Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli from your list. Ingredients 1 tablespoon olive oil 1 1/2 cups chopped onion 1/2 teaspoon kosher salt, divided 1/4 teaspoon crushed red pepper 2 teaspoons minced garlic 1 tablespoon unsalted tomato paste 2 cups unsalted […]
The challenge: Everything I make in the slow cooker turns into mush. Our solution: Choose ingredients wisely, understanding that some simply aren’t meant cook that long—especially delicate vegetables and many lean, boneless cuts of meat and poultry. Here, whole-grain hulled barley works perfectly, cooking to a pleasantly firm, chewy texture after eight hours. Pearled barley, […]
The challenge: Slow cooker recipes usually make a gallon of food. I’m only cooking for two, and I don’t want all those leftovers. Our solution: Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those […]
The challenge: I know it’s hands-free cooking, but why wouldn’t I just make something in my Dutch oven in a fourth the time? Our solution: Trust us—some food does fare better with even, gentle, long, low heat. Brisket is a prime example. It’ll take you about three to four hours of oven or stovetop braising […]
Ingredients 1 medium yellow onion (about 10 oz.) 1/4 cup harissa paste or sauce (such as Mina) 2 tablespoons olive oil, divided 1 1/2 pounds baby yellow potatoes (about 1 1/2-in. diameter) 1 pound large carrots, peeled and cut diagonally into 2-in.-long pieces (about 4 large carrots) 1 teaspoon garlic powder 1 teaspoon smoked paprika […]
Ingredients 1 1/2 pounds 93% lean ground turkey 2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided 1/2 cup quick oats 1/2 cup chopped green onions 1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided 5 tablespoons canned unsalted black beans, rinsed, drained, and divided 1/2 cup chopped fresh cilantro 1 1/2 […]
Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste […]
This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice. Ingredients 4 cups peeled, cubed sweet potato (about 2 medium) 3 1/2 cups water, […]
The challenge: I’m not a morning person. There’s no way I can wake up early enough to do all the prep it takes to get the slow cooker going. Our solution: Make a recipe that gets better with age, such as chili or brisket, and cook it overnight while you sleep. In the morning, just […]
Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-and-vinegar-laced liquid, becomes meltingly tender and saucy. Pile onto buns for game day sandwiches; serve over creamy grits with braised greens; or spread over sweet potato fries, bake, and load […]