| 1. Asian glazed braised short ribs |
| Fine Cooking Magazine - #77 - March 2006 |
| 2. barbecue style braised short ribs |
| The Best of Casual American cooking Diner by Diane Rossen Worthington (1995 |
| 3. basic braised fish |
| Bon Appetit - April 1985 |
| 4. beef and onions braised in beer |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 5. beef braised in barolo wine |
| HP Books Northern Italian Cooking by Biba Caggiano (1981) |
| 6. beef braised in champagne |
| HP Books Northern Italian Cooking by Biba Caggiano (1981) |
| 7. beef braised in red wine |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 8. beef braised ribs in barbecue sauce |
| Pressure Perfect by Lorna Sass (2004) |
| 9. beef roast braised with onions |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 10. beef short ribs braised in red wine |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 11. beef tongue braised whole, madeira sauce |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 12. beer braised rabbit |
| Better Homes and Gardens New Cookbook (1981) |
| 13. beer braised sirloin tips with mushroom sauce |
| Fine Cooking Magazine - #60 - November 2003 |
| 14. bocconcini (italian braised veal and cheese) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 15. boeuf a la mode: pot roast of beef braised in red wine |
| The French Chef Cookbook by Julia Child (1986) |
| 16. braised and browned leg of lamb |
| Couscous and Other Good Food From Morocco by Paula Wolfert (1987) |
| 17. braised and grilled breast of lamb |
| French Provincial Cooking by Elizabeth David (1999) |
| 18. braised beef brisket |
| Cook's Illustrated #13 - March/April 1995 |
| 19. braised beef in aspic |
| From My Chateau Kitchen by Anne Willan (2000) |
| 20. braised beef liver with tomato-mushroom gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 21. braised beef rolls |
| The Best of Country Cooking 2002 |
| 22. braised beef rolls |
| Lidia's Italian-American Table by Lidia Matticchio Bastianich (2000) |
| 23. braised beef round with potatoes carrots |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 24. braised beef rum roast |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 25. braised beef sliced with anchovies |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 26. braised beef with carrots and prunes |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 27. braised brains |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 28. braised breast of lamb |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 29. braised brisket, oaxacan style |
| Cook's Illustrated #13 - March/April 1995 |
| 30. braised brisket, southern italian style |
| Cook's Illustrated #13 - March/April 1995 |
| 31. braised calf's brains |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 32. braised chicken (master recipe) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 33. braised chicken legs with carrot juice, dates and spice |
| Fine Cooking Magazine - #82 - December 2006 |
| 34. braised chicken legs with cider, apples and mustard |
| Fine Cooking Magazine - #82 - December 2006 |
| 35. braised chicken legs with red wine, tomato, anchovies and rosemary |
| Fine Cooking Magazine - #82 - December 2006 |
| 36. braised chicken legs with white wine, bacon, cipolline onions and mushrooms |
| Fine Cooking Magazine - #82 - December 2006 |
| 37. braised chicken livers with parsley gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 38. braised chicken monte carlo |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 39. braised chicken thighs with autumn vegetables |
| Fine Cooking Magazine - #35 - November 1999 |
| 40. braised chicken with 40 cloves of garlic |
| Fine Cooking Magazine - #92 - May 2008 |
| 41. braised chicken with dried cranberies |
| Sunset New Easy Basics Cookbook (1997) |
| 42. braised chicken with fruit |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 43. braised chicken with marinara, lemon and olives |
| Fine Cooking Magazine - #63 - March 2004 |
| 44. braised deviled pork chops |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 45. braised duck |
| The Apple Cookbook by Olwen Woodier (1984) |
| 46. braised duck |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 47. braised duck in black cherry sauce |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 48. braised duck with chestnut and sausage stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 49. braised duck with plum sauce |
| Martin Yan's Favorite Recipes with Meyer Cookware by Martin Yan (1993) |
| 50. braised duckling (master recipie) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 51. braised duckling, burgundy |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 52. braised fish fillets |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 53. braised fish with lemon-lime sauce |
| Bon Appetit - April 1985 |
| 54. braised flank steak |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 55. braised goose with chestnut and sausage stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 56. braised ham with mushroom stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 57. braised kidneys |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 58. braised lamb chops |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 59. braised lamb roast with avgolemono sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 60. braised lamb roast with tomato sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 61. braised lamb shanks |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 62. braised lamb shanks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 63. braised lamb shanks |
| Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 64. braised lamb shanks |
| The Best of Country Cooking 2000 |
| 65. braised lamb shanks and trotters |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 66. braised lamb shanks with garlic and herbs |
| The Union Square Café Cookbook by Danny Meyer and Michael Romano (1994) |
| 67. braised lamb shanks with garlic and vermouth |
| Fine Cooking Magazine - #84 - March 2007 |
| 68. braised lamb shanks with gremolata |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 69. braised lamb shanks with lemon and mint |
| Cook's Illustrated #12 - January/February 1995 |
| 70. braised lamb shanks with north african spices |
| Cook's Illustrated #12 - January/February 1995 |
| 71. braised lamb shanks with sour cream and capers |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 72. braised lamb shoulder chops |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 73. braised leg of veal |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 74. braised leg or shoulder of lamb - with beans |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 75. braised liver |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 76. braised liver cocktigne |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 77. braised meat loaf with cumin |
| The Sephardic Table by Pamela Grau Twena (1998) |
| 78. braised oxtail |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 79. braised pheasant |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 80. braised pheasant with cabbage |
| Bon Appetit - May 1985 |
| 81. braised pork chops |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 82. braised pork chops |
| Light and Tasty - 2003 February/March |
| 83. braised pork chops |
| Light and Tasty - 2002 February/March |
| 84. braised pork chops |
| Taste of Home Country Pork Edited by Julie Schnittka (1996) |
| 85. braised pork chops and onions rosemary |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 86. braised pork chops and steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 87. braised pork chops creole |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 88. braised pork chops with fruit |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 89. braised pork chops with two wines |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 90. braised pork medallions with prunes |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 91. braised pork steak |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 92. braised pork steaks italian |
| Better Homes and Gardens New Cookbook (1981) |
| 93. braised pork tenderloin fillets |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 94. braised pork tenderloin patties |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 95. braised pork with apples and applejack |
| Bon Appetit - October 1989 |
| 96. braised rabbit |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 97. braised rabbit in balsamic sauce |
| Lidia's Italian Table by Lidia Matticchio Bastianich (1998) |
| 98. braised salmon in aromatic white butter sauce |
| The Way To Cook by Julia Child (1989) |
| 99. braised salmon in winey cream sauce |
| The Way To Cook by Julia Child (1989) |
| 100. braised salmon steaks with cilantro |
| Fine Cooking Magazine - #19 - March 1997 |
| 101. braised short ribs |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 102. braised short ribs |
| Taste of Home 2000 Annual Recipes - Every recipe from 1999 |
| 103. braised short ribs |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 104. braised short ribs |
| Crock Pot Slow Cooker Cuisine published by RIVAL Cookbook (1995) |
| 105. braised short ribs of beef |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 106. braised short ribs of beef |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 107. braised short ribs of beef, horseradish sauce |
| The Russian Tea Room Cookbook by Faith Stewart-Gordon and Nika Hazelton (1981) |
| 108. braised short ribs with red wine gravy |
| Bon Appetit - September 1999 |
| 109. braised shoulder of lamb |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 110. braised shoulder of lamb |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 111. braised spicy spare ribs |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |
| 112. braised squabs |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 113. braised steak and onions |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 114. braised stuffed beef rolls |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 115. braised stuffed beef rolls |
| Betty Crocker New International Cookbook (1989) |
| 116. braised stuffed breast of veal |
| The Way To Cook by Julia Child (1989) |
