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tips how to braise
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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
Cooking
This is Braising 101.
Bon Appétit
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
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Cooking
It's speedy, versatile, and ready in one pan.
June Kim
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
Cooking
Braising is the easiest way to turn cheap cuts of meat into epic feasts—and these are our all time favorites.
Alex Delany
promotions
Can you even make braised short ribs better? Yes—if you serve them over pasta.
Alex Delany
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
An angel loses her wings every time you throw out that leftover braising liquid.
Carey Polis
Cooking
Big meat, small sides.
Adam Rapoport
techniques
Here's how to go from "braising liquid" to homemade sauce perfection.
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
Cooking
On this episode of Dinner SOS, Chris, Kendra, and Jesse answer your questions about braising, roasting, warming spices, and stews.
Bon Appétit Staff & Contributors
test-kitchen
Short ribs, chicken curry, and more hearty weeknight dinners in under an hour.
Emma Wartzman
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
techniques
Learn to score your fish properly and cash in on even more crispy bits.
Bon Appétit
Braised lamb shoulder is a Sunday classic—orange and fennel just sweeten the deal
Rochelle Bilow
Cooking
Why editor in chief Adam Rapoport would rather make braised turkey legs.
Adam Rapoport
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
techniques
Tender and flavorful, chicken thighs are ideal for braising. And with the right technique, says columnist Carla Lalli Music, you can make them a dozen different ways
Carla Lalli Music
Cooking
Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.
Carla Lalli Music
techniques
Our favorite dinner party short ribs are so simple, they almost cook themselves.
Christina Chaey
Cooking
Use simply spiced pork to make a lunch worth looking forward to.
Alyse Whitney