All About Braising: The Art of Uncomplicated Cooking by Molly Stevens

Search this book for Recipes »
    • Ingredients: potatoes; leeks; thyme; nutmeg; heavy cream; chicken pieces; celery; parsley; bay leaves; carrots
    • Ingredients: dried oregano; green beans; tomatoes; canned anchovies
    • Ingredients: peppers; canned anchovies; dried red pepper flakes; balsamic vinegar
    • Ingredients: eggplants; celery; dill; parsley; mint; tomatoes; yogurt; feta cheese
    • Ingredients: eggplants; celery; dill; parsley; mint; tomatoes; store-cupboard ingredients
    • Ingredients: eggplants; celery; dill; parsley; mint; tomatoes; feta cheese; yogurt
    • Ingredients: broccoli rabe; dried red pepper flakes; arugula; store-cupboard ingredients; chicken pieces; celery; parsley; thyme; bay leaves; carrots
    • Ingredients: dried red pepper flakes; arugula; store-cupboard ingredients; broccolini; chicken pieces; celery; parsley; thyme; bay leaves; carrots
    • Categories: Side dish
    • Ingredients: escarole; dried red pepper flakes; cannellini beans; chicken stock; onions; carrots; bay leaves; garlic
    • Ingredients: Belgian endive; prosciutto; heavy cream; store-cupboard ingredients
    • Ingredients: Belgian endive; eggs; heavy cream; prosciutto; sherry vinegar; chicken pieces; celery; parsley; thyme; bay leaves; carrots
    • Categories: Side dish
    • Ingredients: green cabbage; carrots; dried red pepper flakes; chicken stock
    • Ingredients: chicken pieces; celery; parsley; bay leaves; carrots; green cabbage; dried red pepper flakes; thyme
    • Ingredients: chicken pieces; celery; parsley; bay leaves; carrots; St. Marcellin cheese; scallions; green cabbage; thyme
    • Ingredients: red cabbage; bacon; apples; fresh ginger; apple cider vinegar; maple syrup
    • Ingredients: heavy cream; Brussels sprouts; store-cupboard ingredients
    • Ingredients: black olives; fennel; canned anchovies; coriander seeds; dry white wine; chicken pieces; celery; parsley; bay leaves; carrots; thyme
    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: artichokes; parsley; mint; thyme; dry white wine
    • Ingredients: radishes; chicken pieces; celery; parsley; bay leaves; carrots; thyme
    • Ingredients: radishes; chicken pieces; celery; parsley; bay leaves; carrots; thyme; cress; rice vinegar
    • Ingredients: chicken pieces; celery; parsley; bay leaves; carrots; thyme; artichokes; fava beans; bacon; crème fraîche; tarragon; spring onions
    • Ingredients: shallots; chicken pieces; celery; parsley; bay leaves; carrots; thyme; dry white wine; Gruyère cheese; breadcrumbs

Notes about this book

  • Eat Your Books

    2005 James Beard Award Winner

  • cadfael on October 02, 2021

    One of my favourites-highly recommend!

  • Bradley on February 05, 2019

    Seriously good book. Every recipe is a dream (except the cauliflower and capers which just tasted odd). This is a well researched book written by an experienced chef. Now this is good cooking at its best

  • rionafaith on November 16, 2016

    One of my all-time favorites. I have made MANY of the recipes from this book, and not one of them has been bad.

  • Kiyah on August 07, 2010

    Every recipe that I've made from this book has been excellent, the Short Ribs in Porter Ale, and the Coq Au Vin, to name two.

  • lchalifoux on August 01, 2010

    Wonderful recipes, especially for vegetables! Easy to adapt and develop your own variations.

  • nomadchowwoman on January 05, 2010

    Good recipes, good instructions. Some favorite recipes: braised pork in milk, braised brussels sprouts, braised cabbage.

  • abbyhurlbu on January 01, 2010

    great cookbook

  • cookmag on December 15, 2009

    This is a great book, I've used it for so many family suppers.

Notes about Recipes in this book

  • Braised potatoes with garlic & bay leaves

  • Braised potatoes with butter & rosemary

    • jenmacgregor18 on December 28, 2022

      I used part olive oil and part butter. Again like the bay leaf braised potatoes, these were simple to make and delicious. I love the creamy texture of the potatoes.

