Barbacoa De Cabeza by Sergio Hernandez

Barbacoa de Cabeza is a slow cooked dish prepared with parts from the head of a cow, such as the cheeks. Popular in South Texas, I've adapted the dish to be cooked using your Slow Cooker, Pressure Cooker, or Smoker/Oven Combo to create this tasty dish.

Carnitas by Sergio Hernandez

Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor.

Spicy Coconut Chicken Curry by John Spottiswood

This is more of an Indian than Thai curry, and has a condensed, pungent sauce. It is unusual and really wonderful. Curries are hit or miss with our kids, but they all loved this one (except for the peas...which meant more for me!) We served this with a brown/white rice mix and steamed brocco-flower. The sauce on this is so pungent…

Southern Low Country Braised Pig's Feet by Smokinhotchef

This recipe sings low country with high notes. A very significant part of African American heritage and culture. Pig's feet, along with the other 'undesirable' discarded parts, like ears and chittlins' were a staple in the slaves' diets as well as pinto beans and cornbread, also their personal vegetable gardens. This was sustainable…

Chinese Braised Oxtails with Root Vegetables by Joyce Leung

A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao) by simply beautiful and healthy living

Ang Zhao (紅糟) or Red Glutinous Wine Lees is beneficial to our health as it is believed to have cholesterol lowering function. My family always have homemade red glutinous wine and after harvesting the red wine, we keep the lees in the fridge. It…

St. Patrick's Day Beef Stew with Guinness by John Spottiswood

This is a great Beef Stew adapted from a recipe by Margaret Johnson. We doubled the recipe, used about half the butter, and added plenty of salt and black pepper. We also cooked it about 5 hours ahead of time and let it sit in the pot for another 3 hours after it was done cooking. It was awesome.

Jameson Whiskey-Braised Pork Shoulder With Irish Colcannon by Danielle Pallaske

I clipped this from the Chicago Tribune last year and it turned out to be voted reader's favorite recipe of the year from their food section! It was created by chef Dirk Flanigan of The Gage restaurant in Chicago and is it ever wonderful. Colcannon is a traditional Irish dish with buttery creamy mashed potatoes folded into a mix of…

Stewed Zucchini And Tomatoes by Robyn Savoie

This Stewed Zucchini and Tomatoes side dish has a wonderful flavor that goes with any meal, and the best part is it'll even make your kitchen smell like Mama's!

Braised Beef Sirloin Steaks by Its a Food Fetish

Sirloin steaks braised in balsamic vinegar and beef broth with carrots, onions, and sun dried tomatoes.

Hungarian Gulyas Soup by Gyula Sziraczky

This is my really first recipe I've ever "published"...anywhere. So I thought that a traditional, very traditional, Hungarian dish would be appropriate (since I was born in Hungary). The best way to make this soup is to cook it outside in a "bogracs" (a small, round metal pot with handles) over real fire! Try it and you will never…

Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

Dulce de Leche Cortada by Andrea Faz

Austrian Goulash by Foodiewife

This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika (I use quality imported paprika) with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel…

SHANGHAINESE LION’S HEAD by Linda Tay Esposito

They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…