braise

Preseason it well and smoke it for about two hours, then place it in a pan with flavorful stock to braise in the smoker.

From Salon ● Jul. 12, 2026

There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference.

From Seattle Times ● Mar. 4, 2024

You can braise the chicken to make a more concentrated sauce, which is delicious over buttered noodles.

From Seattle Times ● Mar. 3, 2024

We then braise that whole and separately pound out the rib loin paper-thin.

From Salon ● Nov. 19, 2023

If you have a very young goose it is infinitely better to steam or braise it until tender, then dredge it with salt and flour and brown it richly in the oven.

From Fifty-Two Sunday Dinners A Book of Recipes by Hiller, Elizabeth O.

Its 2¼-inch straight sides also make it useful for braises and finishing pasta in sauce.

From The Wall Street Journal ● Oct. 24, 2025

After a long winter of braises and browns, this dish felt familiar yet surprising: comforting, beige at its base, but with a spark that made my sleepy taste buds sit up.

From Salon ● Sep. 2, 2025

Usually deep-fried for a satisfying crunch, or ground to a fine powder, they were unlike meats, which made for versatile cooking, from braises to barbecue.

From BBC ● Sep. 6, 2024

Browning is great for dry-heat dishes like steaks and roasts, but unnecessary for stews and braises.

From Seattle Times ● Apr. 13, 2024

Und denn, to sing his braises,     I'll write anoder lied: Hier hat dis dale an ende,     Of Breitmann's Philosopede!

From The Breitmann Ballads by Leland, Charles Godfrey

For Parasecoli, the foods associated with winter — soups thick with legumes, braised meats stretched across multiple meals, dishes built around grains, potatoes, and preserved ingredients — aren’t about excess.

From Salon ● Jan. 24, 2026

Don’t miss some returning favorites, such as the barbacoa tamal de res, in which the beef is pleasantly tender, or the braised pork belly adobo, one of the heartier dishes at the festival.

From Los Angeles Times ● Nov. 19, 2025

Shin compared the furor to a 2020 case in which a convenience store clerk was indicted for eating a 5,900 won pack of braised pig's feet.

From Barron's ● Oct. 24, 2025

He also packed six braised eggs, a favorite snack that he calls his “trail rations.”

From The Wall Street Journal ● Oct. 5, 2025

Dinner was prawn cocktails in wine glasses for starters, lamb chops with chef’s hats with duchesse potatoes and braised celery for main, and a Baked Alaska for "dessert," not "afters."

From "Black Swan Green" by David Mitchell

When slow braising, I love to use Kikkoman Soy Sauce as it levels-up the tender meat and the flavor of the charred soy sauce is umami at its best.

From Salon ● Dec. 17, 2024

The best braising cuts include beef chuck, lamb shoulder or pork shoulder.

From Seattle Times ● Dec. 3, 2023

Instead of letting your meat and vegetables frolic in the braising kiddy pool, fully submerge them in the stewing deep end to achieve rapid flavor maturation.

From Salon ● Mar. 12, 2023

When preparing a braising liquid or cooking soup, Petonito likes to tie up a little bundle of this herb and drop it into the pot to add oomph.

From Washington Post ● Nov. 9, 2022

Angelo recommended slowly braising the leg, in his opinion the most flavorful cut.

From "The Omnivore's Dilemma" by Michael Pollan