Braise & Stew

    Bacheofe (Alsatian Meat and Vegetable Stew)

    Bacheofe (Alsatian Meat and Vegetable Stew)

    By ANDRÉ SOLTNER
    Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)

    Khoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)

    By FARIDEH SADEGHIN
    Coq au Vin

    Coq au Vin

    By SAVEUR EDITORS
    Braised Celery and Tomato (Sedano e Pomodori Brasati)

    Marcella Hazan’s Braised Celery with Tomatoes

    By MARCELLA HAZAN
    Spanish Oxtail Stew

    Basque Oxtail Stew

    By SAVEUR EDITORS
    Braised Rabbit Tenmile

    Braised Rabbit with Pan-Fried Radishes and Creamy Polenta

    By ELIZA GLAISTER
    Goat Tagine

    Goat (or Chicken) Tagine with Fennel, Olives, and Ras el Hanout

    By BENJAMIN KEMPER
    Tangia RECIPE

    Lemony Moroccan Lamb Stew with Garlic and Saffron

    By AMANDA MOUTTAKI
    Blanquette de Veau (Veal in Cream Sauce)

    Blanquette de Veau

    By SAVEUR EDITORS
    Kosher Cachopa

    Kosher Cachopa

    By MICHAEL TWITTY
    Goat Qorma

    Shahi Goat Korma

    By SAHIL RAHMAN
    Vin jaune comes from the Jura region in the French Alps, which is also the birthplace of Comté cheese.

    The Ultimate Chicken and Wine Braise

    By TAMMIE TECLEMARIAM
    Kale Soup Recipe

    Our 29 Best Holiday Soup Recipes To Make This Season

    By SAVEUR EDITORS
    Spicy Braised Kale

    Spicy Braised Kale

    By SPIKE GJERDE
    Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

    Make This Spiced Red Cabbage to Feel a Little Virtuous Tonight

    By DARYN WRIGHT
    Braised Bass and Clams in White Wine and Cream

    Braised Bass and Clams in White Wine and Cream

    By SAVEUR EDITORS

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