Both Frank Falcinelli and Frank Castronovo had early experiences with sauer ...

Gently braised in red wine until tender, this octopus is simmered in a rich ...

This recipe is great for weeknights. When you have more time, use the techn ...

For the Gnocchi, preheat oven to 350 degrees F. Arrange potatoes on a roast ...

Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its ric ...

Polenta cups are a great edible container for incredibly tender meat. They ...

This chunky sauce is laced with chard and accented with smoked tofu. Conven ...

The tomato sauce here--with big pieces of flaked swordfish and slivers of j ...

Creme fraiche and lemon juice are the perfect counterpoints for the rich, b ...

Cut the orange in half. Squeeze one half (to get about 1/4 cup juice) and d ...

You can cook these greens a day ahead and reheat them on the big day. I lik ...

In a straight-sided ovenproof saute pan or skillet, heat the oil over mediu ...

Heat the oven to 350 degrees F. In a Dutch oven or high-sided skillet, heat ...

Braising softens kale, which will be a little tough and leathery if underco ...

You can use this under-the-skin stuffing in chicken parts or in a whole chi ...

Simmer layers of fennel slices, artichokes, and an onion mixture in a slow ...

"A good sauce is the bridge between the meat and the wine," says ...

The creaminess in this quick-braised chicken curry comes from tangy Greek-s ...

Preheat oven to 350 degrees F. Drizzle oil all over rib roast and season wi ...

This recipe is reminiscent of a pot roast made with onion-soup mix, but the ...

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired thi ...

Brisket, a naturally tough cut, becomes meltingly tender braised in beer an ...

Braising, best for less-tender cuts of meat, is good reason to use chicken ...

Peel the carrots so that the thick ends are roughly the same width as the t ...