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"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...

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

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

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

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

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

Chef Michael Mina loves beef shanks because the marrow in the bones creates the most delicious braising juices. ...

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

Thomas Keller’s colorful, tasty vegetable hash is delicious by itself or with a fried egg on top. Slideshow: More Re...

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