Braise

Galbi Jjim Recipe (Kimchi- and Red Wine-Braised Short Ribs)

This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar …

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You’ll Never Guess the Secret Ingredient in This Hearty Catalan Stew

At this very moment in Spain, with gazpacho season behind us and the days getting shorter, someone is pricking chorizo for Asturian fabada (slow-cooked pork and beans), simmering fish fumet for Basque marmitako (tuna stew), and sautéing sofrito for Manchegan caldereta (wine-braised lamb). Me? I’m in my slippers boiling pig blood and chopping chocolate for …

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Quail Civet Recipe | Saveur

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen …

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Venison Civet | Saveur

Venison is the star civet ingredient during roe deer (“corzo” in Catalan) hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather …

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Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Silvestre Valencia, former owner of Viva Taco Bus in Turlock, California, adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Looking for more taqueria traditions? Check out 16 of our favorite taco recipes, here. Featured in: “On the California Taco Trail.” Carnitas Tacos (Michoacán-Style Braised Pork …

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Ligurian-Style Braised Rabbit (Coniglio alla Ligure)

You will find this iconic Italian stew on the menu of every self-respecting, family-style, countryside trattoria in Liguria. Easy to raise, quick to reproduce, and requiring limited space to house, rabbits rapidly became the livestock of choice in the harsh Ligurian hills. When simmered slowly with white wine and the flavors of local ingredients like …

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Lamb and Cauliflower Stew with Harissa Recipe

This warming lamb stew with Tunisian red chile paste makes use of the whole head of cauliflower: The flavorful stems are minced and sauteed along with the mirepoix, while the florets—broiled and added at the end—lend crunch and body. Harissa adds a kick of heat and acidity to everything from soups to pastas to roasted …

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Crispy Adobo Chicken Wings Recipe

Filipino Thai American chef King Phojanakong developed these bright and savory adobo chicken wings for Jimmy Carbone’s now-defunct Jimmy’s No. 43 in Manhattan. This home adaptation opts to crisp the skin under the broiler rather than in a deep fryer. Featured in: “The Pride of the Philippines Makes a Killer Bar Snack.” Adobo Chicken Wings …

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Braised Chicken Basque-Style (Chicken Basquaise)

This braised chicken recipe is emblematic of the Basque region’s affection for colorful, peppery stews and is is adapted from a version served by Spanish chef Sébastien Gravé. While paprika works in a pinch, it’s worth seeking out the flakier, lightly spicy, and more enigmatic Espelette pepper which is traditional in the region. Find it …

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