Foods by "Braise" category| Page 6

Braised Cabbage and Carrots

Baby Carrot Confit with Orange Juice and Cumin

Author: Yves Camdeborde

Short Ribs Provençale with Crème Fraîche Mashed Potatoes

Chicken in Spicy Coconut Sauce

Lamb Shanks With Pomegranate and Walnuts

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

Author: Andy Baraghani

Roast Duck with Prunes and Wine Braised Cabbage

Author: Torben Jensen

Braised Orange Roughy with Leeks

Spicy Charred Octopus

Braised Bacon Carolina Rice

Author: Edward Lee

Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale

The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.

Author: Anna Stockwell

HAWAIIAN SWEET AND SOUR RIBS

INA GARTEN BRAISED SHORT RIBS

Beet and Braised Beef Soup

Author: Peter Hoffman

Pot Roast in Rich Gravy

Author: Melissa Roberts

Pork Braised with Autumn Vegetables

Braised Lamb in Pomegranate Sauce

Beef Brisket with Merlot and Prunes

Author: Diane Rossen Worthington

Pork Chili with Tomatoes

Turkey Breast Braciola

Chinese Braised Beef

LAMB OSSO BUCCO

Braised Belgian Endive Gratin

Shrimp Braised in Coconut Milk

Spicy Beef Curry

Author: Martin Boetz

Braised Short Ribs with Carrots and Onions

Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Author: Ursula Ferrigno

Roast Veal Brisket with Marsala Mushroom Sauce

Beef Brisket with Slow Roasted Romano Beans and Black Olive Aïoli

Author: Suzanne Goin

Braised Baby Bok Choy

Chicken and Dumplings

Coke Braised Pork Carnitas

Author: Edward Mendoza

Spice Rubbed Duck Legs Braised with Green Olives and Carrots

Red Cooked Chicken Wings

Braised Sauerkraut with Smoked Pork

Braised Lamb Shanks With Fish Sauce

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Author: James Syhabout

Braised Oxtails with Star Anise and Chinese Greens

Red Wine Braised Short Ribs with Vegetables

Cider Braised Pheasant With Pearl Onions and Apples

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Author: Melissa Clark

Braised Cauliflower with Curry and Yogurt

Author: Jack Bishop

Braised Veal Shanks with Rosemary and Thyme

Author: David Drake

Chicken Stew with Potatoes and Radishes

This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...

Author: Andy Baraghani