A quick and easy recipe for Red-Wine-Braised Duck Legs
Author: Jan Okun
Author: Irene D. Andersen
An easy Braised Red Cabbage recipe
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
An easy Braised Fennel recipe
The additions of apples and fresh sage in this recipe transform braised chicken into a savory and delicious entree.
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
Author: Andrew Schloss
Author: Joanne Weir
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Massimo Ormani
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.
Author: Michael Psilakis
An easy Red-Wine-Braised Oxtails recipe
Author: Diane Morgan
Author: Sher Dil Qader
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
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
Author: Ming Tsai
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...
Author: Ruth Cousineau
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
Author: Paul Grimes
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Author: Cathal Armstrong