Braising

“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of this pasta, ...

In his first book, called Beginnings, chef Chris Cosentino— a prolific Tweeter with more than 100,000 followers at @...

Wild-boar shanks are a great alternative to farmed pork. Johnny Monis braises them until tender in a fragrant broth l...

Michel Nischan’s braised sweet-and-savory pork melts in your mouth. It’s perfect with the creamy leeks and fennel. S...

Dan Barber’s brilliant recipe makes braised carrots the star and lamb the accompaniment.

“When I think of Piedmont, I think of rustic wild boar dishes,” Marcia Kiesel says about the inspiration behind these...

"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole,...

Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, ev...

Top Chef Masters winner Floyd Cardoz flavors tender braised escarole with fragrant ginger and cumin seeds.

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Duc...

"We have wood-burning ovens that retain a lot of heat after a day of cooking pizzas," explains Travis Lett. "So we of...

Mary Hoover braises these collards until they're supertender and silky, but she cautions that "younger people...

Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucu...

This recipe makes enough braised pork filling for both one 10-inch tamal pie and steamed tamales.

Use this recipe to prepare Alex Stupak's Steamed Pork Tamales, Fried Pork Tamales or Tamal Pie.

"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James ...

Plus: F&W's Pork Cooking Guide

At Edi & The Wolf, chefs Eduard Frauneder and Wolfgang Ban serve goat-cheese-stuffed veal in individual-size portions...