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Luisa Weiss makes this German-inspired side dish as a savory contrast to the maple-coated roast pork. She braises the...
The Good News This satisfying riff on smothered pork chops calls for skinless chicken drumsticks, which have only sli...
Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon.
To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce...
Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted ...
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' le...
"This is one of my favorite things on the planet," says Marco Canora about his savory rabbit stew. He loves sharing t...
This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or bu...
"This is sort of a cousin to coq au vin," says Andreas Viestad, who braises duck in local Pinot Noir, along w...
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