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These beautifully seasoned carrots were on the menu when Benôit Guichard reopened Jamin. The chef's secret w...

Najwa Rawda is a Lebanese home cook of wonderful elegance and sophistication—she shops on Madison Avenue almost ...

The first things most people think of when they hear North Carolina is college basketball, but there is also the homi...

Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow-coo...

This dish is entirely unlike North African couscous. In the first place, the grains are quite large, more like small ...

What goes better with lamb than vibrant spices, such as coriander, cumin and curry? Here Eric Lecerf presents one of ...

Braised meats have recently become increasingly popular among Parisian chefs. Rare lamb, rosy pork and duck with a to...

Grandma's Country Restaurant • March 1999

Grandma's Pies and Restaurant is where families in Albany, New York, eat when they want the kind of food that Mom...

In India, where rice is an exalted grain, the biryani is an exalted rice dish. It's typically served at weddings and ...

Brisket, a cut of meat popular with Eastern European Jews, has great flavor but needs to be tenderized by slow cookin...

Have your butcher cut the lamb shanks into thirds. Suzanne Goin saves the plastic tubs that the olives come in and us...

In planning her wedding menu, F&W's Editor in Chief Dana Cowin wanted to be sure that the vegetarians in the crow...

This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but sometime...

For her pot-au-feu, Josette Riondato uses a single piece of braising beef, then slices it for serving. We can't g...

Braising the lamb shanks for hours in a mixture of wine and tomatoes gives them a tangy flavor.

If you have your grill going, you can braise the endives in a roasting pan or in 2 skillets set over a low fire.

Have your butcher tie the pieces of veal shank around the middle with cotton kitchen string like a belt; this will he...

In the past, chefs were so intent on layering dishes that something as simple as an Eastern European beef stew, noodl...

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