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Short Ribs Provençale

Author: Rick Rodgers

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.

Irene's Beer Stew

Author: Irene D. Andersen

Sweet and Sour Brisket

Author: Jan Okun

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

Braised Fennel

An easy Braised Fennel recipe

Smothered Pork Chops with Mushrooms

Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.

Author: Ruth Cousineau

Beef Stew with Leeks

Author: Michael Psilakis

Braised Beef Cheeks

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...

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.

Artichokes Braised in Lemon and Olive Oil

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

Red Wine Braised Oxtails

An easy Red-Wine-Braised Oxtails recipe

Provençal Braised Lamb Chops

Author: Paul Grimes

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

Chicken in Riesling

Author: Ruth Cousineau

Rosemary and Thyme Braised Lamb Shoulder

Author: Gina Marie Miraglia Eriquez

Tagliatelle with Duck Ragù

Author: Franco Luise

Coffee Marinated Bison Short Ribs

Author: Bruce Aidells

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

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

Provençal Roasted Garlic Braised Breast of Veal with Springtime Stuffing

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Author: Jayne Cohen