Recipes


This Nov. 30, 2016 photo shows braised beef in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Braising is a long-honored method of cooking which coaxes out tenderness and deep flavors from tougher cuts of meat. The basic technique involves a Dutch oven and four main steps: brown the meat and remove, cook the mirepoix (chopped onion, celery and carrot), deglaze the pan with liquid, and finally return the meat to the Dutch oven, cover and let cook low and slow in the oven or on the stovetop until tender. Pork shoulder, brisket and short ribs are excellent candidates for braising with high fat content and tough flesh that need hours to soften.


This November 2016 photo provided by The Culinary Institute of America shows baked falafel in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh and appealing to a new customer.


FILE - This Oct. 26, 2015, file photo, shows bistro style slow roasted duck in Concord, N.H. Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (AP Photo/Matthew Mead, File)

The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)