Written By: Chef Peggy Aoki

With shorter days and cooler temperatures, it’s time to bring out some fall favorite recipe ideas that you’ll want to make over and over. Understanding the classic culinary technique of braising will help you cook intuitively. Learn the basics with these three dishes!

Say hello to your new go-to: Braising

Braising uses a limited amount of liquid, slow constant heat, and a little time to transform common ingredients into a soul-satisfying meal.

The Recipes

Chicken Paprikash

Chicken Paprikash is the first braise I crave when the afternoons become chilly. I like to use bone-in chicken thighs and legs because as they cook, they create their own bone broth that gives the sauce a lovely silky mouthfeel, but you can use boneless if that’s your preference.

Ingredients you'll need:

• 2 pounds bone-in chicken thighs or legs

• 1 large yellow onion, sliced

• 1 red bell pepper, sliced

• 1 bay leaf

• 4 tablespoons sweet Hungarian paprika

• 2 cups chicken broth

• ½ cup sour cream (find the type with no thickeners, it won’t turn grainy)

• Salt and pepper to taste

Recipe procedure:

1. Generously salt and pepper the chicken.

2. Warm the oil in a large deep skillet or dutch oven. Brown the chicken well on both sides (it can still be rare in the middle, it will continue to cook later).

3. Remove the chicken to a plate and add the onions and peppers to the pan, scraping up any brown bits. Cook several minutes until the onion is slightly translucent, then add the bay leaf and paprika.

4. Stir well and add the chicken broth, scraping the pan to mix in all the browned parts.

5. Bring the broth to a boil, reduce it to a simmer and tuck all of the chicken into the pan.

6. Cover the pan and cook for 25 minutes, or until the chicken is fork tender.

7. Push the chicken to the side to stir in the sour cream.

8. Taste for seasoning, adding salt and pepper as desired. This is great served with simple parsley and butter egg noodles.

Korean-Inspired Beef Short Ribs

Korean-Inspired Beef Short Ribs make a cozy fall meal. The hint of ginger and garlic balances the richness of the beef. Oven braising allows the beef to cook until tender without the risk of burning on the stovetop.

Ingredients you'll need:

• 3 pounds bone-in short ribs

• 2 tablespoons oil

• 1 small onion, sliced

Braising liquid:

• 1/2 cup soy sauce

• 2 tablespoons honey

• 1/4 cup white wine or white vermouth

• 5 whole garlic cloves

• 1 teaspoon grated ginger

• 1/2 teaspoon black pepper

• Chicken broth to cover, about 3 cups

Additional vegetables

• 3 carrots, cut into 2-inch lengths

• 8 ounces crimini mushrooms, halved

Recipe procedure:

1. Preheat oven to 375.

2. Soak the short ribs in cold water to draw out any excess blood from the bones. Pat them very dry.

3. Heat the oil in a dutch oven or deep skillet with a lid and brown the ribs deeply on each side.

4. Stir the sliced onion into the pan and then add all of the braising liquid ingredients.

5. Add just enough stock to almost cover the meat. Allow the liquid to come to a boil, then reduce to simmer, cover the pan and move it to the warmed oven.

6. Cook for 2 hours, then stir in the additional vegetables.

7. Cover again, cook for another hour, or until the meat is slipping off the bone.

8. Taste the broth and adjust the seasoning as desired with salt and pepper, or a little honey if you’d like it sweeter. Serve with steamed rice and purchased kimchi.

White Beans with Greens and Garlic

White Beans with Greens and Garlic is a delicious option when you want a meatless meal or a hearty side dish. Pick large beans, such as butter beans if you can find them because the longer cooking time results in a creamy interior without falling apart.

Ingredients you'll need:

• 2- 14 oz cans white butter beans (or cook from 1 cup dry beans)

• 6 cloves garlic, cut in half

• ½ small onion, cut into quarters

• 1 bay leaf

• 1 large bunch kale, collards, or chard

• 4 cups chicken broth

• Salt and pepper to taste

Recipe procedure:

1. Drain and rinse the beans. Add them to a heavy pan along with the garlic, onion, bay leaf, and chicken broth. Bring to a simmer and cook until the beans are soft and their interiors are creamy, but the beans are not disintegrating, about 30 minutes.

2. Meanwhile, clean and roughly chop the greens. When the beans are ready, add in the greens by the handful, stirring them in until they wilt into the brothy liquid.

3. Taste for salt and pepper. I also like to add a pinch of chili flake. Serve in a bowl so that you can slurp up the delicious broth!

Happy braising!

The chefs of Fēst are here to help you with all your fall baking and cooking this season. It’s great to have a cooking coach on your side when you tackle a new recipe! We can cook with your family and friends from where ever their kitchens are, you can make memories together no matter where you are.

Want 1:1 cooking advice from Chef Peggy? Book a class.

Fēst, pronounced 'feast', is a collective of Chefs, Pastry Chefs and Sommeliers who teach guided, interactive and completely customizable classes to cooking-curious people of all skill levels around the world.