'braises' on Serious Eats

Pork Adobo

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

Spice Hunting: Juniper

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

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

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

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