Sample recipes from Braise: A Journey Through International Cuisine

Chicken Stock

(1 Votes)

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...

(1 Votes)

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 ...

(1 Votes)

Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes

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...

(1 Votes)

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...

(1 Votes)

Spicy Oxtails with Pears and Sweet Potatoes

Everyone knows that the best meat is next to the bone, and with an oxtail, all the meat is next to the bone. There’s not another part of ...

(1 Votes)

Endive Braised in Crème Fraiche

Since endive is a bitter vegetable, I like to pair it with cream and cheese to tame the assertive flavor. The ham adds a salty meatiness ...

(1 Votes)
Other cookbooks by the authors

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