We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced...
Author: Raquel Carena
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Author: Ann Redding
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Alex Stratta
Author: Melissa Roberts
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Suzanne Goin
Author: Melissa Roberts
Author: Christian Etchebest
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful...
Author: Andy Baraghani
Author: Melissa Roberts
Author: Steve Johnson
Author: Molly Stevens
Author: Mark Bliss
Author: Bon Appétit Test Kitchen
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
Author: Edna Lewis
Author: Suzanne Tracht
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Author: Claire Saffitz
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Peggy Markel
Author: Torben Jensen