all-about-braising-the-art-of-uncomplicated-cooking

All About Braising: The Art of Uncomplicated Cooking

Sample Recipes from All About Braising: The Art of Uncomplicated Cooking

14296
sausages-amp-plums-braised-in-red-wine

Sausages & Plums Braised in Red Wine

Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic...

14301
vietnamese-braised-scallops

Vietnamese Braised Scallops

Braising seafood, meats, and even tofu in a thick caramel sauce is a classic Vietnamese technique, referred to as kho. The dark caramel s...

15105
braised-endive-with-prosciutto

Braised Endive with Prosciutto

If I had to name my favorite vegetable for braising, it would be endive. When it is browned first in butter and then slowly cooked in jus...

15108
short-ribs-braised-in-porter-ale-with-maple-rosemary-glaze

Short Ribs Braised in Porter Ale with Maple-Rosemary...

Ale-braised short ribs are thoroughly satisfying on their own, but finishing them with a rosemary-infused maple glaze makes them special ...

Comments (2)
15109
zinfandel-pot-roast-with-glazed-carrots-amp-fresh-sage

Zinfandel Pot Roast with Glazed Carrots & Fresh ...

I think of this as dinner-party pot roast. While the basic technique is the same as a regular Sunday night pot roast, the herb-flecked ca...

15110
coq-au-vin

Coq au Vin

I had the good fortune to spend several summers in a seventeenth century chateau in the heart of Burgundy during the 1980s and 1990s whil...

Comments (2)
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