Braising

A blend of three chiles flavors this bold short-rib chili.

Inspired by Jordon Carroll's family recipe for chicken cacciatore, which uses vinegar rather than red wine (vinegar h...

At Canlis, Jason Franey serves lamb two ways (as a ragout and as chops) with two sides (potato puree and Israeli cous...

Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.

"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, ...

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts th...

This lush, homey Roman favorite is a simple braise of chicken with white wine, tomatoes, garlic and a colorful mix of...

 Recipe Tips from F&W Editors

 Recipe Tips from F&W Editors

 Recipe Tips from F&W Editors

The inspiration for this wonderful side dish: The mountains around the town of Pylos, which are covered with wild gre...

This simple and homey dish of Albariño-braised fish is the essence of Galician cooking, getting its deep, earthy...

 Tips from the F&W Test Kitchen

Chef José Andrés loves this fiery pork dish, reminiscent of Jamaican jerk. It gets its texture—crispy ...

The Good News The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent...