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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly...
"Rabbit might be the perfect meat," says chef Jenn Louis of Lincoln in Portland, Oregon. "The animals are...
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots...
This is Cotton Row chef James Boyce's simple go-to, one-pot dish for entertaining. Serve the vinegar-braised chic...
At the Greenhouse Tavern, chef Jonathon Sawyer makes a lamb-shank ravioli with homemade pasta and a filling of braise...
George Mendes updates this classic Iberian combination by adding pickled vegetables. At Aldea, he makes his own pickl...
Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts. Chef Matthew Dillon serves this version ...
"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann. They pick enough flowers ...
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