Slow-simmered to tender perfection, this humble stew exemplifies the traditional cooking of Spain’s Asturias region.

Braise short ribs in soy sauce, Shaoxing wine, spices, and ginger until falling off the bone in this dish to serve on Lunar ...

Beer-braised chicken is a delightful twist on the classic chicken stew. By swapping the traditional broth for beer, this ...

In this one-pan dinner, chicken thighs are simmered in a fragrant, lemony tomato sauce, along with onion, fennel and olives.

Here, we accompany the medallions with a rich, earthy mushroom gravy made from chicken stock and flavored with shallots and rosemary. We use sliced cremini mushrooms for this recipe, but feel free ...

Retirer le poulet de la cocotte et le laisser reposer. Filtrer le jus de cuisson pour éliminer les morceaux solides (réserver les olives pour la garniture). Porter le jus filtré à ébullition dans une ...

Pour sauce around chicken, top with fennel fronds, and serve. Why This Works: For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then transferred the ...

For the main course, choose between the pan-roasted harissa chicken breast, herb-crusted cauliflower steak or braised short rib ravioli. Dessert is a Meyer lemon tiramisu or flourless chocolate ...