When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.
Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.
The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.
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