With the seemingly endless supply of convenient chicken recipes for weeknights, it can be easy to forget that chicken was once considered a delicacy. Flipping through my copy of “Escoffier’s Cookbook”, I was struck by the opulence attached to the bird. It has starred in dozens of recipes, wrapped in puff pastry, dipped in cream, […]
It is with great pleasure that we present the recipe for Joon’s Braised Eggplant Stew. Joon was one of the most anticipated restaurant openings of 2020. However, the official opening of the Little Italy restaurant has been constantly postponed due to the pandemic. Behind this project is chef Erin Mahoney; whom we know from his […]
Who agrees that the best part of winter is that you can drink a bold red day and night, while enjoying a comforting bowl of your favorite soup or stew? I took the Silk & Spice tasting notes and created something so delicious and decadent, and easy to recreate at home. In fact, this […]
A friend of mine decided she was going to walk outside every day, no matter what the weather was like, as a way to beat the winter blues. I was so inspired by his idea that I decided to try it too. I have an additional motive: our Labrador pup turns out to be a […]
Korean galbi-jjim, a rich stew of beef ribs and vegetables, is one of the best cold dishes in the world. Lightly sweetened with a deeply fragrant base of soy and sesame, this spectacular dish is perfect for a chilly winter day. Traditionally a high-end dish in Korean cuisine due to the inclusion of beef, galbi-jjim […]
AMARILLO, TX (KAMR / KCIT) —Chef Bud is back with another dish to cook. Chef Bud’s Table Braised cabbage and sausage Ingredients: ½ a large sweet onion, chopped 4 ea sausages, I used jalapeño, sliced 3 slices of bacon, cooked and melted fat preserved 1 tablespoon of olive oil 1 green cabbage, seeded and cut […]
Ah, the holiday hangover slump. So many events to attend, gifts to open, cookies to eat and people to see. Even during these dark times of COVID-19, people seemed to brave the elements – and the virus – to see each other. I watched the news on canceled flights, stranding people in weird cities when […]
Leave enough space between the pieces of meat for them to brown rather than steaming. Photos by Bill St. John, for UCHealth. Praise the embers. This method of cooking meat in a humid environment (rather than roasting it in a dry place called an oven) is the perfect porridge for the winter. The best feature […]
WWith the seemingly endless supply of convenient weeknight chicken recipes, it can be easy to forget that once chicken was considered a delicacy. Flipping through my copy of The Escoffier cookbook, I was struck by the opulence attached to the bird. It has featured in dozens of recipes, coated in puff pastry, topped with cream, […]
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BATON ROUGE, Louisiana (WAFB) – Varied greens have always been a southern staple. These greens tend to grow in poor soil and often grow along a road or in a hilly, rocky area where few others grow. Many people complain that these green vegetables are difficult to wash, so they wrap them in a pillowcase […]
With the seemingly endless supply of convenient chicken recipes for weeknights, it can be easy to forget that chicken was once considered a delicacy. Flipping through my copy of “Escoffier’s Cookbook”, I was struck by the opulence attached to the bird. It has starred in dozens of recipes, wrapped in puff pastry, dipped in cream, […]
Through Special for the Seattle Times My hometown of Houston, Texas is one of the most culturally diverse cities in the United States. Although we are home to many different cultures from Southeast Asia, Hispanic and Latin America, I have found North African cuisine to be most intriguing. In primary school, I spent summers in […]
CHRIS SKELTON / Stuff Alex Davies of Gatherings at his home in Christchurch. Alex Davies exudes the interesting and quietly cool personality that is also the signature of his food plates. The owner and head chef of Christchurch’s Gatherings has a warm, slightly faded Essex accent after growing up in the UK often watching Jamie […]
OThe ne-pot or one-pan kitchen is ideal for all sorts of reasons. Not only does this save on washing up, but it also makes for really tasty dishes, as all the different flavors have time to meet and really blend, rather than first meeting on the plate. . Which makes it a win-win especially right […]
Braised dishes, with long simmered flavours, are the quintessence of comfort food. Especially on a cold Minnesota night. When most of us think of these familiar dishes, classics like beef stew, chicken and dumplings, and smothered pork chops come to mind. And while these are all satisfying and delicious options, sometimes we crave something with […]
Pork might not be everyone’s first thought when it comes to Christmas feasting, but the spice of black pudding and the scent of sage give this dish a decidedly festive feel (plus, I haven’t yet met a carnivore that doesn’t like a crispy crackle). Brining helps keep the pork juicy and ensures a nice, even […]
Chef’s Notes This savory, shredded brisket of beef is one of my favorite meals for entertaining friends or family because it doesn’t require a lot of active cook time. Simply combine all the ingredients and let the oven do the work! That leaves you plenty of time to work on side dishes, clean the house, […]
