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Braising

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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 ...

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

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

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

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...

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

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

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

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

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