slow cooker revolution. the easy-prep edition

SLOWCOOKERREVOLUTION

Volume2:TheEasy-PrepEdition

BYTHEEDITORSATAmerica’sTestKitchen

Copyright©2013by the Editors at America’s Test Kitchen All rights reserved. No part of thisbook may be reproduced or transmitted in any manner whatsoever withoutwritten permission from the publisher, except in the case of brief quotationsembodiedincriticalarticlesorreviews.

SlowCookerRevolutionVolume2:TheEasy-PrepEdition1stEditionPaperback:$26.95US

EPub978-1-936493-76-0

ISBN-13:978-1-936493-57-9ISBN-10:1-936493-57-8LibraryofCongresscontrolnumber:2011279393

ManufacturedintheUnitedStates

10987654321

DISTRIBUTEDBYAmerica’sTestKitchen17StationStreet,Brookline,MA02445

EDITORIALDIRECTOR:JackBishopEDITORIALDIRECTOR,BOOKS:ElizabethCarduffEXECUTIVEFOODEDITOR:JuliaCollinDavisonEXECUTIVEEDITOR:LoriGalvinSENIOREDITOR:DanZuccarelloASSOCIATE EDITORS: Kate Hartke, Alyssa King TEST COOKS: SaraMayer,AshleyMoore, Stephanie PixleyASSISTANTTESTCOOK: LaineySeylerDESIGNDIRECTOR:AmyKleeARTDIRECTOR:GregGalvanASSOCIATEARTDIRECTOR:BeverlyHsuDESIGNER:AllisonPfiffnerPHOTOGRAPHYBY:Keller+KellerSTAFF PHOTOGRAPHER: Daniel J. van Ackere ADDITIONALPHOTOGRAPHY:StephenKlise,CarlTremblayPHOTOEDITOR:StephenKliseFOODSTYLING:CatrineKelty,MariePirainoPHOTOSHOOTKITCHENTEAM:ASSOCIATE EDITOR: Chris O’Connor TEST COOK: Daniel CellucciASSISTANTTESTCOOK:CeciliaJenkinsPRODUCTIONDIRECTOR:Guy Rochford SENIOR PRODUCTION MANAGER: Jessica QuirkSENIORPROJECTMANAGER:AliceCarpenterPRODUCTIONANDTRAFFIC COORDINAT OR: Brittany Allen WORKFLOW ANDDIGITAL ASSET MANAGER: Andrew Mannone SENIOR COLORAND IMAGINGSPECIALIST: Lauren PettapiecePRODUCTIONANDIMAGING SPECIALISTS: Heather Dube, Lauren RobbinsCOPYEDITOR:BarbaraWood

PROOFREADER:Ann-MarieImbornoniINDEXER:ElizabethParsonPICTUREDONCOVER:ChocolateCheesecake

Contents

PrefacebyChristopherKimball

NavigatingthisE-Book

MasterRecipeListing

SlowCooker101

EasyAppetizers

ShortcutSoups

HeartyStews,Curries,andChilis

EasyChickenDinners

Steaks,Chops,Ribs,andMore

BigRoastsandWholeBirds

PastaandPastaSauces

Casseroles

VegetarianDinners

CookingforTwo

EasySides

Desserts

Conversions&Equivalencies

Index

WelcometoAmerica’sTestKitchen

This book has been tested, written, and edited by thefolks at America’s Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It isthe home of Cook’s Illustrated magazine and Cook’sCountry magazine and is the Monday-through-Fridaydestinationformorethanthreedozentestcooks,editors,food scientists, tasters, and cook-ware specialists. Ourmission is to test recipes over and over again until weunderstandhowandwhytheyworkanduntilwearriveatthe“best”version.Westarttheprocessoftestingarecipewithacomplete

lackofconviction,whichmeansthatweacceptnoclaim,notheory,notechnique,andnorecipeatfacevalue.Wesimply assemble as many variations as possible, test ahalf-dozen of the most promising, and taste the resultsblind. We then construct our own hybrid recipe andcontinue to test it, varying ingredients, techniques, andcookingtimesuntilwereachaconsensus.Theresult,wehope, is the best version of a particular recipe, but werealizethatonlyyoucanbethefinaljudgeofoursuccess(or failure). As we like to say in the test kitchen, “Wemakethemistakes,soyoudon’thaveto.”Allof thiswouldnotbepossiblewithout abelief that

goodcooking,muchlikegoodmusic,isindeedbasedon

a foundation of objective technique. Some people likespicy foodsandothersdon’t,but there isa rightway tosauté, there is abestway to cookapot roast, and therearemeasurablescientificprinciplesinvolvedinproducingperfectly beaten, stable eggwhites. This is our ultimategoal:toinvestigatethefundamentalprinciplesofcookingsothatyoubecomeabettercook.Itisassimpleasthat.Youcanwatchuswork (inouractual testkitchen)by

tuning in to America’s Test Kitchen(AmericasTestKitchenTV.com) orCook’s Country fromAmerica’s Test Kitchen (CooksCountryTV.com) onpublictelevision,orbysubscribingtoCook’sIllustratedmagazine (CooksIllustrated.com) or Cook’s Countrymagazine (CooksCountry.com). We welcome you intoourkitchen,whereyoucanstandbyoursideaswe testourwaytothe“best”recipesinAmerica.

Curious to see what goes on behind the scenes atAmerica’s Test Kitchen? The Feed features kitchensnapshots,exclusiverecipes,videotips,andmuchmore.AmericaasTestKitchenFeed.com

facebook.com/AmericasTestKitchen

twitter.com/TestKitchen

http://AmericasTestKitchenTV.com

http://CooksCountryTV.com

http://CooksIllustrated.com

http://CooksCountry.com

http://AmericaasTestKitchenFeed.com

http://facebook.com/AmericasTestKitchen

http://twitter.com/TestKitchen

youtube.com/AmericasTestKitchen

http://youtube.com/AmericasTestKitchen

Preface

I grewup, at least in part, on aVermont farm andwasusedtoakitchenthathadnoappliancestospeakof,justawood-burning Kalamazoo cast-iron stove, a hand pumpforwaterinthesink,andalotofelbowgrease.Sincethattime,however,manytime-savingappliances

haveappeared,includingthefoodprocessor,standmixer,microwave, pressure cooker, toaster oven, and slowcooker.Ofthosedevices,itisonlytheslowandpressurecookersthatofferawholenewwayofpreparingfinisheddishes—theothersaretheretohelpprepfood,notcookitthrough.Atfirst,theslowcookerwasnothingmorethanplug-in

convenience;dinnercookswhileyouareatworkoroutinthefields.WhenwepublishedSlowCookerRevolutionthree years ago,we decided to take a fresh look at thisappliance, to use slow cooking as an advantage, not arestriction.Todate,wehavesoldover300,000copies.To do a second book (like Spider-Man 2) is risky

business.One is apt to produce something half as goodandtwiceaslong!Butwehadaverycleargoalinmindwith this second volume—wewanted easier preparation(manyof therecipes in thefirstbookrequiredfront-endsautéing,browning,andflavordevelopment),andwealsowantedtoexplorenewterritory,includingcompletepasta

dinners, creamy dips, usually quick-cooking seafoodrecipes, and desserts such as cheesecake, brownies, andevencrèmebrûlée.Let’sstartatthebeginning.Thisbookincludes200all-

new recipes; thereareno repeats fromour firstvolume.Alloftherecipesinthissecondvolumerequirenomorethan 15 minutes of active prep time before everythinggoes into the slow cooker.We also redefined the slow-cooker time-line. Some recipes are done in an hour ortwo,andothersin3to4hours.Youdon’thavetowaitalldayfordinneranymore.Every year, around April, my neighbors Tom and

NancyandIhaveagamedinner,usuallybasedonrabbitsthat ended up in the freezer during the hunting season.Oneyear,wehadadozenorsorabbitsthatendedupinan all-day slow cooker along with a tomato-basedspaghettisauce.Theresultswerequitegoodbutnotidealsincethemeatturnedoutabitdry.Thepointissimple—theslowcookercanbeaninstrumentofgoodcookingorbad;onesimplyhas topayattention to itsstrengthsandweaknesses.That,ofcourse,iswhatwedoinourtestkitchen—find

thegood ideasandeliminate thebadones.Through thisprocess we find that, sometimes, cutting corners worksoutjustfineandothertimesitdoesn’t.ThatremindsmeofthestoryoftheVermontsextonwhohadheldontohisjobasthetowngrave-digger,althoughhewasnotknown

asamodelofindustry.Oneday,theheadofthecemeteryassociationdecidedtohaveatalkwiththemanandsaid,“Jeb,Idon’t liketomentionthisbut itseemsthateverynewgraveyoudigisabitshallowerthantheonebefore.”Jebreplied,“Well,youhaven’tseenanyoneclimboutofoneyet,haveyou?”Ourjobistotrynewthings,fixoldthings,andcomeup

withareliablerepertoiretomakeyouconfidenteachandeverytimeinthekitchen.Ihopethatyouenjoythisbookand our hard work—we had a great time testing andtasting.

CHRISTOPHERKIMBALLFounderandEditor,Cook’sIllustratedandCook’sCountryHost,America’sTestKitchenandCook’sCountryfromAmerica’sTestKitchen

NavigatingthisE-Book

ThiseBookincludesaTableofContentsthatallowsyouto jump to any chapter. And each chapter has its owntableofcontentswithlinkstoeveryrecipeinthechapter.We have also created aRecipe Index that lists all the

recipesinthebook,dividedbychapter,inoneplace.YoucanaccesstheRecipeIndexfromtheTableofContents.(Italsoappearsat theendofthebook.)EachtitleintheRecipe Index isa link thatwill takeyoudirectly to thatrecipe.This cookbook is filledwith sidebars. Throughout the

booktherearelinkstothismaterialwhereappropriate.Most eBook reading devices also offer a search

function thatallowsyouto type inexactlywhatyouarelooking for. Please read the documentation for yourparticular eBook reader for more information on itssearchfunctionandanyothernavigationalfeaturesitmayoffer.

SlowCooker101

Introduction

GettingStarted

TaketheFastLanetoGreatSlowFood

EnsuringSlow-CookerSuccess

TheTestKitchen’sGuidetoBuyingaSlowCooker

Introduction

In our very first slow-cooker cookbook (Slow CookerRevolution), the test kitchen tackled the slow cookerhead-on, determined to discover new techniques formaking classic slow-cooker dishes (soups, stews, chilis,and braises) taste better. In this, our second volume ofslow-cooker recipes,wesetoutwith twogoals inmind:to deliver a new collection of flavorful family favorites(whilemaking them faster to get into the slow cooker)andtoexplorenewusesfortheslowcooker.Intheprocess,we’velearnedalotabouttheversatility

ofslowcookerswhilepressingthemintoservicetomakeappetizers, cook leaner cuts of meat, poach fish, cookpasta,andevenmakecreamydesserts.Developingtheserecipes required new strategies (and new mindsets) forusing this handy appliance. In short, this book is aboutusingyourslowcooker inmanydifferentways,not justtomakeamealthatisreadywhenyouarrivehomefromwork (though there areplentyof recipes like that in thebook). We learned that a slow cooker can sometimesoutperform the oven or stovetop, or at least make thecookingprocesseasierormorefoolproofwhenitcomestotaskslikegentlypoachingshrimp,makingahands-freerisotto,or turningoutano-fusscreamycheesecake.Nottomention the fact that it can freeupyouroven for the

main course while you use it to “bake” potatoes or“roast”beetsorBrusselssprouts.Oneconstant throughout thisbook,however, is that in

the spirit of keeping things easy,wemade sure that norecipetookmorethan15minutesofpreptimebeforeyoucouldpressstartandwalkaway.Andtherecipesrequireabsolutely no stovetop cooking. So whether you aremaking a dip that takes just an hour, poaching fish thattakes about 2 hours, or assembling a hearty braise thatcancookallday,gettingstartedwillbeeasy.

GettingStarted

Whileallovenssetto350degreeswillperformthesame(assumingall theovensareproperlycalibrated),heatingvaries tremendously among slow cookers. We testedmore than adozenmodels andprepared every recipe inthisbook inat least threedifferentmodels.Here’swhatyouneedtoknow.

GETTOKNOWYOURSLOWCOOKER

Some models run hot and fast, while others heat moreslowlyandgently.Mostmodelsperformbestonlow,butagainit’shardtomakeblanketstatementsthatwillapplyto all slow cookers. In our testing, we have found thatsome slow cookers run hot or cool on just one of thesettings (either low or high). This is where the cook’sexperience comes into play. If you have been using aslow cooker for some time, ask yourself if recipes aregenerally done at the low or high end of the cookingtimes provided in recipes. The answer should tell youwhether you have a “fast” slow cooker or a “slow”model. If you are just getting started with your slowcooker, check all recipes at the beginning of the timerange but allow some extra time to cook food longer ifnecessary.

HOWTOUSETIMERANGES

Throughextensive testingusingmultiplebrandsofslowcookers, thetestkitchenfoundthatwecouldnarrowthewindowofdoneness,whichisnormally2hoursormorein slow-cooker recipes, to just an hour, giving you abetter expectation of when your food will be done orwhen you should be home to start checking.We foundthatthis1-hourtimeframeworkedforallthemodelswetested. It is especially helpful to have a narrower rangewhencookingfishorleanmeats,whicharelessforgivingthanstewsandbraises.

MATCHINGRECIPESTOSLOW-COOKERSIZES

Slow cookers come in a variety of sizes, from theridiculously small (1 quart) to the very big (7 quarts ormore).Ingeneral,welike6-quartmodels.Thatsaid,wetestedourrecipesinslowcookersofdifferentsizes.Eachrecipeinthisbookliststhesizerangethatwillworkforthat particular recipe. Note that some recipes must bemade ina large slowcooker (at least5½quarts)oryourun the risk of overfilling the insert. In some cases,wefound that the cooking times and methods varieddepending on whether we used a small or large slowcooker,soweincludedthesevariationsintherecipes.Ifyoudon’tknowthesizeofyourslowcooker,check theundersideoftheinsert(whichisusuallystampedwiththesize),orsimplymeasurehowmuchwater it takes tofilltheinserttojustabovethelip.

KEEPINGFOODSAFE

For safety reasons, the internal temperatureofmeat andpoultry should reach 140 degrees (the temperature atwhich bacteria cannot grow) by the 2-hourmark in thecooking time. When you first start using your slowcooker, we suggest that you check the temperature ofmeatorchickenatthisstagetobesurethisishappening.Ifyourfooddoesn’treachthissafetyzonewhencookingonlow,youmightbeabletosolvetheproblembyusingthe high setting. Note that putting frozenmeat or otherfrozenfood intoanyslowcooker isdangerousas itwilldramatically increase the amount of time it takes yourfoodtoreachthissafezone.

TaketheFastLanetoGreatSlowFood

Here are some of the strategies we used to guaranteeflavor-packeddisheswithlessfussandeffort.

USENO-PREPAROMATICS

Ourrecipescall forfreshonions,garlic,andginger,andourpromise to limitprepforeveryrecipe to15minutesor less includes time to chop onions, mince garlic, orgrate ginger. That said, in our testing we found thatfrozen chopped onions, granulated garlic, and dried,groundgingerwereallgoodalternativesforcuttingdownonknifeworkandreducingpreptimeevenfurther.Anequalamountoffrozenchoppedonionscanbeused

in place of fresh chopped onions in any recipe.Granulatedgarlic(preferredovergarlicpowderandothersubstitutes) and ground ginger require somemath.Hereare the equivalencies of fresh garlic and ginger to theirdriedcounterpartsforeasyreference.

1teaspoonmincedfreshgarlic=¾teaspoongranulatedgarlic

1tablespoonmincedfreshgarlic=2teaspoonsgranulatedgarlic

1teaspoongratedfreshginger=½teaspoongroundginger

1tablespoongratedfreshginger=1teaspoongroundginger

CHOOSEWISELYATTHEMEATCOUNTER

Tokeepthingssimple,westartedwithcutsofmeatthatwereeasy-prepinnature.Bladesteakswentstraightfromthepackagetotheslowcookerforbraises,andsteaktipswereeasiertocutintopiecesforstewthanalargechuckroast.Bonelesscountry-styleporkribswereeasyenoughtopull apart intobite-size pieceswhen tender, and theymadestewsandourmeatyragùquicktoassemble.

USE CONVENIENCE PRODUCTS TO YOURADVANTAGE

We turned to convenience products when otheringredients either did not work in the slow cooker orsimply took too much time (or advance cooking). Forinstance,welearnedthatneitherinstantricenorrawriceworked in our casseroles—they just never deliveredproperly cooked rice. But packaged, precooked riceworked perfectly. When it came to making a creamysauce for some pasta dishes (like macaroni and cheeseandpennewithchicken),wefoundthatcondensedcheesesouporjarredAlfredosaucewastheonlyroutetoasaucethatwouldnotbreakintheslowcooker.Andforglazedmeatandchicken(impossibletoachieve

in a slow-cooker environment), we turned to easy-to-whip-togetherglazesmadewithpreservesorjellies—andwebrushedon theglazeat theendof thecooking time,sometimesusingthebroilerforacaramelizedfinish.

USEYOURMICROWAVE

Ratherthancookaromaticsandspicesonthestovetoptobloom their flavors, we simply microwaved them for afew minutes. We also used the microwave to parcookhearty vegetables like potatoes, so they’d be cookedthroughperfectlyatthesametimeasthemainingredient(likechicken,whichneedsonlyashortstint in theslowcooker). Microwaving delicate vegetables and addingthem to the slow cooker at the end of the cooking timeensuredthattheyremainedcolorfulandcrisp-tender.Andusing the microwave to toast pasta guaranteed that itcameoutof theslowcookerperfectly tender(clickhereformoreaboutcookingpastainaslowcooker).

EnsuringSlow-CookerSuccess

Afterhoursof slowcooking, flavors canbecomemutedorone-dimensional,andmeatandvegetablescandryout.Here are some tips for turning out satisfying, full-flavoreddishes.

DON’TSKIMPONTHEAROMATICS

You’ll see hefty amounts of onions, garlic, herbs, andotherflavorfulingredientsinourrecipes.Thisisbecausethemoistheat environment and longcooking times thatcome with the slow cooker tend to mute flavors. Also,many recipes need a flavor boost at the end of thecooking time, which is why we often finish with freshherbs,lemonjuice,orotherflavorfulingredients.

ADD TOMATO PASTE AND SOY SAUCE FORMEATYFLAVOR

To replicate the meaty flavor usually achieved bybrowningmeatandvegetables,weturned toumami-richingredients instead,whichofferedsavorydepthand richflavor. Tomato paste, which we often microwave witharomaticsorotheringredientstodeepenitsflavor,rampsupthemeatyrichnessofeverythingfromsoupsandstewstopastasauces.Andsoysauceaddsflavortoanumberofnon-Asian dishes, like our meaty ragù and vegetarianchili,withoutcallingattentiontoitself.

GETOUTYOURALUMINUMFOIL

Mostslowcookershaveahotterside(typicallythebackside that’s opposite the controls) that can cause pastas,casseroles,andotherdensedishes toburn.Wefoundaneasywork-aroundforthisproblem:Wesimplylinedthisside of the slow-cooker insert with an aluminum foilcollar. That way, the food on the hot side of the slowcooker is insulated from the heat and doesn’t overcook.Clickhere formoredetails.Also, it ishard toget somefoods like meatloaf, salmon, and swordfish out of theslow cooker intact. The solution? Make a simple slingusingaluminumfoil.Clickhereformoredetails.

USEANINSTANT-READTHERMOMETERWHENPRECISIONMATTERS

A few degrees won’t make much difference whenpreparingstews,chilis,andbraisesinaslowcooker,andit’s pretty hard to overcook a pot roast.However, somedishes do require heating food to a precise internaltemperature. This list includes roast beef (cooked tomedium-rare), fish, pork loin, pork tenderloins, wholechicken, and some desserts (such as cheesecake). Wefound that with careful monitoring and the help of aninstant-read thermometer you can achieve excellentresults with all of these dishes. Our time ranges willguide you, but we’ve also provided donenesstemperatures; the first time you make one of theserecipes,startcheckingfordonenessatthelowendoftherange.Onceyouknowhowoneoftheserecipesperformsin your slow cooker, you’ll be able to walk away withconfidenceknowingjusthowlongitwilltake.

ADDDELICATEVEGETABLESATTHEEND

Certain ingredients need just a short stint in the slowcooker to warm through andmeld into the dish, so wesavedthemuntiltheendofcooking.Delicatevegetables,like frozen peas, baby spinach, and chopped tomatoes,turnedmushywhenaddedatthebeginning,sowestirredthem in at the end; in just a few minutes, they wereperfectlytender.

SKIMAWAYEXCESSFAT

Duringthelongcookingtime,meatwillreleasefatintoasteworbraise,butitiseasytoremoveitattheendofthecookingtime.Simplyturnofftheslowcookerandletthefoodsit fora fewminutesso the fatcan rise to the top.Usealargespoontoskimtheexcessfatoffthesurface.

EASYAPPETIZERS

SpinachandArtichokeDip

CreamyCrabDip

PepperoniPizzaDip

BeefandBlackBeanTacoDip

RosemaryandGarlicWhiteBeanDip

RefriedBeanDip

BeerandCheddarFondue

ChileconQueso

Warm Marinated Artichoke Hearts with Feta andOlives

GarlickyShrimp

ItalianSausageCocktailMeatballs

TangyMangoCocktailMeatballs

AsianGlazedWings

SmokyHoney-LimeGlazedWings

BarbecuedCocktailFranks

SpicyMustardCocktailFranks

SPINACHANDARTICHOKEDIP

SpinachandArtichokeDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Spinachandartichokedip isabona fidecrowd-pleaser,butitoftenendsupwatery,bland,andleftbehindonthebuffettable.Wewantedareliabledipthatwasrich,creamy,andpackedwith flavorful chunks of artichokes and earthy spinach. We discardedversions with flour-thickened cream mixtures in favor of an easy-prepcombinationofsoftenedcreamcheeseandmayonnaisethatgaveourdipboth the creaminesswewere after and a subtle tanginess that tastersenjoyed.Frozenartichokeheartsandspinachwereeasieroptions thantheir fresh counterparts;we just patted themdry to rid themof excessmoisture.Withasprinkleoffreshchives,ourdipwasreadyfortheparty.Servewithcrackersand/orGarlicToasts.Seethesidebarthatfollowstherecipe.

6ouncescreamcheese,softened

½

cupmayonnaise

2 tablespoonslemonjuice

2 tablespoonswater

1 tablespoonmincedgarlic

Saltandpepper

18ouncesfrozenartichokehearts,thawed,patteddry,andchopped

10ouncesfrozenspinach,thawedandsqueezeddry

2 tablespoonsmincedfreshchives

1. Mix cream cheese, mayonnaise, lemon juice, water,garlic,1teaspoonsalt,and½teaspoonpeppertogetherinlarge bowl. Fold in artichokes and spinach until wellcombined.

