Tender braised beef atop cheesy grits for a meal full of comfort.

For a true Creole-style feast, serve with a side of white or dirty rice, alongside grilled ham and boiled crawfish.

As the name indicates, this dish shares roots with a Caribbean pepper stew that uses various cuts of meat and offal with root vegetables like cassava.

Made with a lovely and large dose of Riesling, this choucroute garnie recipe, an Alsatian-inflected version of braised sauerkraut, will satisfy devotees and convert...

Keith Recker braises whole Golden Delicious apples in white wine, white balsamic, garlic, thyme, and black cumin, then glazes them with smoky red chile Colorado sauce for a savory fall side.

The Lamb Birria at Los Poblanos’ restaurant Campo is a classic.