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Braising

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Pomegranate juice tenderizes the meat and gives it a lovely flavor. It's available at health food stores and Middle E...

The pork is rubbed with a spice mixture and left to cure overnight in the refrigerator, so plan accordingly. Plus: M...

This classic Italian dish is traditionally make with round or rump roast. Brigit Legere Binns started making it with ...

Flavors at once rich and intense, subtle and simple come from the kitchen of smiling, bright-faced Pina Borgiovanni, ...

Be sure to ask the butcher to saw the lamb shanks in half for you. Slideshow: More Amazing Lamb Recipes

Serve this rich, creamy stew with boiled peeled potatoes, buttered egg noodles or steamed rice.

The blend of fresh and long-simmered flavors is what makes this dish so special. Puree the arugula into the sauce at ...

The figs lend a fruity sweetness to the dish while absorbing the flavorful chicken-cooking liquid. Plus: More Chicke...

Braised artichokes, filled with savory garlic-and-dill-flavored rice, are another Kotsoni family favorite. Medium art...

If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta. Plus: Pasta Reci...

Plus: More Pork Recipes and Tips

Pizzaiola in southern Italy refers to a dish, almost always beef, cooked with pizza flavorings, meaning canned plum t...

Plus: More Vegetable Recipes and Tips

Marcella Hazan Marcella Cucina • October 1997

It’s the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces. So does the fact tha...

Pinot Blanc, a relatively new varietal in Oregon, pairs well with olive oil and aromatics like fennel and coriander s...

The specialty of the house at Café Rouge is meat and Marsha McBride's favorite type of meat is oxtails. She ...

Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert ...

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