2A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook untilheatedthrough,1to2hoursonlow.

2B. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish. Set dish inslow cooker and pour water into slow cooker until itreaches about one-third up sides of dish (about 2 cupswater).Coverandcookuntilheatedthrough,1to2hoursonlow.Removedishfromslowcooker.

3.Stirdiptorecombine,sprinklewithchives,andserve.(Dip can be held on warm or low setting for up to 2hours.)

QUICKPREPTIP:UsingaSouffléDishintheSlowCooker

Whilea largeslowcooker isgreat forcookingupbigbatchesofsoups,stews,andbraisesforacrowd,thelargeamountofspaceisproblematicfor smaller dishes like dips, which end up spreading out too thin andburning or cooking unevenly. To solve this problem, we assemble therecipeina1½-quartsoufflédish,thenplacethedishintheslowcooker.Toencourageevenheattransfer,wepourabout2cupsofwaterintotheslowcooker tomakea simplewater bath.Once thedip is cooked, thesoufflédishcanberemovedfromtheslowcookerforserving.

CreamyCrabDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS: For an elegant crab dip that tasted firstand foremostofcrab,we includeda fullpoundofcrabmeatand limitedtheamountoffiller.Pattingthecrabmeatdrywaskeytoensuringthatthedip was creamy but not watery, and adding some traditional Old Bayseasoningbalancedthesweetrichnessofthecrabmeat.Wetriedaddingraw onions to the slow cooker, but they never turned tender, so wesoftenedtheminthemicrowavewithbutterfirsttogivethemaheadstart.We liked a combination of cream cheese andmayonnaise for themildtanginessand rich texture it lent toourdip.Finishingwithasprinkleofchives instead of the traditional cheese layer gave our creamy dip alighter, fresher flavor. Do not substitute imitation crabmeat here. Servewith crackers and/or Garlic Toasts. See the sidebar that follows therecipe.

¾

cupchoppedonion

2 tablespoonsunsaltedbutter

2 teaspoonsOldBayseasoning


¼cupmayonnaise

Saltandpepper

1 poundlumpcrabmeat


1.Microwaveonion,butter, andOldBay in largebowl,stirring occasionally, until onion is softened, about 5minutes. Stir in cream cheese, mayonnaise, ¼ teaspoonsalt, and ¼ teaspoon pepper. Spread crab onto papertowel–linedplate,pickoverforshells,andpatdry;gentlyfoldcrabintomixture.



3.Gentlystirdiptorecombine.Sprinklewithchivesandserve.(Dipcanbeheldonwarmorlowsettingforupto2hours.)

SMARTSHOPPING:GradesofCrabmeat

Differences ingradecorrespondtothepartof thecrabthemeatcomesfrom and to the size of the pieces. Jumbo lump is from the two largemusclesconnectedtotheswimminglegs.Themostexpensive,itboastslarge pieces with a bright white color and delicate flavor. Lump iscomposedofsmallerorbrokenpiecesofjumbolump.Itisalsowhiteandhasadelicate flavor.Backfin isamixof smaller “flake”piecesof bodymeat. It is finer textured than lump, but its flavor is similar. Clawmeatcomesfromtheswimmingfinsandclaws.Becausetheseareveryactivemuscles,themeatispinkorbrownandhighinfat,andithasastrongerflavor.

PepperoniPizzaDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Toooftenpizzadipstrytoincorporatetheflavorsofpizzabutendupasdense,greasycheesebombs.Wewanteda pizza-inspired dip that we could actually dip into—without losing halfour chip along the way. To start, we combined rich, meltable creamcheese and flavorful pizza sauce for a creamy, tangy base. Then wegraduallyaddedmozzarellauntilwefoundtheperfectbalancebetweenacreamydipandstringy,chewypizzacheese.Nextweaddedourfavoritepizzatoppings—spicypepperoniandearthymushrooms.Toremovethemushrooms’ excess moisture and the pepperoni’s grease, we brieflymicrowaved thembeforestirring them into theslowcooker.Thoughweliked the idea of further imitating pizza by sprinkling an extra layer ofcheeseoverthetop,inpracticetheextracheesemadeourdipover-the-top greasy. Instead we reserved a quarter of the mushrooms andpepperoniforthetopandgarnisheditwithalittlefreshbasil.MargheritaItalian Style Pepperoni is the test kitchen’s winning brand. Serve withcrackers,tortillachips,and/orMelbatoast.

1poundwhitemushrooms,trimmedandslicedthin

4ouncesslicedpepperoni,quartered

1 poundcreamcheese

1 cupcannedpizzasauce

2 cupsshreddedmozzarellacheese

2 tablespoonschoppedfreshbasil

1. Line platewith double layer of coffee filters. Spreadmushroomsandpepperoni ineven layerover filtersandmicrowave until mushrooms have released their liquidandfatbeginstorenderfrompepperoni,about3minutes.Reserveone-quarterofmixturefortopping.

2. Microwave cream cheese and pizza sauce in largebowl, whisking occasionally, until smooth, about 1minute. Stir in three-quarters of mushroom-pepperonimixtureandmozzarellauntilwellcombined.

3A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker and top with reservedmushroom-pepperoni mixture. Cover and cook untilheatedthrough,1to2hoursonlow.

3B. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish and top withreservedmushroom-pepperonimixture.Set dish in slowcooker and pourwater into slow cooker until it reachesabout one-third up sides of dish (about 2 cups water).Coverandcookuntilheatedthrough,1to2hoursonlow.Removedishfromslowcooker.

4.Sprinkledipwithbasilandserve.(Dipcanbeheldonwarmorlowsettingforupto2hours.)

BEEFANDBLACKBEANTACODIP

BeefandBlackBeanTacoDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Tacodiprarelydeliversonitspromiseofbig Tex-Mex flavor. We set out to develop a hearty, meaty taco dipworthy of eating while watching the big game. We wanted our dip toinclude plenty of flavorful ground beef, butwhenwe simply stirred rawgroundbeefintotheslowcooker,thedipwasawatery,greasymess.Sowepartiallycookedthegroundbeefinthemicrowavetoremovemoistureandrenderexcessfat.Apacketoftacoseasoningandalittlegarlicmadequickworkofseasoningthebeefandhelpedustoshortenouringredientlist.Tobulkupthemeat,weaddedlotsofheartyblackbeans.Mashinghalfof thebeansandstirring insomeshreddedMontereyJackcheesehelped tobindeverything together intoacohesivedip.Ro-tel tomatoesaddedbrightacidityandaspicykick.To finish,we topped thedipwithmore gooey Monterey Jack and a sprinkling of scallions. Serve withtortillachipsand/orPitaChips.

1pound85percentleangroundbeef

1(1-ounce)packettacoseasoning

2 teaspoonsmincedgarlic

2(10-ounce)cansRo-telDicedTomatoes&GreenChilies

2(15-ounce)cansblackbeans,rinsed

2 cupsshreddedMontereyJackcheese

2 scallions,slicedthin

1.Microwavegroundbeef, tacoseasoning,andgarlic inbowl, stirring occasionally, until beef is no longer pink,about5minutes.Breakupanylargepiecesofbeefwithspoon,thendrainofffat.

2. Drain tomatoes, reserving ¼ cup juice. Using potatomasher,mashhalfofbeanswithreservedtomatojuiceinlarge bowl until mostly smooth. Stir in beef mixture,remainingbeans, tomatoes, and1½cupsMonterey Jackuntilwellcombined.

3A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook untilheatedthrough,1to2hoursonlow.Stirdiptorecombineandsprinklewithremaining½cupMontereyJack.Coverandcontinuetocookonlowuntilcheeseismelted,about5minutes.

3b. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish. Set dish inslow cooker and pour water into slow cooker until itreaches about one-third up sides of dish (about 2 cupswater).Coverandcookuntilheatedthrough,1to2hoursonlow.Stirdiptorecombineandsprinklewithremaining½cupMontereyJack.Coverandcontinuetocookonlowuntil cheese is melted, about 5 minutes. Remove dish

fromslowcooker.

4.Sprinkledipwithscallionsandserve.(Dipcanbeheldonwarmorlowsettingforupto2hours.)

ROSEMARYANDGARLICWHITEBEANDIP

RosemaryandGarlicWhiteBeanDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Forasimplewhitebeandiptoreallystandout,itneedstohavebothalittletextureandalotofflavor.Totransformhumblelegumesintoarich,warmdipworthyofadinnerparty,westartedwith delicately flavored cannellini beans. We processed most of thebeans intoasmoothpureealongwithagooddoseofextra-virginoliveoil, but we reserved a third of the beans to pulse in at the end for anappealingchunky texture.Forbold,aromatic flavor,westirred ina littlegarlic,rosemary,lemonzest,andlemonjuice.Servewithcrackers,GarlicToasts,and/orPitaChips.Seethesidebarthatfollowstherecipe.

3(15-ounce)canscannellinibeans,rinsed

¼ cupextra-virginoliveoil

1 teaspoonmincedgarlic

1 teaspoonmincedfreshrosemary

¼ teaspoongratedlemonzestplus1tablespoonjuice¼

teaspoonsalt

1. Process two-thirds of beans, oil, garlic, rosemary,lemon zest and juice, and salt in food processor untilsmooth, about 10 seconds; scrape down sides of bowl.Add remaining beans and pulse to incorporate (do notpureesmooth),about2pulses.



3.Drizzledipwithextraoliveoilandserve.(Dipcanbeheldonwarmorlowsettingforupto2hours.)

ONTHESIDE:GarlicToasts

Adjustoven racks toupper-middleand lower-middlepositionsandheatovento400degrees. Spread two 12-inch baguettes, sliced ½ inch

thickonbias,on2rimmedbakingsheetsandbakeuntildry and crisp, about 10 minutes, rotating sheets andflippingtoastshalfwaythroughbaking.Whilewarm,rubone side of each toast briefly with peeled garlic clove.Drizzle toasts lightly with extra-virgin olive oil andseasonwithsaltandpeppertotaste.(Makes40toasts.)

RefriedBeanDipMakesabout5cupsServes6to8

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Refriedbeandipisastapleatanygame-daygathering,butwhile it’seasy to throw together, it’soften lacking intheflavordepartment.Weweredeterminedtobringthisdishbacktolife.Firstweditchedthedull-tastingcannedrefriedbeans.Instead,westartedwith canned pinto beans, processed most of them until smooth, thenpulsedinsomemorewholebeanstogivethedipachunkytexture.Next,wepackedinboldflavorwithchilipowder,garlic,andcumin,aswellasacan of spicy Ro-tel tomatoes. Finishing it with some Monterey Jackcheeseandfresh,brightcilantrobalancedtheheartybeansandflavorfulspices.Nowourdipwasquickandeasy—andanythingbutboring.Servewith tortilla chips and/or Pita Chips. See the sidebar that follows therecipe.

3(15-ounce)canspintobeans,rinsed

½

cupchickenbroth

2 teaspoonschilipowder


1 teaspoonsalt

½teaspoongroundcumin

1(10-ounce)canRo-telDicedTomatoes&GreenChilies,drained

½cupshreddedMontereyJackcheese

2 tablespoonsmincedfreshcilantro

1.Processtwo-thirdsofbeans,broth,chilipowder,garlic,salt,andcumininfoodprocessoruntilsmooth,about10seconds; scrape down sides of bowl.Add tomatoes andremaining beans and pulse to incorporate (do not pureesmooth),about2pulses.

2A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook untilheated through, 1 to 2 hours on low. Sprinkle withMonterey Jack, cover, and cook on low until cheese ismelted,about5minutes.

2B. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish. Set dish inslow cooker and pour water into slow cooker until itreaches about one-third up sides of dish (about 2 cupswater).Coverandcookuntilheatedthrough,1to2hoursonlow.SprinklewithMontereyJack,cover,andcookonlowuntilcheeseismelted,about5minutes.Removedishfromslowcooker.

3.Sprinkledipwithcilantroandserve.(Dipcanbeheldonwarmorlowsettingforupto2hours.)

ONTHESIDE:PitaChips

Adjustoven racks toupper-middleand lower-middlepositionsandheatovento350degrees.Usingkitchenshears,cutaroundperimeterof

four8-inchpitabreadstoyield8rounds;cuteachroundinto6wedges.Spreadpitawedges,smoothsidedown,on2 rimmed baking sheets. Brush tops of wedges lightlywith ¼ cup extra-virgin olive oil and sprinkle with 2teaspoons salt. Bake until wedges are crisp, about 12minutes, rotating sheets and flipping wedges halfwaythrough baking. Let pita chips cool before serving.(Makes48chips.)

BeerandCheddarFondueMakesabout5cupsServes8to10

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Fonduecanbetrickybecauseit tendstobe fussy; toprevent thecheese fromseparating, it needs tobemeltedslowly and gently. Once melted, it must be kept at just the righttemperatureandfrequentlystirredtokeepthefonduefrombreaking.Wewantedtotakeadvantageofthegentle,steadyheatoftheslowcookertomake a beer and cheddar fondue that would stay creamy for hoursunattended. Sharp cheddar had great flavor, but its texture wasconsistentlygrainywhenmelted.Weswitchedtomildcheddarandaddedhighly meltable American cheese to make it even creamier, but ourfondue still turned grainy as it sat. To further stabilize it, we added amixture of cornstarch and cream cheese. Now we had a fondue thatstayed creamy without constant stirring. To bring out the flavor of thecheddar, we added some garlic and dry mustard. Finally, for thecharacteristicmalty flavor,we addedAmerican lager—tasters preferreditsmilder, lessbitter flavoroverotherstylesofbeer.The fondue tastedbestwhenmadewithblock cheese thatwe shreddedourselves; buyablockofAmericancheesefromthedelicounter.Preshreddedcheesewillwork, but the fondue will be much thicker. For dipping we like to usebread,appleslices, steamedbroccoliandcauliflower florets,andcuredmeats.Besuretohavelongskewersonhandforeasydipping.

1 cupbeer

4 ouncescreamcheese

1 tablespooncornstarch


1 teaspoondrymustard

¼teaspoonpepper

2 cupsshreddedmildcheddarcheese

2 cupsshreddedAmericancheese

1. Microwave beer, cream cheese, cornstarch, garlic,mustard, and pepper in large bowl, whiskingoccasionally, until smooth and thickened, about 5minutes. Stir in cheddar and American cheeses untilcombined.

2A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook untilcheeseismelted,1to2hoursonlow.

2B. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish. Set dish inslow cooker and pour water into slow cooker until itreaches about one-third up sides of dish (about 2 cupswater). Cover and cook until cheese is melted, 1 to 2hoursonlow.Removedishfromslowcooker.

3.Whiskfonduetogetheruntilsmoothandserve.(Adjustconsistency with hot water 2 tablespoons at a time asneeded.Fonduecanbeheldonwarmor lowsetting for

upto2hours.)

CHILECONQUESO

ChileconQuesoMakesabout5cupsServes8to10

CookingTime1to2hoursonLow

SlowCookerSize1½to7quarts

WHYTHISRECIPEWORKS:Chileconquesohasfallenonhardtimes;oftenit’sjustRo-teldicedtomatoesandchilesmixedwithVelveeta,microwaved,andstirred.Wewantedtokeepthesimplicitybutditchtheplastickyflavor and waxy texture. We started with a base ofchicken broth, cream cheese, and cornstarch to helpstabilizethecheeseandpreventitfrombreaking.Forthecheeses,wechoseMontereyJackforitsgreatflavorandAmericancheeseforitssuperiormeltability.WekepttheclassicRo-tel tomatoesbutbumpedup their flavorevenmorewithgarlicandcannedchipotlechile.Ifyoupreferamildchiliconqueso,omit thechipotle.Thedip tastedbest when made with block cheese that we shreddedourselves;buyablockofAmericancheesefromthedelicounter. Preshredded cheesewillwork, but the dipwillbemuchthicker.Seethesidebarthatfollowstherecipe.

1 cupchickenbroth

4 ouncescreamcheese


1 tablespoonmincedchipotlechile


¼teaspoonpepper


1 cupshreddedAmericancheese

1(10-ounce)canRo-telDicedTomatoes&GreenChilies,drained

1.Microwave broth, cream cheese, cornstarch, chipotle,garlic, andpepper in largebowl,whiskingoccasionally,until smooth and thickened, about 5 minutes. Stir inMontereyJackandAmericancheesesuntilcombined.

2A. FOR A 1½-TO 5-QUART SLOW COOKER:Transfer mixture to slow cooker, cover, and cook untilcheeseismelted,1to2hoursonlow.

2B. FOR A 5½-TO 7-QUART SLOW COOKER:Transfer mixture to 1½-quart soufflé dish. Set dish inslow cooker and pour water into slow cooker until itreaches about one-third up sides of dish (about 2 cupswater). Cover and cook until cheese is melted, 1 to 2

hoursonlow.Removedishfromslowcooker.

3. Whisk cheese mixture until smooth, then stir intomatoes. (Adjust consistency with hot water 2tablespoonsatatimeasneeded.Dipcanbeheldonwarmorlowsettingforupto2hours.)

SMARTSHOPPING:Ro-TelTomatoes

This blend of tomatoes, green chiles, and spices was created by CarlRoettele in Elsa, Texas, in the early 1940s. By the 1950s, Ro-teltomatoeshadbecomepopular in theLoneStarStateandbeyond.Thespicy, tangy tomatoes add just the right flavor to countless regionalrecipes,suchasKingRanchCasseroleandChileconQueso.WecallonRo-tel tomatoeswhenweneedanextra flavorboost inSouthwestandTexas-inspiredrecipes.Ifyoucan’tfindthem,youcansubstitute1¼cupsdicedtomatoesplusonemincedjalapeñoforone10-ouncecan.

WARMMARINATEDARTICHOKEHEARTSWITHFETAANDOLIVES

WarmMarinatedArtichokeHeartswithFetaandOlivesServes8to10

CookingTime1to2hoursonLowSlowCookerSize1½to7quartsWHYTHISRECIPEWORKS:Marinatedartichokehearts area classicantipasto,butwhenflavoredwithlittlemorethanoilandgarlic,theycanbeboringandone-dimensional.Wewanted to revive thisdishbyusingthe gentle heat of the slow cooker to infuse the artichokes with deep,complexflavor.Freshartichokesarenotalwaysreadilyavailableandcanbeahassle toprepare forcooking,sowestartedwith frozenartichokehearts. Available year-round, they come fully prepped right out of thepackage;we simply needed to thaw themandpat themdry to removeexcessmoisture before tossing them in the slow cooker. To flavor thebasicmarinade,weaddedsomebrightlemonzestandjuice,redpepperflakes,anda fewsprigsof fresh thymealongwith therequisiteoliveoilandgarlic.Brinykalamataolivesandrich,tangyfetacheesefit innicelywiththeMediterraneantheme;wesimplystirredthecheeseinattheendofcookingtoensurethatthecubeswouldn’tlosetheirshape.Servewithcrustybreadfordippingintheinfusedoil.Seethesidebarthatfollowstherecipe.

18ouncesfrozenartichokehearts,thawed,patteddry,andhalved

1cupextra-virginoliveoil

½ cuppittedkalamataolives,halved¾ teaspoongratedlemonzestplus2tablespoonsjuice

3peeledgarliccloves,crushed

2 sprigsfreshthyme

1 teaspoonsalt

¼teaspoonredpepperflakes

1(4-ounce)blockfetacheese

1.Combine artichokehearts, oil, olives, lemon zest andjuice, garlic, thyme, salt, and pepper flakes in slowcooker.Coverandcookuntilheatedthroughandflavorsmeld,1to2hoursonlow.

2.Discardthyme.Cutfetainto½-inchpieces,gentlystirintoslowcooker,andletsituntilheatedthrough,about5minutes. Serve. (This dish can be held onwarmor lowsettingforupto2hours.)

SMARTSHOPPING:FrozenArtichokes

Artichokesboastasweet,earthy,nuttyflavorthatworkswellinavarietyofdishes,butfreshartichokescanbeahassletoprepandcook.Luckily,frozen artichoke hearts are widely available and simply need to bethawedandpatteddrytoremoveexcessmoisturepriortocooking.

GARLICKYSHRIMP

GarlickyShrimpServes8to10CookingTimeabout1houronHighSlowCookerSize3½to7quartsWHY THIS RECIPEWORKS: Delicate, fast-cooking shrimp and the

slow cookermay seem like an impossible pairing, but the slow, gentleheat of the slow cooker is actually terrific for producing tender shrimpwithoutthefearofovercooking.Withthatinmind,wesetouttocreateaclassic garlic shrimp recipe thatwould infuse the shrimpwith plenty ofrichgarlickyflavor.Westartedbycookingslicedgarlicandspices inoilfor30minutestosoftentherawflavorofthegarlicandallowthespices’flavorstobloom.Oncetheoilwassufficiently flavored,westirred intheshrimp.Amere20-minutepoach in thegarlickyoilwasenoughtocookandseasontheshrimp.Whileweprefertheflavorofsmokedpaprikainthisrecipe,youcansubstitutesweetpaprika.Servewithcrustybreadfordippingintheinfusedoil.Seethesidebarthatfollowstherecipe.

¾ cupextra-virginoliveoil

6garliccloves,slicedthin

1 teaspoonsmokedpaprika

Saltandpepper


2poundslargeshrimp(26to30perpound),peeledanddeveined

1 tablespoonmincedfreshparsley

1A. FOR A 3½-TO 5-QUART SLOW COOKER:

Combineoil,garlic,paprika,1teaspoonsalt,¼teaspoonpepper, and pepper flakes in slow cooker, cover, andcookuntilflavorsmeld,about30minutesonhigh.Stirinshrimp,cover,andcookonhighuntilopaquethroughout,about40minutes,stirringhalfwaythroughcooking.

1B. FOR A 5½-TO 7-QUART SLOW COOKER:Combineoil,garlic,paprika,1teaspoonsalt,¼teaspoonpepper, and pepper flakes in slow cooker, cover, andcookuntilflavorsmeld,about30minutesonhigh.Stirinshrimp,cover,andcookonhighuntilopaquethroughout,about20minutes,stirringhalfwaythroughcooking.

2. Transfer shrimp and oil mixture to serving dish.Sprinklewithparsleyandserve.

QUICKPREPTIP:PeelingandDeveiningShrimp

Todeveinshrimp,holdshrimpfirmlyin1hand,thenuseparingknifetocutdownbacksideofshrimp,about⅛to¼inchdeep, toexposevein.Usingtipofknife,gentlyremovevein.Wipeknifeagainstpapertoweltoremoveveinanddiscard.

