For a warming winter meal, there’s nothing like a braise. The technique uses both dry- and moist-heat cooking, first browning the food with a sear, then simmering in a liquid until the food is cooked through. The end result is the best of both worlds: all the caramelized browned flavors plus melt-in-your-mouth succulence. And the technique is brilliant for everything from tough cuts of meat to all kinds of vegetables.
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RecipeCider-Glazed Pork Belly and Brussels Sprouts
这道菜采用了经典的风味组合（pork，布鲁塞尔芽菜和苹果）。猪肉炖和涂满了苹果酒的苹果酒，以呈深苹果味，并在布鲁塞尔新芽苹果配菜上搭配，并用马可纳杏仁和戈贡佐拉打了拳。
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RecipeOlive-Oil-Braised Leeks with Thyme
The leeks’ delicate flavor deepens as they cook, becoming sweet, robust, and complex. Leeks can be gritty, so wash them well before cooking.
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RecipeSouthwestern Braised Short Ribs
Serve these slightly spicy short ribs over a hearty rice pilaf spiked with toasted pine nuts or almonds. You can also customize your own braised short ribs with the Recipe Maker.
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RecipeCod with Pancetta, Artichokes & Olives
Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-worthy dinner. Serve it with good crusty bread to mop up the sauce.
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RecipeOlive-Oil-Braised Carrots with Warm Spices
In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.
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RecipeRed-Wine-Braised Brisket with Cremini, Carrots, and Thyme
To get a jump start on this recipe, you can season the brisket up to 1 day ahead.
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RecipeBraised Short Ribs with Celery Seed Polenta
短肋骨和芹菜在这种炖中成为好朋友：芹菜煮熟，它会在吸收肉的某些牛肉味的同时味道。核桃添加了额外的紧缩，而在炖玉米粥和玉米粥中都进一步强调了菜肴的芹菜味。
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RecipeBraised Lamb Shanks with Garlic & Vermouth
The inspiration for my recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. I’ve updated Olney’s version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish. Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).
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RecipeQuick-Braised Baby Artichokes with Garlic, Mint, and Parsley
This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find.
