braise

This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish. I like to serve this with Celery Root and Parsnip Purée. —TasteFood

This recipe keeps the beautiful vibrance of the leeks intact while the juice from the lemon brings a great balance and acidity to the dish.

I'm not usually a big fan of red meat, but braised lamb shanks are an exception. Cook a lamb shank for long enough, and the meat becomes soft, almost cushiony, and relaxes away from the bone.

One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners.

I have been wooed by black cardamom. While both types of cardamom are uniquely aromatic, black cardamom pods have a heady, smoky quality that is difficult to describe or forget. I thought that braising would capture its essence.

Braised cabbage goes well with all kinds of sausages, braised pork -- for that matter all pork, cured and otherwise -- venison, duck, and goose. Pretty much it goes with anything. The secret ingredient here is nutmeg so don't omit it. —thirschfeld

It took us 47 emails to figure out what we’d serve. We bounced from side to main to starter and back to main, virtually piling chana masala on top of chard and Gruyère panade on top of broiled mushrooms and mozzarella. Someone had the enlightened idea to address cocktails circa email 25.

The garlickiest pot roast that ever was, inspired by the Provençal classic, Chicken With 40 Cloves of Garlic. We love serving this atop buttery egg noodles, but boiled potatoes or steamed rice are just-as-good companions.

We tend to think of braising only in terms of long-cooked meats, but Molly Stevens is an expert at short-braised vegetables too. Here, scallions graduate from garnish to side.

Kids like chicken fingers. I feel pretty confident saying that. They're salty, they're crunchy, and it's acceptable to eat them with your hands.