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 ...

Cooler weather is here, and with it come all the comfort recipes we associate with the season. I love braised foods because, after a few hands-off hours on the stove or in the oven, the final dish is ...

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 ...

Chef Alison Swope calls for a whole chicken to be cut into pieces for this recipe; she reserves the chicken's wingtips and backbone to enrich store-bought chicken broth for her Barley Risotto (see ...

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 ...

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 ...

Built for slow cooking and steady heat, these recipes show how a Dutch oven turns everyday ingredients into deeply satisfying ...

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 ...