Braise

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

Perhaps not strictly authentic, but delicious!

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

You'll need two brewskis for these recipes: One for the pot, and one to quench your thirst.

The components in this recipe sound a little out there, but trust us.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.