Remove browned pieces to clean platter or tray. To make braising liquid: To roasting pan, add onion, carrot, celery, almonds, dried fruit and soaking liquid, remaining port and red wine.

Braising yields some of the best main dishes ... And deglazing the caramelized pan juices in the cooking vessel with some red wine captures every last bit of that flavor. The wine is then combined ...

Slowly cooking the whole heads in a little liquid — the method known as braising — transforms them ... In a shallow, ovenproof saute pan large enough to hold the endives side by side, arrange ...

Party like the stars with recipes from Wolfgang Puck's Oscar night feast. Feb. 20, 2009 — -- What do you get when you combine more than 7,000 shrimp and 1,200 bottles of champagne?

With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift ...

Remove from pan to platter. Cover with foil until serving time. To make gravy: Add pomegranate juice to legs’ braising liquid. Simmer on stove for 10 minutes. Remove rosemary sprigs. Pass liquid ...

“I love the tradition of Thanksgiving — it’s all about family, friends and delicious food,” says chef Wolfgang Puck, who’s behind ... sweet potatoes and braised red cabbage.

The recipe I share here, Cider-Glazed Pork Tenderloins With Braised Cabbage and Bacon ... Over high heat, heat ovenproof saute pan large enough to hold both tenderloins. Add olive oil.

Year after year, one of the most popular dishes at our Seder is a main course of braised beef short ribs. That tough, gelatinous cut is a perfect choice for braising, turning meltingly tender and ...