Author: Paul Grimes
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...
Author: Claire Saffitz
Author: Franco Luise
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
Author: Gina Marie Miraglia Eriquez
Author: Michael Psilakis
Author: Bruce Aidells
Author: Roberto Santibañez
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: Rick Rodgers
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
Author: Sher Dil Qader
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...
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...
Author: Lidia Bastianich
Author: Ruth Cousineau
Author: Joanne Weir
An easy Wine-Braised Pork Loin recipe
An easy Braised Red Cabbage recipe
Author: Massimo Ormani
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