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Osso buco is a Milanese dish of braised veal shanks in a hearty wine- and vegetable-based sauce. A mixture of parsley, lemon zest, and garlic (gremolata) finishes the dish off.| Serious Eats
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Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.| Serious Eats
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This all-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.| Serious Eats
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To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.| Serious Eats
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Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are tricks and techniques for making a pan sauce.| Serious Eats
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Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for fast, flavorful, gelatin-rich chicken stock.| Serious Eats