Main Course (18)
Side Dish (13)
Middle Eastern (5)
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
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.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.
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.
A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry–topped pies.
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).
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
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.
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.
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.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.