Braising

Lasagnette ricce is a long, thin pasta with curly edges. If the lightly cured cotechino sausages called for below are...

This hearty stew substitutes duck for the classic hare, so that it remains full of rich flavor but without the gamy t...

Plus: More Vegetable Recipes and Tips

Plus: More Vegetable Recipes and Tips

This wonderfully rich and savory giblet gravy is flavored with cloves, thyme and a hit of brandy. It's perfect for Th...

These melt-in-your-mouth veal shanks are brushed with their sauce and glazed in the oven just before serving.

Marinating the chicken overnight deepens the flavor considerably. Plus: More Chicken Recipes and Tips

Gerald Hirigoyen's greens may include kale, escarole, collards, Swiss chard, mustard and beet greens; kale and collar...

When chef Umberto Creatini is cooking for Nicoló Incisa Della Rocchetta, he braises the meat in the marchese's w...

Jeremiah Tower was the chef at Chez Panisse in the early Seventies. He introduced this dish at Stars in San Francisco...

Bill Penzey recently discovered what makes Turkish bay leaves the best in the world. Most of the year, the bay trees ...

A rich tapenade intensifies the tomato sauce for these meaty chicken legs.

It may seem that cooking peas for more than a few minutes would destroy their flavor, but this long-simmered dish is ...

Adobo, the national dish of the Philippines, starts out as a garlicky and tangy stew. The meat is then removed from t...

These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. P...

At Mel's Bar and Grill, executive chef Ben Davis wilts fresh spinach in the hot sauce in Step 7.

This is the dish that opens the great Christmas Day feast in Neapolitan households. It's called Minestra Maritata, or...

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

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