Author: Lidia Bastianich
Author: Ming Tsai
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...
Author: Claire Saffitz
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: Lidia Bastianich
Author: Bruce Aidells
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...
Author: Ann Redding
Author: Jayne Cohen
Author: Bon Appétit Test Kitchen
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,...
Author: Maggie Ruggiero
An easy Wine-Braised Pork Loin recipe
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about...
Author: Chris Morocco
Author: Bruce Aidells
Author: Ian Knauer
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
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...
Author: Andy Baraghani
Author: Alex Stratta
Author: Charles Phan
Author: Edna Lewis
Author: Kay Rentschler
Author: Alice Waters
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower...
Author: Rhoda Boone
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;...
Author: Raquel Carena
Author: Cory Schreiber
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen