Braised beef shanks are intensely flavored and budget-friendly. But whether they are raw or braised, beef shanks are never as visually appealing as, say, a rib-eye steak. You may not even know what a ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...

Necessity is the mother of … some great cooking. Consider braising. The original slow-food cooking technique transforms humble cuts of meat into tender, intensely flavored comfort food. Generations ...

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 ...

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade ...

Inspired by Da Lat’s cool climate and fertile lands, Chef Tran Le Thanh Thien takes diners on a farm-to-kitchen journey, ...

The recipe pairs rich beef shanks with a luscious sweet potato puree, kept lively with quickly sauteed kale. Our wine of the week, Spottswoode 2018 Napa Valley Lyndenhurst Cabernet Sauvignon ($85), is ...