Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Jayne Cohen
Author: Charles Phan
Author: Andrew Schloss
Author: Joanne Weir
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Michael Psilakis
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...
An easy Wine-Braised Pork Loin recipe
Author: Edna Lewis
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point...
Author: Andy Baraghani
Author: Deborah Madison
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
Author: Alice Waters
Author: Bon Appétit Test Kitchen
Author: Ming Tsai
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
Author: Suzanne Goin
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take...
Author: Tom Valenti
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Author: Anna Stockwell