Braises and Stews by Ritchie, Tori -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Contents Introduction Chapter 1 Beef and Veal

Classic Pot Roast with Carrots and Onions Braised “Barbecue” Brisket Asian-Style Short Ribs with Lacquered Carrots Monday Night Chili Pub Short Ribs Beef Stew with Caramelized Onions and Red Wine Rich Red Cowboy Stew Stracotto Veal Stew with Marsala and Mushrooms Veal Braised in Milk Osso buco with capers and lemon Veal Paprikas

Chapter 2 Pork and Lamb

Pork Stew with Tomatillos Carnitas Harvest Pork Stew with Pumpkin Chili Colorado with Beans True Chili Verde Ginger-Braised Spareribs with Mustard Greens Braised Sausages with Lentils Spring Lamb Stew with Artichokes and Leeks Oven-Braised Lamb Shanks with White Beans Moroccan Lamb Tagine with Preserved Lemons Pappardelle with Ragù Greek Lamb Meatballs Southern-Style Greens with Ham

Chapter 3 Poultry

White Wine Coq au Vin Chicken Bouillabaisse with Garlicky Beans Winter Market Chicken Chicken with Escarole, Lemon, and Olives Spicy Coconut-Chicken Curry Tuscan Chicken Stew Sara’s persian chicken Chicken cacciatore Turkey Posole Turkey Pot Pie in a Pan Game Hens in a Pot

Chapter 4 Fish and Shellfish

Shortcut Bouillabaisse Summer Stew with Halibut Salmon Ragout with Tarragon Sicilian Swordfish Stew Thai Fish and Corn Curry Greek Shrimp with Zucchini and Feta Red-Braised Shrimp and Tofu with Bok Choy Portuguese Clam and Sausage Stew Spanish Scallops

Chapter 5 Vegetables

Vegetable Couscous Indian Cauliflower and Potato Curry Cipollini in Honey and Balsamic Braised Stuffed Cabbage Swiss Chard with Cannellini Braised Escarole Bean and Corn Stew with Bacon Braised Borlotti Beans Tomato-Braised Romano Beans Butter-braised Lettuce with Fresh Peas and Thyme Pan-Braised Endive with Crusty Cheese Slow-Cooked Green Beans with Dill Spring Stew of Favas, Artichokes, and Fresh Peas (La Vignarola)

Chapter 6 Accompaniments

Apricot Couscous Creamy Baked Polenta Golden Pilaf Farrotto Herbed Wide Noodles Shortcut Risotto Cheddar Mashers Naneita’s Coleslaw Romesco Sauce Horseradish Cream Yogurt-Mint Sauce Kat Daddy’s Pepper Vinegar Lemon-Rosemary Salt Basil Gremolata Preserved Lemons

Suggested Pairings: Braises and Stews and Accompaniments Index Table of Equivalents About the Author Copyright