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Dirk Niepoort is a terrific cook in addition to being a groundbreaking winemaker. With his substantial Douro Valley r...

The sweet-and-salty sauce that results from braising the chicken here makes these skewered treats very delicious. Pl...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious. Slideshow:...

Actress Ali Larter's hearty and savory chicken braciole stuffed with spinach and raisins can be made ahead and rewarm...

Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

Pork belly, with its signature strips of fat, is an unusual and delicious choice for the carnitas here. The key to ba...

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maw...

To go with his tender braised short ribs, Hugh Acheson puts a spin on the classic Southern side of collard greens by ...

While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto Santiba&...

Artichokes are a major crop in Puglia, and in this dish from Ylenia Sambati. They’re wine-braised with simple rolled ...

For extra richness, finish these tender slices of roast pork with a spoonful of flavorful garlic-parmesan cooking liq...

This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken br...

This simple side from chef Dylan Fultineer is delicious with rich seafood dishes. Tuscan kale is less bitter and more...

Inspired by his grandmother, chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mo...

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