Braising
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Bill Penzey recently discovered what makes Turkish bay leaves the best in the world. Most of the year, the bay trees ...
A rich tapenade intensifies the tomato sauce for these meaty chicken legs.
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...
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. P...
At Mel's Bar and Grill, executive chef Ben Davis wilts fresh spinach in the hot sauce in Step 7.
This is the dish that opens the great Christmas Day feast in Neapolitan households. It's called Minestra Maritata, or...
Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert ...
The specialty of the house at Café Rouge is meat and Marsha McBride's favorite type of meat is oxtails. She ...
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