Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring...
Author: Mindy Fox
Author: Franco Luise
Author: Joanne Weir
Author: Roberto Santibañez
Author: Claire Saffitz
Author: Sher Dil Qader
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious...
Author: Alice Liveing
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since...
For adobo that's sweet, salty, tangy, garlicky, and ready in a fraction of the time, don't peel and slice each garlic clove: Just cut open a whole head...
Author: Claire Saffitz
Author: Cathal Armstrong
In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...
Author: Rick Rodgers
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Antonio Pisaniello
Author: Alice Waters
An easy Braised Red Cabbage recipe
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about...
Author: Chris Morocco
Author: Ruth Cousineau
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended...
Author: Andy Baraghani
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.