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-frisee-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 hams t...

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 in its creamy...

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...

Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?