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Serve this dish with creamy polenta or couscous to sop up the chicken's delicious sweet–tart sauce. Plus: Mo...

Barigoule is a traditional Provençal dish of braised artichokes in a warm and slightly tangy white-wine broth. W...

This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss cha...

This sweet and spicy side dish delivers a good hit of vitamin C from the red cabbage. Plus: More Vegetable Recipes an...

Bar Juanito in Jerez de la Frontera is famed for its Costillas de Cerdo en Adobo. Jerez is a center of sherry product...

Depending on which ingredients look best, Bar Pintxo inside Barcelona's historic La Boqueria market will make thi...

If you're short on time, you can braise the meat in the mole sauce for just 10 minutes—it will be great. But refriger...

When Neelam Batra was growing up in New Delhi, her parents and aunts rarely let her help out in the kitchen. She lear...

Executive chef Jeff Armstrong's braised short ribs are a big seller at 17 at the Sam Houston Hotel in Houston. That's...

Cal Peternell, sous chef at Chez Panisse in Berkeley, California, makes an already simple cooking method—braisin...

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