Foods by "Braise" category| Page 2

Red Wine Braised Rabbit with Sage Polenta

Carrots with Shallots, Sage, and Thyme

Author: Ian Knauer

Orange Braised Chicken Thighs with Green Olives

Beef Brisket with Slow Roasted Romano Beans and Black Olive Aïoli

Author: Suzanne Goin

Asian Braised Short Ribs with Cranberry Teriyaki Glaze

Author: Ming Tsai

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez

Braised Pheasant with Red Cabbage Wild Rice

Braised Duck with Turnips

Tom Valenti's Lamb Shanks

Author: Tom Valenti

Chile Braised Short Ribs

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 with aromatics, they create a base so flavorful...

Author: Andy Baraghani

Riesling Braised Sauerkraut and Apples

Author: Kay Rentschler

Poulet à l'Estragon

Author: Daniel Boulud

Braised Greek Chicken and Artichokes

Sea Bass and Spicy Tomato Sauce Over Braised Fennel

Chicken Fricassée with Lemon Mustard Sauce

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.

Braised Red Cabbage

An easy Braised Red Cabbage recipe

Greek Style Braised Lamb Shanks

Braised Brisket with Thirty Six Cloves of Garlic

Author: Jayne Cohen

Cornish Game Hens with Dried Fruit and Honey

Braised Provencal Chicken with Butternut Squash and White Beans

Leeks Vinaigrette

Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.

Author: Bon Appétit Test Kitchen

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.

Gordon's Pot Roast

Braised Meatballs in Red Wine Gravy

Braised Kale with Bacon and Onions

Braised Pork Loin Cutlets with Thyme Lemon Sauce

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Author: Suzanne Goin

Braised Red Cabbage

Provençal Short Ribs with Olives and Herbs

Author: Melissa Roberts

Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots

Veal Prince Orloff

Chicken Breast Valdostana with Braised Lentils

Author: Lidia Bastianich

Red Wine Braised Lamb Shanks

Braised Lamb Shoulder Chops with Root Vegetables

Author: Cathal Armstrong

Wine Braised Red Cabbage

THE BEST PORK STEW EVER

Carrots Braised in Marsala Wine

Author: Nancy Verde Barr

Moroccan Braised Beef

Braised Cod with Chickpeas

Author: Susan Friedland

Soy Braised Chicken Wings

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 works too.

Author: Lisa Cheng Smith