Recipe report: In praise of the braise

Spring is here, but there’s still a bit of a chill in the air. Warm things up by braising cuts of meat or veggies in everything from coffee to beer to milk, tea and more. Sensory bonus: The whole vicinity will smell amazing!

Chef Tamara Westerhold pumps up the flavor and heartiness of chilaquiles with the addition of beef braised in a coffee-adobo mixture. Honey pickled radishes provide a sweet-sour and textural contrast. To turn the chilaquiles into an inviting brunch item, she suggests topping the dish with an egg.Get the recipe

For this Vietnamese-style sandwich, chef Silverstein braises pork shoulder in milk and sweet spices to impart tenderness and flavor. The pork is then layered with pickled Asian pears and red onions for textural contrast and sambal mayonnaise for a shot of heat.Get the recipe

Sliders are perfect watch party food for a crowd. Chef Jon Davis of La Brea Bakery fills these with braised beef instead of the typical burgers for a do-ahead filling that is convenient to portion out into split telera rolls.Get the recipe

Pasta served in a bowl goes back way before the current grain bowl craze caught on. At Country Cat in Portland, Ore., chef Sappington uses spaghetti as a bed for tender braised lamb and grilled broccolini, topping it with a crispy poached egg. The chef, also a self-taught butcher, buys his lamb from local producers in Oregon. Get the recipe

Salmon is one of the most popular seafood choices among consumers, but to keep interest high, it pays to change up the usual preparation methods. Chef Alex Stratta puts a flavorful twist on the fillets by coating them with a walnut crust and serving the salmon along with a nutritious side of stewed kale and chickpeas.Get the recipe