Breadcrumb Links Life Eat and drink Culture “I had a revelation, relatively recently, that cabbage is amazing,” says Mary Berg Publication date : November 24, 2021 • November 26, 2021 • 4 minute read • Join the conversation Cabbage braised and dressed with Well Seasoned. Photo by Lauren Vandenbrook Reviews and recommendations are unbiased and […]
I’m going rogue this Thanksgiving – Rogue Beer made on the Oregon coast, that is, with this nutty Hazelnut Brown Nectar ale. Did you know that the state nut of Oregon is the hazelnut and that 99% of America’s hazelnut crops are produced in the Willamette Valley? So naturally, a beer like this Rogue 2021 […]
justin sullivan Cabbage is a natural flavor absorber. And that’s why cooks pair it with intense, punchy ingredients (think bacon) or ferment it for kimchi. But sometimes, a braised straight cabbage (without meat) is the best way to experience cabbage in all its vegetable glory. This recipe does just that. “This dish gets its deep […]
Southern-style braised collard greens typically rely on smoked meat as the primary seasoning. This vegan version uses miso paste and smoked paprika to provide those similar umami and smoky flavors. Aka (red) miso is the tastiest of the types available, but you can use shiro (white) miso or shinshu (yellow) miso if that’s what you […]
This one-pot Thanksgiving meal might convince you to ditch the roast turkey for good, thanks to a braise that guarantees tender meat and a flavorful cooking liquid that eliminates the need for gravy. Because braises are so forgiving and flexible, you can adapt this recipe to your needs. If you want an even slower braising, […]
Now that the fall season has officially kicked off, it’s time to braise. After all, it’s the season for fleeces and woolens, lighting the fireplace and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spices wafting through the house. It is intended for braises, […]
When the weather warms up, rich, meaty dishes are best reserved for showing off. At this time of year, we bring out the big guns a bit more sparingly, reserving their luxuries for Sunday lunches and special occasions. Such is the case with Hell of the North chef Simon Martensz’s braised beef cheeks. You could […]
Friday evenings are for winding down after a busy and stressful work week. Spend less time cooking dinner and more time on the things you love to do in the spirit of wellness. This juicy and flavorful Red Wine Braised Ribs recipe is the perfect Friday meal for you and your loved ones. Serve the […]
Graphic: Allison Corr As I’ve mentioned many times, I really, really, really do not like entertaining, because when you’re a current former chef/food writer, people have unreasonably high expectations that I have no desire to meet. I don’t go to others and expect them to do their jobs in their spare time! If a doctor […]
Although chayote is often found in Caribbean recipes, it is underutilized elsewhere. With a sweet, starchy and slightly fruity flavor, it adds a lot of flavor to this simple dish. What to buy: The chayote is a gourd common to Caribbean cuisine, and it has many aliases: chocho, mirliton, christophène, vegetable pear. Females have smooth […]
A skillet is all you need to make this quick braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to drizzle over a piece of crusty bread. This recipe was featured as part of our Fall Ingredients photo gallery. Yield: 3 servings Difficulty: Easy […]
With their new cookbook Italian-American the chefs behind Don Angie, Angie Rito and Scott Tacinelli, celebrate the red-sauce Italian cuisine they loved growing up and serve at their successful New York restaurant. But they also found inspiration outside of southern Italian immigrant cuisine created here in the United States. They’ve gone back to basics to […]
As with most foods, your idea of pot roast is probably the version you grew up eating. For me, it was a piece of beef surrounded by potatoes and carrots in an oval roasting pan speckled with black. There was no cooking of the meat to develop the flavor, and no liquid was added to […]
Now that the fall season has officially kicked off, it’s time to braise. After all, it’s the season for fleeces and woolens, lighting the fireplace and reaching for our Dutch ovens. It’s time for cozy warmth and slow cooking days, with the aromas of meat and spice wafting through the house. It is intended for […]
A classic Jewish staple, brisket is slowly cooked for optimal tenderness and flavor. Here, the meat is first coated in a mixture of Hungarian paprika, then slowly cooked with tomatoes, onions and rosemary. The addition of brown sugar and vinegar provides a sweet-salty balance to the deep, meaty flavor. Be sure to pour the sauce […]
Borrowing from the classic lamb combo served with mint jelly, this comforting dish braises the lesser used cut of lamb shank until fork tender, then jazzes it all up with a mint and orange. It’s a great way to introduce spring into the meal any time of the year. What to buy: We used lamb […]
This beef stew develops many deep, savory flavors by first searing the pieces of beef, then removing them from the pot and sautéing bacon in the cooking juices. Onions are cooked in bacon grease, then simmered with Guinness before the meat is added with carrots and cooked until tender. Serve the stew with steamed potatoes […]
A flavorful braising liquid with wine, citrus and honey makes this leg of lamb as delicious as it is easy. A few aromatic vegetables enhance the savory sauce. Carve lamb using this easy method and serve the slices topped with a tzatziki recipe alongside couscous or a lentil salad. This recipe was featured as part […]
