Curdled milk may seem only fit to toss, but there's actually a classic Italian cooking technique that uses it to achieve ...

Braising meat is a time-honored cooking technique that has earned its place in kitchens worldwide. There's something magical about transforming tough, humble cuts into fork-tender, flavor-packed ...

Owners of Atlanta dining concepts Adobo ATL, Anis Cafe & Bistro and Jose's Birria & Burgers share recipes for braised dishes: chicken adobo, birria and braised lamb shanks.

But there are important deviations: Beef bourguignon often involves braising the meat in a mixture of red wine and beef stock, but the Pépin family stew recipe uses only red wine, which lends a ...

Looking for a lovely dish for a lazy Sunday? You can’t go wrong with braised beef short ribs with beetroot and blackberry, from MasterChef runner-up Omar Foster. “Low and slow braising with ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast.

“Low and slow braising with vibrant, earthy beets and sweet blackberries transforms flavoursome short ribs into meltingly soft meat – while you sit back and relax,” he says. “You can serve ...