Chef’s Notes I love this recipe because when I was a kid, my mom made country potatoes. I remember there was a magic well in the middle of the potatoes, filled with milk and butter – it was the food of the gods! Later I added the smoked pork knuckle to enhance the dish, but […]
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, […]
With St. Patrick’s Day next week, I wanted to share my take on classic corned beef. I’ve always loved St. Patrick’s Day. It feels like the start of spring, and I think we’re all ready for this new season to arrive. I dream of four leaf clovers and leprechauns (as a kid I built a […]
Adam Romo’s Braised Beef Arepas By Adam Romo The Cracker Box Friday, March 4, 2022 I love this dish and have brought it to the breakfast scene time and time again for its versatility and ease of production. It can be filled with cheese or made into a sandwich-style dish. In this app, we’re going […]
This lamb pie has got to be one of my best tasting dinners yet and the perfect dinner for cold wet days. Braised lamb in a rich red wine infused sauce topped with cheese-stuffed mash patties is perfect when you’re craving a hearty home-cooked meal or mom’s special casserole. Cottage pâté with lamb shanks Ingredients […]
Chef’s Notes It’s a dish I learned to make in the fancy kitchens I grew up in, but it’s so easy to replicate at home. It’s like a fancy take on beef stew: just as comforting but with a tangy twist that makes it perfect for a family Sunday dinner or for entertaining very important […]
This year’s Lunar New Year (Tết in Vietnam) falls on February 1, but why not start celebrating the Year of the Tiger this weekend with bò kho, a braised beef recipe from the creator of Red Boat Fish Sauce. Cuong Pham started making his exceptional fish sauce in 2011, realizing that the condiment was what […]
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Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market. Jim has always loved to eat and he encourages his customers to cook by sending them recipes every week via his newsletter. We are happy […]
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, […]
With the seemingly endless supply of convenient weeknight chicken recipes, it can be easy to forget that in the past, chicken was considered a delicacy. As I leafed 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 […]
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 […]
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 […]
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Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business, Wellspent Market. Jim has always loved to eat and he encourages his customers to cook by sending them recipes every week via his newsletter. We are happy […]
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 […]
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, […]
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 […]
Although braising seems like a time-consuming endeavor, this recipe from Ana Sortun, chef and owner of Mediterranean restaurant Oleana in Cambridge, Massachusetts, can be done in less than 30 minutes. The blend of Mediterranean ingredients like anchovies, raisins, capers, olives, pine nuts and lemon yields tons of bright flavors and unexpected complexity without the extra […]
DDespite its commercial success, the Instant Pot is not the most popular vessel in food writing circles. It lacks a certain romance of being “involved” with your food, artificially speeding up the natural course of time it takes to braise a dish. It doesn’t look as romantic as a clay pot used to simmer beans […]
Soy-lime braised chicken. Photo by Keri White A friend recently sent me a link to a recipe with the message “Do this”. I love my friends. The link took me to a New York Times recipe for Bone-in Chicken Thighs Quick Braised in Lime and Soy – the author described it as not falling apart, […]
Crisp peas, sweet shallots, a dash of wine and crumbly bacon brighten up romaine lettuce and make a nice alternative to a side salad. Experiment with other types of lettuce, but keep in mind that the cooking time will be shorter for more delicate lettuces. Yield: 4 servings Difficulty: Easy Total: 30 mins Ingredients (10) […]
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 […]
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 […]
Nicely spiced and deeply flavored from slow cooking, this beer-braised pork is versatile enough to feel at home on nachos, in sliders, or simply on drumsticks for an unprecedented comforting meal, but see even more ideas on how to use up leftover pulled pork (because you’ll have plenty). What to buy: Use a dark beer […]
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 […]
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 […]
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 […]
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, […]
Atlanta’s Canoe offers delicious food in a beautiful riverside setting. Go there if you can get there. Otherwise, help yourself out with their braised rabbit. The lean, sweet meat really shines in a rich confit garlic sauce, over a creamy kale and goat cheese risotto. If you’ve only tried risotto arborio before, give the carnaroli […]
Fall ushers in a different kind of cooking for many home cooks. When the weather cools, we’re happy to swap cooking outside on the grill to baking, roasting, or sautéing dinner on the stovetop. This easy one-dish recipe is a great kickstarter for fall. September means apple season, and now is also when sprouts like […]
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 […]
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 […]