Grilled brats are great on their own, but if you don’t have a grill or want to make football or baseball meals ahead of time, these braised sausages are the way to go. Brown the bratwursts in butter, remove them from the pan, add the onions and crushed mustard seeds to the meaty butter and […]
A fork tender roast that’s been bubbling all day in the oven makes a perfect supper on a lazy Sunday. To start, brown an entire chuck roast, then deglaze the pan with red wine to capture any rich, meaty flavor that remains. Put the roast in the oven and cook it slowly with herbs and […]
This healthy winter recipe keeps you full without being too heavy or fat. Sautéing the chard stalks with the onion adds extra flavor and crunch and you’re not wasting any of the chard. Once you’ve added the chard leaves, beans and broth, it only takes a few minutes to finish cooking; a final touch of […]
Although this recipe sounds fancy, the pork takes little effort and the braising liquid doubles as a creamy sauce. Place a pork shoulder in a simmering mixture of milk, thyme, bay leaf, garlic and shallot, braise until fork tender and shred. Reduce the braising liquid and blend it into a smooth sauce to mix with […]
Kokkinisto, which means “blushed” in Greek, is also the name of this dish: braised meat with tomato or tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce to serve with Greek pasta smothered in olive oil and myzithra cheese. Serve with our Swiss chard for a healthy and light side. What […]
Now that the fall season has officially kicked off, it’s time to braise. After all, it’s the season for fleeces and woolens, lighting the fireplace and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spices wafting through the house. It is intended for braises, […]
Breadcrumb Links Life Eat and drink Culture “It’s the juiciest pork loin ever,” says Mariana Velasquez Publication date : Sep 30, 2021 • October 1, 2021 • 3 minute read • Join the conversation Lomito de cerdo al tamarindo y menta (braised pork loin with tamarind and mint) from Colombiana. Photo by Gentl et Hyers […]
I am often asked if canned and fresh tomatoes can be used interchangeably in recipes. The answer: it depends. Canned tomatoes release more liquid during cooking and also contain liquid in the can. Sometimes this liquid is just what you want – other times a recipe is better with the brighter flavor (and drier texture) […]
Braised country style pork ribs in brown sauce By Tracey Koch, Stephanie Riegel Photography by Amy Shutt September 7, 2021 country pork the ribs aren’t technically cut from the rib – they’re actually from the shoulder area of the pork. They’re usually boneless, but you may find some that contain a bit […]
Weekend food is the best. It’s the food that goes on a smoker for half the day, giving you the excuse to “watch the grill” while doing next to nothing. Or it’s the soup that makes you sit and stir while reading a book. If you love to bake, it’s the puff pastry from scratch […]
Besides the simanim seder, which is traditional for preparing Rosh Hashanah, I also try to incorporate foods from the seven kinds, or Shivat Haminim: wheat, barley, grape, fig, pomegranate, olive (oil) and date (honey). . This braised lamb recipe uses date syrup – or silan – which is what the Israelites historically called honey. (When […]
Courtesy of Eitan Bernath Braised short ribs in red wine with creamy polenta Eitan Bernath, the 19-year-old culinary phenom, shares this warm, rich holiday dish. Preparation time: 20 minutes Cooking time: 4 hours For 4 people Ingredients For the short ribs 2 tablespoons of vegetables 3 pounds beef ribs, cut into 3-inch-long pieces 10 shallots, […]
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Celery and mushrooms braised with tomato and harissa (Photo by Kim Sunée) Celery, with its tender heart and lush foliage, is often not the star of the show. In this recipe, the savory stems and leaves take center stage and provide a surprisingly and deeply satisfying dish. Look for celery with firm, green stems and […]
Ingredients 2 teaspoons vegetable oil 2 beef breasts of 1.5 kg salt and black pepper, to season 4 onions, peeled and sliced 4 garlic cloves, peeled and crushed 400 g crushed tomatoes 1 liter of beef broth 500ml red wine 1 cinnamon stick 5 sprigs of thyme 2 bay leaves ½ teaspoon allspice ½ orange […]
I thought I didn’t like beef brisket. Everything I had eaten in the past was chewy and a bit dry – more like beef jerky than a tasty roast. We recently bought a new freezer. The old one, a breast model, was almost 40 years old, so it was about time. Part of the reason […]
Braised meat is the perfect porridge for cooking in a pandemic. The best feature of braising these days is the way it pushes the void out of the house and fills it with such a magnificent aroma. But this is only praise for the embers; there are several others. This old cook dog has learned […]
By definition, braising is the process of searing food in oil or by a dry heat method such as grilling and then cooking it in a liquid. The searing adds flavor; cooking in liquid tenderizes the meat. Ruhlman describes braising as a metamorphosis. “When you braise you start with a tough and often inexpensive cut […]
Matthew Mead, Associated Press This October 6, 2014 photo shows slow cooker red wine braised ribs in Concord, New Hampshire. previously. Praise the coals, the method of cooking meat in a humid environment (versus the dry place that is an oven). Many stringy vegetables such as leeks or endives also benefit from a charcoal. If […]