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, […]
Juicy slices of baked chicken breast sit on a bed of cauliflower braised in tomatoes and spices. Yum! This easy chicken recipe has all the flavor without all the fat and calories. With chicken and veggies, this lean recipe is a complete meal, but you can add a salad for even more nutrition. Broccoli […]
Cincinnati Beer Braised Brats 1/2 stick of butter 1 tablespoon olive oil 2 large onions, sliced 2 green peppers, julienned 2 lbs bratwurst sausages (uncooked or pre-cooked) 2 12 oz beers (we used the Rhinegeist IPA, but the lager and beers are wonderful) Salt and pepper to taste Hot dog buns or hoagie rolls, toasted […]
Welcome to Episode 6 of the “Cook with Gulf News Food” series which invites our readers to watch and learn from our guest chefs and homecooks. Share your experiences at [email protected] Supreme Braised Beef Preparation time: 30 minutes Cooking time: 2h30 Serves: 2-3 Ingredients: 3 kg Australian Wagyu ribs 2L chicken broth 3g mandarin zest […]
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 […]
A recent blind tasting proved a point to my partner. With two open bottles of red wine on the kitchen counter, I convinced him that I needed to open a third. The other two just weren’t good. Luckily, a family member received one with the caveat that she didn’t particularly care and didn’t know why […]
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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 […]
“By the time we’re done here,” says chef Edward Lee, “it’s all going to mix and mingle and become a beautiful dish.” The trick to making Lee’s Peanut Braised Chicken with Caroline Coconut Rice – a dish he teaches in his class for YesChef, a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned […]
Spanish Moroccan Chicken by Lawrence Murphy. Likewise, this dish is influenced by southern Spanish cuisine which uses spices and herbs from Morocco. The two countries have been exchanging products, methods and ideas for centuries. This lightly spiced, braised chicken dish has a thin but flavorful sauce, mopped up with steamed couscous. Use chicken thighs with […]
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 […]
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 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, […]
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 […]
Slow-cooked lamb or mutton with juniper berries, lavender and gin? It sure is different and, oh my god, it worked. Six months later, I still remember the flavor. In fact, I think I could do it again now. This is my personal pick of all the recipes I’ve come up with in 2021; the one […]
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 […]
Grapes reign supreme in French alcohol, whether fermented into the nation’s legendary wines or distilled into cognac or armagnac. But beverages that contain apples at their core are just as deserving of our love and attention. For the best examples, look to Normandy, in the northwest of the country. The region’s crisp, funky ciders offer […]
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, […]
Eggplant crostini Preperation 5 minutesto cook 1 hourServes 4 1 whole head Garlic500g large black eggplants (i.e. about 2), or 1 large purpleSalt1 lemon2 large or 4 small slices leaven20g red miso – we use it to add a savory and umami touch to the procedure; if you prefer, use anchovy paste instead1 tonion seeds1 […]
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 […]
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 […]
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 […]
Those who said vegetarian meals were bland and boring will regret it once they taste this healthy, tasty and balanced meal. Take your favorite Fry’s Chicken Strips and serve them with a creamy mustard sauce. And of course we can’t forget the colored sides. Braised red cabbage, roasted potatoes and broccoli – delicious! Mustard – […]
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 […]
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 […]
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 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 […]
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 […]
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 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 […]
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, […]
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 […]
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 […]
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) […]
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 […]
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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 […]
The first time Braising short ribs was a big step in my culinary education. Braising summed up so much of what I loved about cooking: in this case, sear the meat, gently sauté the carrots, onion, shallots and garlic that flavored the kitchen with their aroma, then give it all. a long, touching bath in […]
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 […]