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Cooking
Braises don’t have to take all day, and these recipes are proof.
Alma Avalle
techniques
When winter has your soul so weary, just follow these four steps for creating the ultimate cold-weather antidote
Molly Stevens
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Cooking
It's speedy, versatile, and ready in one pan.
June Kim
Cooking
This is Braising 101.
Bon Appétit
Shopping
Plus a pepper grinder that revolutionized my late-night cacio e pepe.
Alaina Chou
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
techniques
Like transitional dressing, transitional cooking can be a challenge. Not so with these spring-inspired updates for chilly-weather braises, carbonara, and pastas.
Christina Chaey
Cooking
Braising is the easiest way to turn cheap cuts of meat into epic feasts—and these are our all time favorites.
Alex Delany
techniques
Learn to score your fish properly and cash in on even more crispy bits.
Bon Appétit
Cooking
It's a non-negotiable step to snap pea greatness.
Alex Delany
promotions
Can you even make braised short ribs better? Yes—if you serve them over pasta.
Alex Delany
Cooking
Big meat, small sides.
Adam Rapoport
Cooking
An angel loses her wings every time you throw out that leftover braising liquid.
Carey Polis
techniques
Stop cooking with dull knives; you're gonna hurt yourself!
Rochelle Bilow
Cooking
For Readers' Choice Week, you shared ways to save time and sanity in the kitchen.
Alyse Whitney
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Braised lamb shoulder is a Sunday classic—orange and fennel just sweeten the deal
Rochelle Bilow
techniques
The most important tool in your kitchen requires a little TLC for top-notch cuts.
Chris Morocco
techniques
Here's how to go from "braising liquid" to homemade sauce perfection.
Rochelle Bilow
Culture
Take it low and slow and you'll have the creamiest salmon, or melt-in-your-mouth short ribs, or insanely tender chicken. Here's how to slow roast.
Emma Wartzman
test-kitchen
Short ribs, chicken curry, and more hearty weeknight dinners in under an hour.
Emma Wartzman
Culture
Chef Jacques Pépin is a culinary legend. Take his master class in knife skills with this collection of how-to videos.
Rochelle Bilow
techniques
We love (love!) short ribs, but there are three different styles of cuts, each with their own uses. Here's what you need to know
Mary-Frances Heck
techniques
Different herbs require different chopping techniques. Here's how to master three of them.
Bon Appétit