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Entries tagged with 'Braise'

One-Pot Wonders: 20-Minute Spicy Chicken Tacos With Corn, Feta, and Avocado

One-Pot Wonders Yasmin Fahr Post a comment

These 20-minute tacos make for a quick and satisfying weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado. More

Spicy Chicken Tacos With Corn, Feta, and Avocado

Serious Eats Yasmin Fahr 6 comments

These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Sunday Supper Jennifer Olvera 2 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 4 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Taiwan Eats: Three Cup Chicken (San Bei Ji)

Seriously Asian Cathy Erway 6 comments

Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavor can be. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 4 comments

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Serious Eats Jennifer Olvera 4 comments

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Taiwan Eats: Braised Cabbage With Dried Shrimp, Chilies, and Shiitake Mushrooms

Seriously Asian Cathy Erway 3 comments

Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl. More

Pappardelle With Duck Ragu From 'Roberta's'

Cook the Book Kate Williams 2 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Pappardelle With Duck Ragu From 'Roberta's'

Serious Eats Kate Williams 6 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Sunday Supper: Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes

Sunday Supper Jennifer Olvera Post a comment

This one-pot dish does double-duty. Slow-cooked chicken thighs simmer in a white wine broth with potatoes that are ultimately served as a side. The meat, when pulled, is tucked into warm pita bread that's finished with salty feta and a shower of parsley, cilantro and mint—just the right kind of restorative for dreary winter days. More

Mediterranean Chicken, Feta, and Herb Wrap With Stewed Potatoes

Serious Eats Jennifer Olvera 2 comments

One-pot Mediterranean chicken offers bright, herbaceous flavor, plus a side of stew-y potatoes on the side. More

Black Bean Soup With Chorizo and Braised Chicken

Serious Eats J. Kenji López-Alt 10 comments

A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait. More

Braised Oxtail and Gruyère Sandwiches

J. Kenji López-Alt 13 comments

You know what we need more of in this world? No, no. I mean aside from Mr. Wizard episodes and eternal puppies. We need more slow-cooked, fall-apart tender meat sandwiches. Up in my part of Harlem, soul food and French cuisine define the restaurant scene, which means that EVERY supermarket in a 10 block radius sells a steady stream of oxtail. Why not start our braised meat sandwiching right there? More

Braised Oxtail and Gruyère Sandwiches

Serious Eats J. Kenji López-Alt 2 comments

A savory sandwich made with braised oxtail, pickled cherry peppers, and melted Gruyère cheese. More

Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

Jennifer Olvera 3 comments

Traditional chicken with 40 cloves of garlic is easily adapted for the slow cooker. More

Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

Serious Eats Jennifer Olvera 8 comments

Traditional chicken with 40 cloves of garlic is easily adapted for the slow cooker. More

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