ItalianSausageCocktailMeatballsServes6to8

CookingTime1to2hoursonLowSlowCookerSize3½to7quartsWHY THIS RECIPE WORKS: Slow-cooker cocktail meatballs are aneasyway to feedacrowd—abigbatchcangentlysimmerawaybeforeguests arrive, then be served warm right out of the slow cooker. Wewanteda classic Italian-inspiredmeatball andmarinaradish thatwouldbe easy to prepare and would deliver on flavor, with a tangy tomatosauceandtendermeatballs.Forboldflavorwithlittleeffort,wereplacedthetraditionalmeatloafmixwithItaliansausage,whichalready includedseasonings like oregano, basil, coriander, and fennel. Using a mix ofprepared pesto and panko bread crumbs as a binder reinforced theItalianflavorsandkeptthemeatballsmoistandtender.Microwavingthemeatballsbeforeaddingthemtothesaucehelpedtorenderanyexcessfatandfirmedthemeatballsjustenoughsotheywouldn’tfallapartinthemoist environment of the slow cooker. Since the meatballs lent theirflavortothesauceastheycooked,acanofcrushedtomatoesandalittleoregano and garlicwere all we needed to create a boldmarinarawithlong-simmeredflavor.Seethesidebarthatfollowstherecipe.

1poundhotorsweetItaliansausage,casingsremoved

½cuppreparedbasilpesto

½cuppankobreadcrumbs

Saltandpepper

1(28-ounce)cancrushedtomatoes

1 teaspoondriedoregano


1. Mix sausage, pesto, panko, and ⅛ teaspoon peppertogetherinbowlusinghandsuntiluniform.Pinchoffandroll mixture into tablespoon-size meatballs (about 30meatballs total) and arrange on large plate. Microwavemeatballsuntilfatrendersandmeatballsarefirm,about5minutes.

2. Combine tomatoes, oregano, garlic, and ½ teaspoonsalt in slow cooker. Transfer microwaved meatballs toslow cooker, discarding rendered fat. Cover and cookuntilmeatballsaretender,1to2hoursonlow.

3. Using large spoon, skim excess fat from surface ofsauce. Season with salt and pepper to taste and serve.(Meatballscanbeheldonwarmorlowsettingforupto2hours; loosen sauce with hot water 2 tablespoons at atimeasneeded.)

QUICK PREP TIP: Removing Sausage from itsCasing

Italiansausage issold inseveral forms, including links (whicharemostcommon),bulk-style tubes,andpatties. If using links, remove themeatfrom the casing before cooking so that it can be crumbled into smallpieces.To removesausage from itscasing,hold thesausage firmlyononeendandsqueezethesausageoutoftheoppositeend.

TangyMangoCocktailMeatballsServes6to8

CookingTime1to2hoursonLowSlowCookerSize3½to7quartsWHYTHISRECIPEWORKS: Sweet and sourmeatballs are always ahit,butwewanted togiveoursa little twist.For thesweetelement,wewantedabrightandfruityflavor.Mangochutneyprovedperfect;ithadabold, lightly spiced sweet flavor, and its thick, sticky texture clungperfectlytothemeatballs.Forabalancingsavorynote,weaddedacanof tomatosauce.Ateaspoonofgarammasala,stirred into themeatloafmix, added warmth and complexity and paired nicely with the mangosauce.Aquickstint inthemicrowavehelpedtoremoveexcessfatfromtherawmeatballsandfirmthemupbeforetheywereaddedtotheslowcooker,where theyneeded tosimmergently foronlyanhouruntil theyweretenderandflavorful.Meatloafmix isaprepackagedmixofgroundbeef,pork,andveal;ifit’sunavailable,use8ounceseachofgroundporkand85percentleangroundbeef.Seethesidebarthatfollowstherecipe.

1 poundmeatloafmix


¼cupmilk

1 teaspoongarammasala


Saltandpepper

1¼cupsmangochutney

1(15-ounce)cantomatosauce

2scallions,slicedthin

1. Using hands, mix meatloaf mix, panko, milk, garammasala, garlic, ¼ teaspoon salt, and¼ teaspoon peppertogetherinbowluntiluniform.Pinchoffandrollmixtureinto tablespoon-sizemeatballs (about30meatballs total)andarrangeonlargeplate.Microwavemeatballsuntilfatrendersandmeatballsarefirm,about5minutes.

2. Combine chutney and tomato sauce in slow cooker.Transfer meatballs to slow cooker, discarding renderedfat. Cover and cook until meatballs are tender, 1 to 2hoursonlow.

3. Using large spoon, skim excess fat from surface ofsauce. Gently stir in scallions and season with salt andpeppertotaste.Serve.(Meatballscanbeheldonwarmorlowsettingforupto2hours;loosensaucewithhotwater2tablespoonsatatimeasneeded.)

QUICKPREPTIP:KeepingScallionsFresh

Toooften,scallionsgolimpafterjustafewdaysinthefridge.Wefoundthatifwestandtheminaninchofwaterinatallcontainer(coveringthemlooselywithazipper-lockbagandrefreshingthewatereverythreedays),ourscallionslastforwelloveraweekwithverylittlelossinquality.

ASIANGLAZEDWINGS

AsianGlazedWingsServes4to6

CookingTime3to4hoursonLowSlowCookerSize5½to7quartsWHY THIS RECIPEWORKS: We love the making wings in the slowcooker where the low, slow heat renders their fat and leaves themmeltingly tender.Firstwebuilt flavorwithadry rubofbrownsugarandgroundginger,thenwecookedthewingsintheslowcookeruntiltender.Finallywebroiledthewings,glazingthempartwaythrough,untilbrownedandcaramelized.ForatastyAsian-inspiredglaze,weusedthick,sweethoisin sauce, balancing its sweetness with some rice vinegar and atablespoonof spicySriracha.Weprefer to buy split chickenwings, butyou can purchase 4¼ pounds of whole wings and split them yourself.Seethesidebarthatfollowstherecipe.

1 tablespoonpackedbrownsugar

1 tablespoongroundginger

1½teaspoonsgranulatedgarlic

Saltandpepper

4 poundssplitchickenwings

1 cuphoisinsauce

3 tablespoonsricevinegar

1 tablespoonSrirachasauce

1. Mix sugar, ginger, garlic, 1 teaspoon salt, and ½teaspoon pepper together in bowl, then rub mixtureevenlyoverchicken; transfer toslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Placewire rack inside aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Transfer chicken to prepared sheet; discard cookingliquid. Broil until lightly charred and crisp, about 10minutes,flippinghalfwaythroughcooking.

3.Meanwhile, combine hoisin, vinegar, and Sriracha inbowl.Brushwingswithone-thirdofsauceandcontinueto broil until wings are browned and sticky, about 10minutes,flippingandbrushingwingswithone-thirdmoresauce halfway through cooking. Brush wings withremainingsauceandserve.

QUICKPREPTIP:MakingGlazedWings

Cook spice-rubbedwings in slow cooker until tender, then set on wirerack set inside rimmed baking sheet. Broil, brushing twice with sauce,until wings are browned and sticky. Brush with remaining sauce andserve.

SmokyHoney-LimeGlazedWingsServes4to6

CookingTime3to4hoursonLowSlowCookerSize5½to7quartsWHYTHISRECIPEWORKS:Foranotherflavor-packedvariationonoureasyslow-cookerglazedwings,wewantedasweetandtangysaucewithjustalittlespice.Westartedwithasimplerubofbrownsugar,coriander,andcuminbeforethewingswentintotheslowcooker,thenwemovedonto the glaze. After trying several tacks, we hit on using honey as thebase; it clung perfectly to our wings and offered a well-roundedsweetness.Chipotle chiles added smoky flavor and complex heat, andlime zest contributed just the right amount of bright tang. For anultracrisp, intensely flavored crust, we finished the wings under thebroiler,glazingthempartwaythrough.Nowourwingsweredisappearingfrom the plate as fast as we couldmake them.We prefer to buy splitchickenwings,butyoucanpurchase4¼poundsofwholewingsandsplitthemyourself.Seethesidebarthatfollowstherecipeforinstructions.


2 teaspoonsgroundcoriander

2 teaspoonsgroundcumin

Saltandpepper

4 poundssplitchickenwings

1 cuphoney

1½ tablespoonsgratedlimezest(3limes)


1.Mix sugar, coriander, cumin, 1 teaspoon salt, and½teaspoon pepper together in bowl, then rub mixtureevenlyoverchicken; transfer toslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Placewire rack inside aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Transfer chicken to prepared sheet; discard cookingliquid. Broil until lightly charred and crisp, about 10minutes,flippinghalfwaythroughcooking.

3.Meanwhile,combinehoney,limezest,chipotle,and½teaspoon salt in bowl. Brush wings with one-third ofsauceandcontinuetobroiluntilwingsarebrownedandsticky, about 10 minutes, flipping and brushing wingswith one-third more sauce halfway through cooking.Brushwingswithremainingsauceandserve.

QUICKPREPTIP:CuttingUpChickenWings

Ifsplitwingsarenotavailable,you’llneedtotakeafewextraminutestocut whole wings into pieces yourself. To cut up a wing, simply slicethrougheachofthetwojointsanddiscardthewingtip.

BarbecuedCocktailFranksServes8to10

CookingTime1to2hoursonLowSlowCookerSize3½to7quartsWHYTHISRECIPEWORKS:Cocktailfranksareapartyfavoriteandaneasy, kid-friendly hors d’oeuvres.Wemake themeven easier by usingthe slow cooker, where they can gently simmer in a flavorful saucewithoutworryofscorching.Weguaranteethiswillbeyourgo-tomethodfromnowon.We found that sweet and tangy barbecue sauce broughtoutthesubtlesmokyflavorofthefranksnicely.Sincethesaucewasthestaroftheshow,weskippedthebottledbarbecueandthrewtogetherasimple homemade sauce. We started with tangy ketchup and addedsome molasses for its rich sweetness and Dijon mustard and cidervinegarforadoseofacidity.Acombinationofchilipowderandcayenneaddedcomplexbutnotoverwhelmingheat.Foraspicierbarbecuesauce,usethelargeramountofcayenne.

1 cupketchup

½cupmolasses

3 tablespoonscidervinegar

3 tablespoonsDijonmustard



⅛–¼teaspooncayennepepper

1 poundcocktailfranks

Combine ketchup, molasses, vinegar, mustard, sugar,chili powder, and cayenne in slow cooker, then stir incocktail franks. Cover and cook until franks are heatedthrough,1to2hoursonlow.Serve.(Cocktailfrankscanbeheldonwarmorlowsettingforupto2hours;loosensaucewithhotwater2tablespoonsatatimeasneeded.)

SpicyMustardCocktailFranksServes8to10

CookingTime1to2hoursonLowSlowCookerSize3½to7quartsWHY THIS RECIPE WORKS: For a quick and easy variation on ourbarbecuedcocktail franks,wedecided tomakeaspicymustardsauce.Yellowmustardhadplentyofthebright,tangyflavorwewereafter,andweaddedsomespicebymixinginacoupletablespoonsofhotsauce.Tobalancetheheatwithsomesweetness,wetriedhoney,butwhenheatedintheslowcookeritthinnedoutthesauceandpreventeditfromclingingtothefranks.Insteadweturnedtoapricotpreserves,whichweresweet,fruity,andflavorfulandmadeoursaucethickandclingy.Ifyoupreferamildersauce,reducetheamountofhotsauce.

1 cupyellowmustard

½cupapricotpreserves


2 tablespoonshotsauce

1 poundcocktailfranks

Combinemustard,preserves,sugar,andhotsauceinslowcooker,thenstirincocktailfranks.Coverandcookuntilfranks are heated through, 1 to 2 hours on low. Serve.(Cocktail frankscanbeheldonwarmor lowsettingforupto2hours;loosensaucewithhotwater2tablespoons

atatimeasneeded.)

SHORTCUTSOUPS

HeartyChickenandGardenVegetableSoup

AsianChickenNoodleSoup

LemonyChickenandRiceSoup

SpicyChipotleChickenandChickpeaSoup

Mexican-StylePorkandVegetableSoup

AsianBeefNoodleSoup

RussianBeefandCabbageSoup

Old-FashionedBeefOxtailSoup

GardenVegetableTortelliniSoup

TomatoFlorentineSoup

No-FussNewEnglandClamChowder

CajunShrimpandCornChowder

CreamyPotato,Cheddar,andAleSoup

CreamyRoastedTomatoSoup

CreamyPumpkin-ChaiSoup

CurriedLentilSoup

U.S.SenateNavyBeanSoup

SouthernBlack-EyedPeaSoup

SicilianChickpeaandEscaroleSoup

HEARTYCHICKENANDGARDENVEGETABLESOUP

HeartyChickenandGardenVegetableSoupServes8CookingTime3to4hoursonLow

SlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS:Foravegetablesoupthattastedlikeitcamestraightfromthegarden,wefoundthatthetrickwasaddingthevegetablesinstages.Onions,garlic, and diced tomatoes went in at the start so theirflavors would deepen and meld into a richly flavoredbroth.Westirred inzucchini toward theendofcookingso that it would turn tender but not mushy and dull-tasting.Forafinishingtouchofbright,herbalflavor,westirred in fresh basil just before serving.We found thatpasta shells stirred inalongwith thezucchini cooked toperfectionbythetimethesoupwasdone.Toensurethatoursoupwasheartyandfilling,wealsoaddedplentyofchicken. Bone-in split chicken breasts worked best; thebonesand skinhelped thechicken to retain itsmoistureduringthelongcookingperiod,givingusjuicy,flavorfulbitesofchickentocomplementthesoup’sfreshvegetableflavor.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions

2 tablespoonsoliveoil

2 tablespoonsmincedgarlic

Saltandpepper

8 cupschickenbroth

1(14.5-ounce)candicedtomatoes,drained

3(12-ounce)bone-insplitchickenbreasts,trimmed

1zucchini,quarteredlengthwiseandsliced¼inchthick

3ounces(1cup)mediumshells

1 cupchoppedfreshbasil

1.Microwaveonions,oil,garlic, and½ teaspoonsalt inbowl, stirring occasionally, until onions are softened,about5minutes;transfertoslowcooker.Stirinbrothandtomatoes.Seasonchickenwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred into bite-size pieces, discarding skin andbones.Usinglargespoon,skimexcessfatfromsurfaceofsoup.

3. Stir in zucchini and pasta. Cover and cook on highuntil tender, 20 to 30minutes. Stir in shredded chickenand let sit until heated through, about5minutes.Stir inbasil and season with salt and pepper to taste. Drizzleindividualportionswithextraoilbeforeserving.

QUICKPREPTIP:ShreddingMeat

To shred poultry, beef, or pork into bite-size pieces, simply insert twoforks(tinesfacingdown)intocookedmeatandgentlypullmeatapart.

AsianChickenNoodleSoupServes8

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: For a quick but flavorful chicken noodlesoup,wedecidedtogiveitanAsian-inspiredspin.Chickenbrothandsoysauceformedthebaseofourbrothinshortorder.Toinstill itwithdeepflavor,wefirstmicrowavedonionswithsomespicyginger,garlic,andrichtoastedsesameoil.Forthechicken,wefoundthatgentlycookingbone-inchickenbreasts in the flavorfulbrothkept themeat tenderandmoistand infused it with flavor. Finally, quick-cooking instant ramen noodlesand preshredded coleslaw mix stirred in at the end turned tender inminutes. Be sure not to overcook the ramen noodles or else they willbecomemushy.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions

3 tablespoonsgratedginger


1 tablespoontoastedsesameoil

8 cupschickenbroth

2 tablespoonssoysauce


Saltandpepper

1(14-ounce)bagcoleslawmix

2(3-ounce)packagesramennoodles,seasoningdiscarded


1. Microwave onions, 2 tablespoons ginger, garlic, andoil in bowl, stirring occasionally, until onions aresoftened,about5minutes;transfertoslowcooker.Stirinbrothandsoysauce.Seasonchickenwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.


3.Stircoleslawandramennoodlesintosoup.Coverandcook on high until tender, about 8 minutes. Stir inshreddedchickenandremaining1tablespoongingerandlet sit until chicken is heated through, about 5minutes.Stir in scallions and season with extra sesame oil, salt,andpeppertotaste.Serve.

QUICKPREPTIP:GratingGinger

Althoughwe love the floralpungencyof freshginger, its fibrous texturecanbedistractingwhencoarselygratedorminced.What’sthebestwayto avoid ginger’s stringy texture? Although fancy kitchen storessometimes carry porcelain “ginger graters” designed specifically for thejob,weprefer touseour rasp-stylegrater. Its finebladespulverize theginger, releasing all of its flavorful juice without any stringy segments.Simply peel a small section of a large piece of ginger, then grate thepeeledportion,usingtherestofthegingerasahandle.Besuretoworkwithalargenubofginger–andwatchyourknuckles.

LemonyChickenandRiceSoupServes8

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: The classic Greek soup avgolemonofeatures chicken and rice in a bright lemony broth enriched with eggyolks.Tobringthissouptotheslowcooker,weneededtofigureouthowto add the egg yolks to the soupwithout themscrambling and forminglumps.We found that first adding a little hot soup to the yolks to raisetheir temperature (a technique known as tempering) helped stabilizethemsotheycouldbestirredintothesoupwithoutscrambling,givingoursoup a silky texture. For perfectly tender rice, we tried adding it bothcooked and raw and found that precooked rice, added at the end ofcooking,gaveusthebestresults.Forthesoup’sdistinctivelemonflavor,wewhiskedinafewtablespoonsoffreshlemonjuiceattheend.Donotcombine theeggyolksand lemon juiceaheadof timeorelse theyolkswillcurdle.Feelfreetouseeitherleftoverriceorstore-boughtprecookedrice.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions

3carrots,peeledandsliced½inchthick


1 tablespoonvegetableoil

8 cupschickenbroth


Saltandpepper

4 largeeggyolks

3 tablespoonslemonjuice

1 cupcookedrice

1. Microwave onions, carrots, garlic, and oil in bowl,stirringoccasionally,untilvegetablesaresoftened,about5minutes; transfer toslowcooker.Stir inbroth.Seasonchickenwithsaltandpepperandnestleintoslowcooker.Cover andcookuntil chicken is tender,3 to4hoursonlow.


3. Whisk egg yolks and lemon juice together in bowl,then slowly whisk 3 tablespoons hot broth into yolkmixture.Whiskyolkmixtureintosoupandcookonhigh,whisking constantly, until it thickens slightly, about 1minute.Stir shreddedchickenand rice intosoupand letsituntilheatedthrough,about5minutes.Seasonwithsaltandpeppertotasteandserve.

QUICK PREP TIP: Tempering the Eggs with theSoup

Whisking constantly, pour several tablespoons of hot broth into beateneggyolkmixtureinslow,steadystream.Oncebrothisfullyincorporated,slowly pour warm egg yolk mixture back into soup, again whiskingconstantly.

SPICYCHIPOTLECHICKENANDCHICKPEASOUP

SpicyChipotleChickenandChickpeaSoupServes8

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: This hearty south-of-the-border soupfeatures a spicy, tomatoey brothwith bites of tender shredded chickenand chickpeas.We started with a little onion, garlic, and tomato pastepluscannedchipotlechiles—dried,smokedjalapeñosinachilesauce—for smokiness and heat. We stirred this mixture into the slow cookeralongwithchickenbrothtomakeadeliciousspicybroth.Asthechickengentlycookedinthisflavorfulliquid,itwasslowlyinfusedwiththebroth’sbold flavor. Creamy canned chickpeas bulked up the soup, and somebrightcilantroandacoupleoffreshtomatoes,choppedandstirredinatthe end, nicely balanced the spicy broth. Serve with sour cream,shredded Monterey Jack cheese, diced avocado, and/or lime wedges.Seethesidebarsthatfollowtherecipe.

2 cupschoppedonions

4 teaspoonsmincedchipotlechile


1 tablespoontomatopaste


8 cupschickenbroth

2(14-ounce)canschickpeas,rinsed

3 (12-ounce)bone-insplitchickenbreasts,trimmed

Saltandpepper

2tomatoes,coredandchopped

½cupmincedfreshcilantro

1.Microwaveonions,chipotle,garlic, tomatopaste,andoil in bowl, stirring occasionally, until onions aresoftened,about5minutes;transfertoslowcooker.Stirinbrothandchickpeas.Seasonchickenwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.


3.Stirinshreddedchickenandtomatoesandletsituntilheated through, about 5 minutes. Stir in cilantro andseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:ChipotleChilesinAdobo

Canned chipotle chiles are jalapeños that have been ripened until red,then smoked and dried. They are sold as is, ground to a powder, orpackedinatomato-basedsauce.Wepreferthelatterbecausethechilesarealreadyreconstitutedbythesauce,makingthemeasiertouse.Mostrecipesdon’trequireanentirecan,butthesechileswillkeepfor2weeksintherefrigerator,ortheycanbefrozen.Tofreeze,pureethechilesandquick-freeze teaspoonfuls on a plastic wrap-covered plate. Once theteaspoonsofchilesarehard,peelthemofftheplasticandtransferthemtoazipper-lockfreezerbag.Thechilescanbestoredthiswayforupto2months.Thawwhatyouneedbeforeuse.

ALLABOUT:Broths

Granted, nothing compareswith the flavor of homemadebroth, butfewofuseverhavetimetomakeitfromscratch.Fortunately,we’vefoundafewgoodstand-insatthesupermarketthatwilldeliverrichlyflavored yet speedy soups, stews, andmore. Below you’ll find thebrandsweprefer.

ChickenBroth

Wefrequentlyreachforchickenbrothforthebulkoftheliquidinourslow-cookersoups.Whilesearching for thebest-tastingcommercialbroth, we discovered a few critical characteristics that made a bigdifference in quality. First, look for a sodium content between 400and 700 milligrams per serving. When combined with other saltyingredients such as canned beans and tomatoes, soy sauce, andham hocks, too-salty chicken broth can easily ruin a dish, but wefoundthatbrothwithlessthan400milligramstastedbland.Also,lookforamass-producedbroth.Wetastedseveralbrothswithrancidoff-flavorscausedby fatoxidation,and theworstoffenderswere thosemadebysmallercompanies.Last,lookforashortingredientlistthatincludes vegetables like carrots, celery, and onions. Our pick?SwansonChickenBroth,whichtastesrichandmeatythankstoitsrelativelyhighpercentageofmeat-basedprotein.

BeefBroth

In the past we’ve found beef broth to be light on beefy flavor, butmaking beef broth from scratch is far from convenient.Wanting tofindout ifsupermarketofferingshadimproved,wegathered13top-sellingbeefbroths,stocks,andbasesandratedthemonbeefflavor,aroma,saltiness,andoverallappeal.Thetopeightbrands(fivewereeliminated) were then tasted in gravy and French onion soup.Ultimately, our top two broths delivered on rich, beefy flavor—butusingverydifferentingredients.Therunner-up,CollegeInn,reliesonbeef, beef derivatives, and glutamate-rich additives (such as yeastextractandtomatopaste)forflavorandotheradditivesforbody.Thewinning brand, Rachael Ray Stock-in-a-Box All-Natural BeefFlavoredStock (madebyColavita), has a shorter but less foreigningredient list thatstartswithconcentratedbeefstock,whichmeansthisstockhasmorefresh,realmeatthantheotherbrands.Also,thisbrothcontainednoprocessedadditivesexceptforyeastextract,butit still tasted really beefy. Tasters praised it as “steak-y” and “rich”with“thick,gelatin-likebody.”

