An easy Braised Red Cabbage recipe
Author: Roberto Santibañez
Author: Kay Rentschler
Author: Ming Tsai
Author: Ian Knauer
Author: Daniel Boulud
Author: Suzanne Goin
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.
Author: Tom Valenti
Author: Jayne Cohen
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
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.
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
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
Author: Lidia Bastianich
Author: Melissa Roberts
Author: Suzanne Goin
Author: Cathal Armstrong
Author: Susan Friedland
An easy Wine-Braised Pork Loin recipe
Author: Nancy Verde Barr
Author: Bon Appétit Test Kitchen
Author: Andrew Schloss