  • Peppery braised broccoli rabe with arugula

    • Laura on April 04, 2012

      Pg. 51. It's hard to go wrong with broccoli rabe and this did not disappoint. Really enjoyed this. The only change I made was to use a shallot instead of a yellow onion. Did not add the pine nuts because I also served a quinoa dish that contained pine nuts. It was delicious and made a nice accompaniment to grilled herb-marinated leg of lamb.

  • Escarole braised with cannellini beans

    • westminstr on February 08, 2016

      Really loved this simple dish, made with rancho gordo alubia blancas (pre-cooked) and discovered via orangette blog post.

    • chawkins on May 31, 2015

      This was great, the beans were so creamy and tasted so much better than canned beans. I crushed one dried red Thai bird chile into pan with the garlic slices before cooking down the escarole and that gave a good kick to the whole dish.

    • pistachiopeas on March 23, 2017

      We both really loved this. I skipped the lemon juice and extra olive oil. Topped with fresh parmesan. Delicious!

    • Skamper on January 11, 2021

      This was good but not a standout for us. I made the beans in the instant pot. Served with garlic asiago sausage.

  • World's best braised green cabbage

    • rionafaith on November 16, 2016

      p. 59 -- I've made this several times. Tasty, healthy, and very easy -- though it does take a couple hours to braise. It's also almost foolproof, though much better when you actually follow the directions... I've both overcrowded the pan with too much cabbage and once was forced to bake it uncovered when I realized after assembly that I was out of foil. It was actually okay both times, though not quite as tender/moist/delicious as it can be when made as written. The red pepper flakes are important!

    • hillsboroks on November 05, 2021

      This is not a lovely looking cabbage dish but the flavor is definitely lovely. You do have to plan ahead to give it the full amount of time in the oven. I used a 9" by 9" Le Creuset pan with a lid to make a half batch of this for two people. It was very easy to throw together and my husband loved it.

    • hillsboroks on November 05, 2021

      This is not a lovely looking cabbage dish but the flavor is definitely lovely. You do have to plan ahead to give it the full amount of time in the oven. I used a 9" by 9" Le Creuset pan with a lid to make a half batch of this for two people. It was very easy to throw together and my husband loved it.

    • tui on October 07, 2012

      Very good the next day. A little lemon juice added just before serving worked well.

    • Laura on November 27, 2013

      Pg. 59. This was great! Very little prep time. Cooking time is long (2+ hours), but it's almost all hands off. My husband and I really enjoyed it this evening and we're happy there are leftovers for tomorrow. I will say that it's not a pretty dish, so I don't think I'd serve it to guests, despite how delicious it is.

    • TrishaCP on January 16, 2016

      Agree this is a tasty and easy side dish. I really loved the red pepper flakes here-mine are smoky more than hot, which was very nice.

  • Braised green cabbage with balsamic vinegar

    • fprincess on February 02, 2012

      Very good with a prep time less than 5 min! Braised for 2 hours in the oven. eGullet post and pictures here:

  • Savoy cabbage gratin with Saint-Marcellin

    • fprincess on January 23, 2011

      Excellent gratin. Did not have green onions so I used shallots and a little yellow onions.

  • Red cabbage braised with maple & ginger

    • billcranecos on September 30, 2020

      I made this during the year and decided to repeat it for my Thanksgiving table. Since the oven was in use with the turkey I was able to do this stove top on low heat and it was great.

  • Creamy braised Brussels sprouts

    • Rinshin on October 15, 2019

      Loved this side dish even though sprouts were slightly overcooked by me. Next time, I plan to go with the time on recipe instead of gauging brown appearance. Addition of lemon juice perked up the taste. I added nutmeg as well. Repeat for sure.

    • fprincess on November 05, 2010

      The flavor of this dish is very mild thanks to the cream so it works even for non brussel sprout lovers.

    • chawkins on January 04, 2017

      The lemon juice added at the end cuts the richness a little, it is still a very rich dish.

    • twoyolks on December 20, 2016

      This recipe reduces the cabbagey flavor of Brussels sprouts. The lemon juice adds some important acid at the end. This is a simple recipe but it works well.

    • eselque on July 20, 2011

      This is the recipe I make for Thanksgiving--everyone loves it. It's rich and flavorful--the lemon makes it.

