Slowly simmered braises fill your kitchen with the enticing aromas of autumn. Try some of our favorites!
 Braised Chickpeas and Carrots with Yogurt ToppingHere, tender beans and sweet carrots are infused with enticing spices and get a dollop of an Indian-inspired yogurt topping. Served on a bed of protein-rich quinoa, the vegetables make a satisfying meatless meal — no side dish required. |
 Pork Shoulder Braised in MilkFor an authentic Italian experience, accompany this rich, hearty roast with farro, the rustic, barleylike wheat. After hours of braising in a savory liquid, the pork becomes fall-off-the-bone tender — perfect for a comforting cold-weather meal. |
 Porter-Braised Chicken with Root VegetablesSlightly bitter and with a deep coffee-like flavor, porter, a very dark ale, makes this braise rustic and hearty. Porter’s toastiness plus the sweetness of root vegetables and the spiciness of Dijon mustard creates a stew full of contrasting, but harmonious, flavors. |
 Halibut with Braised Escarole and White BeansHere, the classic combination of escarole and white beans forms a delicious base for seared halibut fillets. A member of the chicory family, escarole is a pleasantly bitter green with loose, broad, green outer leaves and a yellow-green heart. |
 Braised Short Ribs with Creamy PolentaThese flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. |
 Braised Moroccan Lamb ChopsTender lamb chops pair naturally with the spices common to Moroccan cuisine. Simmer them just until tender in this fragrant braise, then serve them over a bed of fluffy couscous to soak up all the juices. |
 Braised Artichokes with Lemon, Mint and OlivesArtichokes always bring visual — even architectural — interest to the table. Here, the addition of olives and mint to a simple braise promises to excite even the most die-hard artichoke fans. |
 Braised Chicken Thighs with Carrots, Potatoes and ThymeFresh herbs and sweet carrots update this old-fashioned skillet dinner. A little bit of fresh thyme, added just before serving, lends a wonderful fragrance. |
 Pomegranate-Merlot Braised Lamb ShanksPomegranate juice lends a sweet-tart flavor to this slow-cooked lamb dish, while cinnamon, cumin and allspice add an undertone of spicy warmth. Serve over couscous to soak up the delicious sauce. |
 Braised Beef with Arugula and Grapefruit SaladIn this fresh take on braised beef, the meat is slow cooked with apple juice until very tender. Then the dish is garnished with an arugula, avocado and grapefruit salad just before serving. |
 Braised Chicken with Tangerine & Star AniseHere, vibrant tangerines add a tart-sweet and exotic element to a star anise-infused braising liquid. Their fragrant juice and zest perk up the deep flavors in the dish and cut through the richness of the tender braised chicken thighs. |
 Pumpkin-Braised Pork with GreensPerfect for an autumn supper, this comforting braise is easy to prepare, thanks to the use of a slow cooker and our pumpkin braising sauce. |
 Braised Potatoes & Escarole
This versatile dish complements everything from roast chicken and grilled steak to panfried sausages and leg of lamb. The escarole and potatoes, which emerge meltingly tender from the slow cooker, are drizzled with a zesty vinaigrette and diced orange, which together lighten the braised vegetables and sharpen their flavor.
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 Braised Veal Breast Stuffed with Fontina and PorciniVeal breast is a popular, low-cost cut in the Italian kitchen. Here, the cut is stuffed with fontina, a good melting cheese that oozes out when the meat is sliced open. The Madeira-soaked porcini meld with the meat juices to create an earthy sauce for drizzling. |
 Braised Chicken with Shallots & MushroomsShallots’ purple-hued bulbs have a flavor somewhere between onion and garlic, and they braise to a delectable sweetness. White wine and tarragon enliven this pot, while dried mushrooms provide an earthy undertone. |
 Cider-Braised Pork Chops with ApplesBraising spice-coated pork chops in cider enhances the autumnal flavors of this dish, which also features fresh apples. Use any crisp, slightly tart apple that’s in season at your local farmers’ market. |
 Braised Beef with Autumn VegetablesThe addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors. |
 Braised Broccoli Rabe and OlivesBraised with garlic, olives, anchovies and wine, this is broccoli rabe like you’ve never had it before. It’s a versatile side dish for sausages, roast chicken or pork chops, or you can toss it with cooked pasta or use it as a topping on bruschetta. |
 Citrus-Braised Lamb ShanksLamb shanks meet a bright trio of winter citrus — lemon, lime and orange — in this dish. The rich braising liquid that results from the slow cooking almost surpasses the lamb shanks themselves. |
 Braised Chicken with Olives and CapersBraising chicken in white wine instead of red results in a lighter, brighter flavor, which in this recipe is heightened with piquant olives and capers. Serve with a good loaf of bread so you can soak up the flavorful sauce. |
 Spiced Wine-Braised Veal Shanks and Sweet Potato Puree
Perfect for a cool-weather supper, this rustic dish is braised to tender perfection. Accompany with sweet potatoes, which are passed through a ricer to yield a smooth, silky puree.
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 Short Ribs Braised with Ginger and SoyFresh ginger lends a refreshing note to braised beef short ribs in this hearty and boldly flavored dish. Serve over steamed rice. |
