My Grandpa’s Brisket Recipe Is Almost as Legendary as He Is
Kitchn Love Letters
It's not Rosh Hashanah without it.
May 16, 2023
Braised Cauliflower and White Bean Piccata Is the Tight Budget Recipe I Rely OnRecipes
Super flavorful, totally satisfying, and easy enough for weeknight cooking.
Mar 20, 2023
Galbi Jjim Is the Umami-Packed Cozy Comfort Food You Need This WinterRecipes
These Korean soy sauce braised short ribs are a triple threat: super unctuous, savory, and sweet, all at the same time.
Jan 11, 2023
More Than A Fancy Cooking Technique, Deglazing Brings the Flavor
Tips From The Kitchn
This fancy sounding technique isn't as hard as you might think and once you master it, you can build lots of flavor.
May 31, 2022
This Beefy Dinner Is Comfort Food 101Recipes
Just add mashed potatoes, rice, or crusty bread.
Apr 19, 2022
Braised BeefRecipes
A slow-cooked meal meant for a lazy day at home.
Feb 27, 2022
Dutch Oven Braised Turkey RecipeRecipes
Yes, Thanksgiving can be a one-pot meal.
Nov 22, 2021
Mustard and Wine-Braised Chicken Thighs Are a Dinner Party Showstopper Recipes
Between the option to prep in advance, ample hands-off cook time, and a totally luxurious and impressive result, it's the ultimate dinner party main.
Sep 18, 2021
You'll Fall in Love with This Cozy French StewRecipes
(No, it's not beef bourguignon.)
Sep 15, 2021
The Tender Braised Pork Ragù That Brought Me Back to Myself During Postpartum Depression
The Comfort Food Collection
This pork shoulder ragù is so restorative that this is now the recipe I reach for time and time again when I need to come back to myself.
Apr 18, 2021
We Tried 6 Popular Methods for Braising to Get the Most Tender Beef
Skills Showdown
Here's how to guarantee you’ll end up with the type of braise that makes you the hero of your family.
Apr 13, 2021
This Irish Stew Is a Best-Seller at My Family's Pub. Here's How to Make It.
Kitchn Love Letters
Enjoy it with a thick slab of Irish soda bread slathered with butter, and a pint of Guinness.
Mar 16, 2021
These Crispy, One-Skillet Chicken Thighs Will Be an Instant Dinner Win
Most Wanted
Guaranteed to be the best thing you cook all week.
Jan 20, 2021
The Most Flavorful Braised Lamb Shanks for a New Year's Eve at HomeRecipes
A whipped parsnip puree pairs perfectly with rich and meaty lamb shanks in this luxurious dinner for two.
Dec 28, 2020
Easy, Melt-in-Your-Mouth Dutch Oven Pot Roast
Rollover Dinners
This shortcut pot roast is almost entirely hands-off, and makes lots of leftovers for a hearty winter soup.
Dec 14, 2020
Meet the Ugliest, Most Delicious Brussels Sprout Recipe of All Time
Kitchn Love Letters
I've been making it for 14 years and have no intention of stopping.
Dec 11, 2020
Creamy Braised Brussels SproutsRecipes
I’ve even served this to devout Brussels sprout-haters and listened to them rave.
Dec 11, 2020
The Transformative Power of Braising Vegetables
Braising Week
The vegetable kingdom offers so much more diversity than the animal kingdom — and once you get the technique down, there's no end to what you can create.
Dec 9, 2020
Olive Oil-Braised Chickpeas Are Easy and Hands-Off — But Taste So Luxurious
Most Wanted
You'll turn to this technique all winter long.
Dec 7, 2020
Braising Is a Balm for the Burnt-Out CookSkills
This unforgiving year has robbed a lot of us of a lot of what makes us feel good. But to gather your people around a meal cooked in a single pot is a wintry pleasure that I will not be denied.
Dec 7, 2020
This Oxtail Ragu Is My Favorite Comfort Meal on a Cold Winter Night
Kitchn Love Letters
It always feels like a special treat.
Dec 6, 2020
This Twist on Classic Chicken Adobo Is Extra Luxurious (but Just as Easy)
Weeknight Filipinx
In my life, I've enjoyed adobo many ways — and this is my current favorite.