VegetableBroth

For vegetarian dishes and vegetable dishes that might beoverwhelmed by the flavor of chicken broth, we turn to vegetablebroth.Wesometimesuseamixofchickenandvegetablebrothsasvegetablebrothcanbetoosweetwhenusedalone.Inoursearchforthe best vegetable broth, we tested 10 brands and found that ourfavorite brands listed vegetable content first on the ingredients listand included a hefty amount of salt. Our winner? SwansonVegetarianVegetableBroth.

ClamJuice

Whenweneedboldclamflavorforaseafoodchowderorstewinourslowcooker,wereachforsomeclamjuice,madebybrieflysteamingfresh clams in salted water and filtering the resulting broth beforebottling. We tested three brands; one tasted “too strong” and “tooclammy,”possiblybecauseitssodiumcontentwasmorethandoublethatoftheothertwo.Ourwinner,BarHarborClamJuice,hailsfromclamcountry inMaineandbringsa “bright”and “mineraly” flavor toseafooddishes.

Mexican-StylePorkandVegetableSoupServes8to10CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize 5½ to 7Quarts WHYTHISRECIPEWORKS: Hearty pork andhominy soup is classic Mexican fare, and we knew it would translateperfectly to the slow cooker,where the long cooking timewould gentlybraise the pork until it was fall-apart tender. Pork shoulder is thetraditionalcutofmeatforthissoup,butitrequiredtoomuchextraworktotrim the fat and cut the raw meat into pieces. After testing severaldifferentcutsofpork,wefoundtheperfectsubstitute:bonelesscountry-style pork ribs, which could be added straight to the slow cooker andcontained a good amount of intramuscular fat to keep the meat moistduringthelongcookingtime.Tomakeoursoupevenheartier,weaddedsome red potatoes along with the hominy. For a fresh vegetable, weadded some zucchini toward the end of cooking so that it would cookuntil just tender.Cilantro, stirred in at the end, brightened up the soupand provided a nice balance to a new classic. See the sidebar thatfollowstherecipe.

1poundredpotatoes,cutinto½-inchpieces

1 cupchoppedonion


2 tablespoonstomatopaste



8 cupschickenbroth

1(15-ounce)canhominy,rinsed

1½ poundsbonelesscountry-styleporkribs,trimmed

Saltandpepper

2zucchini,quarteredlengthwiseandsliced¼inchthick


1.Microwave potatoes, onion, garlic, tomato paste, oil,andchipotleinbowl,stirringoccasionally,untilonionissoftened,about5minutes;transfertoslowcooker.Stirinbroth,andhominy.Seasonporkwithsaltandpepperandnestle into slow cooker. Cover and cook until pork istender,6to7hoursonlowor4to5hoursonhigh.

2. Transfer pork to cutting board, let cool slightly, thenshred into bite-size pieces. Using large spoon, skimexcessfatfromsurfaceofsoup.

3.Stir inzucchini,cover,andcookonhighuntil tender,20 to 30minutes. Stir in shreddedpork and let sit untilheated through, about 5 minutes. Stir in cilantro andseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Country-StyleRibs

Country-style ribs aren’t actually ribs at all. They’re well-marbled porkchopscutfromtheuppersideoftheribcage,fromthefattybladeendoftheloin.Becausetheycontainagoodamountof intramuscularfat, theyare a favorite for braising or smoking. Butchers usually cut them intoindividualribsandpackageseveraltogether.

AsianBeefNoodleSoupServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS:TomakeAsian-stylebeef and noodle soup in the slow cooker, we’d need away to add lots of flavor without a laundry list ofingredients.Spicygingerandaromaticonionsandgarliclent bold, rich flavor to store-bought beef broth. Forhearty bites of beef without any prep work, we chosesirloin steak tips over traditional cuts like chuck roast,which required trimming and cutting into pieces.Flavorful ramen noodles needed just a few minutes onhigh to become tender. For freshness and crunch, westirred in edamame and water chestnuts at the end andsimply let the soup sit until everything was heatedthrough. Be sure not to overcook the ramen noodles orelsetheywillbecomemushy.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




8 cupsbeefbroth


1½ poundssirloinsteaktips,trimmed

Saltandpepper


1 cupshelledfrozenedamame

1(8-ounce)canslicedwaterchestnuts,rinsed

1. Microwave onions, 2 tablespoons ginger, garlic, andoil in bowl, stirring occasionally, until onions aresoftened,about5minutes;transfertoslowcooker.Stirinbroth and soy sauce. Season beef with salt and pepperandnestleintoslowcooker.Coverandcookuntilbeefistender,9to10hoursonlowor6to7hoursonhigh.

2. Transfer beef to cutting board, let cool slightly, thenshred into bite-size pieces. Using large spoon, skimexcessfatfromsurfaceofsoup.

3.Stirramennoodlesintosoup;cover,andcookonhighuntil tender, 4 to 8 minutes. Stir in shredded beef,

edamame, water chestnuts, and remaining 1 tablespoonginger and let sit until heated through, about5minutes.Season with extra sesame oil, salt, and pepper to taste.Serve.

SMARTSHOPPING:RamenNoodles

Thoughinexpensiveinstantramennoodlesareafavoriteamongcollegestudents,wedon’t like theirsalty,stale-tastingseasoning.However,wedoliketouseplainramennoodlesinourownAsian-inspiredrecipes;wejust discard the seasoning packet and add our own flavorings. Ramennoodles are typically fried in oil then dried, so the noodles both areflavorful and take only a few minutes to cook, making them moreconvenientthanmanyotherdriednoodles.

RussianBeefandCabbageSoupServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:InRussia,beefandcabbagesoupisclassiccomfortfood;thecrisp,tangycabbageisaperfectpartnerforchunksoftenderbeef.Forourversionofthistastysoup,westartedwiththecabbage.Insearchofawaytoavoidpreppingfresh cabbage, we tried substituting sauerkraut. Not only was thesauerkraut an easy addition, but tasters loved the tangy flavor itcontributed. For the beef, we chose prep-free sirloin steak tips forconvenience.Wethoughtthatdumplingswouldmakeaniceaddition,butweweren’t willing tomake them from scratch.We found that bite-sizestore-boughtgnocchi, thoughnot traditional,workedperfectlyandwerehappilyprep-free.Stirred induring the final30minutesofcooking time,the gnocchi cooked until just tender. Vacuum-packed gnocchi can befoundinthepastaaisle;donotsubstituterefrigeratedorfrozengnocchi,whichwillturngummyinthesoup.Besuretorinsethesauerkrautwell;otherwiseitwillmakethesouptoosour.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




½teaspoondriedthyme

8 cupsbeefbroth

2cupssauerkraut,rinsed

1½ poundssirloinsteaktips,trimmed

Saltandpepper

1poundvacuum-packedgnocchi

2 tablespoonsmincedfreshdill

Sourcream

1.Microwaveonions,garlic,tomatopaste,oil,andthymein bowl, stirring occasionally, until onions are softened,about5minutes;transfertoslowcooker.Stirinbrothand1 cup sauerkraut. Season beefwith salt and pepper andnestle into slow cooker. Cover and cook until beef istender,9to10hoursonlowor6to7hoursonhigh.

2. Transfer beef to cutting board, let cool slightly, thenshred into bite-size pieces. Using large spoon, skimexcessfatfromsurfaceofsoup.

3.Stir ingnocchi, cover, andcookonhighuntil tender,about30minutes.Stir inshreddedbeefandremaining1cup sauerkraut and let sit until heated through, about 5minutes. Stir in dill and seasonwith salt and pepper totaste.Servewithsourcream.

SMARTSHOPPING:Sauerkraut

Tofindthebestsauerkrautavailableatthesupermarket,wetastedeightnational contenders–in jars, cans, and vacuum-sealed bags–both plainandonaReubensandwich.Rightoffthebat,tasterspannedtheheavilyprocessed, long-cookedcannedbrandsas “flavorless”and “flat.”Jarredand bagged brands are cooked less, and these generally had morecrunchandflavor.Ourwinningsauerkraut,Boar’sHeadSauerkraut, isabaggedvarietythatwaspraisedforits“chewy-crisp”textureand“fresh,vinegarykick.”GreatLakesKrautCo.KrrrrispKrautwasourrunner-up.

OLD-FASHIONEDBEEFOXTAILSOUP

Old-FashionedBeefOxtailSoupServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Oxtailsouprarely shows up on the dinner table these days. While it offers deepflavor, rich body, and fall-apart-tender meat (thanks to a significantamount of gelatin), it requires hours of gentle simmering to extract theflavor of themarrow inside thebonesand to breakdown the collagen.Wewanted toput theslowcooker toworkandputoxtailsoupbackonthemenu.Alltheoxtailsneededwassomesaltandpepperandplentyofhands-off time in the slow cooker to become meltingly tender. Tocomplementtherichmeat,wechosehearty,earthycarrotsandparsnipsforourvegetables.Toroundout thesoup,weaddedstore-boughtbeefbroth and a combination of onions, tomato paste, garlic, and thyme. Asprinkle of fresh parsley before serving added an herbal flavor. Ifparsnips are large, cut them in half lengthwise. See the sidebar thatfollowstherecipe.

2 cupschoppedonions





8 cupsbeefbroth

carrots,peeledandsliced½inchthick

3

3parsnips,peeledandsliced½inchthick

2 bayleaves

3 poundsoxtails

Saltandpepper

2 tablespoonsmincedfreshparsley

1.Microwaveonions,tomatopaste,garlic,oil,andthymein bowl, stirring occasionally, until onions are softened,about 5 minutes; transfer to slow cooker. Stir in broth,carrots,parsnips,andbayleaves.Seasonoxtailswithsaltandpepperandnestleintoslowcooker.Coverandcookuntil oxtails are tender, 9 to 10 hours on low or 6 to 7hoursonhigh.

2.Transferoxtailstocuttingboard,letcoolslightly,thenshred into bite-size pieces, discarding fat and bones.Usinglargespoon,skimexcessfatfromsurfaceofsoup.Discardbayleaves.

3. Stir in shreddedbeef and let sit until heated through,about5minutes.Stirinparsleyandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:BuyingOxtails

Depending onwhich part of the tail they come from, oxtail pieces canvaryindiameterfrom¾inchto4inches.(Thickerpiecesarecutclosetothebody;thinnerpiecescomefromtheendofthetail.)Trytobuyoxtailpackageswithpiecesapproximately2inchesthickandbetween2and4inchesindiameter;theywillyieldmoremeatforthesoup.Thickerpiecesalsolendmoreflavortothebroth.It’sfinetouseafewsmallpieces;justdon’t rely on them exclusively. Oxtails are often found in the freezersectionofthegrocerystore;ifusingfrozenoxtails,besuretothawthemcompletelybeforeusing.

GARDENVEGETABLETORTELLINISOUP

GardenVegetableTortelliniSoupServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts

WHYTHIS RECIPEWORKS: Tomake a simplevegetable soup with clean vegetable flavor, we had topare down our ingredient list so that the individualflavorscouldshinethrough.Welovedthedeepsweetnessofcarrots;aquickzapinthemicrowaveensuredthattheygot perfectly tender in the lowheat of the slow cooker.To develop a complexly flavored broth, we cookedonions,garlic,andabitoftomatopastewiththecarrots,then added it all to the slow cooker alongwith chickenbroth. Toward the end of cooking,we stirred in cheesyfreshtortelliniaswellashearty,healthySwisschardandfrozenpeas,whichgavethesoupgarden-freshvegetableflavor.Youcansubstituteone9-ouncepackageof freshtortellini for the dried tortellini. See the sidebar thatfollowstherecipe.

2 cupschoppedonions



tablespoonextra-virginoliveoil

1


8 cupschickenbroth

5 ouncesdriedcheesetortellini

10ouncesSwisschard,stemmedandslicedinto½-inch-widestrips

1 cupfrozenpeas

Saltandpepper

GratedParmesancheese

1. Microwave onions, carrots, garlic, oil, and tomatopaste in bowl, stirring occasionally, until vegetables aresoftened,about5minutes;transfertoslowcooker.Stirinbroth,cover,andcookuntilflavorsmeldandcarrotsaretender,4to5hoursonlowor3to4hoursonhigh.

2.Stirintortellini,cover,andcookonhighuntil tender,15to20minutes.StirinSwisschard,1handfulatatime,thenstirinpeas;letsituntilchardiswiltedandpeasareheated through, about 5 minutes. Season with salt andpeppertotaste.Drizzleindividualportionswithextraoil

andservewithParmesan.

QUICKPREPTIP:PreparingHeartyGreens

Topreparekale,Swisschard,andcollardgreens,cutaway leafygreenportionfromeithersideofstalkorstemusingchef’sknife.Stackseveralleaves on top of one another and either slice leaves crosswise or cutthem into pieces as directed in recipe.After they are cut,wash leavesanddryusingsaladspinner.

TomatoFlorentineSoupServes6to8CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:ForabrighttomatoFlorentinesoupthatwouldtastefreshfromthegardenanytimeofyear,we started by combining canned crushed tomatoes and aromatics(onions,garlic,andthyme)intheslowcookerandcookingthemuntiltheflavorsmelded.SimmeringaParmesanrindinthesoupgaveitasubtlemeatiness and more complex flavor, and stirring in grated Parmesancheese justbeforeservinghelped to thicken thesoupandaddedsalty,nuttyflavor.Weaddedthepastatothesoupduringthelast20minutesofcooking so it would cook until just al dente. Fistfuls of baby spinachstirred inat theendaddedcolorand freshvegetable flavor.Besure touseasmall pastashape, suchasditalini, tubettini ormini elbows.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion


1tablespoonextra-virginoliveoil

1 teaspoondriedthyme

8 cupschickenbroth


1Parmesancheeserind(optional)

4 ounces(1cup)smallpasta

6ounces(6cups)babyspinach

1 cupgratedParmesancheese

Saltandpepper

1. Microwave onion, garlic, oil, and thyme in bowl,stirring occasionally, until onion is softened, about 5minutes;transfertoslowcooker.Stirinbroth,tomatoes,andParmesanrind,ifusing.Coverandcookuntilflavorsmeld,4to5hoursonlowor3to4hoursonhigh.

2.DiscardParmesan rind.Stir inpasta,cover,andcookonhighuntiltender,20to30minutes.Stirinspinach,1handfulatatime,andletsituntilwilted,about5minutes.StirinParmesanandseasonwithsaltandpeppertotaste.Drizzle individualportionswithextraoilandservewithextraParmesan.

SMARTSHOPPING:PregratedParmesan

Weweren’tsurprisedwhenfreshlygratedcheesewonoutoverthestore-boughtpregratedvarietyinarecenttasting,butweweresurprisedbythe“strong,pungent”tasteofthepregratedcheese.Welearnedthishadlesstodowiththequalityofthecheesethanitdidwithitsweight.Inthetestkitchenwegenerallyusea rasp-stylegrater tograteParmesancheeseinto thin, fluffy wisps. Supermarket pregrated Parmesan is typicallypulverized into a dense, heavy powder. Thus, an equal weight of thepregratedcheesehasonlyabouthalfasmuchvolumeasthefluffyrasp-grated cheese. So if you choose to use pregrated Parmesan, start byaddinghalf thevolumeofcheese therecipecalls for, thenaddmore totasteifdesired.

No-FussNewEnglandClamChowderServes4to6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Slow cookerchowdersusuallyendupeither thinandwateryoroverly thickenedandgrainy. Getting the proper rich and creamy consistency for our NewEngland chowder took some ingenuity. In the end we came up with atwofoldsolution.First,acombinationofcondensedcreamofcelerysoup,clam juice, and water created a rich and creamy base with nicelybalancedflavor.Second,weswappedtheusualfreshpotatoesforfrozendicedpotatoes,whichpartiallybrokedownwhilecookingandhelped tothicken the chowder to the proper consistency—plus they cut down onprep work. Simmering bacon in the chowder infused the broth withsmoky,meatyflavor;wesimplyaddedwholeslicesanddiscardedthembeforeserving.Stirring incannedclamsat theendallowedthemto justheat through without turning tough. Frozen diced potatoes come inseveralstyles;we’vehadthebestresultsusingcubedhashbrownshere(they are sometimes labeled “Southern style”). See the sidebar thatfollowstherecipe.

20 ouncesfrozendicedpotatoes

1(11-ounce)cancondensedcreamofcelerysoup

1(8-ounce)bottleclamjuice

1 cupwater

4 slicesbacon


4(6.5-ounce)cansmincedclams

Saltandpepper

1.Combinepotatoes,condensedsoup,clamjuice,water,bacon, and thyme in slowcooker.Cover andcookuntilflavorsmeldandpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2.Discardbacon.Stirclamsandtheirjuiceintochowderandletsituntilheatedthrough,about5minutes.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:Bacon

Premiumbaconcancostdoubleortriplethepriceofordinarybacon.Isitworthit?Tofindout,weboughtsixartisanalmail-orderbaconsandtwohigh-endgrocerystorebacons.Wewereamazedtofindthat twoof thefourhighest-ratedbaconsweresupermarketbrands.ApplegateFarmsUncuredSundayBacon andFarmland/CarandoAppleCiderCuredBacon, Applewood Smoked were a step up from the usual mass-produced bacon, straddling the gap between artisanal and moremainstream supermarket styles. Although these bacons didn’t receivequite the raves of the two top-ranked premiumbacons, tasters praisedthembothforgoodmeatyflavorandmildsmokiness–plustheywerefarmoreconvenientthanorderingbaconbymail.

CAJUNSHRIMPANDCORNCHOWDER

CajunShrimpandCornChowderServes6to8CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPEWORKS: Achieving freshcornflavorinachowdercanbeachallenge,butweweredeterminedtodevelopafoolproofrecipeforcornchowderinaslowcooker.Westartedwith frozencorn,whichwasconvenientandavailableany timeofyear.Wefoundthatthetricktogettingfreshcornflavorfromfrozencornwastopureeaportionof thecorn inablenderbeforeadding it to thesoup.Notonlydidthisamplifythecorn’sflavor,butthestarchreleasedbythepureed corn helped to thicken the chowder. We added the remainingcornattheendofcookingforcolorandasatisfyingcrunch.TogiveourchowderaCajunfeel,weaddedshrimp,andouillesausage,bellpepper,andCajunseasoning.Stirringtheshrimpinattheendofcookingallowedus tomonitor them closely and ensure they did not overcook. See thesidebarthatfollowstherecipe.

6cupsfrozencorn,thawed

3 cupschickenbroth

12ouncesredpotatoes,cutinto½-inchpieces

8ouncesandouillesausage,cutinto¼-inchpieces


1½teaspoonsCajunseasoning

1redbellpepper,coredandchopped

1poundsmallshrimp(51to60perpound),peeledanddeveined

½cupheavycream

Saltandpepper

1.Process4cupscornand2cupsbroth inblenderuntilsmooth,about1minute;transfertoslowcooker.

2. Microwave potatoes, andouille, garlic, and Cajunseasoninginbowl,stirringoccasionally,untilvegetablesare softened, about 5 minutes; transfer to slow cooker.Stirinremaining1cupbrothandbellpepper.Coverandcook until flavorsmeld and potatoes are tender, 4 to 5hoursonlowor3to4hoursonhigh.

3. Stir in remaining2 cups corn and shrimp.Cover andcookonhighuntil shrimpareopaque throughout, 15 to20minutes.Stirincreamandletsituntilheatedthrough,about5minutes.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:Andouille

Traditionalandouille(pronouncedan-DOO-ee)sausagefromLouisianaismade fromgroundpork, salt, andgarlic, seasonedwithplentyof blackpepper,thenslowlysmokedoverpecanwoodandsugarcaneforupto14hours. Used in a wide range of Louisiana dishes such as gumbo,jambalaya, and red beans and rice, it bolsters any dish with intensesmoky,spicy,andearthy flavor.We tasted fourbrands insearchof theright combination of smokiness and heat with a traditionally chewy butdrytexture.Notsurprisingly,asausagestraightfromLouisiana,Jacob’sWorld Famous Andouille, won the contest with the smokiest andspiciestflavorsinthelineup.

CreamyPotato,Cheddar,andAleSoupServes4to6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPEWORKS: This hearty pubclassic is surprisingly easy to make in a slow cooker. We started bymicrowavingthepotatoesalongwithgarlicandthymetojump-starttheircooking and help infuse the soup with flavor. Then we added chickenbroth,beer,anda littledrymustard (tocomplement thecheddar flavor)andletthesoupcookhands-off.Oncethepotatoesweretenderandallof the flavors had melded, we transferred the soup to a blender andpureed it smooth. The starchy potatoes thickened the broth for anincredibly velvety, rich soup. Finally, we whisked in the cheddar(preshredded for ease) at the end of cooking to ensure that it did notbreakandcurdle.Alittleheavycreamandasprinklingofscallionswerean elegant finish for our rustic soup. We prefer the milder flavor ofAmericanlagershere;darkerbeerscanbebitteranddistracting.Seethesidebarthatfollowstherecipe.

1½ poundsrussetpotatoes,peeledandcutinto½-inchpieces

1 cupchoppedonion

2 tablespoonsvegetableoil




Saltandpepper

4 cupschickenbroth

1 cupbeer

2 cupsshreddedcheddarcheese

½cupheavycream


1.Microwavepotatoes,onion,oil,garlic,thyme,mustard,and½ teaspoon salt in bowl, stirring occasionally, untilvegetablesaresoftened,about5minutes;transfertoslowcooker. Stir in broth and beer. Cover and cook untilpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2. Working in batches, process soup in blender untilsmooth, about 2 minutes. Return soup to slow cooker.Whisk in cheddar until evenly melted, then whisk incream.Letsoupsituntilheatedthrough,about5minutes.(Adjust consistency with extra hot broth as needed.)Seasonwithsaltandpepper to taste.Sprinkle individualportionswithscallionsandextracheddarbeforeserving.

QUICKPREPTIP:WhenPotatoesTurnGreen

When potatoes are stored on the counter, over time they turn slightlygreenundertheskin.Itturnsoutthatwhenpotatoesareexposedtolightfor prolonged periods, they produce chlorophyll in the form of a greenringunder their skin.While thechlorophyll is tastelessandharmless, itcan signal the potential presence of solanine, a toxin that can causegastrointestinal distress. Since solanine develops on or just under theskin of the potato, discarding the peel greatly reduces the risk ofbecomingillfromaslightlygreenspud.We’vefoundthatpotatoesstoredin awell-ventilated, dark, dry, cool place stay solanine-free for up to amonth, while potatoes left on the counter will begin to exhibit signs ofsolanineinaslittleasaweek.

CreamyRoastedTomatoSoupServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Theproblemwithmost cream-based tomato soups is that toomuch rich creamdulls thebright,acidictomatoflavor.Oursolutiontogettingacreamytomatosoupwithoutusinga lotofcreamwasanunusualaddition:bread.Wetoreafewslicesofbreadintopiecesandsimmeredtheminthesoupforjust10minutes, thenblended thesoupuntilsmooth.As thebreadbrokedowninto the soup, it thickened the soup to a satisfying creaminess andtemperedtheacidityofthetomatoeswithoutmutingtheirflavor.Becauseperfectlyripetomatoesareavailablejustafewweeksoutoftheyear,weturned to our trusty standby, canned diced tomatoes, which areconsistent in quality and prep-free. For evenmore flavor, we swappedthe plain tomatoes for fire-roasted diced tomatoes, which infused thesoupwithasubtlecharredflavor.Addingalittlebrownsugarboostedthetomato flavor further and added a nicely caramelized note, and onion,garlic,andredpepperflakesroundedout theflavors.Tofinish,weonlyneededalittleheavycreamtoenrichoursmoothsoupandasprinklingofmincedchivestogiveitahitoffreshflavor.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions



⅛teaspoonredpepperflakes

2(28-ounce)cansfire-roasteddicedtomatoes

2 cupschickenbroth


3sliceswhitebread,crustsremoved,torninto1-inchpieces

½cupheavycream

¼cupmincedfreshchives

Saltandpepper

1. Microwave onions, garlic, oil, and pepper flakes inbowl, stirring occasionally, until onions are softened,about5minutes;transfertoslowcooker.Stirintomatoesand their juice, broth, and sugar. Cover and cook untilflavorsmeld,4to5hoursonlowor3to4hoursonhigh.

2. Stir in bread, cover, and cook on high until bread issaturated and begins to break down, 10 to 15 minutes.Working in batches, process soup in blender untilsmooth, about 2 minutes. Return soup to slow cooker.Stir in cream and let sit until heated through, about 5minutes.(Adjustsoupconsistencywithextrahotbrothasneeded.)Stir inchivesandseasonwithextrasugar,salt,andpeppertotaste.Drizzleindividualportionswithextraoilbeforeserving.

ONTHESIDE:FoolproofGreenSalad

Whisk1 tablespoon vinegar (redwine,whitewine, or champagne), 1½teaspoonsminced shallot, ½ teaspoonmayonnaise, ½ teaspoon Dijonmustard,⅛teaspoonsalt,andpinchpeppertogether insmallbowluntilmixture issmoothand looksmilky.Veryslowlydrizzle in3 tablespoonsextra-virginoliveoilwhilewhiskingconstantlyuntilemulsified.Tosswith10cupslightlypackedgreens.Serves4to6.

CREAMYPUMPKIN-CHAISOUP

CreamyPumpkin-ChaiSoupServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Forawarmingsoupperfectforchillyfalldays,westreamlinedtraditionalspicedpumpkinsoupin several ways. Since fresh pumpkin is rarely in season and requiressignificant prep work, we kept things simple by using readily availablecannedpumpkinpuree.Somesoftenedonionandgarlicprovidedagoodbaseofaromatics,anda littlebrownsugarbroughtout theflavorof thepumpkinandaddeda touchofsweetness.Togiveoursoupacomplexwarmth thatwould complement the pumpkin flavor, we found that chaiteawas a perfect one-stop source for amultitude ofwarm spices.Wesimplysimmeredachai teabag in thesoupto infuse itwithsubtlechaiflavor.Pureeingthesoupattheendgaveitavelvetytexture,andsomeheavycreamaddedjusttherightamountofrichness.Youcansubstitute¼ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼teaspoonofgroundcardamom,and¼teaspoonofgroundclovesforthechaiteabag.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion



6 cupschickenbroth

1(29-ounce)canunsweetenedpumpkinpuree

½cuppackedbrownsugar

1 chai-flavoredteabag

½

cupheavycream

Saltandpepper

1. Microwave onion, garlic, and oil in bowl, stirringoccasionally, until onion is softened, about 5 minutes;transfertoslowcooker.Stirinbroth,pumpkin,sugar,andteabag.Coverandcookuntilflavorsmeld,4to5hoursonlowor3to4hoursonhigh.

2.Discard teabag.Working inbatches,process soup inblender until smooth, about 2 minutes. Return soup toslow cooker, stir in cream, and let sit until heatedthrough,about5minutes.(Adjustsoupconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

QUICKPREPTIP:PureeingSoupsSafely

Topreventgettingsprayedorburnedbyanexplodingblendertopwhenpureeing hot soup, fill blender jar as directed, making sure it is nevermore than two-thirds full. Hold lid in place with folded dish towel andpulserapidlyafewtimesbeforeblendingcontinuously.

CurriedLentilSoupServes6to8CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: For an Indian-inspired lentil soup, we paired lentils with curry powder and ginger.Microwavingthegingerandcurrypowderalongwithonionandgarlicandsometomatopastehelpedtheirflavorstobloom,givingusthebaseforarichly flavored broth. For the vegetables, we simmered some slicedcarrotsalongwith the lentilsandstirred in fresh tomatoesat theendofcooking.Toensurethatthespicygingerflavorwasn’t lostafterhoursofcooking, we added a littlemore ginger just before serving. A dollop ofplainyogurtaddedacool,creamycontrasttothewarm,richflavorsofthesoup.WepreferFrenchgreenlentils,or lentillesduPuy, forthisrecipe,butitwillworkwithanytypeoflentilexceptredoryellow.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




4 teaspoonscurrypowder

8 cupschickenbroth


1 cuplentils,pickedoverandrinsed


¼cupmincedfreshcilantro

Saltandpepper

Plainyogurt

1.Microwaveonions,1tablespoonginger,tomatopaste,oil,andcurrypowderinbowl,stirringoccasionally,untilonions are softened, about 5 minutes; transfer to slowcooker.Stirinbroth,carrots,andlentils.Coverandcookuntillentilsaretender,6to7hoursonlowor4to5hoursonhigh.

2.Stirintomatoesandremaining1tablespoongingerandlet sit until heated through, about 5 minutes. Stir incilantro and seasonwith salt and pepper to taste. Servewithyogurt.

SMARTSHOPPING:CurryPowder

Though blends vary dramatically, curry powders come in two basicstyles: mild or sweet and a hotter version called Madras. The formercombinesasmanyas20differentgroundspices,herbs,andseeds.Wetasted six curry powders, mixed into a simple rice pilaf and in a plainvegetable curry. Our favorite was Penzeys Sweet Curry Powder,thoughDurkeeCurryPowdercameinaclosesecond.

U.S.SenateNavyBeanSoupServes6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Thissimplehamandbeansoupisalong-standingtraditionontheU.S.Senatelunchmenu,butitdoesn’talwaysliveuptoitsreputation.Oftenthebeansaretoughorovercooked, theham flavor isweak,and thebroth is thin.Wewondered if we could addmore heft to this humble soup. To give thesoupmorerobusthamflavor,wefoundthatacombinationofhamhockandhamsteakwasidealforbothanicesmokyflavorandlotsofmeatybitesofham.Tokeep thesoup’ssaltinessundercontrol,werinsed thehamhockbefore cookingand replaced someof the chickenbrothwithwater.Weaddeddriednavybeansstraighttotheslowcooker,wherethegentlesimmeringheathelpedthemcookthroughevenly.Bythetimethehamhockwas tender, the beanswere perfectly cooked.Carrotsmadeour soup even heartier, and onions and garlic deepened its flavor. Asplashof redwinevinegaradded justbeforeservinghelped tobalancetherich,meatysoupwithalittleacidity.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




1pound(2½cups)driednavybeans,pickedoverandrinsed

7 cupschickenbroth

2 cupswater

8ounceshamsteak,chopped


1smokedhamhock,rinsed

1 teaspoonredwinevinegar

Saltandpepper

1. Microwave onions, garlic, oil, and thyme in bowl,stirring occasionally, until onions are softened, about 5minutes; transfer to slow cooker. Stir in beans, broth,water,hamsteak,carrots,andhamhock.Coverandcookuntil beans are tender, 9 to 10 hours on low or 6 to 7hoursonhigh.

2.Transfer hamhock to cuttingboard, let cool slightly,thenshredmeatintobite-sizepieces,discardingskinandbones. Stir shredded meat into soup and let sit untilheated through, about 5 minutes. Stir in vinegar andseasonwithsalt,pepper,andextravinegartotaste.Serve.

SMARTSHOPPING:SmokedHamHocks

Hamhocks adda deep, smoky,meaty flavor to ourU.S.SenateNavyBean Soup. Cut from the ankle joint of the hog’s leg, hocks contain agreat deal of bone, fat, and connective tissue, which lend a complexflavorandarich,satiny texture toasouporsauce.Thoughhamhockscancontainquiteabitofmeat,theymustbebraisedorslow-cookedforlongperiodsof time tobreakdown theconnective tissue,making themperfect for the slow cooker. Once cooked, the ham hockmeat can beeasilyremovedfromthebone,shredded,thenreturnedtothedish.Hamhocks can be quite salty, however, so be sure to rinse them beforecooking.

SOUTHERNBLACK-EYEDPEASOUP

SouthernBlack-EyedPeaSoupServes6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS:The slowcooker isthe perfect environment for turning dried beans into acreamy,flavorfulsoup.Wewanted to takeadvantageofthiswithaclassicSouthern-styleblack-eyedpeasoup.Togiveoursoupplentyofkick,weaddedCajunseasoningandkielbasa sausage.Weused themicrowave tobloomthe seasoning for more flavor and to jump-start thekielbasaaswellastheonions,thenwedumpedthemintothe slow cooker to simmer away with the beans and acombination of chicken broth andwater. The only preptheblack-eyedpeasneededwastobequicklypickedover(to removeanysmall stonesordebris)and rinsed.Thenwe added them right into the slow cooker where theygently simmered, absorbing the flavors of the sausage,aromatics, and seasonings, until they were perfectlycooked. Collard greens, stirred in during the final 30minutesofcookingsothey’dbejusttender,andwildricestirredinattheend,addedcolorandheft.Feelfreetouseleftover rice or precooked rice from the supermarket.Because kielbasa can be quite salty, be careful whenseasoning the soupwith additional salt. See the sidebarthatfollowstherecipe.

2 cupschoppedonions

8ounceskielbasasausage,halvedandsliced½inchthick


1 teaspoonCajunseasoning

8ouncesdriedblack-eyedpeas,pickedoverandrinsed

5 cupschickenbroth

2 cupswater

1poundcollardgreens,stemmedandcutinto1-inchpieces

1 cupcookedwildrice

1 teaspoonhotsauce

Saltandpepper

1. Microwave onions, kielbasa, garlic, and Cajunseasoninginbowl,stirringoccasionally,untilonionsaresoftened,about5minutes;transfertoslowcooker.Stirinbeans,broth, andwater.Coverandcookuntilbeansare

tender,9to10hoursonlowor6to7hoursonhigh.

2. Stir in collard greens, cover, and cook on high untiltender, 20 to 30 minutes. Stir in rice and let sit untilheated through, about 5 minutes. Stir in hot sauce andseason with salt, pepper, and extra hot sauce to taste.Serve.

QUICKPREPTIP:SortingDriedBeans

Beforecookinganydriedbeans,youshouldpickthemoverforanysmallstonesordebrisandthenrinsethem.Theeasiestwaytocheckforsmallstones is to spread thebeansout over a largeplateor rimmedbakingsheet.

SICILIANCHICKPEAANDESCAROLESOUP

SicilianChickpeaandEscaroleSoupServes6Cooking Time 10 to 11 hours on Low or 7 to 8 hours on HighSlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS:Whilemost Italiansoups usually feature cannellini beans, in Sicily,chickpeas are the favored legume for soup. To create aSicilian-style bean soup in our slow cooker, we startedwith some classic flavors of the region: onions, garlic,oregano,andredpepperflakes.Fennel,whichgrowswildthroughoutmuchoftheMediterraneanandiscommoninSicilian cooking, made a great addition; its mild anisebite complemented the nutty chickpeas. A couple ofminced anchovies added a subtle meatiness (withoutadding fishiness). We also incorporated a leftoverParmesanrind,simmeringit inthebrothsothat itcouldlendarichnessandcomplexitythatbolsteredthebroth’sflavor.Wepreferreddriedchickpeasovercanned;bythetime the flavors of the soup hadmelded, the chickpeaswerejusttender.Escarole,stirredinattheend,perfectlyrounded out our Sicilian soup, adding freshness and anicelightcrunch.Seethesidebarthatfollowstherecipe.

2fennelbulbs,coredandchopped



½teaspoondriedoregano

2anchovyfillets,rinsedandminced


8ouncesdriedchickpeas,pickedoverandrinsed

7 cupschickenbroth


½ headescarole,choppedcoarse

Saltandpepper

GratedParmesancheese

1.Microwavefennel,oil,garlic,oregano,anchovies,andpepper flakes in bowl, stirringoccasionally, until fennelissoftened,about5minutes;transfertoslowcooker.Stirin chickpeas, broth, and Parmesan rind, if using. Coverand cook until chickpeas are tender, 10 to 11 hours onlowor7to8hoursonhigh.

2. Discard Parmesan rind. Stir in escarole, cover, andcookonhighuntiltender,about15minutes.Seasonwith

saltandpepper to taste.Drizzle individualportionswithextraoilandservewithParmesan.

QUICKPREPTIP:TrimmingandSlicingFennel

Aftercuttingoffstemsandfeatheryfronds,cutoffthinslicefrombaseofbulb.Removeanytoughorblemishedlayersandcutbulbinhalfthroughbase.Usingsmall,sharpknife,removepyramid-shapedcore,theneithersliceeachhalfintothinstripswithchef’sknifeorcutthemintopieces(asdirectedinrecipe).

HEARTY STEWS, CURRIES, ANDCHILIS

Provençal-StyleChickenStew

SpanishChickenandSaffronStew

SpicyChickenandChorizoStew

PorkVindaloo

ItalianPorkandWhiteBeanStew

Moroccan-SpicedBeefStew

Easiest-EverBeefandPotatoStew

LambCurry

Thai-StyleShrimpCurry

HeartyFisherman’sStew

TomatilloChickenChili

EasyBarbecueTurkeyChili

SmokyRanchChili

BeefandThree-BeanChili

PROVENÇAL-STYLECHICKENSTEW

Provençal-StyleChickenStewServes6to8

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: This French-inspired dishwith sun-driedtomatoes, chickpeas,and fall-apart-tenderchunksof chickenmay tastelike you spent hours at the stove, but it can be assembled in the slowcookerandreadyfordinnerwithlittleeffort.Wecreatedaneasy,flavorfulbase forourstewbymicrowavingchoppedonions,sun-dried tomatoes,garlic,andherbesdeProvence,whichwethenaddedtotheslowcookerwith chicken broth. Canned chickpeas added heartiness, and a littleinstanttapiocathickenedthestewtotheproperconsistency.Tokeepourprep work to aminimum, we chose boneless, skinless chicken thighs,which remained moist and tender during cooking and could be simplyseasonedandstirredintothestewrightoutofthepackage.Oncetender,weshredded them intobite-sizepieces.Ahandfulofparsleyandsomebriny kalamataolives stirred in at theendbrightened the flavors of thestew.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions

1cupoil-packedsun-driedtomatoes,rinsedandchopped


1 tablespoonoliveoil

2 teaspoonsherbesdeProvence

4 cupschickenbroth

(14-ounce)canchickpeas,rinsed

1

3 tablespoonsinstanttapioca

4poundsboneless,skinlesschickenthighs,trimmed

Saltandpepper

1cuppittedkalamataolives,halved

¼ cupmincedfreshparsleyorbasil

1.Microwaveonions,tomatoes,garlic,oil,andherbesdeProvence inbowl, stirringoccasionally, until onions aresoftened,about5minutes;transfertoslowcooker.Stirinbroth, chickpeas, and tapioca. Season chicken with saltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Using large spoon, skim excess fat from surface ofstew.Breakchickenintoabout1-inchpieceswithtongs.Stir in olives and let sit until heated through, about 2minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Stir inparsleyandseasonwith salt andpeppertotaste.Serve.

SMARTSHOPPING:CannedChickpeas

Thinkallbrandsofcannedchickpeastastethesame?Sodidwe–untilwetriedsixbrandsinaside-by-sidetastetest.Oncewedrainedandrinsedthebeans,wefoundthatmanyof themwere incrediblyblandor,worseyet,hadbitterandmetallicflavors.Tasterspreferredthosethatwerewellseasonedandhadacreamyyet“aldente”texture.PasteneChickpeascameoutontopfortheirclean flavorandfirmyettendertexture.-

SPANISHCHICKENANDSAFFRONSTEW

SpanishChickenandSaffronStewServes6to8

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foraneasyweeknightmealwithanexoticedge,wetookinspirationfromtheclassicsaffron-infusedsaucesusedinSpanishdishestomakeaheartystew.Tostart,wemicrowavedsaffronwith paprika, onion, and garlic to intensify their flavors.We added thisflavorfulmixture to the slow cooker alongwith chicken broth, bonelesschicken thighs,andcanneddiced tomatoes.Afterhoursofcooking, thespices infused thestewwith rich flavor.For the final touch,wemadeaversion of a Spanish picada, traditionally a mixture of ground toastedalmonds,garlic,andherbs.Ourstewalreadyhadplentyofgarlic flavor,so we simply added chopped toasted almonds and fresh parsley justbeforeserving.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions



1 tablespoonpaprika

¼ teaspoonsaffron,crumbled

4 cupschickenbroth



poundsboneless,skinlesschickenthighs,trimmed

4

Saltandpepper

¼ cupchoppedalmonds,toasted¼

cupmincedfreshparsley

1.Microwaveonions,garlic,oil,paprika,andsaffron inbowl, stirring occasionally, until onions are softened,about 5 minutes; transfer to slow cooker. Stir in broth,tomatoes, and tapioca. Season chicken with salt andpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Using large spoon, skim excess fat from surface ofstew.Breakchickenintoabout1-inchpieceswithtongs.(Adjuststew-consistencywithextrahotbrothasneeded.)Stir in almonds and parsley and season with salt andpeppertotaste.Serve.

SMARTSHOPPING:Saffron

Sometimes known as “red gold,” saffron is theworld’smost expensivespice.Luckily,a littlesaffrongoesa longway,andwehave found thatbrand isn’t important as longas the recipehasother strong flavors, asthis onedoes. Look for bottles that contain dark red threads–saffron isgraded, and the richly hued, high-grade threads yieldmore flavor thanthelighter,lesser-gradethreads.

SpicyChickenandChorizoStewServes6to8

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:ThisSouthwestern-stylerecipeisnotonlyheartyandsatisfyingbutalsoquick, thankstochorizosausage,cannedcrushed tomatoes, and frozen corn.Boldly spiced chorizo lent complexflavor, aroma, and plenty of meatiness to the stew, saving us fromreachingformultiplejarsofdriedspices.Microwavingthesausagealongwithsomechoppedonionsandgarlichelpedtorendersomeofitsfatandbringoutitsflavor.Foraddedkickandaboostofsmokyflavor,westirredinspicycannedchipotlechiles.Addingthefrozencorntothestewattheendofcookingensuredthatitremainedtenderandfresh-tasting.Afinalsprinklingofmincedcilantroaddedbrightnessandroundedoutthedish.Seethesidebarthatfollowstherecipe.

12ounceschorizosausage,cutinto½-inchpieces

2 cupschoppedonions




1 cupchickenbroth



4

Saltandpepper

1 cupfrozencorn


1. Microwave chorizo, onions, garlic, and chipotle inbowl, stirring occasionally, until onions are softened,about5minutes;transfertoslowcooker.Stirintomatoes,broth, and tapioca.Season chickenwith salt andpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Using large spoon, skim excess fat from surface ofstew.Breakchickenintoabout1-inchpieceswithtongs.Stir in corn and let sit until heated through, about 5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Stir incilantroandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Chorizo

When shopping for chorizo, you may come across several differentstyles,includingSpanish,Colombian/Argentinean,andMexican.Thoughtheyallwillwork in this recipe, theyhavedistinctlydifferent flavorsandtextures. The dry-curedSpanish chorizo has a coarsely ground textureandasmokyflavorfromtheinclusionofsmokedpaprika;dependingonthe paprika, the chorizo can be sweet (dulce) or hot (picante).Colombian/Argentinean chorizo can be either raw or cooked; it is verycoarsely ground and seasonedwith garlic and herbs (much like Italiansausage).Mexicanchorizoisrawandmadefromeitherporkorbeef.Itisvery finely ground and has a spicy tanginess from chili powder andvinegar.

SPANISH

COLOMBIAN/ARGENTINEAN

MEXICAN

PorkVindalooServes6to8CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:ThisclassicIndiandish of tender, slowly simmered pork in a richly spiced tomato-basedsauce is a perfectmatch for the slow cooker and a great option for aweeknight meal. While pork shoulder is the most common choice forslow-cooked pork, using it in a stew requires extrawork to trim the fatand cut the meat into pieces. Instead we used boneless country-stylepork ribs,which containedplentyof intramuscular fat to keep themeatmoistduringtheextendedcookingtimeandcouldbeaddedwholerightintotheslowcooker.Oncefullycookedandtender,wecouldeasilybreakthemeat intochunkswithapairof tongs.Avarietyofspices, includingblackpepper,cinnamon,coriander,cardamom,anddriedchiles,arekeyto thecomplex flavorof thisdish,butwe foundwecouldeasily replacethelaundrylistofspiceswithgarammasala,aclassicIndianspiceblend.We just addedagoodamountof paprika for sweetnessandadashofcayenne for heat, then bloomed the spices with the onions in themicrowave to deepen their flavors. Some bright red wine vinegar andfreshcilantrobalanced therich flavorsof thedish.See thesidebar thatfollowstherecipe.

3 cupschoppedonions

3 tablespoonspaprika


1 tablespoongarammasala

Saltandpepper

¼ teaspooncayennepepper


½cupchickenbroth

2 tablespoonsredwinevinegar


4poundsbonelesscountry-styleporkribs,trimmed


1. Microwave onions, paprika, oil, garam masala, ½teaspoonsalt,andcayenneinbowl,stirringoccasionally,until onions are softened, about 5 minutes; transfer toslowcooker.Stirintomatoes,broth,vinegar,andtapioca.Season pork with salt and pepper and nestle into slowcooker.Coverandcookuntilporkistender,6to7hoursonlowor4to5hoursonhigh.

2. Using large spoon, skim excess fat from surface ofstew. Break pork into about 1-inch pieces with tongs.(Adjuststewconsistencywithextrahotbrothasneeded.)Stir in cilantro and season with salt, pepper, and extravinegartotaste.Serve.

ONTHESIDE:EasyRicePilaf

Rinse1½cupslong-grainwhiterice.Heat2tablespoonsoliveoilinlargesaucepanovermediumheatuntilshimmering.Add½cupfinelychoppedonionand1teaspoonsaltandcookuntilsoftened,5to7minutes.Stirinriceandcookuntiledgesbegintoturntranslucent,about3minutes.Stirin2¼cupswaterandbring tosimmer.Cover, reduceheat to low,andcontinue to simmeruntil rice is tender and liquid is absorbed, 16 to20minutes.Offheat,laycleanfoldeddishtowelunderneathlidandletricerestfor10minutes.Fluffricewithforkandseasonwithsaltandpeppertotaste.Serves4. (Todouble recipe, increase rice to2½cups,

oil to 3 tablespoons, onion to 1 cup, and water to 3¾cups;cookasdirected.)

