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Braising

Cooking Off the Cuff: Braising - It's Not Just for Wintertime

Edward Schneider | Posted 08.05.2015 | Taste
Edward Schneider

The whole affair, in fact, was tender and delicious. And summery, evoking flavors of Greece for one guest (which validated the "à la grecque" tag for the artichoke preparation).

How To Make Parmesan Broth, Plus 6 Ways To Use It

Food52 | Posted 08.24.2014 | Taste
Food52

Turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.

Cooking Off The Cuff: Risotto As The Platform For A Great Dinner

Edward Schneider | Posted 06.30.2014 | Taste
Edward Schneider

This isn't clever plating; it happens automatically when some of the sauce slides over the rice. Looks great, doesn't it?

B.A.S.I.C Braising

Jeffrey de Picciotto | Posted 06.30.2013 | Taste
Jeffrey de Picciotto

To brown or not to brown? To cover or not to cover? To strain or not to strain?

With The Duck, I'll Have My Usual - A Negroni

Edward Schneider | Posted 04.15.2013 | Taste
Edward Schneider

It seemed to me that its flavors - gin, Campari and Italian vermouth, plus a slice of orange as a garnish - lent themselves to sauce-making.

28 Braises For The Coldest Of Days

The Huffington Post | Julie R. Thomson | Posted 02.13.2015 | Taste

These hearty recipes will fill you up and warm you up.

Cozy, Wintry Meat Braises

Posted 05.25.2011 | Home

Our friends at Food52.com, whose weekly recipe contests we feature on HuffPost Food, bring us this collection of recipes for deliciously satisfying me...