Author: Gina Marie Miraglia Eriquez
Author: Sher Dil Qader
An easy Braised Fennel recipe
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.
Author: Lisa Cheng Smith
An easy Braised Red Cabbage recipe
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
Author: Michael Psilakis
An easy Red-Wine-Braised Oxtails recipe
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead...
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What...
Author: Ming Tsai
Author: Lidia Bastianich
Author: Bon Appétit Test Kitchen
An easy Wine-Braised Pork Loin recipe
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
Author: Kay Rentschler
Author: Claire Saffitz
Author: Lidia Bastianich
Author: Bruce Aidells
Author: Lidia Bastianich
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Author: Claire Saffitz