Turn the heat down to medium-low and add the thinly sliced red onion. Once softened, minced garlic and fresh ginger go in. I ...

Remove the lamb and set aside and add the onion, garlic, bay leaf, thyme and rosemary and cook until the onion is tender, ...

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 ...

With all the rain we’ve gotten over the past couple of weeks — not to mention the colder start to winter here too — I’ve been craving nothing but hearty braises. Not just because they’re delicious but ...

Food that comes from a good restaurant is often made in a way that draws out peak flavor. The question is, how do you make restaurant-worthy dishes at home if you don't have professional kitchen ...

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 ...