braise

Durable, versatile, and built to last, it’s the ultimate gift for home cooks who love to roast, bake, or braise.

From Salon ● Dec. 16, 2024

There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference.

From Seattle Times ● Mar. 4, 2024

But chicken is the easiest to braise, since it takes less time to cook than red meat.

From Seattle Times ● Dec. 3, 2023

We then braise that whole and separately pound out the rib loin paper-thin.

From Salon ● Nov. 19, 2023

Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread.

From Dressed Game and Poultry à la Mode by Harriet A. de Salis

Its 2¼-inch straight sides also make it useful for braises and finishing pasta in sauce.

From The Wall Street Journal ● Oct. 24, 2025

Usually deep-fried for a satisfying crunch, or ground to a fine powder, they were unlike meats, which made for versatile cooking, from braises to barbecue.

From BBC ● Sep. 6, 2024

Browning is great for dry-heat dishes like steaks and roasts, but unnecessary for stews and braises.

From Seattle Times ● Apr. 13, 2024

All are united by a distinctive flavor profile that can stand on its own or add interest to salads, stir-fries, braises and more.

From Salon ● Jul. 5, 2023

Und she dinked ash she look from de vinders,     How herzlich his braises dey sang; "Now dey'll knock my goot name indo flinders,     For killin der Ritter von Slang."

From The Breitmann Ballads by Charles Godfrey Leland

For their main course they dined on a sesame-crusted sea bass, braised bok choy and roasted eggplant.

From BBC ● Sep. 25, 2026

“People tend to think that lasagna is simple, but it’s actually a bit more complicated than the braised short ribs,” Matijevich says.

From Salon ● Feb. 20, 2026

A braised beef ragù that’s great on top of pasta or a creamy polenta, or as a stew if you add more vegetables.

From The Wall Street Journal ● Jan. 6, 2026

Don’t miss some returning favorites, such as the barbacoa tamal de res, in which the beef is pleasantly tender, or the braised pork belly adobo, one of the heartier dishes at the festival.

From Los Angeles Times ● Nov. 19, 2025

Raesa’s husband, Tulan, had brought back two hares from his traps that afternoon, and the rich fragrance of braised meat made Kaede’s mouth water.

From "Huntress" by Malinda Lo

A handful of methods — braising, salting, slow simmering, sweating — can turn the overlooked into something extraordinary.

From Salon ● Dec. 30, 2025

When slow braising, I love to use Kikkoman Soy Sauce as it levels-up the tender meat and the flavor of the charred soy sauce is umami at its best.

From Salon ● Dec. 17, 2024

There are many other ways to make meat succulent — poaching it as in Hainanese chicken or braising it as in Indian curries — but browning isn’t one of them.

From Seattle Times ● Apr. 13, 2024

When preparing a braising liquid or cooking soup, Petonito likes to tie up a little bundle of this herb and drop it into the pot to add oomph.

From Washington Post ● Nov. 9, 2022

Angelo recommended slowly braising the leg, in his opinion the most flavorful cut.

From "The Omnivore's Dilemma" by Michael Pollan