Braised

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Braised Leeks with Tarragon
Want to transform leeks? Braise them. As the stalks simmer, they get soft and silky and the oniony flavor mellows into a savory sweetness. They're great with chicken or fish, or chop them up and stir into scrambled eggs before cooking.
Milk-Braised Boneless Pork Shoulder
Milk? Yes, milk! It caramelizes to make a rich, nutty sauce. It’ll also curdle, but it’s supposed to. Whole milk is key for the sauce to work, so skip the skim.
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