Cooking

Classic Italian Braises

Two easy, rich dinners for cool fall nights.

Gently braised pork is flavored with herbs and served with a milk-cream sauce. (Photograph by Jim Scherer, Styling by Catrine Kelty)

By Adam Ried

October 11, 2009

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Braising, with its long stretches of unattended cooking and lush results, gives a lot of reward for a little effort. The procedure can vary -- more on that later -- but the basics are as follows: Brown the meat (or vegetables) and aromatics such as onions and garlic, remove them and deglaze the pan, return the meat or vegetables with ... (Full article: 1098 words)