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French Chicken Tarragon

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture...

Author: David Tanis

Veal Osso Buco

Author: Rick Tramonto

Red Wine Beef Stew

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Author: Sara Quessenberry

Perfect Pot Roast

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it's a lovely reminder of home.

Author: Patricia Heaton

Braised Beef Short Ribs

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...

Author: Walter Manzke

Braised Lamb Shanks with Rosemary

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour...

Beer Braised Beef and Onions

Author: Jane Daniels Lear

Red Wine Braised Short Ribs

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Author: Jenny Rosenstrach

Braised Veal Shanks

Author: Anthony Bourdain

Braised Endive with Ham and Gruyère

My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered...

Author: Jean Georges Vongerichten

Beef Braised in Barolo

Author: Lidia Bastianich

Braised Italian Style Pot Roast

Author: Stanley Tucci

Braised Leeks, Peas, and Lettuce

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.

Author: Tara O'Brady

Portuguese Chicken

Author: Jean Anderson

Braised Lentils

Author: Massimo Ormani

Garlic Braised Beef Shanks

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds...

Red Wine Braised Chicken with Chorizo and Chickpeas

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Author: Mindy Fox

Sweet and Tangy Collard Greens

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's...

Author: Julia Sullivan

Braised Red Cabbage

An easy Braised Red Cabbage recipe

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez

Yogurt Braised Chicken Legs With Garlic and Ginger

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

One Pot Chicken and Chorizo

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken...

Author: Alice Liveing

Red Wine Braised Duck Legs

A quick and easy recipe for Red-Wine-Braised Duck Legs

Milk Braised Pork With Lemon and Sage

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Author: Molly Baz