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 ...

Pork shank with beer is a big favorite at dinner tables across Northern and Central Italy, especially when folks are looking ...

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 ...