Braise

Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

This weeknight chicken thigh and pasta dinner aligns equal levels of richness, satisfaction, health, wholesomeness, and ease. 

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

A quick and easy version of the darling dark green leaf of long braises: collard greens.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.

Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.