iOS app Android app

Featuring fresh takes and real-time analysis from HuffPost's signature lineup of contributors
Food52

GET UPDATES FROM Food52
 

10 Braises For The Weekend

Posted: 03/01/2013 2:02 pm

Braises are perfect projects to warm up your kitchen during wintry weekends and convince your friends to brave the cold and come over. These slow-cooking recipes yield tender results that are sure to impress. Plus, they improve over time, making them great for leftovers. We've included a few takes on the usual suspects -- short ribs and chicken -- along with some heavenly vegetable sides, all of which are certain to stick to your ribs as you power through these last, lingering days before spring.

More from Food52:
The Best French Onion Soup for Late Winter
10 Seafood Dishes for Lent
• Got a question in the kitchen? The Food52 Hotline is here to help!

Brought to you by the spirited home cooks' community at Food52.

Loading Slideshow...
  • Braised Chicken Thighs with Tomato and Garlic

    <em><strong><a href="http://food52.com/recipes/20892-braised-chicken-thighs-with-tomato-and-garlic" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> I've taken to making this once a week -- fragrant and comforting, it's great with orzo or rice to sop up the sauce. - Merrill <br><em>Photo: James Ransom</em>

  • Spatchcocked and Braise-Roasted Chicken

    <em><strong><a href="http://food52.com/recipes/8192-spatchcocked-and-braise-roasted-chicken" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> Braise-roasting poultry allows the meat to be submerged while the skin stays exposed to heat, yielding tender meat and beautifully browned skin and spatchcocking lets you cook the bird in one layer. - Amanda <br><em>Photo: Sarah Shatz</em>

  • Buttery Braised Leeks with a Crispy Panko Topping

    <em><strong><a href="http://food52.com/recipes/20302-buttery-braised-leeks-with-a-crispy-panko-topping" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> You'd think a dish with "buttery" in the title would be overwhelmingly rich. You'd be wrong. Lemon and parsley don't let all of that butter steal the show -- they keep the whole dish in check. You'll need to keep going back for more, just to see how good these really are. - Amanda & Merrill <br><em>Photo: James Ransom</em>

  • Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

    <em><strong><a href="http://food52.com/recipes/1747-cider-braised-pork-shoulder-with-caramelized-onion-and-apple-confit" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> What this pork dish lacks in beauty it makes up for generously in flavor. You braise succulent pork shoulder in a thick stew of onions, apples, cider and Calvados. - Amanda & Merrill <br><em>Photo: Sarah Shatz</em>

  • Braised Moroccan Chicken and Olives

    <em><strong><a href="http://food52.com/recipes/1017-braised-moroccan-chicken-and-olives" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> This is a pitch-perfect take on a classic dish. The recipe assembles a mouth-tingling spice mixture of ginger, garlic, coriander, cumin, paprika, turmeric, cayenne, saffron and then adds green olives and preserved lemons to the party. - Amanda & Merrill <br><em>Photo: Sarah Shatz</em>

  • Dan Barber's Braised Short Ribs

    <em><strong><a href="http://food52.com/recipes/9111-dan-barber-s-braised-short-ribs" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> I learned how to properly braise a short rib from Dan Barber, an owner of Blue Hill at Stone Barns. All you need is wine, aromatics, and broth to let the fall apart-tender short ribs shine. - Amanda <br><em>Photo: Sarah Shatz</em>

  • Oven Braised Buttermilk Chicken with Za'atar

    <em><strong><a href="http://food52.com/recipes/18361-oven-braised-buttermilk-chicken-with-za-atar" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> These tender, succulent, Frenched legs stand out beautifully with a helping heap of za'atar. <br><em>Photo: Tom Hirschfield</em>

  • Molly Stevens' Sweet Braised Whole Scallions

    <em><strong><a href="http://food52.com/recipes/16264-molly-stevens-sweet-braised-whole-scallions" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> We tend to think of braising only in terms of long-cooked meats, but Molly Stevens is expert at short-braised vegetables, too. Here, scallions graduate from garnish to side. <br><em>Photo: James Ransom</em>

  • Hunter's Style Chicken

    <em><strong><a href="http://food52.com/recipes/7821-hunter-s-style-chicken" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> This variation on chicken cacciatore is a belly-warming winter staple with a few details that set it apart: the subtle perfume of the sweet vermouth, the sauce-bolstering grated carrot, the one-two mushroom punch of dried porcini and fresh cremini. Serve with your favorite comfort carb -- polenta, mashed potatoes or couscous would all be happy landing pads for the rich, warming sauce and tender shreds of chicken. - Amanda & Merrill <br><em>Photo: Sarah Shatz</em>

  • Chicken that Fancies Itself Spanish with Lemons, Onions & Olives

    <em><strong><a href="http://food52.com/recipes/9455-chicken-that-fancies-itself-spanish-with-lemons-onions-olives" target="_hplink">Get the recipe on Food52</a></strong>.</em><br> It was the attention to detail in this cleverly adapted recipe that won us over: the blend of pecorino, the inclusion of both lemon zest and quartered lemons, a dash of cinnamon to lend toasty warmth. - Amanda & Merrill <br><em>Photo: Sarah Shatz</em>

 

Follow Food52 on Twitter: www.twitter.com/food52

FOLLOW TASTE