ITALIANPORKANDWHITEBEANSTEW

ItalianPorkandWhiteBeanStewServes6to8CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Forarealstick-to-your-ribs stew,we used a classic Italianwhite bean stew as a startingpoint and incorporatedmeaty pork and earthy spinach. As in our PorkVindaloo, boneless country-style pork ribs required no prep work, andthanks to plenty of intramuscular fat, they were moist and fall-aparttender after several hours in the slow cooker. Dried beans were stillundercooked by the time the pork was done, but canned white beanscooked throughperfectly in thesameamountof timeand required littlepreparation. To boost the fresh flavor of the stew and complement therichporkandbeans,weaddedhalfacupofpreparedbasilpestowiththespinach.Delicatebabyspinachneededtocookforjustafewminutesattheendtowarmthroughandwilt intothestew.Thespinachmayseemlike a lot at first, but it wilts down substantially. See the sidebar thatfollowstherecipe.

2 cupschoppedonions



½teaspoondriedrosemary

4 cupschickenbroth




Saltandpepper



1.Microwaveonions, garlic, oil, and rosemary inbowl,stirring occasionally, until onions are softened, about 5minutes;transfertoslowcooker.Stirinbroth,beans,andtapioca.Seasonporkwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilporkistender,6to7hoursonlowor4to5hoursonhigh.

2. Using large spoon, skim excess fat from surface ofstew.Breakporkintoabout1-inchpieceswithtongs.Stirinpesto,thenstirinspinach,1handfulatatime,andletsituntilspinachiswilted,about5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

QUICKPREPTIP:StoringBabySpinach

Baby spinach is sold in bagsandplastic containers of various sizes. Ifyouhappento have leftover spinach, store it either in its original

bagwiththeopenendfolded

overandtapedshut,orinitsoriginalplasticcontainer,aslongasithasholes

thatallowairtopassthrough.Thesespeciallydesignedbreathablebagsandcontainers

keep the spinach fresh as long as possible; if youtransferthespinachtoasealed

airtightbagorcontainer,itwillspoilprematurely.

Moroccan-SpicedBeefStewServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Thisstewgetsitsexoticflavorfromacombinationofpaprika,cayenne,andgarammasala(aclassicIndianblendofwarmspices).Weknewwedidn’twanttohavetotrimandcutupawholechuckroast.Luckily,sirloinsteaktipsweremuch easier to prep; they come in strips or chunkswithminimalexcessfat,sotheywereasnaptocutintopiecesforthestew.Plus,oncecooked,theywerejustastenderandflavorfulaschuckmeat.Chickpeas,with their slightly nutty flavor and creamy texture, paired well with thesteak tips.Foravegetable thatcouldholdup to the longcooking time,we opted for hearty carrots. Dried figs rounded out the stew andaccentuateditsMoroccanroots.Weaddedthefigsbothatthebeginningofcooking,sothat their flavorpermeatedthesauce,andat theend,sothat some pieces retained their texture in the finished stew. See thesidebarsthatfollowtherecipe.

2 cupschoppedonions




¼teaspooncayennepepper

1(14-ounce)canchickpeas,rinsed

3 cupsbeefbroth

1poundcarrots,peeledandsliced½inchthick

1cupdriedfigs,choppedcoarse

2½tablespoonsinstanttapioca

4poundssirloinsteaktips,trimmedandcutinto1½-inchpieces

Saltandpepper

1. Microwave onions, paprika, oil, garam masala, andcayenne in bowl, stirring occasionally, until onions aresoftened, about 5minutes; transfer to slow cooker. Stirchickpeas, broth, carrots, half of figs, and tapioca intoslowcooker.

2. Season beef with salt and pepper and stir into slowcooker.Coverandcookuntilbeefistender,9to10hoursonlowor6to7hoursonhigh.

3. Using large spoon, skim excess fat from surface ofstew. Stir in remaining figs and let sit until heatedthrough and softened, about 5 minutes. (Adjust stewconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:Paprika

“Paprika” is a generic term for a spice made from ground dried redpeppers that is available in several forms. Sweet paprika (also called“Hungarianpaprika,”orsimply“paprika”) is themostcommon.Typicallymade from a combination ofmild red peppers, it is prizedmore for itsdeep scarlet hue than for its very subtle flavor. Smoked paprika, aSpanish favorite, is produced by drying sweet or hot peppers oversmoldering oak embers.We don’t recommend using this variety for allpaprika applications; it is best for seasoning grilledmeats or adding asmokyaromatoboldly flavoreddishes.Hotpaprika,mostoftenused inchilis, curries, and stews, can range from slightly spicy to punishinglyassertive.Althoughhotpaprikashouldn’tbesubstitutedforsweetpaprikaincooking,sweetpaprikacanbesubstituted forhotbyaddingcayennepepper.

ALLABOUT:SpiceBlends

We use a generous amount of spices in our slow-cooker dishes toprevent their flavors frombecomingmutedover the longcooking times.Tokeepthingseasy,werelyonspiceblendswherewecan–thatway,wedon’thavetokeepourspicerackstockedtothegills,andwecankeepprep time to a minimum. To increase their flavor, we often bloom thespicesinoil inthemicrowave.Hereareafewspiceblendswekeeponhand.

GaramMasala

Weliketokeepajarofgoodgarammasalainourpantrytoadditswarm,complex flavor to curries and stews. It comes in many variations butconsistentlyincludesblackpepper,cinnamon,coriander,cardamom,anddriedchiles.Itmayalsohavecumin,cloves,fennel,mace,ornutmeg.It’suseful for replicating the varied spice mixes in traditional dishes fromIndia to Morocco–we put it to use in both our Pork Vindaloo and ourMoroccan-SpicedBeefStew.Garammasala alsomakes a quick, tastyspicerubforourSpicedPorkTenderloinwithCouscous.Tofindthebestsupermarket brand, we tested fivewidely available brands.One of themore traditional mixtures, McCormick Gourmet Collection GaramMasala,wasthefavorite,winningpraiseforits“mellow,”“well-balanced”aroma.Tomake1tablespoonofyourown,combine2teaspoonsgroundcoriander, ½ teaspoon ground black pepper, and ¼ teaspoon eachgroundcardamomandgroundcinnamon.

HerbesdeProvence

HerbesdeProvenceisamixtureoftheherbsusedmostfrequentlyinthesouthofFrance.Usuallyacombinationofbasil, fennelseeds, lavender,marjoram,rosemary,sage,summersavory,andthyme,itisagreatone-stop source for bold herbal flavor.We use it to season our Provençal-Style Chicken Stew and other Mediterranean dishes. If you can’t findherbesdeProvence,youcanmakeyourownbycombining2teaspoonseachdriedmarjoramanddriedthyme,1teaspooneachdriedbasil,driedsage,andcrumbleddriedrosemary,and⅛teaspoongroundfennel.

SpiceStorage

Don’tstorespicesonthecounterclosetothestovesinceheat,light,and

moistureshorten theirshelf life.Keeptheminacool,dark,dryplace inwell-sealedcontainers.

TacoSeasoning

Look at your favorite chili recipe and youwill see a long list of spices.That’swhywhenwearelookingforaquickandeasywaytoseasonchili,weskiprummagingthroughourspicecabinetandsimplygrabapacketoftacoseasoning.Notjustfortaconightanymore,ithasthechilipowder,cumin,oregano,andotherSouthwesternspices thatarekey toagreatchili,likeourEasyBarbecueTurkeyChili,andotherTex-Mexgreats.

ChiliPowder

Thereisnosinglerecipeforchilipowder,butitismostcommonlyablendof roasted dried chiles, garlic powder, oregano, ground cumin, andsometimessalt.Weuse it toaddbold flavorandplentyofspicykick toour classic chilis and to spice rubs andmarinades.When shopping forchili powder, be careful not to confuse it with chile powder (also oftenspelledchilipowder),whichismadesolelyfromchileswithoutadditionalseasoning.Thevolatileoilsinchileslosepotencywithinafewmonths,sobesuretoreplaceyourchilipowderregularly.Clickherefor informationonthetestkitchen’sfavoritebrandofchilipowder.

CajunSeasoning

Cajun seasoning can vary quite a bit, but generally these blends areboldlyflavoredandincludegarlic,onions,chiles,blackpepper,mustard,andcelery.Theyreflect theflavorprofilesfoundinCajuncuisine,whichoriginated with French immigrants in Louisiana and incorporates bothFrenchandSouthern influences.Sincemixingupour ownCajun spiceblendcanbetime-consumingandcostly,weturntothespiceaisleatoursupermarketforapremadeblend.

EASIEST-EVERBEEFANDPOTATOSTEW

Easiest-EverBeefandPotatoStewServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Bythetimeyou’ve trimmed, cubed, and browned the meat and chopped all thevegetables,beefstewcanfeel likemoreofahasslethanit’sworth.Wewanted a stewwithmaximum flavor without all the labor. To start, weskippedthetraditionalchuckroastinfavorofconvenientsteaktips,whichwerefareasiertotrimandcutintopieces.Forthevegetables,westucktotheclassics:potatoesandpeas.WechosesmallYukonGoldpotatoesso that we could dump them right into the slow cooker without anypeelingorchopping.Frozenpeascouldbestirredinbeforeservinguntiljustwarmedthrough.Inlieuofbuildingaflavorfulbrothfromscratchwithchopped onion, garlic, and herbs and spices, we turned to condensedFrench onion soup. This prep-free convenience product boasted thick,beefybrothwithlotsofaromaticflavor;bolsteredwithtomatopasteandalittle thyme, itgaveusa flavorful,umami-richbase forourstewwithoutthe need for browning the meat. Look for small Yukon Gold potatoesmeasuring1to2inchesindiameter;ifyourpotatoesarelarger,cuttheminto 1-inch pieces to ensure they cook through. See the sidebar thatfollowstherecipe.

2(10.5-ounce)canscondensedFrenchonionsoup

1 cupwater

¼cuptomatopaste

2½tablespoonsinstanttapioca


2 poundssmallYukonGoldpotatoes

4poundssirloinsteaktips,trimmedandcutinto1½-inchpieces

Saltandpepper

2 cupsfrozenpeas

1.Whisk soup,water, tomato paste, tapioca, and thymetogetherinslowcooker;stirinpotatoes.Seasonbeefwithsaltandpepperandstirintoslowcooker.Coverandcookuntilbeefistender,9to10hoursonlowor6to7hoursonhigh.

2. Using large spoon, skim excess fat from surface ofstew.Stirinpeasandletsituntilheatedthrough,about5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

ONTHESIDE:QuickDinnerRolls

Cut1poundpizzadoughinto8equalpiecesandrollintoballs.Arrangeonwell-oiledbakingsheet, brush lightlywitholiveoil, andsprinklewithsaltandpepper.Bakein400-degreeovenuntilgolden,about20minutes.Letcoolfor5minutesbeforeserving.Makes8rolls.

LambCurryServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 5½ to 7 Quarts WHY THIS RECIPE WORKS: Indiancurry,a traditionallyslow-simmereddish, isperfect for theslowcooker,wherethespicescanmeldwiththeotheringredientstocreateadeeplyflavorful and complex dish. We started with the star of the show,boneless leg of lamb, which remained tender and juicy during theextendedcooking time.Next,currypowderandgingerweregivens;wemicrowaved them along with chopped onions and tomato paste tocompound their flavor, then rounded out the curry base with chickenbroth. A little tapioca helped to thicken the broth. Tender chunks ofcauliflower,addedtowardtheendsotheywouldn’tovercook,workedwellwiththeflavorsof thecurry.Wealsostirred insomefrozenpeasandalittle extra freshginger to lendapopof color and flavor to the finisheddish.Seethesidebarthatfollowstherecipe.


2 tablespoonscurrypowder



2 cupschickenbroth


5poundsbonelesslegoflamb,trimmedandcutinto1-inchpieces

Saltandpepper

2 cupscannedcoconutmilk

1 poundcauliflowerflorets

2 cupsfrozenpeas

1.Microwave2tablespoonsginger,currypowder,tomatopaste,andoilinbowl,stirringoccasionally,untilfragrant,about1minute;transfertoslowcooker.Stirinbrothandtapioca.

2. Season lambwith salt and pepper and stir into slowcooker. Cover and cook until lamb is tender, 9 to 10hoursonlowor6to7hoursonhigh.

3. Using large spoon, skim excess fat from surface ofcurry.Microwavecoconutmilkandcauliflowerinbowl,stirringoccasionally,untilcaulifloweristender,10to12minutes;stirintoslowcooker.Stirinpeasandremaining1tablespoongingerandletsituntilheatedthrough,about5minutes.(Adjustcurryconsistencywithextrahotbrothas needed.) Season with salt and pepper to taste andserve.

QUICKPREPTIP:CuttingLambforStew

Abonelesslegoflambroastismadeupofseveraldifferentmusclesheldtogetherwithfatandsinew.Tocutitintopiecesforstewmeat,pullroastapartatitsmajorseams(delineatedbylinesoffatandsilverskin),usingsharpknifeifnecessary.Trimoffexcessfatandsilverskin,thencutmeatinto1-inchpieces.

Thai-StyleShrimpCurryServes6to8CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Thaicurriesusuallyget their complex flavor from a laundry list of aromatic ingredients—lemon grass, ginger, garlic, chiles, and other spices. To achieve thesamegreatflavorwithoutthehassleofgatheringandpreparingallthoseingredients,we found a single ingredient that could substitute for themall: green curry paste. The curry paste contained all the ingredients ofclassicThaicurriesandaddedbigflavoranddepthtothisdishinrecordtime.All itneededwasalittlelimejuiceandfishsaucetoroundouttheflavors.Acombinationofchickenbrothandcoconutmilkgaveusarich,creamy base for our curry. To ensure that the delicate shrimp didn’tovercook,westirred them inat theendofcooking.Forsnowpeas thatwere perfectly crisp-tender, we microwaved them with a little oil, thenadded them to the finished curry. The sweet potatoes become verytenderinthisdish;besuretostirthecurrygentlytopreventthepotatoesfrombreakinguptoomuch.Serveoverrice.Seethesidebarthatfollowstherecipe.

2 cupschickenbroth

2 tablespoonsThaigreencurrypaste


1½ poundssweetpotatoes,peeledandcutinto1-inchpieces


2 tablespoonslimejuice

1 tablespoonfishsauce

2poundslargeshrimp(26to30perpound),peeledanddeveined

8ouncessnowpeas,trimmedandcutinto1-inchpieces


½cupfreshcilantroleaves

Saltandpepper

1.Whiskbroth,currypaste,andtapiocatogetherinslowcooker,thenstirinpotatoes.Coverandcookuntilflavorsmeldandpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2. Microwave coconut milk in bowl until hot, about 2minutes; stir into curry with lime juice and fish sauce.Stir in shrimp, cover, and cook on high until opaquethroughout,about30minutes.

3. Microwave snow peas and oil in bowl, stirringoccasionally,untiltender,3to5minutes;stirintocurry.(Adjustcurryconsistencywithextrahotbrothasneeded.)Stir in cilantroand seasonwith salt andpepper to taste.Serve.

QUICKPREPTIP:TrimmingSnowPeas

Usingparingknifeandyourthumb,snipofftipofpeaandpullalongflatsideofpodtoremovestringatsametime.

HEARTYFISHERMAN’SSTEW

HeartyFisherman’sStewServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS:Tomakeaslow-cooker fish stewwith tender andmoist cod and shrimp, a full-flavoredbroth,spicychorizo,andheartypotatoes,thekeywastoallowthestewtosimmerandbuildflavor,thenaddthefishandshrimpattheendandpoach themgently just until theywere done. For the broth,we startedwith white wine, clam juice, and diced tomatoes.We simmered onion,garlic,chorizo,andchunksofredpotatoesinthebrothuntilthepotatoeswere tender and the broth was richly flavored. Then we added theseafoodandgentlycookeditintheflavorfulbrothfor30minutes.Allthestewneededwasasprinkleoffreshparsleytofinish.ServewithPaprikaMayonnaise.Seethesidebarthatfollowstherecipe.


1 cupchoppedonion

8ounceschorizosausage,cutinto¼-inchpieces


2(8-ounce)bottlesclamjuice


¼cupdrywhitewine

1½

poundsskinlesscodfillets

8ounceslargeshrimp(26to30perpound),peeledanddeveined

Saltandpepper


1. Microwave potatoes, onions, chorizo, and garlic inbowl,stirringoccasionally,untilvegetablesaresoftened,about 5 minutes; transfer to slow cooker. Stir in clamjuice, tomatoes, andwine.Cover and cook until flavorsmeldandpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2.Cutcodinto2-to3-inchpieces.Seasoncodandshrimpwithsaltandpepperandgentlystirintostew.Coverandcookonhighuntilshrimpareopaquethroughoutandcodflakesapartwhengentlyproddedwithparingknife,about30 minutes. Sprinkle with parsley and season with saltandpeppertotaste.Serve.

ONTHESIDE:PaprikaMayonnaise

Whisk ½ cup mayonnaise, 1½ teaspoons lemon juice, 1 teaspoonmincedgarlic,and½teaspoonpaprikatogetherinbowl.Seasonwithsaltandpeppertotaste.Makesabout½cup.

TOMATILLOCHICKENCHILI

TomatilloChickenChiliServes6to8

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: To achieve a great chicken chili in theslowcooker,weneededtobuildflavoreverystepoftheway.Westartedbychoosingconvenientboneless,skinlesschickenthighs.Theycouldbeaddedtotheslowcookerwhole,theneasilybrokenintopiecesoncefullycooked, and they stayed juicy in the slow cooker. For the base of ourchili,weusedcannedhominy,pureeingsomeofthehominywithchickenbroth to give the chili an appealing texture and a hearty corn flavor.Microwaving onion and garlic along with a combination of cumin andcorianderalsoaddedaricher,deeperflavor.Finally,addingstore-boughttomatillo salsa—a zesty combination of green tomatoes, chiles, andcilantro—was a quick and easy way to give our chili a boost of freshflavor.Jarredtomatillosalsaisalsocalled“salsaverde.”Servewithyourfavoritechiligarnishes.Seethesidebarthatfollowstherecipe.

2(15-ounce)canshominy,rinsed

4 cupschickenbroth

2 cupschoppedonions




2 teaspoonsgroundcoriander


Saltandpepper

3poblanochiles,stemmed,seeded,andminced

1 cupjarredtomatillosalsa


1. Process half of hominy and 2 cups broth in blenderuntilsmooth,about1minute;transfertoslowcooker.

2.Microwaveonions,garlic,1tablespoonoil,cumin,andcoriander inbowl, stirringoccasionally,untilonionsaresoftened,about5minutes;transfertoslowcooker.Stirinremaining hominy and remaining 2 cups broth. Seasonchickenwithsaltandpepperandnestleintoslowcooker.Cover andcookuntil chicken is tender,4 to5hoursonlow.

3. Using large spoon, skim excess fat from surface ofstew.Breakchickenintoabout1-inchpieceswithtongs.

4.Microwavepoblanosandremaining1tablespoonoilinbowl,stirringoccasionally,untiltender,about8minutes.Stirpoblanosandsalsa intochili and let situntilheated

through,about2minutes.Stirincilantroandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Hominy

Hominy is made from dried corn kernels that have been soaked (orcooked) in an alkaline solution (commonly lime water or calciumhydroxide) to remove thegermandhull. It hasaslightlychewy textureand toasted corn flavor and is widely used in soups, stews, and chilisthroughout southern North America and Central and South America.Givenitssturdytexture,hominycaneasilywithstandhoursofsimmeringand is perfectly suited for the slow cooker. It is sold both dried andcanned; however,we prefer the convenience of canned hominy,whichrequiresonlyaquickrinsebeforeusing.

EasyBarbecueTurkeyChiliServes6to8

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Turkeychiliisagreatalternativetoclassicbeefchili,providingaleanermealthat’sstillpackedwithflavorthankstoavarietyofspices.However, turkeydoespresentonemajorchallenge:Becauseit’smuchleanerthanbeef,itcanquicklyturndryandgrainy.Topreventourground turkey fromdryingout, itwas important tocook thechilionlow.Wealsofoundthatmicrowavingtheturkeyforafewminutesfirmed it up enough to break it into coarse crumbles that did not turngrainy during cooking.With the turkey sorted out,wemoved on to theseasoning.Wewantedthischilitobeaseasyaspossible,soweskippedrummagingthroughthespicecabinet.Insteadwesimplyopenedastore-bought packet of taco seasoning,whichwas a flavor-packedmix of allthe Southwestern spices we needed. Microwaving the taco seasoningwith the turkey helped to bloom the spices, deepening their flavor. Tocomplementthespicesandgiveourchiliasweetandsmokyflavor,westirred in a cup of barbecue sauce. For the bulk of the chili, we usedcannedcrushedtomatoes,kidneybeans,andfrozencorn;theconvenientno-prepingredientsmadeourturkeychiliaseasyasitwasflavorful.Besure to use ground turkey, not ground turkey breast (also labeled 99percent fat free), in this recipe.Servewithyour favoritechili garnishes.Seethesidebarthatfollowstherecipe.

2 poundsgroundturkey

1(1-ounce)packettacoseasoning

2(28-ounce)canscrushedtomatoes

2(15-ounce)canskidneybeans,rinsed

1 cupbarbecuesauce

2 cupsfrozencorn

Saltandpepper

1.Microwavegroundturkeyandtacoseasoninginbowl,stirringoccasionally,untilturkeyisnolongerpink,about10minutes.

2.Transfermixturetoslowcooker,breakingupanylargepieces of turkey. Stir in tomatoes, beans, and barbecuesauce.Coverandcookuntilturkeyistender,4to5hoursonlow.

3. Using large spoon, skim excess fat from surface ofchili.Breakupanyremaininglargepiecesofturkeywithspoon.Stirincornandletsituntilheatedthrough,about5minutes.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:BottledBarbecueSauce

Homemade barbecue sauce is a project requiring a lengthy list ofingredientsandagoodchunkoftime.Nowonderbottledbarbecuesauceis so popular–in just one local supermarket, we found more than 30varieties!Tomakesenseofalltheseoptions,weconductedablindtastetest of eight leading national brands. We chose tomato-based saucesthatwerelabeled“original”andtastedeachsauceonitsown,broiledonchicken thighs, and as a dip for chicken nuggets. Although tasters’personal preferences varied, our winner was Bull’s-Eye OriginalBarbecueSauce,whichtastersfound“robust”and“spicy.”

SmokyRanchChiliServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize 5½ to7Quarts WHYTHISRECIPEWORKS: Just likeclassiccowboychilisimmeredoveranopenfireunderastarrysky,thischili is packed with chunks of rich pork and stewed beans withSouthwestern spices and smoky flavor. For this traditional chili, wewanted to use pork butt; its superior fat marbling produced supremelytenderchunksofmeat.Tolimittheamountofpreparation,wecuttherawroastintofivelargepiecesinsteadofcuttingitintocubes,thenplaceditintheslowcooker.Oncetheporkwasfullytender,wecouldeasilybreakit into smaller pieces with tongs. For the rest of the chili, we usedconvenient canned crushed tomatoes and kidney beans plus somechopped onions. We kept the spices simple and classic: chili powder,cumin,oregano,andlotsofgarlic.Aquickstintinthemicrowavehelpedto soften theonionsandbloom thespices fordeeper flavor.Adashofliquid smoke added authentic campfire flavor. Serve with your favoritechiligarnishes.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions

¼cupchilipowder



1 tablespoongroundcumin


2 (28-ounce)canscrushedtomatoes

2(15-ounce)canskidneybeans,rinsed

1 teaspoonliquidsmoke

4 poundsbonelessporkbuttroast

Saltandpepper

1. Microwave onions, chili powder, garlic, oil, cumin,and oregano in bowl, stirring occasionally, until onionsare softened, about 5 minutes; transfer to slow cooker.Stirintomatoes,beans,andliquidsmoke.

2. Slice pork roast crosswise into 5 equal pieces, trimexcess fat, andseasonwith salt andpepper.Nestleporkintoslowcooker,cover,andcookuntilporkistender,9to10hoursonlowor6to7hoursonhigh.

3. Using large spoon, skim excess fat from surface ofchili. Break pork into about 1-inch pieces with tongs.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:ChiliPowder

Toseewhatthedifferencewasamongthevariousbrandsofchilipowderfoundatthemarket,wegatheredupsevenwidelyavailablebrandsandpitted themagainstoneanother ina taste-off.To focuson the flavorofthechilipowders,wetastedthemsprinkledoverpotatoesandcookedinbeef-and-beanchili.Manyincludedunusualingredients,butourtoppicksstuckwith classic flavorings: cumin, oregano, and garlic.Wealso likedtheadditionofpaprika,whichgaveourtoptwopicksanicecomplexity.Intheend,tastersconcludedthatMorton&BassettChiliPowderwastheclear winner. Tasters found that it had a deep, roasty, complex flavor;subtlesweetness;andjusttherightamountofheat.

BEEFANDTHREE-BEANCHILI

BeefandThree-BeanChiliServes6to8CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts

WHY THIS RECIPEWORKS: For a super easy,family-friendlyslow-cookerchili,westartedbychoosingonly the essential aromatics: onions, chili powder, andoregano. Ground beef was convenient, but it had atendency to turn gritty after hours of slow cooking.Wefound that the solution was to microwave it for a fewminutesfirstsothatitbecamefirmenoughtobreakintocoarsecrumblesthatdidnotturngrainyduringcooking.Canned tomatoes and beans (we chose a mix of black,pinto, and kidney beans for more complex flavor andvisual appeal) eliminated prep work and were full offlavorafterhoursofgentlesimmeringwiththespicesandaromatics. Along with the ground beef, we quicklymicrowavedtheonionsandspicesbeforeaddingthemtotheslowcookertoensurethattheonionscookedthroughintimeandtobringouttheflavorofthechilipowderandoregano.Servewithyourfavoritechiligarnishes.Seethesidebarthatfollowstherecipe.

2pounds85percentleangroundbeef

2 cupschoppedonions

¼ cupchilipowder


Saltandpepper

1(15-ounce)canblackbeans,rinsed

1(15-ounce)canpintobeans,rinsed

1(15-ounce)cankidneybeans,rinsed

2(28-ounce)canscrushedtomatoes

2 tablespoonspackedbrownsugar

1. Microwave ground beef, onions, chili powder,oregano,½teaspoonsalt,and½teaspoonpepperinbowl,stirring occasionally, until beef is no longer pink, about10minutes.

2.Transfermixturetoslowcooker,breakingupanylargepiecesofbeef.Stirinbeans,tomatoes,andsugar.Coverandcookuntilbeefistender,6to7hoursonlowor4to5hoursonhigh.

3. Using large spoon, skim excess fat from surface ofchili.Break up any remaining large pieces of beefwith

spoon.Seasonwithsaltandpeppertotasteandserve.

ONTHESIDE:GoldenNorthernCornbread

Whisktogether2largeeggs,⅔cupbuttermilk,and⅔cupmilkinbowl.Inseparatelargebowl,whisktogether1cupyellowcornmeal,1cupall-purpose flour, 2 teaspoonsbakingpowder,½ teaspoonbakingsoda,4teaspoonssugar,and½ teaspoonsalt.Makewell in cornmealmixture,addeggmixture,andstirtogetheruntiljustcombined.Stir in 2 tablespoons melted unsalted butter. Transfer

battertogreased9-inchsquarebakingpan.Bakein425-degreeovenuntiltopisgoldenbrownandlightlycrackedandedgeshavepulledawayfromsidesofpan,about25minutes. Transfer to wire rack to cool slightly, 5 to 10minutes.Serves6to8.

EASYCHICKENDINNERS

EasyCherry-SageGlazedChicken

EasyApricot-GingerGlazedChicken

ChickenPomodoro

ChickenPizzaiola

UnstuffedChickenCordonBleu

ChickenandVegetable“Stir-Fry”

PestoChickenwithFennelandTomatoCouscous

MediterraneanChickenwithPotatoes, Fennel, andOlives

LemonyChickenwithArtichokesandCapers

ThaiChickenwithAsparagusandMushrooms

RusticBraisedChickenwithMushrooms

ChickenThighswithSwissChardandMustard

ChickenAdobo

ChickenMole

Fig-BalsamicGlazedChickenDrumsticks

Caribbean-StyleChickenDrumsticks

SloppyJanes

TomatilloChickenSoftTacos

AsianChickenLettuceWraps

BraisedChickenSausagewithWhiteBeanRagout

EasyCherry-SageGlazedChickenServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: When slow-cooking boneless, skinlesschicken breasts, the biggest challenge is getting moist, tender meatdespitethelongcookingtime.Tokeeptheleanchickenjuicyandtender,wefoundthatusingthelowheatsettingandmindingourtimerangewereessential.Wealsocookedthebreastsinaflavorfulliquidtoevenouttheheatand to infuse themeatwith flavor.Next,weneeded toperfect theglaze,whichwewouldusetocoatthechickenbeforeserving.Insteadofturning to the stovetop to thicken a sauce, we used cherry preserves,whichgaveoursauceathick,fruitybasefromthestart.Torampupthefruity flavor evenmore,weaddeddried cherries,whichwe softened inthe microwave with some of the braising liquid. Sage reinforced thesavoryflavorofourchickenandaddeddepthtoourflavorfulglaze.Seethesidebarthatfollowstherecipe.

½

cupchickenbroth

2(2-inch)stripsorangezest


1 teaspoondriedsage

4(6-to8-ounce)boneless,skinlesschickenbreasts,trimmed

Saltandpepper

½cupdriedcherries

1 cupcherrypreserves

1. Combine broth, orange zest, garlic, and sage in slowcooker. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,2to3hoursonlow.

2.Transferchickentoplateandtentwithaluminumfoil.Microwave ¼ cup braising liquid and cherries in bowluntil cherriesare soft, about2minutes; stir inpreservesuntilwellcombined.

3.Seasonglazewithsaltandpeppertotaste.Dipchickeninto glaze to coat and transfer to clean platter. Pourremainingglazeovertopandserve.

SMART SHOPPING: Boneless, Skinless ChickenBreasts

Americans cook a lot of chicken breasts–the lean cut accounts for 60percentofthechickensoldinstores,andthevastmajorityarebonelessand skinless. To find out which brand tastes best, we gathered eightpopular brands and tasted them all side by side. Tasters’ commentsmadeclearthattexturewasparamount(theflavorwasmoreorlessthesameacross theboard).Theclearwinner,Bellw&EvansAir-ChilledBoneless, Skinless, Chicken Breasts, was described as juicy andtender. The key is in the processing; Bell & Evans age their chickenbreastsinchilledcontainersforaslongas12hoursbeforeremovingthebonesandskin;thispreventsthemusclesfromcontracting,whichresultsin more tender meat. This process takes more time, but the texturesufferedinbrandsthatskipthissteptosavemoney.

EasyApricot-GingerGlazedChickenServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:FollowingthesuccessofourEasyCherry-SageGlazedChicken,weturnedtoapricotpreservestocreateaflavorfulbase forasecondglazedchickendish.Wechosespicy freshginger tocomplementandbalancethesweetpreserves.Wecookedthechickeninginger-spiked broth to ensure that itwould be tender andmoist and toprovide our chicken with a flavor boost from the start. The apricotpreservesgaveusaheadstartonoursimpleglaze.Applecidervinegarbalanced thesweetnessof thepreservesanda little rosemaryaddedawarm, earthy background note.More fresh ginger stirred in at the endgave the sauce a subtle spicy bite. See the sidebar that follows therecipe.

½

cupchickenbroth

4 teaspoonsgratedginger


Saltandpepper

½ cupdriedapricots,chopped

1 tablespooncidervinegar

2 teaspoonsmincedfreshrosemary

1 cupapricotpreserves

1.Combinebrothand2teaspoonsgingerinslowcooker.Seasonchickenwithsaltandpepperandnestleintoslowcooker. Cover and cook until chicken is tender, 2 to 3hoursonlow.

2.Transferchickentoplateandtentwithaluminumfoil.Measure out ¼ cup braising liquid and combine withapricots, vinegar, rosemary, and remaining 2 teaspoonsgingerinbowl.Microwaveuntilapricotsaresoft,about2minutes;stirinpreservesuntilwellcombined.

3.Seasonglazewithsaltandpeppertotaste.Dipchickeninto glaze to coat and transfer to clean platter. Pourremainingglazeovertop.Serve.

QUICKPREPTIP:ChoppingDriedFruit

Dried fruits, especially apricots (or dates), very often stick to the knifewhenyoutrytochopthem.Toavoidthisproblem,coatthebladewithathinfilmofvegetableoilsprayjustbeforeyoubeginchoppinganydriedfruit. The chopped fruit won’t cling to the blade, and the knifewill stayrelativelyclean.

CHICKENPOMODORO

ChickenPomodoroServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Classicchickenpomodorofeaturestenderchickenbraisedinarichtomatosauce;gentlysimmeringthechickeninthesaucehelps it to remainmoistwhileenriching the flavorsofboth. Itshould be a perfect dish for the slow cooker, but most slow-cookerrecipes result in a dull, waterlogged tomato sauce. For a pomodororecipewithassertivetomatoflavor,we’dneedtoperfectthesauce.Freshtomatoes and canned diced tomatoes both released too much liquidduring cooking. Compounded with the juices from the chicken, theycreated a thin, dull sauce. Switching to tomato paste proved to be theanswer; the thick,concentratedpaste, thinnedwitha littleheavycreamand the chicken’s juices, gave our sauce the perfect consistency andbold tomato flavor.Finishing thesaucewithParmesangaveourdishacreamy, nutty flavor, and a sprinkling of fresh basil tied it all together.Serveovereggnoodlesorrice.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

½cuptomatopaste




Saltandpepper

⅛

teaspoonredpepperflakes

⅓cupheavycream


½cupgratedParmesancheese

¼cupchoppedfreshbasil

1.Microwaveonion,tomatopaste,garlic,oil,oregano,¼teaspoon salt, and pepper flakes in bowl, stirringoccasionally, until onion is softened, about 5 minutes;transfertoslowcooker.Whiskincream.Seasonchickenwith salt andpepperandnestle into slowcooker.Coverandcookuntilchickenistender,2to3hoursonlow.

2. Sprinkle chickenwith Parmesan, cover, and cook onhighuntilcheeseismelted,about5minutes.

3. Transfer chicken to serving dish and sprinklewith 2tablespoonsbasil.Stirremaining2tablespoonsbasilintosauceandseasonwithsaltandpeppertotaste.Servewithchicken.

ON THE SIDE: Broccoli Rabe with BalsamicVinaigrette

Stir 1½ pounds broccoli rabe, trimmed and cut into 1-inch pieces, intolargepotofsaltedboilingwater.Cookuntilwiltedandtender,2to

3minutes.Drain.Submerge

broccolirabeinbowlofcoldwater,drain,andpatdry.Whisktogether6tablespoons

extra-virginoliveoil,2tablespoonsbalsamicvinegar,1tablespoonmaplesyrup,

1mincedshallot,and¼teaspoondrymustardin largebowl.Seasonwithsaltandpepper

totaste.Addbroccolirabeandtosstocombine.Serves4.

ChickenPizzaiolaServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: For the ultimate easy, family-friendlydinner,wewanted to translate the flavors of pizza to a simple chickendinner. We nestled boneless, skinless chicken breasts into the slowcookerandsurroundedthemwithflavorfuljarredmarinarasaucetohelpthemcookgentlyandretaintheir juices.Welayeredthepepperonioverthechickensoitwouldseasonthechickenandsauceasitsfatrendered.Wesettheslowcookeronlowsothechickenwouldcookthroughgently.Afterafewhours,wehadmoist,tenderchickenandrichsaucetospoonover pasta. For the finishing touch,we sprinkled onmozzarella to giveeachpieceofchickenarich,cheesycoating.VictoriaMarinaraSauceisthe testkitchen’s favoritebrand;.Youwillneedanovalslowcooker forthisrecipe.Serveoverpastaoreggnoodles.Seethesidebarthatfollowstherecipe.

2 cupsjarredmarinarasauce


Saltandpepper

2 ouncesthinlyslicedpepperoni

1 cupshreddedmozzarellacheese

1.Spreadmarinarasauceinslowcooker.Seasonchickenwith salt and pepper and nestle into slow cooker. Laypepperoni in even layer over chicken. Cover and cook

untilchickenistender,2to3hoursonlow.

2.Sprinklechickenwithmozzarella,cover,andcookonhighuntilcheeseismelted,about5minutes.

3. Transfer chicken to serving dish. Using large spoon,skim excess fat from surface of sauce. Stir sauce torecombineandseasonwithsaltandpeppertotaste.Servewithchicken.

ONTHESIDE:SoftandCheesyBreadsticks

Rollout1poundpizzadoughonlightlyflouredcounterinto12by6-inchrectangle.Cut dough crosswise into 1-inch-wide strips and lay onwell-oiledrimmedbakingsheet.Brushwith1½tablespoonsoliveoil,sprinklewith¼cupgratedParmesancheese,andseasonwithsaltandpepper.Bake in 400-degree oven until golden, about 20minutes. Servewarm.Makes12.(Thisrecipecanbedoubled.)

UnstuffedChickenCordonBleuServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Traditionalrecipesforchickencordonbleurequire carefully stuffing bone-in breasts, but we wanted an easierapproach.Tostreamlinethemethodandadaptittotheslowcooker,wewrappedbonelesschickenbreastsinthinslicesofdeliham,nestledthemin the slow cooker, then topped themwith Swiss cheese for a no-fussapproach thatkeptprepwork toaminimum.Poaching thebreasts inaflavorfulmixtureofbroth,mustard,andaromaticsseasonedthechickenand allowed it to cook more gently. Once the chicken was cookedthrough,wewhiskedsomecreamintothebraisingliquidtomakeaneasymustardcreamsauce.Ourslow-cookerversionhadalltheclassicflavorsofchickencordonbleu—theonlythingwelostwasthefussytechnique.Youwillneedanovalslowcookerforthisrecipe.Serveovereggnoodlesorrice.Seethesidebarthatfollowstherecipe.

½

cupchickenbroth


1 tablespooninstanttapioca


¼teaspoondriedthyme

Saltandpepper


8 thinslicesdeliham

4 slicesdeliSwisscheese

¼cupheavycream

1.Combinebroth,mustard,tapioca,garlic,thyme,and½teaspoonpepperinslowcooker.Seasonchickenwithsaltand pepper. Working with 1 breast at a time, stack 2slicesofhamoncounter,slightlyoverlapped;laychickenincenterofslices.Foldhamaroundchickenandarrangeinslowcooker.Coverandcookuntiltender,2to3hoursonlow.

2.Topeachchickenbreastwith1slicecheese.Coverandcookonhighuntilcheeseismelted,about5minutes.

3. Transfer chicken to serving dish. Whisk cream intobraising liquid and cook on high, whisking constantly,untilsmooth,about1minute.Seasonwithsaltandpeppertotaste.Servechickenwithsauce.

QUICKPREPTIP:UnstuffingChickenCordonBleu

ForsimplerChickenCordonBleu,weskipstuffingthechicken. Instead,wewrap it with ham and top it with cheese. Towrap chicken, stack 2slicesofhamoncounter,slightlyoverlapped,andplacechickenbreastincenterofslices.Foldhamendsneatlyoverchickenbreastandpressonoverlappingendstoadhere.

CHICKENANDVEGETABLE“STIR-FRY”

ChickenandVegetable“Stir-Fry”Serves4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Makingastir-fryusuallymeansquick,last-minutecookinginaskilletthat’ssplatteringhotoil.Surprisingly,wefoundawaytoreplicatethisdishintheslowcookerforaneasy,make-ahead,and mess-free dinner. First we poached boneless, skinless chickenbreasts in a flavorful cooking liquid,which later doubled as a sauce.Acombination of chickenbroth, soy sauce, andgingerwasa good start.Hot pepper jelly helped to thicken the sauce and contributed a greatsweetandspicyflavor.Togetperfectlycrisp-tendervegetablesfromtheslowcooker, thekeywasusingasteamerbasket.Placing thesteamerbasket on top of the chicken allowed the vegetables to steam gentlythroughout the cooking time.We finished the dish with fresh ginger togive it a nice spicy bite and stirred in water chestnuts at the end forappealing freshnessandcrunch.Servewith rice.See thesidebars thatfollowtherecipe.

½

cupchickenbroth

½cuphotpepperjelly





teaspoonfive-spicepowder

1

Saltandpepper

2redbellpeppers,coredandcutinto¼-inch-widestrips

1(15-ounce)canbabycorn,rinsed

1(8-ounce)canslicedwaterchestnuts,rinsed


1.Combinebroth, pepper jelly, soy sauce, 1 tablespoonginger,andtapiocainslowcooker.Seasonchickenwithfive-spice powder, salt, andpepper andnestle into slowcooker.Placesteamerbasketontopofchickenandplacebell peppers and baby corn in basket. Cover and cookuntilchickenistender,2to3hoursonlow.

2. Remove steamer basket and transfer vegetables tobowl.Transferchickentocuttingboard,letcoolslightly,andsliceintobite-sizepieces.

3.Whiskbraisingliquidtorecombine.Stirinvegetables,sliced chicken, water chestnuts, and remaining 1tablespoon ginger. Let sit until heated through, about 5minutes.Sprinklewithscallionsandserve.

QUICKPREPTIP:CuttingBellPepper

Tocutbellpepper,sliceofftopandbottom,removecore,thenslicedownthroughsideofpepper.Laypepper flatoncuttingboard, cutawayanyremainingribs,thencutpepperintopiecesasdirectedinrecipe.

ALLABOUT:ChickenintheSlowCooker

It’shardenoughtocookchickenproperlyonthestovetoporintheoven,whereyouhavecompletecontrolofthetemperature,butinaslowcookerit’s even trickier to ensuremoist, flavorful chicken at the end of a longcookingtime.We’veseensoupsandstewsfullofdryshreddedchickenandbraisedbreastsandthighsthatwereblandandunappealing.Hereiswhat we’ve learned about getting juicy, flavorful chicken from a slowcooker.

CookingTimesforChicken

Wefoundthattheonlywaytocookchickeninaslowcookerisonthelowsetting,whichtakeslongertogettothemaximumheatlevelandallowsthechickentimetograduallycookthroughwithoutovercooking.Differentcutsalsorequiredifferentcookingtimestokeepfromovercooking.

TypeofChicken:Boneless,SkinlessChickenBreastsCookingTime*:2to3hoursonLow

TypeofChicken:Bone-InChickenBreastsCookingTime*:3to4hoursonLow

TypeofChicken:ChickenThighsCookingTime*:4to5hoursonLow

TypeofChicken:DrumsticksandWingsCookingTime*:3to4hoursonLow

TypeofChicken:GroundChickenCookingTime*:2to3hoursonLow

*NotethatcookingtimesvaryinourCookingforTwochapter

Boneless,SkinlessChickenBreastsConvenientandeasy toprep, this leancut isgreat forquickweeknightmeals,butit’salsothemostlikelytoovercookandturndry.Tokeepourbreasts juicyand tender,we found that keeping theheat level lowandmindingourtimerangewereessential.Wealsocooktheminaflavorfulliquidtokeeptheheatgentleandevenandtoinfusethemeatwithflavor.

Bone-InChickenBreastsBone-inbreastsworkwellintheslowcookerbecausethebonehelpstoinsulate the leanmeat, preventing it from drying out during the longercookingtime.Wecookthebreastswiththeskinonsothatitsfatcanhelpkeepthemeatjuicyandinfuseitwithflavor,butthemoistenvironmentoftheslowcookerleavesitflabbyandpale,soweremoveitbeforeserving.Apapertowelisusefultohelpgriptheskinmoreeasily.

ChickenThighs

Chicken thighs work well in the slow cooker; even after hours ofsimmering,theystaytenderthankstotheirfatandconnectivetissue.Forstewsandcurries,welikebonelessthighs;oncecooked,theycaneasilybeshreddedintobitesizepieces.Forheartydisheswherewewantwholepieces of chicken, we like bone-in thighs. To keep the fatty skin frommakingthedishtoogreasy,weremoveitbeforecooking,usingapapertoweltoprovideextragrip.

DrumsticksandWings

We found that the low, steady heat of the slow cooker is ideal forbreaking down collagen for exceptionally tender drumsticks andwings.Forcrisp,brownedskin,wesimplypassthemunderthebroilerforafewminutes,bastingthemwithathick,flavorfulglazepartwaythrough.

GroundChicken

Wefoundthatgroundchickenturnsgrainy intheslowcooker.Tosolvethis problem, we microwave it for a few minutes, until it is just firmenough to break into coarse crumbles. It was also important to useground chicken, not ground chicken breast, which was too lean andconsistentlyovercooked.

Pesto Chicken with Fennel and TomatoCouscousServes4

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Forasimplebraisedchickendinnerwithfresh Italian flavors, we combined easy boneless chicken breasts withfennel and bright cherry tomatoes. Store-bought chicken broth flavoredwithgarlic,salt,andpeppermadeasimplebraisingliquidthatseasonedthechickenasitsimmeredandhelpedittocookgentlyandevenly.Oncethe chickenwas cooked,weused the flavorful braising liquid, enrichedwith the chicken’s juices, to cook couscous for a quick and easy sidedish.Finally,westirreda little reservedbraising liquid intostore-boughtpesto to make a fresh, herbal sauce. Be sure to use regular (or fine-grain)couscous;large-graincouscous,oftenlabeled“Israeli-style,”takesmuch longer to cookandwon’twork in this recipe.Clickhere formoreinformation on how to prep fennel. See the sidebar that follows therecipe.