| 117. braised stuffed breast of veal |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 118. braised stuffed breast of veal with red currant gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 119. braised stuffed breast of veal with vegetable gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 120. braised stuffed duck with olives |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 121. braised stuffed heart |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 122. braised stuffed lamb shoulder |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 123. braised stuffed pork chops cockaigne |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 124. braised stuffed shoulder or farce of lamb |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 125. braised sweetbreads |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 126. braised sweetbreads |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 127. braised sweetbreads on ham |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 128. braised sweetbreads with brown mushroom sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 129. braised tofu |
| Eat Great Lose Weight by Jane Kirby (2000) |
| 130. braised tongue with capers and herb sauce |
| Bon Appetit - June 1985 |
| 131. braised trimmings of goose or ganseklein |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 132. braised tripe |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 133. braised trout with tarragon and cream |
| Master Recipes by Stephen Schmidt (1998) |
| 134. braised turkey legs |
| Sunset Easy Basics for Good Cooking (1992) |
| 135. braised turkey legs |
| Fabulous Fry Pan Favorites by Patricia Phillips (1984) |
| 136. braised veal chops |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 137. braised veal chops |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 138. braised veal chops and steaks |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 139. braised veal chops and steaks a la bourguignonne |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 140. braised veal chops and steaks a la creme |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 141. braised veal chops and steaks budapest-style |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 142. braised veal chops and steaks chasseur (hunter's style) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 143. braised veal chops and steaks dijonnaise |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 144. braised veal chops and steaks lyonnaise |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 145. braised veal chops or steaks gratineed with cheese |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 146. braised veal hind shanks |
| Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 147. braised veal riblets |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 148. braised veal roast with vegetable gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 149. braised veal shanks with tomato sauce |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 150. braised whole fish with pork sauce |
| Martin Yan's Favorite Recipes with Meyer Cookware by Martin Yan (1993) |
| 151. braised whole ham |
| The Way To Cook by Julia Child (1989) |
| 152. braised whole pork tenderloin with mushroom gravy |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 153. braised whole veal shank, triste style |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 154. braised wild boar with juniper |
| From My Chateau Kitchen by Anne Willan (2000) |
| 155. braised wild duck |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 156. braised, stuffed shoulder of lamb |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 157. breast of veal stuffed and braised - hot or cold |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 158. caramel braised cod |
| Fine Cooking Magazine - #51 - July 2002 |
| 159. cascades braised short ribs of beef |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 160. chicken braised and browned |
| Couscous and Other Good Food From Morocco by Paula Wolfert (1987) |
| 161. chicken braised in wine or coq au vin |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 162. cider-braised chicken |
| The Apple Cookbook by Olwen Woodier (1984) |
| 163. cold braised beef |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 164. cooking your goose: braised goose with prune and liver stuffing |
| The French Chef Cookbook by Julia Child (1986) |
| 165. cornish hens braised in fragrant apricot sauce |
| Classic Indian Cooking by Julie Sahni (1980) |
| 166. easy athenian braised lamb shoulder |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 167. feta stuffed chicken braised with green olives |
| Fine Cooking Magazine - #46 - September 2001 |
| 168. fillet of salmon braised with a mousseline of scallops |
| The Way To Cook by Julia Child (1989) |
| 169. fish steaks braised in wine with herbal fresh tomato sauce |
| The Way To Cook by Julia Child (1989) |
| 170. fragrant yogurt-braised chicken |
| Classic Indian Cooking by Julie Sahni (1980) |
| 171. game birds braised with cabbage |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 172. guinea hen braised in cream |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 173. halibut braised in a tomato fennel broth |
| Fine Cooking Magazine - #60 - November 2003 |
| 174. ham braised in madeira wine |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 175. ham braised in wine-cream and mushroom sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 176. herb and wine braised lamb shoulder chops |
| Fine Cooking Magazine - #20 - May 1997 |
| 177. korean braised short ribs |
| Betty Crocker New International Cookbook (1989) |
| 178. lamb braised and browned |
| Couscous and Other Good Food From Morocco by Paula Wolfert (1987) |
| 179. lamb braised in aromatic cream sauce |
| Classic Indian Cooking by Julie Sahni (1980) |
