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Braising

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

Food52 | Posted 06.25.2014 | 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.

23 Big Braises For Cold Days

Posted 10.16.2012 | Taste

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

Cozy, Wintry Meat Braises

Posted 05.25.2011 | Food

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