  • Cauliflower, potatoes & peas Indian-style

    • moiragunn on September 25, 2014

      This was OK and a quick recipe to make. I ate it all and considering I don't much like cauliflower that says something. Everything was very tender and tasty. Next time more spices and perhaps a splash of coconut milk

  • Cauliflower, potatoes & cabbage Indian-style

    • rionafaith on February 01, 2017

      p. 81 -- This was not exactly what I expected... I guess thought it would be saucier like most braises, but this was more like steamed cauliflower and other veggies with some spices. Good flavor, though, and hearty/healthy. Two things: (1) I used a Serrano pepper and Molly Stevens doesn't mention needing to slice or chop it in any way, so I just deseeded it and threw it in, then fished out the whole piece before serving. Not sure if that was right? And (2) She says to use a large skillet to make this but I'm not sure why. It didn't really fit in my biggest/deepest skillet (impossible to stir without knocking florets all over the stove!) and I ended up dumping everything into a Dutch oven halfway through.

  • Braised leeks with bacon & thyme

    • chawkins on March 01, 2017

      Very good. I halved the recipe, cooked in the ip with 3/4 cup chicken broth, HP for 3 minutes and QR.

  • Gratin of braised leeks

    • adrienneyoung on September 17, 2011

      I made this for dinner, but with good comte cheese, rather than parm. Very mild, but, if made with really good, slender leeks, very delicious. A soothing winter meal.

    • ksg518 on December 06, 2015

      This ingredient list is wrong. There is no mention of chicken, cauliflower or breadcrumbs in the recipe in the book.

  • Sweet braised whole scallions

    • Laura on July 01, 2010

      6/30/10: This couldn't be any easier and the results are tasty, but nothing special.

  • Braised halibut steaks with creamy leeks

    • vbbaker on July 11, 2020

      Very luxurious dish that is incredibly easy to prepare. Great for a dinner party given the long braise time for the leeks. Served with roasted new potatoes (roast with the fish), a salad and good rosé - a hit.

  • Braised halibut steaks with spinach

    • fprincess on March 21, 2011

      I made this with bass fillets and pea tendrils. It's a no-fuss, one-pot recipe with very nice flavors.

  • Vietnamese braised scallops

    • Bloominanglophile on August 25, 2014

      I used some piloncillo that I've had since forever in my pantry. Maybe that's why it took so long to dissolve?!? I also had to keep adding tablespoons of water to the caramel so it wouldn't darken before all the sugar was melted. If I do try this again, I will do it with white sugar, because I think it would produce a darker, toastier sauce instead of one that was too sweet for my taste. This is a very quick recipe--perfect for a weeknight. Just need to tinker with the sauce!

  • Mediterranean squid & shrimp braise

    • fprincess on January 05, 2011

      This is tasty. I omitted the olives. It takes about 2 hours to prepare since the squid is slow cooked.

  • Quick lemony chicken with prunes & green olives

    • Laura on February 04, 2010

      I made this with chicken breasts instead of legs and thighs and it was quite tasty. The chicken was very moist and flavorful. Served with Texmati rice and sauteed swiss chard and kale. I chose this recipe because I wanted to use up some leftover prunes. Ironically, I don't think the prunes added much to the dish. In future, I'd skip the prunes and substitute capers. Also, I'd double the sauce. We have leftovers tonght, but very little leftover sauce.

    • Emily Hope on March 01, 2012

      This is one of my go-to chicken recipes. Super easy, flavorful, and we love the combination of olives and prunes (I usually add some extra of each, especially prunes). We always serve it over buttered fresh egg noodles, with sauteed chard on the side.

    • tui on July 19, 2019

      Very pleased with this recipe. Only addition was some slices of sweet Meyer lemons rather than strips of lemon peel. Definitely one to add to the family dinner list on a regular basis.

  • Chicken do-piaza

    • cadfael on March 03, 2014

      I added cumin, one each potato and sweet potato some turnip and carrot I used a flamewars tagine and finished in oven very good

  • Chicken breasts do-piaza

    • vbbaker on June 02, 2020

      Dinner for two variation: Use a whole bone-in, skin on chicken breast, cut into 2 single 1/2 breasts. Halve all the other ingredients. Remove skin from chicken but add to skillet during browning and braising to add some chicken fat flavor.

    • fprincess on September 29, 2011

      This recipe was good but a little disappointing. I expected brighter flavors. A little on the sweet side with the orange juice.

  • Goan chicken

    • Foodelf on April 20, 2013

      What a taste treat this recipe is! So unexpectedly flavourful from the mint and cilantro and produces a complex mingling of fragrance, flavour and a delightful note of heat from the serrano chile I used. More details over on the Cooking from your Books thread.

