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Braises & One-Pot Mains

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Braises & One-Pot Mains Homemade Lasagna, From Eight Layers to Short Ribs A roundup of lasagnas made at home, from a first-time baker's from-scratch effort to a chef-recipe attempt with béchamel and reserved fat.

Braises & One-Pot Mains The Four-Pan Feijao Tropeiro: A Cowboy Stew's Journey from Saddlebag to Bar Do Careca At Bar Do Careca in Belo Horizonte, the dish that starts with a smell and ends with a pork chop is a craft perfected by the cowboys who invented it and the man behind the pans.

Braises & One-Pot Mains 12 Pot Roasts From Around the World Worth a Whole Sunday From a week-long German marinade to a Croatian braise sweetened with prunes, these slow-cooked traditions prove every culture figured out how to make cheap cuts shine.

Braises & One-Pot Mains How Charleston's Grocery Turns a One-Pot Rice Dish Into a Lowcountry Signature Chef Kevin Johnson's seafood pilau draws on Carolina Gold rice, a shrimp-shell broth, and whatever the local waters bring in — and it's stayed on the menu for fifteen straight years.