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Braising

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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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