Cold winter days make me crave a warm house and good food with family and friends. Nothing is better than a winter braise that fills your home with delicious smells and the promise of perfect comfort food.

Braising is the method of cooking proteins at a low temperature for a long period of time in a covered pot. Usually the protein is browned first and then both aromatics and liquid are added. The heat gets turned down and time does its magic creating a delicious sauce as the dish slowly cooks and the protein becomes tender. This method of hands off, moist-heat cooking is forgiving and you don’t run the risk of overcooking as you would using other cooking methods.

Most braised dishes are the type of comfort food everyone craves when it's cold. These one pot meals are often served alongside things like pasta, mashed potatoes, polenta, or a loaf of DLM Artisan Bread. All sorts of proteins (think not just beef and chicken but also pork and duck) and a lot of vegetables can be braised. Deep flavor is the ultimate reward when you take the time to cook low and slow.

Braised Spicy Pork Ragù

Provençal Beef Stew

Braised Chicken Thighs With Shallots & Wine