    • MollyB on February 06, 2019

      Great recipe! The combination of the fresh herbs, ginger, and chile with the cream used to finish at the end was very nice. Will definitely make again. I served it with jasmine rice and that was the perfect side to soak up the tasty sauce.

  • Chicken & pork adobado

    • Emily Hope on November 18, 2010

      Recipe would have been pretty easy if I hadn't had to butcher my own chicken... Only made with chicken, not pork. Definitely do with legs and thighs, breast dried out on reheating (though it worked well to hold it back and only put in toward the end of cooking). Sauce was lovely, though C said it wasn't vinegary enough (as vinegary as traditional adobo), and I would liked to have seen more garlic. Pretty good, overall. Tomato salad that went with the recipe was weird, though, like serving salsa with asian food. Better match was the cucumber salad from Local Flavors, which is truly great. Served w/brown rice (not the best match, but, hey, healthy).

    • mamacrumbcake on July 26, 2017

      This was very nice and easy. I am Filipino and have never been able to make an edible adobo--all were excessively vinegary. This was quite good--not perfect adobo, but I'm getting closer!

  • Soy-braised chicken thighs with star anise & orange peel

    • fultre on January 20, 2023

      We loved this, and found it was even better as reheated leftovers the second day. Used 9 chicken thighs (3 Costco packages, uncertain weight) and doubled all sauce ingredients (thanks to note from twoyolks) except star anise and chile pepper. Made extra green scallions, sautéed a portion and added some fresh at serving time.

    • twoyolks on January 20, 2019

      The best thing about this recipe in the sauce which is sweet and salty in all the best ways. The worst thing about this recipe is that there's only a small bit of sauce. Overall, this was very good, I just wanted more sauce.

  • Coq au vin

    • TrishaCP on April 06, 2012

      This version of coq au vin hits the spot. Be careful on cooking the breast meat- I had to pull it out 15 minutes earlier than called for in the recipe.

  • Chicken fricassee with artichokes & mushrooms

    • Foodelf on April 13, 2013

      Artichoke hearts seem to have vanished from the universe ... I used quartered hearts and they were fine. I loved the nuanced flavours in this dish and the prep was really easy - a great early spring dish when we're still getting those chilly evenings. I reviewed this recipe on EYB Cooking from Your Books thread (

    • Ladyberd on December 20, 2012

      Couldn't get artichoke bottoms so used hearts without any issue. My husband said he'd serve this to company - his highest praise. Easy and satisfying, I'll make it again.

  • Moroccan chicken with green olives & preserved lemons

    • Emily Hope on December 18, 2011

      This was very good--the flavors are deep and savory, and it's pretty easy to put together, though a bit time-consuming. I did cut up a whole chicken and put the backbone/giblets in the braise, and mashed the liver into the sauce, which I do think helps with the depth of flavor. I'm not sure I'm crazy about the ground ginger and cumin, though, and might consider omitting them the next time around. Served with couscous with butter and herbs, the Plenty (Ottolenghi) ultimate couscous recipe, which is roasted carrots, squash, etc., and an arugula and orange salad. Had leftovers with sauteed chard and I think that's a better fit as a side than the arugula salad--next time try Paula Wolfert's cooked greens and herb salad from Food of Morocco.

    • rionafaith on October 23, 2016

      p. 169 -- Very good. I made this the night before a dinner party and reheated in the oven just before serving as Stevens suggests, which made everything very easy. Unfortunately my chicken didn't come with giblets (I always feel ripped off when that happens!) so I wasn't able to mash the liver into the sauce, but I would like to try that next time. I used homemade preserved lemons from the Jerusalem cookbook that I already had in the fridge instead of following the included recipe, and I didn't find them to be overpowering at all (though I did slice them a bit thinner than suggested). Would make again!

    • stockholm28 on October 24, 2014

      I thought the preserved lemon (I used a store-bought one) overpowered the spices so I might cut back a bit on that. It was better the second day.

  • Chicken & dumplings

    • cadfael on March 03, 2014

      4 T of fresh herbs=2 thyme 1 each rosemary & parsley use organic free range or kosher

    • twoyolks on January 30, 2016

      This was very good. The chicken is flavorful, the dumplings are tender, and the sauce is spectacular.

  • Braised turkey thighs with onions & apples

    • angrygreycat on January 27, 2023

      This was nice tasting but not what I would call uncomplicated for a weeknight braise, seperate pots, straining, putting ingredients back together last minute. It was not really what I was looking for in a weeknight dish.

