Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic...

Braising seafood, meats, and even tofu in a thick caramel sauce is a classic Vietnamese technique, referred to as kho. The dark caramel s...

If I had to name my favorite vegetable for braising, it would be endive. When it is browned first in butter and then slowly cooked in jus...

Chicken braised with olives and lemons is classic Moroccan dish, and there are countless ways to prepare it. Some recipes are simpler tha...

Ale-braised short ribs are thoroughly satisfying on their own, but finishing them with a rosemary-infused maple glaze makes them special ...

I think of this as dinner-party pot roast. While the basic technique is the same as a regular Sunday night pot roast, the herb-flecked ca...

I had the good fortune to spend several summers in a seventeenth century chateau in the heart of Burgundy during the 1980s and 1990s whil...

Osso buco is Italian for "bone with a hole," referencing the marrow hole seen in the bone of a veal shank. This traditional Italian recipe, Osso Buco alla Milanese, is a delicious braised veal dish served with tender vegetables and garlicky gremolata. While it seems complicated, this osso buco recipe is surprisingly easy - and so delicious you'll be making it again and again.

Boneless leg of lamb makes a reliable main course for a sit-down dinner party. It’s elegant, it’s not at all fussy to cook, and it carves...