Oct 27, 2020
Sean Sherman’s Cedar-Braised Bison
Cookbook Club
This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce.
Oct 16, 2020
Our Mostly Frequently Asked Brisket Questions, Answered
Rosh Hashanah
We interviewed a chef and a grandmother to get a brisket walk-through.
Sep 17, 2020
Chicken with Mustardy Potatoes Is Weeknight ComfortRecipes
And you only need one pan.
Jul 24, 2020
The Soothing Chicken and Chickpea Soup We All Need Right Now Recipes
It's like a blanket in a bowl.
Mar 15, 2020
10 Cooking Projects Worth Spending a Weekend OnRecipes
If the weather is unpleasant, stay inside and stock your fridge with beans, master homemade dumplings, or bake croissants from scratch.
Jan 9, 2020
Recipe: Rosemary Braised Lamb Shanks with Creamy PolentaRecipes
Yes, you can (and should!) make lamb shanks at home.
Apr 12, 2019
Recipe: Classic PB&J Snack CakeRecipes
If you’re a fan of peanut butter and jelly sandwiches then boy oh boy, are you in for a treat. This snack cake starts with a tender, moist cake full of peanut flavor, but the crowning touch is in the hypnotic swirl of jelly over the top. A creamy peanut butter mixture and dollops of grape jelly mix and mingle throughout the cake batter and bake up so that every single bite of this cake tastes as though a PB&J and yellow cake collided.
Sep 29, 2017
Recipe: Creamy French Mustard ChickenRecipes
Mustard works its magic on braised chicken.
Sep 25, 2017
Recipe: Skillet Braised Cod with Asparagus and PotatoesRecipes
“Wow, what’s the special occasion?” my husband asked when I set this dinner on the table. It was just an average Wednesday night, but judging by the looks of the shallow bowls filled with tender cod fillets, vibrant veggies, fresh herbs, and a fragrant lemon and white wine broth, I can see how he thought I’d planned a fancy dinner. And that is the beauty of this weeknight recipe — it is so beautiful and nourishing, yet so surprisingly easy to pull together.
May 25, 2017
How To Cook Classic Beef Pot Roast in the OvenRecipes
A classic dinner done right.
Mar 28, 2017
This 3-Ingredient Braised Cabbage Is the Dreamiest Side DishRecipes
Sometimes dinner inspiration starts with a side rather than the main dish. Case in point? This braised purple cabbage. With only three ingredients, humble cabbage is transformed into an outrageously delicious side dish that just might steal the show come dinnertime. The best part about this dish is that it is almost entirely hands-off. All you have to do is cut the cabbage into wedges and arrange them in a baking dish.
Mar 28, 2017
Recipe: Tuscan Chicken and Mushroom SkilletRecipes
With every bite of this skillet dinner, there’s something new to get excited about. Whether it’s the caramelized mushrooms, the sweet sun-dried tomatoes, the tender white beans, the juicy chicken, or whatever combination of those four you happen to scoop up with your fork, there’s nothing but good flavor happening here. Fresh rosemary and garlic sing over them all for an Italian-inspired dinner that quickly comes together on even the busiest of evenings.
Mar 7, 2017
Recipe: Feta and Tomato Braised ChickpeasRecipes
With tender chickpeas swimming in an earthy oregano- and garlic-spiked tomato sauce and topped with plenty of melty feta cheese, you’ll want plenty of good, crusty bread on hand for this comforting meatless main — it’s one of those swipe-the-bowl-clean affairs. Need more convincing to make this tonight? The recipe is only a notch more involved than cracking open a can of beans from the back of the pantry and calling it dinner.
Mar 1, 2017
Recipe: One-Pot Southern-Style Green BeansRecipes
Green beans are a part of most every Southern family’s suppers. Their key distinction is that they are cooked down in liquid until quite soft, almost to the point of “mush.” In traditional Southern cooking, they are also cooked and flavored with ham hocks or pork knuckles. This take on the classic uses a smoked, bone-in ham steak for flavor, which can be found in almost every grocery store.
