Braising

Chicken with Pancetta, Mushrooms & White Wine Sauce

by D'Artagnan

Chicken thighs, mushrooms, and French pancetta create quite the comforting dish when slow-cooked in a creamy white wine sauce. It’s our version of Coq...

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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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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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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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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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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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Veal Osso Buco with Dirty Polenta

by Pam Anderson

Cookbook author Pam Anderson likes to braise veal shanks with minced prosciutto, letting the salt from the meat flavor her sauce. She serves the tende...

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Texas-Style Beef Short Rib Chili

by D'Artagnan

Who needs beans when you have beef, beer, and bacon? Our boneless beef short ribs cook slowly in a rich combo of pureed chiles, dark beer, beef stock,...

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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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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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Lemongrass Coq au Vin

by Cat Cora

This lighter and brighter coq au vin recipe uses fresh, sliced lemongrass, shiitake mushrooms and a whole tablespoon of chopped garlic for an Asian-st...

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Beef Paupiettes with Tomatoes & Capers

by Paula Wolfert

Paula Wolfert's recipe for stuffed beef with tomatoes and capers makes a rich and fragrant meal with bright, balanced flavors. She recommends cooking ...

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Braised Pork Belly with Sherry Caramel & Romesco Sauce

by Jesse Schenker

This braised pork belly recipe is beautifully balanced with tart apple, sherry caramel, and a Spanish romesco sauce.

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