Collard greens are one vegetable I just can't resist. Their thick, meaty leaves, propped up by huge center ribs, are monsters in the world of leafy greens. I love their beauty, so big and elephantine, leathery and deep blue-green. I cut away those middle ribs and slice the leaves into ribbons, and braise them until they are tender and juicy.
'Tis the season for slow-cooking! I've heard a lot about clay bakers, like the Romertopf, and how effective they are at making any slow-cooked dish emerge from the oven tender and flavorful. Do you have one?
There's a lot of praise for the La Chamba Casserole dish to be found on The Kitchn already, but I can't resist joining in the love-fest with my newest crush, the La Chamba Soup & Bean Pot. I received this beauty as a gift several weeks ago and have been putting it through its paces ever since. Read on for my review.
For years I've been cooking my broccoli until it's bright green and 'tender-crisp', finishing it with a squirt of lemon and maybe a little ground black pepper. Here's a recipe that takes things in the opposite direction by braising the broccoli with olive oil and garlic on a slow, mellow flame until it is sweet and meltingly tender. A final flourish of crunchy lemon-spiked breadcrumbs adds texture and a bright flavor boost.
What is summer cooking, to you? For me, it means keeping things as simple as possible. In the summertime, I want meals that come together in one big pot, easy to cook and easy to reheat later. I want meals that taste like the garden, fragrant with herbs and bright flavors. I want hands-off meals, so I can retire to the back porch with a cucumber gimlet while my supper cooks.
Well, this braised chicken dish fits all those requirements beautifully.
On one end of the spectrum of Chinese cuisine, we have the crisp, fresh, quickly-cooked stir-fries with which we’re all familiar. On the other end, we have red cooking. This method of braising in soy sauce and rock sugar produces deeply savory dishes with a rich mahogany hue - a feast for the eyes as well as the mouth.
Slow-cooked braises can be vegetarian and omnivorian, complex or simple, spicy hot or comfortably mellow. Whatever the recipe, braises fill our homes with mouthwatering aromas and give us something warm to look forward to on cold evenings. Here are all our best and most favorite braising recipes!
Struggling to use up those tomatoes and eggplants? Try a one-pot braised dish like Tomato-y Romano Beans with Baby Eggplant. We've also got a recipe for those "squishy" tomatoes. Plus, was Julia Child actually a fan of modern kitchen shortcuts?