Though you might ordinarily throw away this tangy liquid, it's a great shortcut for quick meal prep and can be used for both ...

There's a reason why braising chicken is a time-honored technique. It requires two parts: searing the chicken until it's golden-brown and simmering it gently in a tasty liquid. It's the liquid that ...

I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender with a luscious sauce to boot. But braising has range. The cooking technique ...

Pasta, black pepper, and Pecorino Romano join together to form one of the simplest and most delicious classic Roman pasta ...

Braising is a culinary technique that keeps on giving. Slow cooking in liquid over low heat provides a number of benefits; it renders ingredients ultra-tender, and creates a rich, flavorful sauce that ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...

A “quick braise” is an oxymoron. In the classic sense, braising is a cooking technique that relies upon a small amount of cooking liquid and a low and slow cooking process to break down collagen and ...

I remember the first time I made today’s recipe for chicken Provençal, a song from my youth got stuck in my head the entire time I was gathering ingredients: “Pass the Dutchie” by Musical Youth, a ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...