'braising' on Serious Eats

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

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

Dinner Tonight: Braised Chicken with Leeks and Cream

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

Rib Rationing

"May I have two pounds of short ribs, please?" I asked the butcher. He hacked off a portion of meat and tossed it onto a metal scale. "This is two. A little over, actually," he said. I looked at the... More

Sunday Supper: Boeuf Bourguignon

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Brian Halweil's thoughtful words on braising yesterday had me searching Serious Eats for a boeuf Bourguignon recipe... More

'Tis the Season of Braising

Brian Halweil of Edible Communities and editor of Edible East End checks in with braising ideas from East Hampton, New York. "Of all the various culinary operations, braisings are the most expensive and the most difficult," Escoffier wrote in his tome on French cuisine, Le Guide Culinaire. "Long and assiduous practice alone can teach many difficulties that this mode of procedure entails, for it is one which demands extraordinary care and the most constant attention." The authority devotes ten dense pages to the technique's many variants and nuances.... More

My First Recipe

I’ve been following recipes for as long as I’ve been cooking. If I keep following recipes, the best I can be is a great recipe follower. Don’t I want more for myself? Why can’t I come up with my own recipe? I envy home cooks who throw in a dash of this, a dash of that, and make a mini masterpiece. Why shouldn’t it be my turn? More

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