Braising

Tomatillo Lamb Stew

by Cat Cora

Tomatillos and fresh cilantro add a zestiness to Cat Cora's lamb stew, inspired by a traditional navarin.

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Moroccan Lamb Tagine with Melting Tomatoes & Onions

by Paula Wolfert

This recipe is found in Paula Wolfert's excellent book, Mediterranean Clay Pot Cooking. Smoky and fragrant, this convivial dish should be served with ...

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Paupiettes de Veau (Stuffed Veal)

by Ariane Daguin

These little parcels of tender veal are stuffed with a mixture of ventrèche, mushrooms, breadcrumbs and herbs, before being wrapped in bacon and slow ...

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Pork Stew with Sweet Potatoes & Prunes

by Pam Anderson

This meaty, rich stew, with sweet bites of sweet potato and pitted prunes, is best made a couple of days ahead of time.

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Capon Poule au Pot with Foie Gras Stuffing

by Ariane Daguin

Traditional recipes for poule au pot are closely guarded secrets passed down through generations of women in France. Here's our version, made with a r...

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Lemongrass Coq au Vin

by Cat Cora

Fresh, sliced lemongrass, shiitake mushrooms and a whole tablespoon of chopped garlic make this dish lighter and brighter-tasting than the traditional...

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Beef Paupiettes with Tomatoes & Capers

by Paula Wolfert

Paupiettes are little meat packages, stuffed and simmered in sauce. Paula Wolfert's version is rich and fragrant, with bright, balanced flavors. She r...

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Braised Pork Belly with Sherry Caramel & Romesco Sauce

by Jesse Schenker

Chef Jesse Schenker's braised pork belly is beautifully balanced with tart apple, sherry caramel and a Spanish romesco sauce.

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Braised Rabbit in Hard Cider

by Colman Andrews

Colman Andrews' breathtaking cookbook, The Country Cooking of Ireland, includes this recipe for rabbit braised in hard cider with fresh thyme. Andrews...

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Coq Au Vin

by Ariane Daguin

Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find, we suggest using chicken in this everyd...

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Eric Ripert's Coq Au Vin

by Eric Ripert

Chef Eric Ripert's classic chicken stewed in red wine is rich, homey and comforting. Served over egg noodle with a crusty loaf of country bread, it ma...

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Rabbit Pot de Provence

by Ariane Daguin

This richly perfumed rabbit stew combines the flavors of southern France--sweet peppers, fennel, tomatoes and black olives in an aromatic anise-flavor...

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Rabbit Stew with Nicoise Olives & Rosemary

by Marco Canora

Chef Marco Canora's rabbit stew is a take on a classic Tuscan dish. Cooking the rabbit on the stovetop, instead of in the oven, ensures that the final...

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Rustic Wild Boar Ragout

by Emily Nunn

Food writer Emily Nunn braises wild boar with white wine and fresh fennel for a lighter take on a classic Italian ragout. She uses a technique from co...

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Spicy Veal Osso Buco with Cumin Strozzapreti

by Barbara Lynch

Barbara Lynch's spicy osso buco is meltingly tender and full of flavor, and the homemade strozzapreti is definitely worth a little extra work. Some cr...

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Veal Osso Buco

by Alexander Bernard

Chef Alexander Bernard's luscious osso buco is full-flavored and fork-tender. Try it with Yukon gold truffle butter mashed potatoes.

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