Feb 22, 2017
10 of Our Most Popular Stews and BraisesRecipes
Stew and braising recipes took a big leap up in popularity this year, as more people embraced slow cookers as a great way to manage meals when life gets too busy. The low-and-slow braise needed to tenderize meat and meld flavors works perfectly in the slow cooker, although of course a Dutch oven and a low flame will do just as well. Whatever your cooking method, these 10 stews and braises are our most popular — and for good reason.
Jan 20, 2017
7 Ways to Add More Vegetables to Your Stew & ChiliSkills
When it comes to hearty winter stews and braises, meat tends to be the main ingredient of this warming meal, but that doesn’t mean you should discount vegetables. Not only do they complement and balance the meatiness of stews and chilis, but it’s a wonderful way to pack more (and more!) vegetables into your comfort food. Whether the recipe calls for it or not, every stew can use another serving of veggies. Here are seven vegetables you should be adding to stews and braises right now.
Jan 12, 2017
Recipe: Syrian Stuffed PumpkinsRecipes
This is one of the two stuffings I created with the mother of the Syrian refugee family we hosted for Canadian Thanksgiving. We found that bringing the foods of two traditions together is more than the delicious dish it creates. It’s a symbol of an intention for harmony and our willingness to find the parts and pieces in our own stories that make room for the parts and pieces in another.
Nov 9, 2016
Recipe: Spring Vegetable and Chicken BraiseRecipes
You might be tired of heavy winter braises by now since spring is in full force, but that doesn’t mean you should retire the braising pot just yet. All the gorgeous spring vegetables still work beautifully in a quicker, lighter braise — one where you can still taste the unique flavors of each vegetable. Chicken is the perfect protein for a quick braise.
May 19, 2016
Recipe: Creamy Braised Cauliflower with Sun-Dried TomatoesRecipes
Braising is not just for carnivores. Although I do enjoy a good pot roast, I love braising vegetables, and feel this is often the best way to play up their flavors. The other advantage of vegetarian braises? They are much, much quicker than meat. For example, this cauliflower gets browned in olive oil and garlic, letting a thin golden crust form on its firm white stalks.
Jan 27, 2016
20 Braises & Stews to Make Your House Smell AmazingRecipes
Winter weather calls for cooking a meal low and slow on the stove for a couple of hours. The spices mixed with the meat or veggies (and maybe even a splash of wine) are guaranteed to make your home smell wonderful for hours. Stews and braises are closely related, with a defining difference: the amount of liquid used. But the most important thing they have in common? How delicious they are when served up for dinner on a cold, snowy night.
Jan 25, 2016
Can I Convert Slow-Cooker Recipes to Stovetop?Recipes
Q: I see a lot of very good-looking, healthy recipes popping up on my Pinterest feed and also on The Kitchn, but a slow cooker is needed. I don’t own one and I’m not planning to buy one, due to lack of storage space, but I still would love to try some of the recipes. Is there any way to convert slow-cooker recipes to make them in the oven or on the stovetop? (Of course, I would be making them when I’m around and not leave my stove running while at work.
Jan 20, 2016
Recipe: Braised Beef with Semolina DumplingsRecipes
This hearty winter braise is inspired by two of the most beloved dishes my safta (grandmother in Hebrew) used to make: kubbe — miniature meat-filled semolina dumplings simmered in a vegetable or meat stew — and long-cooked green beans, variously known as loubia or fasoulia. Here, herb-flecked semolina dumplings capture the flavor and nubbly texture of my safta’s original recipe without all the work.
Dec 2, 2015
What’s the Difference Between a Stew and a Braise?Skills
This time of year it’s all about the long and slow cooking. When it comes to cuts of meat that require a little extra coaxing, both stewing and braising can make tougher cuts — like shanks, brisket, chunk, and round — tender enough to slice with your fork. We always knew they had a soft side. Vegetables, never to be left out of the party, benefit from braising and stewing as well.
Nov 13, 2015
Why Stew Meat Isn’t Actually the Best Choice for StewsSkills
You’re making a stew, so you pick up a package marked “stew meat” at the store — makes sense, right? Not so fast. There are a few good reasons you might want to put down that stew meat and pick up another cut instead. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. While this might sound like a good thing — viva varieté!