  • Duck legs braised in port & dried cherries

    • KarenS on January 25, 2017

      My butcher only had small Muscovy duck legs, so I used 2 per serving. Subbed fennel seed for coriander and added some pink peppercorns. Absolutely delicious, though I think I may try dried Montmorency cherries next time for their tarter, brighter flavor. I don't know why she calls for a separate frying pan to brown the duck legs. I just used my Creuset to brown them in two batches, remove them to a plate, then continue with the recipe. Why dirty another pan?

    • fprincess on October 15, 2010

      I have this recipe in my rotation for dinner parties. It's easy to make and always fantastic. Love the combination of tart cherries/port wine with the braised duck. Duck thighs can be hard to find. I get mine at Whole Foods typically and they are on the small side. I use inexpensive port wine from Trader Joe's.

  • Duck ragu with pasta

    • ashallen on October 25, 2019

      Very good - deep, meaty flavors and a perfect texture for eating with pasta. The red wine vinegar is important for bringing another dimension to an otherwise very meaty tasting dish. I ended up finishing this dish in the slow cooker because the oven was otherwise occupied - worked well. Also good with rice pilaf. Freezes well.

    • mzgourmand on October 25, 2019

      This is my favorite duck ragu recipe! Agree with @ashallen's comment re. red vinegar.

  • Braised rabbit with roasted red peppers & Merguez sausage

    • amraub on June 08, 2012

      Excellent dish. The sausage works very well with the rabbit. I was a bit disappointed with it the day it was made, but the next day thought it was fantastic and well worth the work. I would highly suggest making it the day before you plan to serve it to allow the flavours to meld.

  • Salt-preserved lemons

    • fprincess on September 29, 2011

      Great recipe. These lemons can be used in a variety of applications (risotto, sauces, etc) and they can be kept at room temperature (for unopened jars) for a long time.

  • Nonna's braciole

    • amandashestokes on December 21, 2015

      For raisin haters - can leave out raisins (my grocer was out of them and everyone loved the dish) I used fresh mint - HIGHLY reccommended! The fresh mint was wonderful against the warmand long cooked dish

  • Red wine-braised short ribs with rosemary & porcini

    • fprincess on September 29, 2011

      This is a solid short rib dish that uses porcini and tomato in the sauce (great for that umami flavor). I still like the Babbo version better.

    • twoyolks on November 18, 2019

      The ribs end up with a strong flavor of wine but it's a bit too tannic with the beef. I didn't end up with a lot of sauce which made this less exciting.

  • Short ribs braised in porter ale with maple-rosemary glaze

    • twoyolks on January 30, 2016

      The best part of these was the glaze. It really went well with the meat. Unfortunately, the sauce wasn't particularly flavorful and developed a unpleasant bitter note.

    • chawkins on May 03, 2012

      The maple-rosemary-horseradish glaze adds a hint of sweetness and zing to the meat. Very nice.

    • cadfael on March 03, 2014

      I love this dish picture is 178 not 306 a favourite company dish I serve with sweet potato mash

  • Yankee pot roast redux

    • chawkins on September 11, 2012

      This is only okay as expected from the ingredients. I chose this recipe because it only used a quarter cup of white wine and I didn't have to go out and get beer or red wine.

    • adrienneyoung on September 29, 2011

      Bill made this for me, following the recipe very closely. Used blade roast. It was really excellent! Better, even, than Julia Child's boeuf a la mode, made the next week with the same type of roast from the same butcher. Probably wants to be served with some pearl onions on the side, and perhaps some vichy carrots or such.

  • Stracotto with garlic & pancetta

    • amraub on December 07, 2011

      A perfect, hearty winter dish. The sauce is rich and flavourful.

    • twoyolks on November 18, 2016

      I found that the beef took on too strong of a wine flavor for my tastes. The flavor just wasn't well rounded enough. The garlic didn't really seem to have much flavor either.

  • Zinfandel pot roast with glazed carrots & fresh sage

    • anniemac on March 18, 2012

      I make this with small chuck filets that we get at the farmer's market. I adjust for the fact that they are smaller. I have made it with both carrots and turnips, and agree that the glazed veg at the end are what makes the dish.

    • BookishMa on December 18, 2011

      Delicious although I overcooked my roast which was a bit smaller than the recipe called for. However a liberal dose of the sauce fixed that problem. I had no carrots but did have parsnips which were a hit. It is a very simple recipe to make--no fuss and tasty. Served with buttermilk mashed potatoes and green beans.

