In my take on the French classic, chicken with forty cloves of garlic becom ...

Mint with lamb is a classic combination. Here, the mint is made into a grem ...

Leeks and apples simmered in cider add a hint of sweetness—a nice cont ...

Long, slow cooking turns a supermarket chuck roast into something gloriousl ...

Braised dishes are often served with a creamy side like mashed potatoes, po ...

The peppery watercress and tangy onion are balanced by the sweet richness o ...

As a harbinger of spring, artichokes have a special place on the Passover t ...

The flavor of the wine looms large in this meaty braise, lending an extraor ...

We love how Carena uses every part of the duck: The carcass makes a velvety ...

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, s ...

Alice Waters, founder and owner of Chez Panisse, in Berkeley, California, c ...

Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turn ...

Quince—hard and astringent when raw—becomes tender and slightly ...

In the a.m., put the ribs into a 5-quart slow cooker to eat in the p.m.

Simmered and later sauced in a lemony olive oil spiced with fennel and cori ...

All sorts of English terms have made it into the Indian culinary lexicon. T ...

Featuring olive oil and the combined herbs and produce of the south of Fra ...

Turnips are appreciated in Algeria not only for their faithful ubiquity but ...

Quickly braised cabbage adds subtle crunch to scallops infused with a combi ...

Braised Artichokes

Simmering a pork roast with milk and a generous handful of herbs results in ...

Editor's note: The recipe and introductory text below are adapted from Lidi ...

Serve this with a side of steamed basmati rice or Savory Semolina . Be sure ...

The ribs should be seasoned and chilled overnight before cooking. WHAT TO ...