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.

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!

Braised Beef Short Ribs by John Spottiswood

We have a couple of recipes for short ribs, and this is probably the most traditional. It has a rich beef flavor and the meat falls off the bones. If the choice is available, we normally use English style short ribs instead of Korean short ribs (also called flanken-style) because the English shortribs are usually cheaper and it…

Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Tarragon Chicken with Mushrooms by Salad Foodie

Simple to prepare, Tarragon Chicken with Mushrooms makes a nice weeknight or Sunday dinner. This version is lighter than the creamy-sauce ones, but with plenty of flavor, you won't miss the calories or fat!.

Brussels Sprouts With Pancetta and Toasted Bread Crumbs by Lily Julow

Fresh brussels sprounts, braised just to the point of tenderness is always on our Thanksgiving table. It's as important as cranberry sauce and my family would be very disappointed without it.

Brisket a la Carbonnade by Veronica Gantley

Atlanta Brisket by Robyn Savoie

Atlanta Brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and Atlanta’s own Coca-Cola. In this recipe I replaced the artificial-tasting soup mix with sautéed onions and garlic powder, brown sugar, and dried thyme. To ensure that the brisket was seasoned throughout, pierced it with a fork and salted it…

Braised Kale by Roger Curtis

And you thought kale was just useful for garnishing at your local buffet! What a waste of a great vegetable. This is a substantial side dish that is great with barbeque or broiled chicken.

Grandma's Moist Bread Turkey Stuffing by fran pearce

Grandma's good old fashioned moist bread turkey stuffing to suit a 12 to 14lb bird

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.

Coffee Braised Beef with Bacon and Mushrooms by Michael Montgomery

Coffee Braised Beef with Bacon and Mushrooms I have a confession to make. I really like my Crock Pot. Yes it's true. It does a great job on slow braises like this. Now that that's out there, I'll raise my head up high and tell you how to make this. The bacon, mushrooms and coffee give this a real depth of flavor. You don't really…

Lemon Chicken Breasts (Ina Garten) by Foodiewife

This recipe comes from Ina Garten's most recent cookbook 'How Easy Is That?" She's right. This is a very simple, and flavorful way to service chicken. I used chicken breasts, bone-in, so I adapted the recipe a little bit by searing the chicken before baking them in a lemon-garlic-herb infused sauce. Using boneless chicken breasts…

A Different Pork Pozole by Bob Vincent

This is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned…