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Braising - Page 2 of 22

  • Moveable Feast

    Chicken Mole with Plantains, Butternut Squash, and Parsnips

    The use of a prepared mole paste shortens the ingredient list and prep time for this classic Mexican dish.

  • Recipe

    Braised Turkey Legs wth Crisp Pancetta and Parsley

    Turkey legs cook up deliciously tender when braised. Just before serving, the meat is garnished with crisped pancetta, which gives it the same satisfying crunch as crackly, roasted skin.

  • Recipe

    Pale Ale Pulled-Chicken Sliders

    The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

  • Recipe

    Braised Black Sea Bass

    A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want…

  • Recipe

    Sake, Garlic, and Ginger Chicken with Broccolini

    Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes.…

  • Recipe

    Spring Vegetable Ragoût

    Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

  • Recipe

    Catalan Braised Rabbit

    Lean, mildly flavored rabbit is delicious when slow-cooked in a Catalan cassola (or cazuela, in Spanish) with tomatoes, carrots, almonds, and garlic. Adding a piece of the rabbit’s liver is…

  • Recipe

    Catalan Stewed Lamb with Potatoes and Green Olives

    Olives offer a salty contrast to rich, tender pieces of lamb in this hearty dish. The starch from the potatoes thickens the stew. Bone-in lamb pieces are traditional, but boneless…

  • Recipe

    Cider-Glazed Pork Belly and Brussels Sprouts

    This dish uses a classic flavor combination—pork, Brussels sprouts, and apples—in new ways. The pork is braised and glazed with cider for deep apple flavor and served over a Brussels…

  • Recipe

    Caramelized Celery with Lentils

    The toasty flavor of caramelized celery pairs well with earthy lentils and an unusual finishing touch of dill, maple, and cider vinegar.