All About Braising: The Art of Uncomplicated Cooking

Sample recipes from All About Braising: The Art of Uncomplicated Cooking

Sausages & Plums Braised in Red Wine

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...

(1 Votes)

Vietnamese Braised Scallops

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

(1 Votes)

Braised Endive with Prosciutto

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...

(1 Votes)

Moroccan Chicken with Green Olives and Preserved Lemons

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

(1 Votes)

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

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

(1 Votes)

Zinfandel Pot Roast with Glazed Carrots & Fresh Sage

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...

(1 Votes)

Coq au Vin

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...

(1 Votes)

Osso Buco alla Milanese

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.

(2 Votes)

Herb-Stuffed Leg of Lamb Braised in Red Wine

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...

(1 Votes)

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