    • Bloominanglophile on February 09, 2013

      As this was my first pot roast, I was quite pleased. The sauce was a bit watery, so the second night I thickened it by browning 2 Tbsp. flour in 1 Tbsp olive oil and then adding the remaining sauce. I served this recipe with wide egg noodles, so I wanted a sauce that coated them. If I were serving it with the mashed potatoes, polenta, etc (as recommended), then a looser sauce would probably be just fine.

    • chawkins on March 15, 2019

      Very nice pot roast and the glazed carrots were wonderful. Used lemon juice for the balsamic vinegar and agave nectar for the sugar In the carrots.

    • Jane on October 13, 2009

      Excellent pot roast - very quick and easy to prep. The accompanying glazed carrots are an essential part of the success of this dish.

    • anya_sf on January 26, 2021

      Really good. I used a fruity, full-bodied Cabernet Sauvignon. The concentrated juices were thick enough to drizzle over the meat; they were salty, but the meat could handle the seasoning. The glazed carrots were delicious.

  • Pot-roasted brisket with apples

    • Myrica on January 25, 2019

      p. 270, a variation on brisket with rhubarb

  • Sauerbraten

    • tarae1204 on December 24, 2021

      Delicious, rich and complex flavor. The recipe worked very well as written.

  • Polpettone braised in tomato sauce (Giant veal and ricotta meatballs braised in tomato sauce)

    • bching on December 30, 2018

      So delicious and tender. I'm sorry that there are not more leftovers but very happy that everyone at dinner liked these so much!

    • Breadcrumbs on February 28, 2011

      p. 331 -This recipe did not disappoint. The meatballs are super-tender, light and subtly flavoured. Likewise the tomato juice/chicken stock sauce is also light and, gently infused w onion and garlic w a hint of sweetness from the celery. If I were to change anything in the future, I would add some more garlic to the sauce and put a little in the meatballs as well but that’s just for our tastes. So glad we gave this a try and, can’t wait to explore this book further. K8.5

    • JoanN on July 17, 2019

      Even after reading [very positive COTM] reviews it was hard for me to believe how extraordinarily light and delicate these were. It might seem as though braised meatballs should be a cold-weather dish, but I wouldn’t hesitate to make these again in late spring or early fall. These are going to be a real treat to have in the freezer. Just fyi, I ended up with 10 meatballs instead of 12 although I used a heaping 1/3 cup measure as directed. Didn’t seem to matter, though, as far as timing was concerned. Delicious, indeed.

    • chawkins on September 02, 2014

      Very good. Tender veal, ricotta and Parmesan balls braised in a light tomato sauce. I used tomato juice from processing home grown tomatoes thru the KA vegetable strainer attachment.

    • Bloominanglophile on February 09, 2013

      This is a fabulous recipe! I used 2 lbs. ground veal and increased the other meatball ingredients accordingly. There was enough sauce to braise the additional meatballs. I would cook them at least the maximum time of 45 minutes (perhaps a bit more).

    • anniemac on March 18, 2012

      I think these are exceptional; the combination of the veal meatball and the light sauce is really special.

  • Tomatoey rice pilaf

    • amraub on November 27, 2011

      Uses leftover braising liquid from polpettone recipe. Only additional ingredients are chicken stock, butter, and rice.

  • Chicken stock

    • Laura on January 15, 2011

      I have started using this recipe this winter and I love the stock it makes. Roasting the chicken before adding it to the stock pot adds a depth of flavor that you wouldn't otherwise have. I'll never go back to store-bought chicken broth!

  • Braised pork chops & creamy cabbage

    • twoyolks on February 21, 2017

      The pork chops were good if a little over cooked. I'd use shoulder chops in the future. The cabbage wasn't as cooked as I'd like.

    • chawkins on September 26, 2012

      Very nice. Pork chop and cabbage go well together. I just braised them on the stove top instead of turning on the oven for just 20 minutes.

    • janeths on February 05, 2017

      Delicious. I'm not crazy about cabbage or pork chops but this recipe made me love them both.

  • Sirloin pork chops braised with hot cherry peppers

    • billcranecos on December 14, 2020

      Good flavors, if I were to repeat this I would use pork shoulder instead of pork sirloin chops (and the braise might need to go longer too with the change in meat).

