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Entries tagged with 'braising'

The Food Lab: Crispy Braised Chicken With White Beans and Chile Verde

The Food Lab J. Kenji López-Alt 20 comments

We're taking the intensely rich, smoky, and hot chile sauce from a Southwestern chile verde, the comforting bean stew of white chicken chili, and adding to it my own personal touch: a perfectly braised piece of chicken; deep flavors, crisp skin, and all. If you're into heat, beans, and chicken, this is about as comforting a dish as you can hope for when the hot summer days start to slowly transition into cool fall evenings. More

Ask The Food Lab: How Much Liquid Should I Use When Braising?

The Food Lab J. Kenji López-Alt 30 comments

For better sauce and flavor, go easy on the amount of liquid you use when braising meat. More

Pork Cheeks Braised in Tomato Wine Sauce

Serious Eats Chichi Wang 1 comment

An Italian braise with tomato sauce and red wine is always a winner, and a step away from being a complete meal with the addition of pasta, spaetzle, or polenta. More

Sichuan Braised Pork Cheeks

Serious Eats Chichi Wang 1 comment

I can never get enough of a Sichuan-style red-braise with chili bean paste (made from fava beans and chili oil), fermented black beans, soy sauce, wine, and sugar. Plenty of sichuan peppercorns go into the braise and are sprinkled on top, if desired. The spicy rich sauce can be spooned over rice or noodles and served with vegetables, roasted or braised. Daikon is the classic Sichuan pairing for red-braised meat, but root vegetables of any kind would be good, as would cauliflower or long-cooked greens. More

Seriously Asian: Red-Braising with Chili Bean Paste

Seriously Asian Chichi Wang 6 comments

Red-braising for the Sichuanese is not soy-sauce based but rather, relies on chili bean paste as the main flavoring agent. The bean used in the paste is labeled as "broad bean" on the jars, but we know it better as the fava bean. More

Sichuan Red-Braised Beef

Serious Eats Chichi Wang Post a comment

Adapted from Land of Plenty by Fuschia Dunlop... More

Wine-Braised Venison Neck

Serious Eats Chichi Wang Post a comment

Adapted from Bones by Jennifer McLagan... More

Eat for Eight Bucks: Easy Slow-Cooker Pork Tacos with Red Cabbage Crunch and Avocado

Serious Eats Phoebe Lapine and Cara Eisenpress 9 comments

I love soft tacos, at home and at restaurants. Since a taco's filling is infinitely variable, the choice lies in your hands to make them cheap or expensive. You could buy fresh fish, for example, but that would up the price a bit. You could also consider a wide range of potential garnishes, everything from salsa to shredded cheese to cilantro to black beans. On the other hand, if you're looking to save money, the trick is to minimize. Use a filling that's hearty but cheap, and practice rigid discipline with respect to your garnishes. More

Pork Brisket Braised in Milk

Serious Eats Chichi Wang 2 comments

Learn more about pork brisket here. [Photographs: Chichi Wang]... More

Dinner Tonight: Braised Chicken with Leeks and Cream

Serious Eats Blake Royer 8 comments

Chicken can braise in under an hour, and the thighs and legs are a perfect candidate for the job: They don't dry out like the breast, and they absorb tons of flavor from the cooking liquid. To keep things light, I used leeks and white wine as the base of the sauce, finishing with just a bit of cream. The key is a very good sear at the beginning to build flavor. More

The Crisper Whisperer: Two Mollys' Cream-Braised Brussels Sprouts

Serious Eats Carolyn Cope 13 comments

You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt. [Photograph: Carolyn Cope] Dear Sir: Thank you for contacting the law offices of Brussels, Sprout, and Cruciferg to... More

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

Serious Eats Kerry Saretsky 7 comments

[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and indisputably... More

Dinner Tonight: Chairman Mao's Red-Braised Pork

Serious Eats Nick Kindelsperger 8 comments

[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover: Chairman... More

Cook the Book: Perfect Pot Roast

Serious Eats Caroline Russock 8 comments

"All of a sudden my house smelled more like my grandmother's house than my own." Chuck roast. [Flickr: joshbousel] There are so many things that I love about fall—the crisp air, pulling on that first wool sweater, smelling smoke that... More

Dinner Tonight: Braised Lentils with Winter Greens and a Fried Egg

Serious Eats Blake Royer 12 comments

[Photograph: Blake Royer] The weather in Chicago has been absurdly cold the last week or so, with consistent below-average temperatures threatening winter before we've even seen the leaves change. My usual instinct is to respond with cooking that suits the... More

Cook the Book: Braised Celery Hearts

Serious Eats Caroline Russock 1 comment

A few weeks back in our Weekend Cook and Tell feature we wrote about the unsung heroes of your kitchen, the ingredients that are the background players in your cooking that deserve a little respect of their own. As a... More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Dinner Tonight: Soy Poached Chicken

Serious Eats Nick Kindelsperger 5 comments

I'm currently between apartments, crashing at friend's place for a week until I can safely move in to a new place. This means all my spices and gadgets are boxed up and hanging out in a storage unit far away... More

Dinner Tonight: Spring Tagine of Chicken with Potatoes and Peas

Serious Eats Nick Kindelsperger 5 comments

Some cookbooks I knew I'd love from the start, but Soup's On, a compilation cookbook that I got for my wedding, was not one of them. But, as it turns out, the editors actually picked some great recipes from some... More

Healthy and Delicious: Southern-Style Black-Eyed Peas with Bacon

Serious Eats Kristen Swensson Sturt 5 comments

On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Recently, thanks to a friend who was paring down her cookbook collection, I came into a copy of Daniel Boulud’s... More

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