Nov 9, 2015
Recipe: Jaques Pépin’s Chicken JardinièreRecipes
In my chat with beloved chef Jacques Pépin about home cooking, he mentioned this braise full of juicy dark-meat chicken and vegetables that his mother used to make. I loved the name, which really reflects the essence of this dish that pairs chicken with a full range of vegetables from the garden. Jacques says, “Jardinière means ‘gardener’ in French, and the vegetables change according to what is in season or in my garden.
Oct 20, 2015
Recipe: Chicken in Coconut Milk with LemongrassRecipes
Our piece aboutJamie Oliver’s chicken in milk got me thinking about other possibilities for cooking a whole chicken in milk — what could be easier than filling a pot with liquid and spices, turning on the heat, and walking away until what’s left is the most succulent fall-off-the-bone bird? So I decided to try the sweet and pungent flavors of coconut milk, lemongrass, and star anise.
Oct 15, 2015
Recipe: Collard Greens with Pot Likker and DumplingsRecipes
Southerners love greens, but choosing a favorite? That we cannot do. Collard, mustard, turnip? Creasie, dandelion, kale, spinach? We love them all and why would we not? Deeply colored, sturdy-textured, and packed with nutritious goodness, greens are humanity’s friend. Unlike lettuce, most of the greens Southerners cherish benefit from heat and time. The tradition of boiling up a big potful of greens goes back centuries and across the Atlantic to West African cuisines.
Oct 15, 2015
Recipe: Deborah Madison’s Zucchini Logs Stewed in Olive Oil with Onions and ChardRecipes
When I think of cooking zucchini the summer I think of grilling and roasting, shredding and baking, slicing and frying. But do I think of braising? Not so much — and yet Deborah Madison makes a strong case for it in this double-green dish of zucchini and chard that puts zucchini squarely in the center of the table. This dish is for everyone who likes zucchini a little softer and well-cooked.
Jun 24, 2015
Recipe: Diane Morgan’s Baby Carrots with DillRecipes
When we decided to devote a week to carrots during our month of Glorious Vegetables, I went hunting for just one pure and perfect carrot recipe. We’ve given you crazy salad and fermented pickles, and there are other fresh ways to eat carrots coming up. But, in the end, the freshest of baby carrots deserve to be eaten in the simplest of ways, and Diane Morgan’s easy recipe is the way to go.
Jun 17, 2015
Yes, You Can Cook Radishes! Here Are 5 Tasty WaysSkills
Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables. What happens when radishes get cooked? Their characteristic spicy bite mellows out, plus they turn nice and juicy. Here are five delicious ways to cook radishes — give them a try!
Jun 1, 2015
Recipe: Slow-Cooker Korean Short RibsRecipes
Back when I was working graveyard shifts as a hospital pharmacist, cooking dinner was the absolute last thing I wanted to do when I got home. Fortunately, I learned that I could quickly toss some ingredients into my slow cooker and pass out, confident that I’d wake up when things started smelling good — like these slow-cooked, Asian-spiced ribs.
May 21, 2015
Recipe: Slow-Cooker Roast Beef Po’ BoysRecipes
Of all the delicious meals I have had the pleasure of eating in New Orleans, by far my favorite is a drippy, sloppy, saucy roast beef po’ boy. Perhaps lesser known than its fried seafood sibling, I much prefer the garlicky slow-cooked sandwich swimming in its own rich, roux-thickened gravy. The po’ boy (or poor boy, if you will) is the reigning king of New Orleans sandwiches.
Apr 12, 2015
A Filipino Restaurant Taught Me to Make a Braised Stew Even BetterSkills
At the Filipino restaurant Tito Rad’s Grill & Restaurant, I was taught how to make Kare Kare, a stew with oxtail braised in a peanut butter sauce. Sounds fairly delicious, right? Well, they also taught me a way to make it even better — at the last minute. During the last 10 minutes of the cooking process, a variety of vegetables like greens beans and halved baby bok choy are added to the mix and then steamed until tender, just about 10 minutes.
Apr 11, 2015
Recipe: Korean Chicken Sliders with Braised Kale & KimchiRecipes
I have absolutely zero interest in football, basketball, or baseball — so for me, gatherings around game days are all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with — cheesy queso dip, I’m looking at you — as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles.
