braises

• “For 10 years, Lisa Schroeder, chef and owner of Mother's Bistro & Bar in Portland, has served "mother food made with love": slow-cooked dishes, such as braises and stews.”

  The News Tribune Blogs

• “If we're having guests, we'll grill fish, or in the winter we like to do braises—duck, chicken.”

  The Wall Street Journal: The Omnivorous Michael Pollan

• “Have a taste for succulent braises but no time to labor over the stove all day?”

  The Wall Street Journal: Miracle Worker

• “Dried mushrooms, rehydrated with a little water, stock or wine, are great in soups, risottos, and braises.”

  The Wall Street Journal: The Bacon Backlash

• “As Mr. Malouf explained, while cooking at the Dock Kitchen, As the meal progresses, they use herbs in long slow braises, and literally handfuls of herbs are thrown on to the braising dish and cooked for an hour or more.”

  The Wall Street Journal: Persia's Private Cuisine Goes Public

• “They also thicken braises, stews and soups and are warming and comforting.”

  The Wall Street Journal: Persia's Private Cuisine Goes Public

• “Even in lighter vintages like '06 and '07 it's a pretty big wine, requiring red meat or braises to balance its power.”

  The Wall Street Journal: Rustic but Rewarding, Cornas Gains the Spotlight

• “Slow-simmered braises are all made from the so-called "lesser" cuts — oxtail, shoulder, neck, short rib, brisket, belly, shank.”

  The Wall Street Journal: Top of the World Lamb Tagine

• “Now that fall is here I have been craving long cooking, hearty dishes like braises and stews.”

  Moroccan Ground Beef With Couscous, Topped With Caramelized Onions

• “The more batches the lu braises, the tastier it becomes.”

  The Wall Street Journal: A Lu Legacy: Cooking Up a Family Heirloom

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