There's a reason why braising chicken is a time-honored technique. It requires two parts: searing the chicken until it's golden-brown and simmering it gently in a tasty liquid. It's the liquid that ...

Braising is a culinary technique that keeps on giving. Slow cooking in liquid over low heat provides a number of benefits; it renders ingredients ultra-tender, and creates a rich, flavorful sauce that ...

I love a good Sunday afternoon braise, when I have hours to turn a tough cut of meat into a dish that is sublimely tender with a luscious sauce to boot. But braising has range. The cooking technique ...

If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook. That’s why we ...

Baz makes a dish from her cookbook, "More is More: Get Loose in the Kitchen." If you're looking for hearty dish ideas for you and your crew this fall, look no further than Molly Baz's latest cookbook, ...

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever ...

2007 F&W Best New Chef Gavin Kaysen merges the flavors of a classic beef stew with the presentation of a pot pie. In this ...