2012
Braised Lamb Shanks
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Issue #117
02/28/2008
Rabbit Braised in Red Wine
The hearty flavor of this lean, game meat is showcased in this simple recipe.
Issue #110
11/06/2007
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
05/31/2007
Swiss Steak
Swiss steak may derive its name from the process of 'swissing' textiles, in which cloth is pressed between rollers to soften it.
Issue #103
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
11/17/2005
Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
Issue #73
11/04/2008
Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Issue #63
08/30/2005
Duck with Peas
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Issue #59
08/23/2005
Grillades with Cremini Grits
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
Issue #57
08/23/2005
Rabbit Braised in Gueuze
We adapted this recipe from one used at 3 Fonteinen in Beersel, Belgium.
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
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