Foods by "Braise" category| Page 8

PORK SUGO

Pork Shoulder Braciola with Ragù

It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Author: Chris Morocco

Braised Artichokes with Pecorino (Carciofi al Tegame)

Author: Lidia Bastianich

Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Author: Priscila Satkoff

Mashed Potatoes with Braised Turnips

Braised Chile Marmalade Duck Legs With Brussels Sprouts

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.

Author: Christian Reynoso

Chicken Stew with Potatoes and Radishes

This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...

Author: Andy Baraghani

Braised Cauliflower with Curry and Yogurt

Author: Jack Bishop

Veal Bocconcini with Porcini and Rosemary

EGGS ALA RUSSE

BRAISED LAMB SHANKS WITH DRIED FRUIT

Braised Red Cabbage with Vinegar

Author: Lidia Bastianich

PITTSBURGH CITY CHICKEN

Osso Buco with Tomatoes, Olives, and Gremolata

PENNE AL SUGO DI CARNE

Braised Beef with Pears and Fresh Ginger

Author: James Silk

Jenn Segal's One Pot Beef Bourguignon (Once Upon a Chef)

Chinese Braised Pork with Cellophane Noodles

Author: Dorothy Lee

CRANBERRY BRISKET

Sea Scallops with Ham Braised Cabbage and Kale

BBQ BRAISED BEEF RIBS

Katniss's Favorite Lamb Stew with Dried Plums

Author: Emily Ansara Baines

COFFEE BRAISED POT ROAST WITH CARAMELIZED ONIONS

BEEF ROULADE WITH A MUSHROOM DUXELLE

CRANBERRY BRAISED BRISKET

Slow Cooked Lamb with Sage and Pearl Barley

Author: Alain Ducasse

Polenta and Braised Pork "Lasagne"

Chicken Tostadas with Radish Slaw

Author: Jeanne Kelley

BRACIOLE (STUFFED BEEF ROLLS IN TOMATO SAUCE)

RIGATONI WITH BEEF AND ONION RAGU

ASIAN BRAISED BABY BACK RIBS

21ST CENTURY BEANS & FLANKEN

Braised Spareribs with Rigatoni

Braised Onion Ribbons with Celery

ROOT BEER RIBS

ROOT BEER BRAISED SHORT RIBS

Braised Lamb Shanks With Fish Sauce

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Author: James Syhabout