The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

A lemony sauce infused with honey, oregano, capers, and olives mingles with both fresh and dried figs in this braised chicken dinner ... cook until liquid is reduced by half, about 2 minutes.

Imagine loads of perfectly crisp bacon. Lots of garlic and onions were cooked to perfection, and slivers of cabbage were ...

Pollo al Lambrusco uses reduced sweet Lambrusco and dry red wine to glaze chicken in this dinner party-worthy chicken dish.

For crisp skin, try searing. The methods with crispy, well-browned skin that also had moist meat took advantage of exposing ...

While potatoes get all the glory, celebrated in their many forms and lauded as one of the best bits of the meal, carrots are ...

For the longest time I did not know how the Luby's baked whitefish topping was made. Finally, I asked and was told the ...

(I promise I’ll write about the lemon za’atar chicken another time!) Quite often tzimmes means a braise that includes beef, but I prefer a vegan version as a side for chicken. I also like to use apple ...

If you don’t want to use a whole chicken, the equivalent weight of skin-on ... I like King George whiting but Murray cod, snapper and gurnard are all good choices. For the braised peas, place the ...

Cook like Ina Garten this fall and winter with the queen's favorite 5.5-quart Dutch oven, now 20% off at Sur La Table. You ...

Staub Dutch ovens (or cocottes, as the brand prefers to call them) are slightly heavier than Le Creusets—the 5.5-quart Staub ...