Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
garlic cloves
Milk-Braised Chicken Legs with Spiced Rice
Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
Braised Beef with Lots and Lots of Onions
This is one of those miraculous dishes that uses only a few basic ingredients (beef, onions, garlic, thyme, etc.), doesn’t require much technique or fussing, and yet produces a delectable and soul-satisfying dish that’s superb on its own but lends itself to leftover improvisation.
Julia Turshen’s Spicy Tandoori Cauliflower with Minted Yogurt
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
Julia Turshen’s Red Lentil Soup with Coconut + Cilantro
This soup is the easiest (and fastest!) thing ever and so incredibly satisfying, not to mention a very affordable way to serve a crowd.
Jacques Pépin’s Sausage, Potatoes, Onions, and Mushrooms en Papillote
This is a great dish to make for a party, as it can be assembled ahead, even the day before, and then placed in the oven an hour before serving.
