Braised beef cheek—it is a classic Northern Italian dish that just brings comfort to the table. I mean, really, it’s from ...

Pork cheek, says Marianne Sundquist, is “one of the cuts of meat that is really underused.” Which is too bad, because “it’s really inexpensive, and I think something magical happens when it’s braised.

Cook them low and slow, and you'll be rewarded with beautiful fall-apart meat. When cooked slowly, beef cheeks have the most beautiful gelatinous texture. Swede, not unlike parsnip, brings an earthy ...