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Have your butcher cut the lamb shanks into thirds. Suzanne Goin saves the plastic tubs that the olives come in and us...

In planning her wedding menu, F&W's Editor in Chief Dana Cowin wanted to be sure that the vegetarians in the crow...

This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but sometime...

For her pot-au-feu, Josette Riondato uses a single piece of braising beef, then slices it for serving. We can't g...

Braising the lamb shanks for hours in a mixture of wine and tomatoes gives them a tangy flavor.

If you have your grill going, you can braise the endives in a roasting pan or in 2 skillets set over a low fire.

Have your butcher tie the pieces of veal shank around the middle with cotton kitchen string like a belt; this will he...

In the past, chefs were so intent on layering dishes that something as simple as an Eastern European beef stew, noodl...

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