Braise: A Journey Through International Cuisine
Sample Recipes from Braise: A Journey Through International Cuisine
Monkfish with Savoy Cabbage and Juniper Berries
Even though the bulk of this recipe comes from the rather humble ingredients—the cabbage, potatoes, and onions—the monkfish i...
Duck with Green Picholine Olives
This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take ...
Pork Butt with Hazelnuts, Golden Raisins, and Jerusa...
Cut from the leg, pork butt has a lot of flavor but not a lot of fat. That makes it ideal for braising, since the liquid (in this case ch...
What makes this chili the best of its kind is using my Homemade Chili Powder, ground from dried chilies. It gives this dish an enormous a...