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Veal Osso Buco

Author: Rick Tramonto

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

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

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

Red Wine Beef Stew

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Author: Sara Quessenberry

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 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

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...

Braised Veal Shanks

Author: Anthony Bourdain

Braised Italian Style Pot Roast

Author: Stanley Tucci

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

Provençal Braised Lamb Chops

Author: Paul Grimes

Red Wine Braised Duck Legs

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

Portuguese Chicken

Author: Jean Anderson

Braised Chicken With Artichokes and Olives

I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes...

Author: Rebecca Katz

Cider Braised Chicken with Apples and Kale

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Author: Anna Stockwell

Quick Braised Red Cabbage and Apple

A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.

Author: Ian Knauer

Tripe Aita

Author: Gerald Hirigoyen

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

Braised Chicken With Apples and Sage

The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.

Braised Beef Brisket

Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.

Author: Susan Feniger

Tagliatelle with Duck Ragù

Author: Franco Luise

Soy Braised Chicken Wings

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

Red Wine Braised Cabbage and Onions

This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Beef Stew with Leeks

Author: Michael Psilakis