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Entries tagged with 'braises'

Pork Adobo

Serious Eats Max Falkowitz 2 comments

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it. More

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Serious Eats Max Falkowitz 7 comments

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style. More

Braised Chicken Ragù with Limu Omani

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] When braised and well, chicken becomes meltingly tender, as delicious in its own right as red meat. And while coq au vin is the classic, there are plenty of other braises out there for the chicken. The... More

Spice Hunting: Juniper

Spice Hunting Max Falkowitz 7 comments

No season is more fitting than fall for juniper berries, an alpine conifer that lends a clean, sweet flavor to compliment red meats and the season's milder vegetables. Its roots lie in Scandinavian cooking, but I've found it perfect for all sorts of cold weather fare. It's the autumnal answer to lemon juice, adding the touch of brightness heavier meals so often require. More

Cook the Book: Moroccan-Style Braised Vegetables

Serious Eats Caroline Russock 3 comments

I made these Moroccan-Style Braised Vegetables from In The Green Kitchen by Alice Waters as something of a detox dinner after an intense week of restaurant meals. I was looking for a dish that wouldn't leave me with the food hangover I had been suffering from after all those great albeit meat-heavy meals. The stew is flavored with Moroccan spices that are warming, spicy, and deeply-flavored—and you won't even miss the meat or dairy. More

How to Sweat Vegetables

How To Kumiko Mitarai 3 comments

There's nothing like the smell of aromatic vegetables sweating away on the stove. It's a great first step in preparing soups, sauces, stews, and braises and is so easy to do. The technique uses a gentle heat to soften veggies to gently draw out their flavors. Learn how, step by step. More

Cook the Book: Pomegranate-Braised Beef Cheeks with Butternut Squash Puree

Serious Eats Caroline Russock 7 comments

The cheeks are braised for a few hours in red wine and pomegranate juice—a mix of acidic liquids that reduces and melds with the meaty juices to create a sauce that's sharp enough to cut through the fattiness of the cheeks, but still rich enough to taste special. More

Cook the Book: Veal and Peppers

Serious Eats Caroline Russock 4 comments

[Photograph: Caroline Russock] When it's cold outside I rely on my oven more than our old temperamental radiators—a slow braise warms the kitchen like nothing else. Since the Braised Duck with Niçoise Olives and Rosemary I made earlier this week... More

Cook the Book: Braised Duck with Niçoise Olives and Rosemary

Serious Eats Caroline Russock 11 comments

"The duck was so ridiculously tender, we could have eaten it with a spoon." [Photograph: Caroline Russock] Duck doesn't make its way into my kitchen too often, and when it does I get nervous. I'll happily order it out but... More

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