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Braised Beef Short Ribs

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....

Author: Walter Manzke

Chicken Fricassée with Lemon Mustard Sauce

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Garlic Braised Beef Shanks

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for...

One Pot Chicken and Chorizo

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious...

Author: Alice Liveing

Rosemary and Thyme Braised Lamb Shoulder

Author: Gina Marie Miraglia Eriquez

Braised Lentils

Author: Massimo Ormani

Braised Fennel

An easy Braised Fennel recipe

Red Wine Braised Chicken with Chorizo and Chickpeas

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Author: Mindy Fox

Yogurt Braised Chicken Legs With Garlic and Ginger

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone...

Author: Claire Saffitz

Stock Braised Turkey Legs

Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.

Author: Chris Morocco

Wine Braised Brisket With Butternut Squash

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...

Author: Liz Alpern

New Year's Day Black Eyed Peas

Black-eyed peas are easy to overcook, so go slow and steady when simmering, and don't forget to taste often to check their doneness. They should be creamy...

Author: Julia Sullivan

Black Pepper Braised Lamb Shanks

Author: Floyd Cardoz

Rabbit étouffée with Baked Cheese Grits

This slow braised rabbit gets a touch of acidity from a tomato sauce.