This undated photo provided by America's Test Kitchen in April 2019 shows Braised Spring Vegetables with Tarragon in Brookline, Mass. This recipe appears in the cookbook “How to Braise Everything.” ...

To braise or not to braise, that is the question. Whether 'tis nobler in the kitchen to prepare vegetables with low heat and little moisture, or to use another technique from one's culinary bag of ...

Note: You might not have cooked potatoes this way before, but this will persuade you to do so again and again. They become deeply flavorful, fragrant and tender. Look for small ones that you can leave ...

Once the vegetables are to your desired level of doneness, the final decision you have to make is what to do with the braising liquid. You can keep things simple and leave the dish nice and brothy, ...

Ah, summer! The sun is shining, the days are long and farmers markets are overflowing with vibrant produce. But let’s be honest: Not everyone embraces all that nature has to offer. Remember those ...

While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables. You may think braising would turn verdant spring vegetables ...

Winter is prime season for braising: Meat and vegetables, cooked in a flavorful liquid that just begs for bread or grains. Prepared on the stove top or in the oven, braised dishes can warm and scent ...

While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables. You may think braising would turn verdant spring vegetables ...