Braising cabbage and onions in apple cider gives these humble vegetables a lift, while a spoonful of caraway lends a little brightness. Look for tart cooking apples when making this dish. Granny Smith, Gravenstein, and Bramley varieties work well. This is excellent when served alongside roasted pork or as an accompaniment to slow-baked beans and…
Lean Into Fall With Braised Lamb Meatballs
It’s officially autumn, so wave farewell to summer, wrap yourself in something cozy, and make some meatballs. Meatballs are like a warm hug. They are unpretentious, homey, and unfailingly comforting—just like that sweater you’re about to put on. Meatballs are also universally pleasing. Most cuisines seem to have a version of a meatball, with “meat”…
All the Flavors of Sun-Kissed Southern France in an Easy, One-Pan Chicken Dish
Bursting with fresh flavors, classic chicken Provençal features wine-braised, crisp-skinned chicken with loads of melty garlic and shallots, briny bites of green olives, tender artichoke hearts, and sweet cherry tomatoes—all showered with fragrant herbes de Provence. It’s an uncomplicated recipe that will transport you to summer in the south of France. Not a specific recipe, “Provençal”…
Daube Provençale: Slow-Cooked Comfort From Southern France
Daube Provençale is to Provence what beef Bourguignon is to Burgundy—an absolute classic of the local cuisine, and a guaranteed crowd-pleaser. This big stew of tender beef chunks in a robust sauce of red wine, tomato sauce, and local herbs and fixings is full of Provençal flavor. Ladled over a bed of egg noodles, it’s…
Slow-Cooked Comfort From Southern France
Daube Provençale is to Provence what beef Bourguignon is to Burgundy—an absolute classic of the local cuisine, and a guaranteed crowd-pleaser. This big stew of tender beef chunks in a robust sauce of red wine, tomato sauce, and local herbs and fixings is full of Provençal flavor. Ladled over a bed of egg noodles, it’s…
Classic Pot Roast, French-Style
Did you notice? Yes, the days are getting shorter, the nights longer, and the temperature is dipping. Just in time comes a simple recipe for classic French pot roast to enjoy on a chilly night. What’s the difference between this dish and our American pot roast? Usually, a classic Yankee pot roast calls for water or…
Braised Pork Tenderloin With Apples and Sage
This is a wonderful midweek dinner, as the pork and apples cook at the same time, but it’s just as impressive as an entertaining dish, as it can be semi-prepared ahead of time and then heated up before serving. I love it served with rustic mashed potatoes and roasted Brussels sprouts for a celebratory fall…
Bring on the Braise
Now that the fall season is officially launched, it’s time to braise. After all, ’tis the season for fleece and woolies, lighting the fireplace, and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spice wafting through the house. It’s meant for braises, stews, and…
A Brisket Secret for Rosh Hashanah
I am sharing this recipe with you to honor the wonderful Nach Waxman, who recently passed away. He owned the Kitchen Arts & Letters cookbook store in New York. He was quite a cook himself, and his brisket was legendary. What makes it so special? Slicing the meat midway through cooking. Cutting the brisket halfway…
Wine-Braised Artichokes With Jamón Serrano
Artichokes braised in white wine with jamón serrano is quintessential spring fare, as suitable for a family-style meal as it is for a mid-week supper. I serve it with a toasted baguette, to mop up all the juices, and a chilled glass of wine. If you can’t find jamón serrano, prosciutto is a great alternative;…
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