| 180. lamb fillets braised in yogurt |
| Classic Indian Cooking by Julie Sahni (1980) |
| 181. lamb pinwheel roll braised |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 182. lamb shanks braised in red wine |
| Fine Cooking Magazine - #23 - November 1997 |
| 183. lamb shanks braised in red wine with herbes de provence |
| Cook's Illustrated #12 - January/February 1995 |
| 184. leg of lamb braised with garlic |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 185. low-calorie braised veal kidneys |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 186. lower-calorie braised liver |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 187. mediterranean braised cod or scrod |
| Master Recipes by Stephen Schmidt (1998) |
| 188. minced braised beef served in a beef shell |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 189. minted braised lamb breast with bread stuffing |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 190. moghul braised chicken |
| Classic Indian Cooking by Julie Sahni (1980) |
| 191. napa valley braised beef or lamb |
| Master Recipes by Stephen Schmidt (1998) |
| 192. nicois braised beef |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 193. orange braised chicken with crisp prosciutto |
| Fine Cooking Magazine - #60 - November 2003 |
| 194. osso bucco: braised veal shanks |
| The Way To Cook by Julia Child (1989) |
| 195. osso buco in bianco tomatoless braised veal shanks |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 196. oven braised salmon in lemon tarragon crème fraiche |
| Fine Cooking Magazine - #57 - May 2003 |
| 197. oven braised short ribs |
| Union Square Café Second Helpings by Danny Meyer and Michael Romano (2001) |
| 198. pan-braised veal |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 199. parisian-style braised sliced beef tongue |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 200. pork chops braised in fresh tomato sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 201. pork loin braised in milk |
| HP Books Northern Italian Cooking by Biba Caggiano (1981) |
| 202. pork loin braised in milk, bolognese style |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 203. porter braised short ribs with prunes, brandy, and lemon essence |
| Cook's Illustrated #42 - January and February 2000 |
| 204. pot roast of beef braised in amarone wine |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 205. pot roast of beef braised in red wine |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 206. rack of veal braised with tarragon |
| Food and Wine Magazine - June 1986 |
| 207. red wine marinated braised short ribs |
| Fine Cooking Magazine - #77 - March 2006 |
| 208. roman style braised oxtails |
| Union Square Café Second Helpings by Danny Meyer and Michael Romano (2001) |
| 209. round steak braised with olives |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 210. royal braised lamb with fragrant spices |
| Classic Indian Cooking by Julie Sahni (1980) |
| 211. salmon braised in pinor noir |
| Fine Cooking Magazine - #84 - March 2007 |
| 212. scotch braised beef |
| Taste of Home 1999 Annual Recipes - Every recipe from 1998 |
| 213. sea bass braised in coconut milk |
| Master Recipes by Stephen Schmidt (1998) |
| 214. seared filet mignon with braised chunky vegetables |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 215. short ribs braised in red wine |
| Fine Cooking Magazine - #13 - February/March 1996 |
| 216. short ribs braised in red wine with bacon, parsnips, and pearl onions |
| Cook's Illustrated #42 - January and February 2000 |
| 217. short ribs, braised |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 218. Sichuan braised cod |
| Fine Cooking Magazine - #77 - March 2006 |
| 219. sicilian-style braised leg of lamb |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 220. six spice braised short ribs |
| Fine Cooking Magazine - #70 - March 2005 |
| 221. sliced fresh beef tongue braised with curry |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 222. Spanish style braised chicken |
| Fine Cooking Magazine - #20 - May 1997 |
| 223. speaking of tongues: fresh beef tongue braised in madeira sauce |
| The French Chef Cookbook by Julia Child (1986) |
| 224. stuffed and braised flank steak |
| The Way To Cook by Julia Child (1989) |
| 225. stuffed calamari braised with fresh peas |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 226. stuffed whole squid braised with tomatoes and white wine |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 227. stuffed, braised pot roast of beef - beef case |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 228. sweet and sour braised sole or flounder |
| Master Recipes by Stephen Schmidt (1998) |
| 229. veal chops braised with herbs |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 230. veal chops or steaks braised in wine |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 231. veal chops or steaks braised with mushrooms and cream |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 232. veal cubes braised with onions in the style of the bearn |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 233. veal shoulder braised with rosemary and vermouth |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 234. Vietnamese style caramel braised chicken |
| Fine Cooking Magazine - #92 - May 2008 |
| 235. whole salmon braised in wine |
| The Way To Cook by Julia Child (1989) |