Braise (Page 3)

Ragu is Your Excuse to Stay in & Cook on New Year’s Eve
Make Ahead

Ragu is Your Excuse to Stay in & Cook on New Year’s Eve

“I’m sorry, I can’t go out—I have to tend to my ragu”

by:  Riddley Gemperlein-Schirm
December 27, 2016
A Really Good Ragu to Rally You Through the Week
Pork

A Really Good Ragu to Rally You Through the Week

Take a few hours out of your weekend to make the ragu of your dreams, and be rewarded for days to...

by:  Sarah E Daniels
March 14, 2016
Here's the Best Thing Our Director of Customer Care Ate This Weekend
Ephemera

Here's the Best Thing Our Director of Customer Care Ate This Weekend...

We get asked all the time: What do you cook at home? Here's a little inspiration from a member of...

by:  Food52
March  7, 2016
15 Braises to Maximize Your Meal Returns
Winter

15 Braises to Maximize Your Meal Returns

The low and slow way to a week's worth of dinners.

by:  Annie Crabill
February 15, 2016
How to (Quickly) Slow Cook Endive, Winter's White Gold
Vegetable

How to (Quickly) Slow Cook Endive, Winter's White Gold

Endive's better braised.

by:  amber wilson | for the love of the south
January 29, 2016
4 Ways (and 12 Recipes) To Make Cabbage For New Year's Day Luck
Soup

4 Ways (and 12 Recipes) To Make Cabbage For New Year's Day Luck

We're looking *really* forward to celebrating this year.

by:  Samantha Weiss Hills
December 18, 2015
What the Heck is the Maillard Reaction (& Why Should You Care)?
Tips & Techniques

What the Heck is the Maillard Reaction (& Why Should You Care)?

Because the brown bits are the best part.

by:  Sarah Jampel
November 10, 2015
5 Ways to Cook with Bones (Besides Broth)
Meat

5 Ways to Cook with Bones (Besides Broth)

No bones about it—bones have serious flavor.

by:  Jenny McGruther
October 28, 2015
Here's Why You Should Be Eating Savory Cobbler
Meat

Here's Why You Should Be Eating Savory Cobbler

Short ribs beat sweet.

by:  Brooke Bass | Chocolate + Marrow
October 21, 2015
How to Make Delicious Greens (Without Sautéing Them in Olive Oil)
Beet

How to Make Delicious Greens (Without Sautéing Them in Olive Oil)

The summer braise you'll want to turn your stove on for.

by:  Lindsay-Jean Hard
July  5, 2015
When Broccoli Rabe Stops Being Polite & Starts Getting Real
Pine Nut

When Broccoli Rabe Stops Being Polite & Starts Getting Real

Since you're not going to change the fact that broccoli rabe is bitter, you might as well embrace...

by:  Sarah Jampel
April  1, 2015
What to Do With an Overload of Cabbage
Cabbage

What to Do With an Overload of Cabbage

Alexandra cooks up a cabbage recipe that will have you going back for seconds and thirds.

by:  Alexandra Stafford
March  6, 2015
Forget Kale and Make Spicy, Creamy Collards Instead
Leafy Green

Forget Kale and Make Spicy, Creamy Collards Instead

It's time to take a break from kale and give collard greens the attention they deserve.

by:  Gena Hamshaw
February 19, 2015
5 Unexpected Facts About Braising
Lists

5 Unexpected Facts About Braising

Michael Ruhlman, author of How to Braise, shares five surprising facts about his favorite cooking...

by:  Leslie Stephens
February 10, 2015

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