Apr 8, 2015
BBQ Shredded ChickenRecipes
Shredded meat — beef, pork, or chicken — is one of the most versatile dinner elements you can imagine! Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. Or make a huge batch and feed a whole crowd of people in one go. Today, let’s talk chicken: Simple, inexpensive, and relatively quick, chicken has some advantages over the heavier beef and pork.
Mar 1, 2015
Recipe: Slow Cooker Boeuf BourguignonRecipes
Boeuf bourguignon is so much more than just another beef stew.
Feb 8, 2015
Recipe: Chicken Ragù with BaconRecipes
Winter weather brings out what I call my Braising Instinct. I drift towards meals that call on the basic formula of all braised dishes: hot sear, slow simmer, a final dish that’s lusciously saucy. I’ve braised pork, lamb, short ribs, cabbage, eggplant, and so many others — but, in this recipe, chicken finally gets the star treatment. Chicken thighs make a quicker braise than most. Just an hour will give you a saucy dish of shredded chicken in a smoky bacon sauce.
Feb 5, 2015
Recipe: Braised Oxtail RaguRecipes
This week I’m really feeling the briefness of the December daylight and the deepening of the cold temperatures. While I normally make a big effort to eat only small amounts of meat and to eat clean and light, especially at night, this dreary week I have braises and rich sauces on my mind. It seemed only right to pop out to the butcher, buy a whole oxtail, and cook it into slow submission.
Dec 11, 2014
How To Braise Beef Short Ribs in a Dutch OvenRecipes
A rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
Dec 5, 2014
The Best Vegetables for BraisingSkills
Meat usually gets all the attention when discussing braising since it undergoes such dramatic changes during the process. Vegetables are often used to boost flavor while braising meat, but they can do more than play sidekick! Braised vegetables can be just as satisfying as meat, and they usually cook in a fraction of the time. Here’s a list of great vegetables for braising to spark some creative ideas for your next vegetable braise!
Nov 12, 2014
Recipe: Lamb Rogan JoshRecipes
Rogan josh is one of the better known Indian classics, and this fiery lamb or mutton dish from the Kashmir region of India is now popular all over the world. My version stays very close to an authentic Hindu-style recipe, but I have tweaked it to make a rich and spicy slow-cooked dish that is perfect for chilly winter days. There are several versions of rogan josh in existence, but the two most common are the Kashmiri Pandit (Hindu) version and the Muslim, or Mughal, version.
Nov 6, 2014
Cooking School Day 18: BraiseSkills
Today’s Topic: Braising The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
Oct 29, 2014
The Best Cuts of Beef for Pot RoastSkills
Choosing the right cut can make or break the dish.
Oct 10, 2014
Why We Eat Brisket on Rosh HashanahPeople
From Texas to Tel Aviv, just about everyone loves brisket — the flavorful cut of beef found on the breast or lower chest of the cow. And what’s not to like? The slowly-cooked meat is exceptionally tender and moist with caramelized edges perfect for nibbling straight from the pan. There are many different ways to prepare brisket, from Texas-style barbecued brisket, to Irish corned beef. But I grew up eating Jewish-style brisket, particularly during Rosh Hashanah, the Jewish New Year.
Sep 16, 2014
Recipe: Braised Summer Pork Shank (Adaptable For Any Season)Recipes
It seems like Boston butts and pork shoulders get all the slow-cooking love these days, but there’s another kid in town that gets dinner on the table in much less time, and still has all that budget-conscious, fall-off-the bone goodness. A pork shank begs for a braise, too, but unlike the larger cuts of pork we usually talk about, this one won’t take all day to cook and can be done in a smaller pot.
Aug 28, 2014
Raise Your Braising Cred: 10 Tips for Perfectly Cooked VegetablesSkills
When was the last time you eagerly scooped up a heaping second serving of cooked vegetables? If you can’t recall, you might be in a side dish rut. Put the steamer basket down, return the baking sheet to the cabinet, and whip out your biggest, trustiest lidded sauté pan. These tips will help you braise vegetables that are lightly caramelized on the outside, fork tender all the way through, and napped in a luxurious glaze. Slice bulbs and brassicas for maximum brownability.
May 6, 2014