Salvador Cod Stew

Cod is one of my favorite fishes to cook. It can really take on lots of different spices and lends itself to endless ways of cooking. Here we add s...

Braised Pork & Kale Ragu

Braised meat can be served in so many ways, and leftovers make great new dishes for days. I like to have some sort of braised beef or pork in the ...

My Mom’s Coffee-Braised Brisket

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. I make brisket over several days. The firs...

Corned Beef Pot au Feu

Here's my take on corned beef and cabbage. I add a few broiled soup bones to enrich the broth, and cook the vegetables after the beef to ensure the...

Daikon no Nimono

This is a perfect way to serve in-season daikon radish as a delicious appetizer. The recipe can be made vegan depending on what kind of stock you u...

Braised Collards & Black-Eyed Peas

This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...

Onions Monégasque

This agrodolce (sweet and sour) dish from Monaco is an ideal accompaniment to cheeses, roasted meats and poultry, and breads, and are also a delici...

Tahina Braised Fish

Tahina is one of my favorite sauces, and things to eat. Very few people use it for cooking. The challenge is not to use high heat since it can "bre...

Buta no Kakuni

Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...

Luberon-Braised Chicken Thighs

I don’t argue with Justin, since he’s a big, tall guy—but more so because he’s a great chef who has learned to embrace spices in a variety of cuisi...

Luberon Daube

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs ...

Citrus-Braised Short Ribs

When I was a chef at Daniel Boulud’s restaurant Daniel, I cooked four hundred pounds of short ribs a week. For a long time after I left, I coul...