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Chinese Red-Braised Pork Belly with Eggs
By
FUCHSIA DUNLOP
9 Bok Choy Recipes to Expand Your Asian Green Horizons
By
SAVEUR EDITORS
Braised Bass and Clams in White Wine and Cream
By
SAVEUR EDITORS
Mexican Braised Spare Ribs With Squash and Corn
By
JOSEFINA VELÁZQUEZ DE LEÓN
Lamb Shanks in Red Wine With Creamy Eggplant
By
MEHMET GÜRS
Skillet-Braised Swiss Chard
By
MEHMET GÜRS
Beef Braised with Tomatoes and Cloves (Garofolato)
By
ELIO MARIANI
Baked Pears and Prunes with Red Wine Sauce (Pere Cotte con le Prugne)
By
CLAUDIO GARGIOLI
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Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)
By
FRANCO ROMAGNOLI
16 Dishes We’re Cooking in February
By
SAVEUR EDITORS
Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)
By
KATIE BUTTON
Hungarian Braised Beef with Paprika (Pörkölt)
By
ÉVA CARTWRIGHT
Braised Pork Belly with Leeks and Ginger
By
ATSUSHI MIYAGI
Braised Leg of Lamb with Graukäse Polenta
By
NORBERT NIEDERKOFLER
Braised Venison Shoulder with Mushroom Pierogi
By
JUSTIN DEVILLIER
Spiced Red Cabbage with Apples and Cranberries
Fricassee Chicken
By
SAVEUR EDITORS
Braised Beef Stew with Garlic Cream
By
JUAN PABLO MELLADA ARANA
Braised Oxtail with Butter Beans
By
SAVEUR EDITORS
Beef Short Rib Empanadas
Philippine Vinegar-Braised Greens (Kangkong Adobo)
Grilled Octopus with Green Lentils and Romesco
By
SAVEUR EDITORS
Pasta with Sweetbread and Tripe Ragù (Rigatoni Pajata alla Finta)
Sweet and Sticky Roast Pork with Sesame Noodles
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