  • Milk-braised pork with sage & lemon

    • sosayi on November 20, 2017

      Made this as the main dish for our Italian-themed Friendsgiving. It was verrrrry good. I slightly mistimed the cooking, so the meat was a little overcooked, but the sauce and seasoning was spot on. Do make sure to get as much of the sage/lemon/garlic rub off as possible before browning, as the pieces just burn to a crisp in the pan otherwise. I ended up having to clean out the pan before beginning braising, as it was just too dark and would have affected the flavor. The reduced milk sauce was delicious, and I should have just increased the amount of it so that we could have had more.

  • Pork pot roast with apricots, cardamom & ginger

    • alex9179 on June 02, 2016

      Amazing. A recipe that helps me get over my mental block of fruit and meat together. The sauce is sweet but the pork is not. It's easy to adjust to taste by regulating how much sauce is plated.

    • robinemcd on October 03, 2009

      Maddy made this for dinner with Wendy and Billy and Dana and John. It was delicious. Larry made rissoto from Marcella Hazen to go with it. Also fabulous.

    • fprincess on September 29, 2011

      This is good, a little on a the sweet side for me.

    • MollyB on October 24, 2022

      Very nice dish! The sauce was delicious, with just the right degree of sweetness for my taste. Good served with a wild rice & whole grain blend. An added bonus was that it made the whole house smell great! The cardamom and ginger made it wonderfully fragrant.

  • Country-style pork ribs braised with mango, lime & coconut

    • anya_sf on June 19, 2022

      Despite several substitutions to use what I had on hand (1/4 tsp ground cardamom, 6 oz frozen mango chunks, red onion, frozen ginger paste, jarred jalapeno slices, closer to 3/4 c coconut milk), this turned out really well. Best to trim the pork as well as possible before cooking, as it was impossible to skim the fat. I simmered the pork an extra 20 min so it was really tender and could be cut into chunks. The sauce was a little tart (maybe since I had less mango) and I considered adding brown sugar, but decided against it and just seasoned generously with salt. This was great over rice.

    • Ledlund on October 13, 2019

      I really liked this. My mango didn't fully fall apart so I did a rough puree with my stick blender. It had a small amount of heat from the one serrano I used and I felt it could have used more.

  • Country-style pork ribs braised with chipotle, roasted tomatoes & red peppers

    • ashallen on April 06, 2022

      Due to an oven mishap, I braised this in the slow cooker for ~4 hours (until pork was very tender) instead of the oven. Despite that, and despite the fact that this isn't my favorite type of sauce, I still thought this was good. The sweet-spicy-tangy-vegetable flavors in the sauce were very nicely balanced. I'm sure this would have been even better in the oven since the slow cooker didn't give the sauce a chance to dry out or caramelize. I used two chipotles and was concerned the sauce was too spicy after tasting it before oven-cooking, but the long braise and fat-skimming afterwards mellowed it to a good level for our "delicate" tastebuds.

    • jenburkholder on September 26, 2021

      This was easy and very tasty. I used 3 chipotles which made it warm but not hot. Used a can of fire-roasted tomatoes. Followed the rest of the recipe, note that it took longer to really cook to tender than the recipe said. This would also be good using pork shoulder pieces or cubes.

    • chawkins on January 02, 2013

      Delicious but a tad too spicy. I used three large chipotle chiles plus bits, next time cut down the chipotle to the minimum asked for in the recipe which is two.

    • foolcontrol on April 12, 2021

      I used four chipotles and it wasn't really spicy at all but the flavor was incredible.

  • Honey-glazed five-spice baby back ribs

    • chawkins on February 06, 2013

      My rack of ribs did not fit in the 13x9 inch called for, it barely made it in a 15x11. So my rack was probably bigger, but I used the same amount of rub and braising liquid, marinating in the rub overnight and it took an extra hour of cooking time. Thought three tablespoons of five-spice powder would be overpowering, but it turned out fine, don't skip the glaze though.

  • Red-cooked pork belly with bok choy

    • fprincess on November 06, 2010

      Although the flavor was good, this one did not work for me. At the end of the cooking time the pork belly was still rubbery.

  • Sausages & plums braised in red wine

    • fprincess on October 15, 2010

      I make this about once a week but omit the plums (too sweet for my taste) and add a can of whole peeled tomatoes instead. Delicious over penne pasta. I get my italian sausages at Whole Foods.

    • chawkins on August 20, 2019

      I used hot Italian sausages, the spiciness of the sausage and the sweetness of the plums tempers each other, resulting in a balanced dish, very nice.

    • billcranecos on October 05, 2020

      Unexpected but delicious flavor combinations. A new favorite. Repeated July 2021, my wife said I should add more plums next time.

