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12/12/2007
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Issue #31
10/22/2007
A chef once wrote that cassoulet was the 'God' of southern French cuisine.
Issue #24
04/02/2002
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
09/06/2007
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
Issue #9
01/26/2007
This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens.
Issue #5
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.
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12/17/2012
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply
12/15/2010
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
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01/24/2010
Mushrooms lend an earthy flavor and apples give texture to braised pork. Calvados and sour cream makes the braising liquid so delicious that you might want to invest in a couple loaves of bread. Continue...
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Source: Houseboat Eats
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
12/18/2009
This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue...
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Source: Bitchincamero
12/08/2009
Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue...
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Source: Culinary Disasters
11/24/2009
The ingredients for this starter can all be prepared ahead, making them ideal for holiday entertaining.
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Source: Food Channel
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.
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Source: Cooking Books
09/24/2009
Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...
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Source: Two Spoons
09/19/2009
Slowly cooking short ribs in sweet sherry gives them a rich, full flavor and makes them fall-off-the-bone tender. Continue...
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Source: Cooking Nook
12/31/2008
This American take on a Hungarian classic is a comforting cold-weather dish.
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Source: Homemaker's Habitat
12/27/2008
These braised veal shanks are traditionally topped with gremolada, a chopped parsley and lemon zest garnish.
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Source: Food Network
06/13/2008
These slow-cooked short ribs, slow-cooked in a dry red wine, are tender and deeply flavorful.
Does Not Apply
Source: Food & Love
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