Mexican-Spiced Braised Short Ribs

Hearty and flavorful, this dish will warm up autumn

Chillier weather is headed our way. So we’re pulling out the braising pot – which is dusty after not being used all summer.

Braised beef short ribs are a fave around here. And we love Mexican-style dishes, so adding chilies is a natural.

We think you’ll love these short ribs. Serve them to guests, and they’ll love you too.

Bacon-Braised Potatoes

This easy recipe from French chef Paul Bocuse is the perfect sidekick for roast meat or poultry

Meat and potatoes: A classic combo (and all in one dish, in this case).

These Bacon-Braised Potatoes make a great side for any hunk of roast meat or poultry. Though with these on the table, you may ignore the main event and instead zero in on the spuds. They’re that good.

Because bacon.

Spring Lamb Stew

Celebrate the return of warmth with this classic dish

Spring means flower buds, baby bunnies – and fresh, local veggies.

Spring Lamb Stew – called Navarin Printanier in France, where it’s very popular – is a century-old dish that’s perfect for the season. After a long winter, who doesn’t want to celebrate with the freshest produce from local markets?

Spring fever never tasted so good.

Braised Ham with Port

Flavorful and easy, perfect for celebrating

Need a festive dish that can feed a crowd? Maybe something for Easter dinner, or a graduation party?

Enter Braised Ham with Port. It’s more succulent than baked ham, and just as easy to prepare. Those who know only its baked cousin will be delighted to meet this dish.

But accept your guests’ accolades with modesty. No need to ham it up.

Guinness Beef Stew

Meaty goodness with an Irish twist

On St. Patrick’s Day we’re all Irish – and we want to celebrate. So how about some hearty Guinness Beef Stew?

It’s a great dish for entertaining. Because you braise the beef slowly, most of the prep work will be done hours before you need to serve. You can even make this dish a day ahead, then reheat it – the flavor will only get better.

In fact, it will have more flavor than you can shake a shillelagh at.

Coq au Vin

Soothe your winter blues with this classic French recipe for wine-braised chicken

We have a foot of snow in our corner of the world. Time for comfort food! And what could be better than a meaty dish slowly braised in rich wine sauce?

Enter coq au vin, a classic French recipe. It requires some prep work, but the result is so worth it. Serve this at your next dinner party and bask in the adoring applause.

Adoration works for you, right?

Moroccan Beef Tagine

Carrots, peas, and cauliflower liven up this classic

Think beef stew is boring? Meet Moroccan Beef Tagine.

It has cinnamon, cumin, paprika, cayenne – and they all come out to play. They give this dish savor unlike any other beef braise you’ve had. And we pump ours up even more with frisky veggies.

Prepare to wow your guests.

Wine-Braised Beef Pot Roast

Easy and classic French-style cooking (that’s also down home)

When we entertain, we often like to serve a big honking hunk of meat. Preferably something that’s full of flavor, easy to prepare—and can be made ahead of time.

Like pot roast.

Doesn’t sound fancy enough for company? Then just call it braised beef. And cook it with wine, the way the French do. All of a sudden we’re talking gourmet fare (and the perfect complement to a bottle of dry red wine).

Just make sure to prepare a big batch. Because your guests will be begging for seconds.

Braised Celery with Tomato and Parmesan

A great side dish to accompany, well . . . anything

Never tasted Braised Celery? Well, you’re in for a treat. Because braising makes celery tender and sweet, revealing new depths of this often-overlooked veggie.

For this recipe, we cook celery in tomatoes (marinara sauce, actually), then finish it with a layer of Parmigiano-Reggiano cheese. We end up with a dish that’s almost a gratin, but not quite.

Braised Celery makes a perfect sidekick for grilled/roasted meat, fish, or poultry. Or anything, really. And its flavor is lip-smacking good. So this might be the perfect time to wear your “Kiss the Cook” apron.

Braised Fennel

This Easy, Make-Ahead Dish Delivers Fen-tastic Flavor                   

Every January, I’m eager to eat my vegetables.  After an extended holiday blowout — which always seems to begin around Halloween and continue through New Year’s Day — I’m ready to seek out food that’s lighter and healthier.  Time to cut down on the sweets, and begin eating cleaner.

Fennel fits the bill wonderfully:  It’s nutritious and low in calories, but it also offers flavor that won’t quit.  It’s often served raw in salads.  When cooked, though, it turns into another veggie entirely.  In fact, the flavor mellows and becomes almost sweet. 

As noted last week in our post on Fennel Soup with Shrimp and Beans, fennel can be the star of the show. But it also makes an excellent side dish. Braised fennel is a perfect accompaniment to roast pork or poultry, and it pairs well with almost any fish you can imagine. And although it’s terrific hot from the oven, it’s just as good — maybe even better! — when served at room temperature. So it’s a perfect make-ahead dish for a big dinner.

Everyone at your table (kids included) will lap this up. Don’t you love January?

Braised Belgian Endive

The Best Vegetable You Never Eat

When was the last time you ate Belgian endive?  That long ago?  Yeah, me too.

And when did you last cook it at home?  Probably never, if you’re like me.

What a shame.  Because Belgian endive has an appealing bitterness that mellows and sweetens when the vegetable is cooked.  It’s low in calories (each one has about 20), full of vitamins and minerals, and easy to prepare.  What’s not to like?

Easy & Tasty Braised Cabbage

Saint Patrick’s Day Cabbage Never Tasted Better!

Although green cabbage is ubiquitous in every supermarket, for most of us it’s not on the weekly — or even monthly — grocery list.

It’s one of those foods that we may have only occasionally, and then in the same predictable ways — often in coleslaw. Sometimes in stuffed cabbage or cabbage rolls.

And, of course, many of us eat it (or at least serve it) as an accompaniment to corned beef on Saint Patrick’s Day.

Maybe we neglect cabbage because, fairly or not, it is seen as a staple food of “poor” folk — perhaps including our own cash-strapped immigrant ancestors. Even though many of us seek out “ethnic” food, cabbage doesn’t seem to qualify as the right sort of ethnic.

Then there’s the preparation problem. Too often, cabbage is boiled to a pulp, resulting in a limp, bland-tasting, stinky mess.

Well, it’s time to give cabbage its due. Molly Stevens has developed a recipe for braised cabbage that she calls the “World’s Best Braised Green Cabbage.”

After you taste it, you may conclude that it’s not just the best braised cabbage recipe — it’s the best ever cabbage recipe!