braise

Quail is wonderfully versatile — pan-fry it, grill it, roast it, even braise it if you’re feeling cozy.

From Salon ● Dec. 4, 2025

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

The pot is deglazed with water, less than you would use in a soup, but more than for a braise.

From Seattle Times ● Mar. 3, 2024

You can braise meat in there, but oftentimes the broth tastes better than the meat, and the meat comes out dry.

From Salon ● Oct. 31, 2023

Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock.

From The Book of Household Management by Mrs. (Isabella Mary) Beeton

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

This is something that can be added in braises for extra flavor or thrown on top of stir-fries for crunch.

From Salon ● Sep. 2, 2023

You hafe long dimes peen dryin to win me,     You hafe vight, and mine braises you sing, Boot I'm 'fraid dat de notion aint in me,     De Lady Plectruda von Sling.

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

The chef-prepared buffet meals feature traditional dishes like a creamy local fish soup, braised lamb and summer berries.

From The Wall Street Journal ● Mar. 4, 2026

For Parasecoli, the foods associated with winter — soups thick with legumes, braised meats stretched across multiple meals, dishes built around grains, potatoes, and preserved ingredients — aren’t about excess.

From Salon ● Jan. 24, 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

Dinner was prawn cocktails in wine glasses for starters, lamb chops with chef’s hats with duchesse potatoes and braised celery for main, and a Baked Alaska for "dessert," not "afters."

From "Black Swan Green" by David Mitchell

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

From Salon ● Dec. 30, 2025

The best braising cuts include beef chuck, lamb shoulder or pork shoulder.

From Seattle Times ● Dec. 3, 2023

Why not use a whole lemon when braising to infuse some of that bitter pith into the foundation of that dish?

From Salon ● Jan. 27, 2023

The trick to this recipe for curried swordfish with tomatoes and greens is to sear the fish, then steam it with the moisture that comes from braising the vegetables.

From New York Times ● Sep. 29, 2022

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

From "The Omnivore's Dilemma" by Michael Pollan