  • Cabbage rolls stuffed with pork & sauerkraut

    • Rinshin on February 04, 2015

      This was good but with all the extra ingredients called for, various steps, and instructions I expected more. What it ended up was no better than many other cabbage roll recipes I've tried in the past. This is certainly loaded with carrots, onions, celery, tomatoes, and sauerkraut. I'll keep looking for the best.

  • Lamb shanks braised with lentils & curry

    • ashallen on October 27, 2019

      Very good - my husband in particular enjoyed the curry flavor. It seems like it might be easy to substitute other types of flavorings for the curry (herbs, other types of spices). I used 2.75 lb boneless lamb leg and an "unidentified" curry powder from the store. Lamb was nicely tender. I cooked the lentils longer than specified in the recipe to get them to the stage of tenderness we like and needed to add some additional water/stock to do so - next time I'll save the lentil cooking water for doing that. I found the flavor of the parsley garnish a bit odd with the curry (maybe because I didn't use a Madras curry powder?) and might skip next time after checking the flavor of the braise.

    • Dskamin on March 23, 2017

      I had two very large lamb shanks so i made it in a smaller stew pot and altered ingredients down a bit. I did the cooking in two phases since i started my roast in the evening-- added the lentils the next day. Used mild curry powder and some baharat spice blend. Finishing salt, drops of wine vinegar, and serving with a fresh stubby pasta and a heavy toss of parsley -- delicious!

    • chawkins on July 21, 2017

      This was quite tasty, but not my favorite recipe for lamb shanks. I quick soaked the lentils per direction in the recipe. The lamb shanks were browned in the IP, then cooked high reassure for 40 minutes, natural released, added the drained and cooled lentils and cooked high pressure for another five minutes, natural release. The shanks were fall-off other-bone tender.

    • anniemac on January 30, 2016

      Finally made this! I used lamb necks, rather than shanks, as I had some in the freezer, but otherwise followed the recipe. I used a mild curry powder from Penzey's. Great depth of flavor.

    • ccav on October 07, 2019

      Very good. I used black lentils instead of puy; browned the shanks and sauteed vegetables the night before cooking, put them in the slow cooker with the tomatoes, broth and unsoaked lentils the next day. Will definitely make again!

  • Moroccan spice-rubbed lamb shoulder chops

    • JoanN on October 18, 2015

      Made this again, this time with Kleinan's shoulder chops and it was even better than the first time. Chops were thinner, but much less fatty. Cooked for the same amount of time and they were just right. After marinating overnight, quick and easy.

    • chawkins on December 04, 2012

      Very good. Made the spice rub exactly per the recipe but only had time to marinate for about 8 hours and braised for the suggested 1.25 hrs, not as tender as I would like it to be, but we were hungry. Next time I'll use ready mixed Ras-al-hanout to save some time and marinate for 24 hours, that may help tenderize the chops more.

    • chawkins on October 13, 2022

      Revisited this 10 years later. This time it turned out much better, I marinated with ras el hanout from Kalustyan’s for 23 hours and braised for an hour flipping the chops half way through. Chops were delicious and fall-off-the-bone tender. Should cook this more often. Long marinate is probably key. Had to skim off a lot of fat form the sauce, the chops did give up a lot of fat.

    • rionafaith on December 10, 2017

      p. 416 -- Another winner from this book. I rubbed the chops with the spice mixture the afternoon before, so they marinated for almost 24 hours. They took slightly longer than indicated to cook until falling off the bone, around an hour and a half, but that's all hands-off time so it was fine. Served with a celeriac puree which was a lovely side.

  • Herb-stuffed leg of lamb braised in red wine

    • fprincess on October 26, 2010

      Delicious herb stuffing & elegant presentation. Not too hard to prepare but need plenty of kitchen string.

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Reviews about Recipes in this Book

  • Sweet braised whole scallions

    • Food52

      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.

      Full review
  • ISBN 10 0393052303
  • ISBN 13 9780393052305
  • Linked ISBNs
  • Published Oct 30 2004
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company
  • Imprint WW Norton & Co

Publishers Text

2005 James Beard Award Winner! - Single Subject

2005 IACP Award Winner - Single Subject Category!

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking written to instruct a cook at any level. Everything you need to know is here, including:

  • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
  • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
  • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
  • a variety of enlightened wine suggestions for any size pocketbook with each recipe.
  • 16 color photographs, 50 line drawings.

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