Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices.

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

When braised whole, then lightly caramelized, they become a vegetable that demands some attention.

"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.

Olives, garlic, herbs, tomato, and wine come together in this short rib dish, a nod to the warm and sunny flavors of Provence. A shower of freshly grated orange zest at the finale brightens the rich braised beef with a citrus zing. This recipe makes a deeply...

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...