Fork tender braised lamb hugged by creamy thyme mushroom sauce.

Hearty and comforting, Braised Cabbage & Sausage is the perfect one-pot meal for chilly nights. Gluten free & paleo.

Mediterranean-style wine braised lamb shanks with vegetables! Flavor-packed comfort! Not too early to plan your Easter dinner!

Porcini braised chicken thighs by Chef Naomi Pomeroy. You’ll want to sop up every last drop of sauce.

Chinese red-cooked pork belly.

This chicken paprika dish, also known as paprikás csirke, is a delicious and creamy Hungarian stew made in an Instant Pot pressure cooker.

Perfect Pot Roast is braised to a succulent perfection and is the classic Sunday dinner to enjoy all winter long!

Wine Braised Mushrooms

Smoking the beef ribs before braising them all day redefines the word comfort!

Big Batch Chinese Beef – A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you’re cooking for a crowd!

Preserved Lemon & Olive Chicken

A classic Chinese pork dish, cooked three ways (yet it’s surprisingly simple). Melting, tender and incredibly flavourful.

Braised Short Ribs w/ Daikon & Carrot (Pressure Cooker). A lighter braised dish that you will love! Tender beef w/ sweet vegetables.

dig into some delicious apricot lamb tagine, with fall-apart tender meat and a tasty blend of savory, sweet and spice.

Slow Cooker Guinness Beef Stew – Perfect for St. Patrick’s Day, Guinness Extra Stout adds rich flavor to this hearty Irish dish.

Irresistible Lemon-Garlic Chicken Thighs. Simple, fast and everyone will love them.

Slow Cooker Pot Roast – The easiest, heartiest pot roast you’ll ever make with carrots, green beans, onion and a delicious, buttery gravy!

Bacon wrapped Loin w/ holy basil, feta & chips stuffing. Braised in curry sauce for a good 3 hours. Permeating spice scent and tender meat.

javanese braised eggs in spices and soy sauce

Gorgeous warming beef stew for the winter, with dumplings, veg, and everything else that makes you feel warm inside.

Lapis daging – braised beef in spices

slowly braising beef in red wine yields tender, fall-apart meat served over mashed potatoes. Serve with a Bordeaux for a real treat!