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In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots...

Chef Way At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with ...

Plus: F&W's Pork Cooking Guide

Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly...

"Pressure cooking is great for braises," says Modernist Cuisine co-author Maxime Bilet. "You can make por...

To layer the flavors in this dish, chef Rory Herrmann at Bouchon in Beverly Hills marinates beef short ribs and veget...

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

Plus: F&W's Pork Cooking Guide

"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper a...

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