Cover the pan with parchment paper, then top it with aluminum foil. The parchment prevents the acidic tomato juice from ...

Melissa Clark’s braised pork shoulder with tomatoes, lemons and olives rises to the occasion without much fuss.

Tom Valenti's tender short ribs are braised in red wine with herbs and aromatics to deliver deep, comforting flavor, yielding a rich, make-ahead dish that's ideal for dinner parties or cozy weekends.

Seriously, braising has got to be one of my favorite and most rewarding ways to cook beef. It turns some of the toughest cuts into melt-in-your-mouth, delectable dishes. Everyone knows that Sundays in ...

The first time I braised short ribs was a milestone in my culinary education. Braising encapsulated so much of what I enjoyed about cooking: in this case, searing the meat, gently sautéing the carrots ...

I’m a millennial, which means I’m currently living between the worlds of undeniably-an-adult and but-1995-was-15-years-ago. So even though I’m a married professional and mom to a toddler, I still call ...

Q: I have a Daley question for you, one that Googling does not answer. I braise meats at least once every two weeks: pot roast, short ribs, shanks, etc., with vegetables (carrots, potatoes, turnips, ...