Braise/Stew

Seafood Gumbo

Erin McCormick — Wed, 15 Aug 2012 17:24:00 +0000

Gumbo, a hearty stew made with anything from sausage or duck to rabbit or seafood, starts with a roux, a mix of flour and oil that’s cooked until it turns dark and nutty, giving the stew recipe its signature earthy flavor. This crab and shrimp gumbo recipe comes from Eula Mae Doré, who was the cook at the Commissary on Avery Island, home to the Tabasco company. Just as most cooks of her generation did, she learned Cajun cooking by watching, rather than from cookbooks. Serve with brown rice. (Recipe adapted from Eula Mae’s Cajun Kitchen by Eula Mae Doré and Marcelle R. Bienvenu; Harvard Common Press, 2007.)

Oyster-Stuffed Artichokes

Erin McCormick — Wed, 15 Aug 2012 17:11:54 +0000

Oyster-Stuffed Artichokes

Packed with oysters, Parmesan and herbs, these stuffed artichokes make a spectacular meal along with a fresh salad. Cooking the artichokes first softens the leaves so they’re easier to stuff.

Catfish Courtbouillon

Erin McCormick — Wed, 15 Aug 2012 16:08:30 +0000

Catfish Courtbouillon

Cajun courtbouillon (pronounced koo-bee-yon) is a vegetable-and-fish stew recipe. In this healthy catfish recipe from Louisiana native chef Donald Link, the catfish and stew are combined at the end, making for a pretty presentation and keeping the catfish nice and crispy.

Smothered Green Beans with New Potatoes

Erin McCormick — Wed, 15 Aug 2012 15:29:37 +0000

Smothered Green Beans with New Potatoes

This green bean recipe from chef Alex Patout of Landry’s restaurant in New Iberia, Louisiana, gets plenty of flavor from bacon and onions.

String Beans & Summer Squash

Erin McCormick — Tue, 12 Jun 2012 20:42:56 +0000

String Beans & Summer Squash

In this summery recipe for summer squash and green beans, cooking the string beans and summer squash in a little seasoned broth adds flavor with minimal effort. Try any fresh herb you have on hand and swap yellow summer squash for zucchini if you prefer.

Seared Salmon with Braised Broccoli

Nifer — Tue, 21 Feb 2012 15:37:23 +0000

Seared Salmon with Braised Broccoli

Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.

Braised Greens & Cannellini Bean Panini

Nifer — Mon, 20 Feb 2012 19:30:41 +0000

Braised Greens & Cannellini Bean Panini

A creamy spread of cannellini beans cooked with onion, garlic and white wine is the perfect match for tender braised greens. Press the two between pieces of crusty whole-wheat bread and you have an outstanding vegan panini.

Pasta alle Erbe

Nifer — Fri, 17 Feb 2012 19:41:53 +0000

Pasta alle Erbe

Lidia Bastianich’s rustic pasta recipe from Umbria would typically be made with foraged greens, but certainly chard, spinach and common chicory are delicious in this dish. Collard, dandelion or mustard greens would be good too. (Adapted from Lidia Cooks From the Heart of Italy, Knopf, 2009.)

Braised Celery Hearts with Honey-Mustard Vinaigrette

Erin McCormick — Fri, 13 Jan 2012 17:05:45 +0000

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

Clementine & Five-Spice Chicken

Erin McCormick — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

North Country Braised Chicken

Sarah Hoff — Mon, 31 Oct 2011 20:25:05 +0000

North Country Braised Chicken

Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.

Celery Root Puree

Erin McCormick — Fri, 21 Oct 2011 19:44:42 +0000

Celery Root Puree

Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.

Braised Lamb Shanks & Eggplant

Erin McCormick — Fri, 09 Sep 2011 15:28:26 +0000

Braised Lamb Shanks & Eggplant

This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.

Salsa-Braised Kale

Sarah Hoff — Thu, 08 Sep 2011 19:24:42 +0000

Salsa-Braised Kale

Braising kale in salsa and topping it with cheese makes a delightful side dish for your favorite Mexican meal. Different brands of salsa have varying amounts of sodium. Sometimes prepared fresh salsa is the lowest.

Half-Hour Chili

Sarah Hoff — Thu, 26 May 2011 17:51:18 +0000

Half-Hour Chili

This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce.