braise

This classic technique turns tougher (and more affordable) cuts of meat and vegetables into tender perfection.

While the traditional version of this dish calls for pork loin, it can also be prepared with pork shoulder.

Eden Grinshpan's version of this North African fish stew begins with ripe tomatoes, peppers, and spices, and is brightened up with dry white wine. 

Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance.

Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous.