Braising

Braising Winter's Vegetables

Fine Cooking — When it comes to the rugged vegetables of winter, the only thing that turns me off more than overcooking is undercooking. So it was really disappointing when I decided to splurge on dinner at a prestigious restaurant a few years ago and got ...More…

Braising Is Quick If Your Choose the Right Cut

Fine Cooking — If I had to choose my favorite cooking technique-the one I absolutely couldn't do without-it would be braising. After all, this is the technique that gave us comfort food like pot roast and osso buco. Traditional braises are simple enough-just a ...More…

Braising Winter Vegetables

Fine Cooking — One of the things I like best about braising is that it reminds me of home, or, more to the point, of my mother's cooking. When I smell the aroma of a rich vegetable braise simmering in the oven-something like my mother would make after a visit ...More…

Recipes using mint

Fine Cooking — The quintessential herb of spring, mint adds a fresh, crisp flavor to just about anything. There are more than 200 mint varieties, all of which fall into one of two categories: spearmint or... The quintessential herb of spring, mint adds a fresh, ...More…

Recipes using rhubarb

Fine Cooking — Rosy-red, sweet-tart rhubarb is a harbinger of spring, the first fruit to come into season. Actually, though it's usually treated as a fruit and used mainly in desserts, rhubarb is technically a vegetable. Rosy-red, sweet-tart rhubarb is a ...More…

Recipes using Kohlrabi

Fine Cooking — With its curious, Sputnik-like shape, kohlrabi has no trouble standing out among the more familiar vegetables in the produce aisle. But what exactly is it? And, most important, how do you cook with it? Read on for some answers. It may look like a ...More…

Peekytoe Crab

Fine Cooking — Peekytoe crabs, known more commonly as rock, sand, or bay crabs, used to be just a throwaway byproduct of the lobster industry. Now they are a favorite ingredient in high-end restaurants. There's a rags-to-riches story behind the peekytoe crab, a ...More…

drink suggestions

Fine Cooking — A large, straight-sided-ovenproof sauté pan with a lid is ideal for making these chicken braises.Serves four. Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold ...More…

Braised Chicken Thighs with Autumn Vegetables

Fine Cooking — Serve this hearty stew in a bowl to best enjoy the sauce.Serves six. In a large, heavy, flameproof casserole over medium heat, melt 1 Tbs. of the butter. Add the bacon and cook until light golden, about 10 min. Remove with a slotted spoon and set ...More…

Milk-Braised Loin of Pork with Fennel & Cabbage

Fine Cooking — In a straight-sided ovenproof sauté pan or skillet, heat the oil over medium-high heat. Season the pork with salt and pepper, dust with the flour, and cook in the oil until golden brown, about 2 minutes per side. Remove the meat and keep it ...More…

Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)

Fine Cooking — Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).Serves ...More…

Braised Cod with Fennel, Potatoes & Littlenecks

Fine Cooking — Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the fennel, sprinkle with a pinch of salt and pepper and brown on both sides, about 5 minutes total. Remove the pan from the heat and transfer the fennel to a plate. Put ...More…

Braising

Refine your search: