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
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take...
Author: Charles Phan
Author: Austin Zimmerman
Author: Edna Lewis
Author: Irene D. Andersen
When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats...
Author: Katherine & Ryan Harvey
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til...
Author: Ann Redding
Author: Melissa Roberts
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Author: Christian Etchebest
Author: Nancy Verde Barr
Author: Michael Psilakis
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Cory Schreiber
Author: Bruce Aidells
Author: Melissa Roberts
Author: Shauna James Ahern
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to...
Author: Melissa Clark
Author: Bon Appétit Test Kitchen
Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy...
Author: Julia Sullivan
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
Author: Suzanne Tracht
Author: Lidia Bastianich
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Author: Chris Morocco
It's worth seeking out pork belly for the amazing texture it lends, but if you can't get it, substitute with another pound of shoulder.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Author: Jeanne Thiel Kelley
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always...
Author: Julia Sullivan
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell