braise-a-journey-through-international-cuisine

Braise: A Journey Through International Cuisine

Sample Recipes from Braise: A Journey Through International Cuisine

4357
chicken-stock

Chicken Stock

1. Put the chicken and 7 quarts cold water in a tall stockpot and bring to a boil. Add 3 quarts more cold water (it should be very co...

4358
red-bell-pepper-and-friseacutee-salad

Red Bell Pepper and Frisée Salad

Piment d’Espelette is a spicy red pepper powder from the Basque region of France, where it is used in everything from sausages and ...

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...

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 ...

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...

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...

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