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...

Sofrico Meatballs

Meatballs are a perfect vehicle for any seasoning, in this case our spin on sofrito using the Sofrico spice blend with onions, garlic, and bell pep...

Braised Oxtail

How many times did you see oxtail at your local butcher or store and just sadly ignored it? It is one of my favorite cuts of beef not to mention c...

Peach & Plum Braised Chicken

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...

Glazed Lamb Ribs

This recipe from chef Eli Buli of Bustan pairs roasted and braised lamb ribs with a rich pomegranate sauce. A refreshing salad of pickles and herbs...

Kale & Seaweed Salad

Here's a Japanese inspired salad that's great served hot or cold. It's an easy way to introduce sea vegetables to your diet; hijiki is lightly salt...