braise-a-journey-through-international-cuisine

Braise: A Journey Through International Cuisine

Sample Recipes from Braise: A Journey Through International Cuisine

4359
monkfish-with-savoy-cabbage-and-juniper-berries

Monkfish with Savoy Cabbage and Juniper Berries

Even though the bulk of this recipe comes from the rather humble ingredients—the cabbage, potatoes, and onions—the monkfish i...

by Daniel Boulud

4361
duck-with-green-picholine-olives

Duck with Green Picholine Olives

This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take ...

by Daniel Boulud

4362
pork-butt-with-hazelnuts-golden-raisins-and-jerusalem-artichokes

Pork Butt with Hazelnuts, Golden Raisins, and Jerusa...

Cut from the leg, pork butt has a lot of flavor but not a lot of fat. That makes it ideal for braising, since the liquid (in this case ch...

by Daniel Boulud

4363
smoky-beef-chili

Smoky Beef Chili

What makes this chili the best of its kind is using my Homemade Chili Powder, ground from dried chilies. It gives this dish an enormous a...

by Daniel Boulud

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