Author: Deborah Madison
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
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
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
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Author: Austin Zimmerman
Author: Nancy Verde Barr
Author: Andrew Schloss
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take...
Author: Christian Etchebest
Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings...
Author: Lisa Cheng Smith
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: Irene D. Andersen
Author: Charles Phan
Author: Edna Lewis
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: Melissa Roberts
Author: Michael Psilakis
Author: Bruce Aidells
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
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
Author: Bon Appétit Test Kitchen
Author: Suzanne Tracht
Author: Shauna James Ahern
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
Author: Lidia Bastianich
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