1fennelbulb,coredandslicedthin



½cupchickenbroth

Saltandpepper


ouncescherrytomatoes,halved

8

1 cupcouscous


1. Microwave fennel, oil, and garlic in bowl, stirringoccasionally, until fennel is tender, about 5 minutes;transfertoslowcooker.Stirinbroth,½teaspoonsalt,and½teaspoonpepper.Seasonchickenwithsaltandpepperand nestle into slow cooker. Sprinkle tomatoes overchicken, cover, and cook until chicken is tender, 3 to 4hoursonlow.

2.Transferchickentoservingdish,removeskin,andtentwith aluminum foil. Strain braising liquid into fatseparator and let sit for 5 minutes; reserve strainedvegetables and 1½ cups defatted liquid. Return 1 cupdefattedliquidandvegetablestonow-emptyslowcooker.Stir in couscous, cover, and cook on high until tender,about15minutes.

3.Combineremaining½cupreservedliquidandpestoinbowlandseasonwithsaltandpeppertotaste.Poursauceoverchicken.Servewithcouscous.

SMARTSHOPPING:Couscous

Althoughcouscouslookslikeagrain,itistechnicallyapasta.Thisstarchismadefromdurumsemolina,ahigh-proteinwheatflourthatisalsousedtomakeItalianpasta.TraditionalMoroccancouscousismadebyrubbingcoarse-ground durum semolina and water between the hands to formsmall, coarsegranules.The couscous is thendriedand cookedover asimmeringstewinasteamercalledacouscoussière,whichisessentiallya stockpot fitted with a small-holed colander. The couscous sits in thecolanderandplumps in thesteamproducedby thepot’scontents.Theboxedcouscous found inmost supermarkets isaprecookedversionoftraditional couscous. About the size of bread crumbs, the precookedcouscousneedsonlya fewminutesof steeping inhot liquid tobe fullycooked.

MEDITERRANEANCHICKENWITHPOTATOES,FENNEL,ANDOLIVES

Mediterranean Chicken with Potatoes, Fennel,andOlivesServes4

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: For a hearty chicken dinner with brightflavor, we chose Mediterranean-inspired ingredients: fennel, rosemary,andolives.Microwaving the fennel andpotatoes, alongwitharomatics,ensured that our vegetables would be fully tender when the chickenfinished cooking.Bone-in chicken breasts stayedmoist during the longcooking time, thanks to the insulationprovidedby thebones,plus theyworkedwellinourrusticdish.Driedrosemaryandbright,citrusyorangezest infused the braising liquidwith flavor, seasoning the chicken as itcooked.We added the olives at the end so their briny flavor wouldn’tbecomemuted,andahealthydoseoffreshparsleyroundedoutthedish.Clickhere formore informationonhow toprep fennel.See thesidebarthatfollowstherecipe.

1poundYukonGoldpotatoes,cutinto½-inchpieces

1fennelbulb,coredandslicedthin

1 cupchoppedonion



1 teaspoondriedrosemary

½cupchickenbroth

2 teaspoonsgratedorangezest

Saltandpepper


½ cuppittedsalt-curedblackolives,rinsedandhalved¼


1. Microwave potatoes, fennel, onion, 1 tablespoonbutter,garlic,androsemaryinbowl,stirringoccasionally,untilvegetablesaresoftened,about5minutes;transfertoslowcooker.Stir inbroth,orangezest,½ teaspoon salt,and ½ teaspoon pepper. Season chicken with salt andpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Transferchickentoservingdishandremoveskin.Stirolives, parsley, and remaining 2 tablespoons butter intovegetables and season with salt and pepper to taste.Serve.

SMARTSHOPPING:Olives

Jarredolivescome in threebasic typesat thesupermarket:brine-curedgreen (left), brine-cured black (middle), and salt-cured black (right).Curingistheprocessthatremovesthebittercompoundoleuropeinfromolivestomakethemsuitableforeating.Brine-curedolivesaresoakedina salt solution; salt-cured olives are packed in salt and left to sit untilnearlyalltheirliquidhasbeenextracted,thencoveredinoiltoreplump.Both processes traditionally take weeks or even months. For cannedCaliforniaolives,ontheotherhand,producersuselye,which“ripens”theolivesartificiallyinamatterofdays,thenfurtherprocesstheolivestoturntheirgreenfleshblack.

LemonyChickenwithArtichokesandCapersServes4

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foraneasybraisewithbrightcitrusflavor,weused theslowcooker togently simmer chickenandartichokeswithstripsof lemonzest.Asthechickencooked,the lemonzest infusedthemeat and the sauce with bright flavor. Bone-in chicken breasts stayedmoist and juicy even after hours of simmering. Some onion and garlicgavethedishadditionaldepthandsavoryflavor.Forthesauce,welovedthe combination of bold, briny caperswith the bright lemon and heartyartichokes.Asqueezeof fresh lemon juiceaddedat theend reinforcedthe citrus flavor, and a little heavy cream thickened and enriched thesauce.Serveovereggnoddlesorrice.Seethesidebar that followstherecipe.

1 cupchoppedonion



18ouncesfrozenartichokehearts,thawedandpatteddry

¼cupchickenbroth


2(2-inch)stripslemonzestplus2tablespoonsjuice

Saltandpepper


½cupheavycream

2tablespoonscapers,rinsed

1. Microwave onion, oil, and garlic in bowl, stirringoccasionally, until onion is softened, about 5 minutes;transfertoslowcooker.Stirinartichokes,broth,tapioca,lemon zest, ½ teaspoon salt, and ½ teaspoon pepper.Seasonchickenwithsaltandpepperandnestleintoslowcooker. Cover and cook until chicken is tender, 3 to 4hoursonlow.

2. Transfer chicken to serving dish and remove skin.Discard lemonzest.Stir cream, capers, and lemon juiceinto braising liquid and heat through for 2 minutes.Seasonwith salt andpepper to taste,pouroverchicken,andserve.

SMARTSHOPPING:Capers

An idealcaperhas theperfectbalanceofsaltiness,sweetness,acidity,and crunch. These sun-dried, pickled flower buds have a strong flavorthat develops as they are cured, either immersed in a salty brine orpacked in salt. From previous tastings we knew we preferred thecompactsizeandslightcrunchoftinynonpareilcapers,sowetastedsixnationally available supermarket brands, evaluating them on theirsharpness,saltiness,andoverallappeal.Thewinner,ReeseNonPareilCapers,hadabold,saltyflavorthattastersloved.

ThaiChickenwithAsparagusandMushroomsServes4

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Thaidishesareknownfor theircomplex,long-simmered flavor. A few shortcut ingredients and the slow cookerwereallweneededtocreateaboldlyflavored,buteasy-to-prepare,Thaichicken dinner. Thai red curry paste was an easy swap for anoverwhelming listof traditionalseasonings.Weenriched itwithcoconutmilktodeepentheflavorofoursauce.Stirringinaportionofthecoconutmilk just before serving helped to deepen the coconut flavor, whichotherwisecantastewashedoutafterseveralhoursintheslowcooker.Alittleinstanttapiocahelpedtothickenthesaucetoacurrylikeconsistencythatwent perfectlywith rice.Bone-in chickenbreasts stayedmoist andtenderasthesaucesimmeredandtherichflavorsmelded.Welikedlight,fresh asparagus and delicate shiitakes in this dish, but they turned tomush in the slowcooker. Luckily, just 5minutes in themicrowavewasenoughtoturnthemtender,thenweaddedthemtothedishattheend.We finished the saucewith lime juice, fish sauce, and fresh cilantro tobrightenitsrichflavors.Servewithrice.Seethesidebarthatfollowstherecipe.

1 cupcannedcoconutmilk

2 tablespoonsThairedcurrypaste


Saltandpepper


poundasparagus,trimmedandcutinto1-inchlengths

1

1poundshiitakemushrooms,stemmedandsliced½inchthick



1 tablespoonfishsauce


1. Whisk ½ cup coconut milk, curry paste, tapioca, ½teaspoon salt, and ½ teaspoon pepper together in slowcooker. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Transferchickentoservingdish,removeskin,andtentwith aluminum foil.Microwave asparagus, mushrooms,andoilinbowl,stirringoccasionally,untiltender,about5minutes.

3.Stirmicrowavedvegetables,remaining½cupcoconutmilk, lime juice, and fish sauce into braising liquid andlet heat through for 5minutes. Stir in cilantro and poursauceoverchicken.Serve.

SMARTSHOPPING:CurryPaste

Currypastes,whichcanbeeithergreenorred,areakeyingredientforaddingdeep,well-roundedflavortoThaicurries.Theyaremadefromamixoflemongrass,kaffirlimeleaves,shrimppaste,ginger,garlic,chiles(freshgreenThaichiles forgreencurrypasteanddried redThaichilesforredcurrypaste),andotherspices.So it’snotsurprisingthatmakingcurrypasteathomecanbequiteachore.Wehavefoundthatthestore-boughtvarietydoesafinejobandsavessignificanttimeintermsofbothshopping and prep. It is usually sold in small jars next to other Thaiingredientsat thesupermarket.Beaware that thesepastescanvary inspicinessdependingonthebrand,sousemoreorlessasdesired.

RUSTICBRAISEDCHICKENWITHMUSHROOMS

RusticBraisedChickenwithMushroomsServes4

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: A combination of sliced creminimushrooms, diced tomatoes, and baconmade a great start to a rusticsauce for bone-in chicken breasts, but it still needed some work. Wewantedasaucethatwouldclingtothechickenandlightlycoatabedofnoodles or rice. Instead, by the end of cooking, the mushrooms,tomatoes,andchickenhadreleasedsomuch liquid that thesaucewasthin, watery, and dull. To cut back onmoisture, first we switched fromdiced tomatoes to tomato paste, which still gave us great simmeredtomatoflavorbutaddedalotlessmoisture.Next,webrieflymicrowavedthe mushrooms and bacon along with the aromatics to release theirmoisture and render the bacon fat. Finally, we stirred in some instanttapiocatogiveoursaucejusttherightamountofcling.Ahandfuloffreshparsleyaddedat theendcontributedabrightnoteandroundedout theheartyflavorsofthisrusticmeal.Serveovereggnoodlesorrice.Seethesidebarthatfollowstherecipe.

8 ouncesslicedcreminimushrooms

6slicesbacon,choppedcoarse

1 cupchoppedonion

¼cuptomatopaste



¼ cupdrywhitewine


Saltandpepper


¼cupmincedfreshparsley

1. Microwave mushrooms, bacon, onion, tomato paste,garlic, and thyme in bowl, stirring occasionally, untilvegetablesaresoftened,about5minutes;transfertoslowcooker. Stir in wine, tapioca, ½ teaspoon salt, and ½teaspoon pepper. Season chicken with salt and pepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Transferchickentoservingdishandremoveskin.Stirparsley intobraising liquid, seasonwith salt andpeppertotaste,andpoursauceoverchicken.Serve.

ONTHESIDE:ParsleyEggNoodles

Cook8ounceseggnoodlesinsaltedboilingwater,drain,andtosswith2tablespoons unsalted butter and 1 tablespoon chopped fresh parsley.Seasonwithsaltandpeppertotaste.Serves4.

ChickenThighswithSwissChardandMustardServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Tenderchicken,spicymustard,andearthySwisschardareagreatcombinationforawarmingwintersupper.Quick-cooking Swiss chard may not seem like a good match for the slowcooker,butbyaddingitforjustthelast30minutesofcooking,wewereable to get it perfectly crisp-tender without dirtying an extra pot. Tocomplementtheslightlybitterchard,wewantedarich,mustardysauce.Wefoundthatacombinationofdryandwhole-grainmustardwasthekeytogetting the rightamountofmustard flavor.Drymustardadded to theslowcookeratthebeginningofcookinginfusedthechickenwithasubtleflavor,andfinishingthesaucewithboldwhole-grainmustardpunchedupits acidity.Onion, garlic, and some dried thyme rounded out the dish’sflavor.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion





Saltandpepper

8(5-to7-ounce)bone-inchickenthighs,skinremoved

2 poundsSwisschard,stemmedandcutinto1-inchpieces

2tablespoonswhole-grainmustard

1.Microwave onion, garlic, oil, drymustard, thyme,½teaspoon salt, and ½ teaspoon pepper in bowl, stirringoccasionally, until onion is softened, about 5 minutes;transfer to slow cooker. Season chicken with salt andpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to serving dish and tent withaluminumfoil.StirSwisschardandwhole-grainmustardintoliquidinslowcooker,cover,andcookonhighuntilchardiswilted,20to30minutes.

3. Return chicken and any accumulated juices to slowcooker and season with salt and pepper to taste. Letchickenheatthrough,about5minutes.Serve.

SMARTSHOPPING:Whole-GrainMustard

Mustard aficionados argue that the coarse-grained version of thiscondiment improvesanyhamsandwichorgrilledsausage,andwealsorely on it in myriad recipes to contribute spiciness, tanginess, and apleasantpopofseeds.Aftersampling11brands,tastersagreedthattheydislikedthosewithsuperfluousingredientssuchasxanthangum,artificialflavors, and garlic and onion powders. But themore noteworthy factorturnedouttobesalt.Mustardswithameageramountrankedlow,whilethewinners had roughly twiceasmuchof this flavor amplifier.Our co-winners–the classic, moderately coarseGrey Poupon Country Dijon(left) and the newer,“poppier” product,Grey Poupon Harvest CoarseGroundMustard(right)–makegoodpantrystaples.

ChickenAdoboServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Chickenadobo isapopularFilipinodishmade by slowly simmering chicken in amixture of vinegar, soy sauce,garlic, bay leaves, and black pepper. The beauty of this dish is that itfeaturesashortingredientlistandrequiresverylittleprepwork,whilestilldeliveringtender,moistchickenandaboldlyflavoredsauce.Intraditionalrecipesthechickenismarinated,thenthemarinadeisreducedtocreateathicksauce.Sincewewouldbecookingthechickenthighsforafullfivehours,weskippedthemarinadeandsimplycookedthechickendirectlyin the sauce. So that we wouldn’t have to reduce the sauce over thestove, we scaled it down and added a little tapioca to thicken it as itcooked.Somecreamycoconutmilkhelpedtobalancethetartandsaltyflavorsof thesauce.Stirring inaportionof thecoconutmilk justbeforeservinghelped to deepen the coconut flavor,which can taste dull afterseveral hours in the slowcooker.Servewith rice.See the sidebar thatfollowstherecipe.

½

cupcannedcoconutmilk





2 bayleaves

Saltandpepper



1. Combine ¼ cup coconut milk, vinegar, soy sauce,garlic,tapioca,bayleaves,and1teaspoonpepperinslowcooker. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to serving dish.Discard bay leaves.Stir remaining ¼ cup coconut milk into braising liquidandseasonwithsaltandpeppertotaste.Poursauceoverchickenandsprinklewithscallions.Serve.

SMARTSHOPPING:CoconutMilk

Coconutmilk isnotthethin liquidfoundinsidethecoconut itself(that iscalled coconut water). Coconut milk is made by steeping equal partsshredded coconut meat in either warm milk or water. The meat ispressedormashedtoreleaseasmuchliquidaspossible,themixtureisstrained, and the result is coconut milk. We tasted seven nationallyavailablebrands(fiveregularandtwolight) incoconutrice,aThai-stylechickensoup,chickencurry,andcoconutpudding.Inthesavoryrecipes,tasterspreferredChaokoh,whichboastedanincrediblysmoothtexture.When it came to the sweet recipes, tasters likedKa-Me coconut milkbest.

CHICKENMOLE

ChickenMoleServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Agreatmole(arichMexicanchilesauce)requireshoursofslowcookingtodevelopthedeep,complexflavorsforwhichitissowellknown,makingitaperfectmatchfortheslowcooker.Forourmole,wechosemeatybone-inchickenthighs,whichpairedwellwith the spicy sauce.We cooked the chicken directly in themole so itwould absorb that smoky-sweet flavor, and after 5 hours in the slowcooker it was fall-off-the-bone tender. Traditionally mole boasts anextensivelistof ingredients,butwestreamlinedtherecipebyrelyingonpantrystaples, includingchilipowder,cocoapowder,andpeanutbutter,for complex flavor without the work. Canned diced tomatoes addedacidity,andraisinsgaveusjusttherightsweetness;finishingwithcilantrobrightened things up. Servewith rice. See the sidebar that follows therecipe.

1(14.5-ounce)candicedtomatoes

⅓cupraisins

2 tablespoonscocoapowder

2 tablespoonspeanutbutter

1 tablespoonchilipowder


Saltandpepper



1. Drain tomatoes, reserving ½ cup juice. Combinetomatoes,tomatojuice,raisins,cocoa,peanutbutter,chilipowder,garlic,½teaspoonsalt,and½teaspoonpepperinslow cooker. Season chicken with salt and pepper andnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to serving dish. Process braisingliquidinblenderuntilsmooth,about20seconds.Seasonsauce with salt and pepper to taste, pour over chicken,andsprinklewithcilantro.Serve.

ONTHESIDE:CilantroRice

Process 3 cups chicken broth and 1½ cups fresh cilantro leaves inblenderor foodprocessoruntilmostlysmooth,about15seconds.Bringcilantromixture, 1½ cups long-grainwhite rice, and 1 teaspoon salt toboilovermedium-highheatinlargesaucepanandcookuntilnoliquidisvisible, 5 to 8minutes.Cover and continue to cookover lowheat untilriceistender,about15minutes.Serves4.

FIG-BALSAMICGLAZEDCHICKENDRUMSTICKS

Fig-BalsamicGlazedChickenDrumsticksServes4to6

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: Following our success with slow-cookerchickenwings,wewantedtouseoureasymethodtomaketender,slow-cooked drumsticks with a delicious, sticky-sweet glaze. The methodtranslatedperfectlytothedrumsticks;wesimplyseasonedthemwithsalt,pepper, and a little aromatic rosemary and cooked them until tender.Thenwesetthemonawirerackandbroiledthemuntiltheskinwascrispandbrowned,glazing thempartway through.For theglaze,wedecidedontheclassicItaliancombinationof figsandbalsamicvinegar.Tokeepourglazeas simpleaspossible,we reliedon figpreserves,whichhadgreat flavor and an ideal thick consistency. We simply added somebalsamic vinegar and orange zest to round out the flavor. Thesedrumsticks cook up charred and sticky after a short time under thebroiler.Besuretocoatthedrumsticksgenerously;youwon’twantanyoftheglazetogotowaste.Seethesidebarthatfollowstherecipe.

2 teaspoonsdriedrosemary

4 poundschickendrumsticks

Saltandpepper

¾cupfigpreserves

3 tablespoonsbalsamicvinegar

1½teaspoonsorangezest

1.Crumblerosemaryintofinepieces.Seasondrumstickswithrosemary,salt,andpepperandplaceinslowcooker.Cover andcookuntil chicken is tender,3 to4hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Placewire rack inside aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Transfer drumsticks to prepared sheet; discard cookingliquid. Broil until lightly charred and crisp, about 10minutes,flippinghalfwaythroughcooking.

3.Meanwhile,combinepreserves,vinegar,orangezest,1teaspoon pepper, and ½ teaspoon salt in bowl. Brushdrumstickswithone-thirdofsauceandcontinue tobroiluntil drumsticks are browned and sticky, about 10minutes, flipping and brushing drumsticks with moresauce halfway through cooking. Brush drumsticks withremainingsauce.Serve.

SMARTSHOPPING:BalsamicVinegar

We were curious about the differences among the various brands ofbalsamic vinegar found at the supermarket, so we bought a bunch ofthem(rangingfrom$5to$20)andpittedthemagainstoneanotherinatastetest.Rightoffthebat,wefoundthatthesweetnessandviscosityofthevinegarsmakeadifference.Agoodbalsamicvinegarmustbesweetand thick, but it should also offer a bit of acidity. In the end, onesupermarket vinegar–Lucini Gran Riserva Balsamico–impressed uswithitsnicebalanceofsweetandtangy.

Caribbean-StyleChickenDrumsticksServes4to6

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: The smoky, spicy, and sweet flavors inCaribbean jerk chicken sounded like a perfect match for tender slow-cookerchickendrumsticks.Westartedbybuildingflavorwithadryrubofbrownsugarandgroundallspice—aclassicspice inCaribbeancooking—thencookedthechickenintheslowcookeruntiltender.Togettheskinappealingly crisp and browned, the drumsticks just neededa quick tripunderthebroilerfora lightlycharredexterior.Tomakeaflavorfulpastetocoatthechicken,wecombinedscallions,thyme,smokychipotlechile,garlic,and limezestalongwithmolasses forsweetnessandoil tobindeverything together. The blender made quick work of mixing theingredients. We brushed the drumsticks with the paste twice as theybroiled until they were well browned and sticky. See the sidebar thatfollowstherecipe.


2 teaspoonsgroundallspice

Saltandpepper

4 poundschickendrumsticks

6scallions,choppedcoarse

3 tablespoonsmolasses


2 teaspoonsdriedthyme

1½tablespoonsmincedchipotlechile


2 teaspoonslimezest

1.Mix sugar, allspice,½ teaspoon salt, and½ teaspoonpepper together in bowl. Rub mixture evenly overdrumsticks;transfertoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Placewire rack inside aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Transfer drumsticks to prepared sheet; discard cookingliquid. Broil until lightly charred and crisp, about 10minutes,flippinghalfwaythroughcooking.

3. Meanwhile, process scallions, molasses, oil, thyme,chipotle,garlic,limezest,and½teaspoonsaltinblenderuntilalmostsmooth.Brushdrumstickswithhalfofpasteand continue to broil until drumsticks are browned andsticky, about 10 minutes, flipping and brushingdrumsticks with remaining paste halfway throughcooking.Serve.

ONTHESIDE:ButtermilkColeslaw

Toss½headshreddedgreencabbage (6cups)and1shreddedcarrotwith1 teaspoonsaltand letdrain incolanderuntilwilted,about1hour.Rinsecabbageandcarrotwithcoldwater,thendrythoroughlywithpapertowelsandtransfertolargebowl.Stir in ⅓ cup buttermilk, ¼ cup mayonnaise, 2

tablespoons sour cream, 4 thinly sliced scallions, 1tablespoonsugar,and½teaspoonDijonmustard.Seasonwithsaltandpeppertotasteandrefrigerateuntilchilled.Serves4to6.

SloppyJanesServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Ground chicken is a great alternative tobeef for Sloppy Joes—itsmore delicate flavor is a perfect medium forboldly flavored sauces. Because chicken is leaner than beef, it canquickly turn dry and grainy in the slow cooker. To prevent our groundchickenfromdryingout, itwas important tocookthemixtureon lowfornomore than threehours.Wealso found thatmicrowaving thechickenforafewminutesmadeitfirmenoughtobreakintocoarsecrumblesthatdidnotturngrainyduringcooking.Acombinationofketchupandcannedtomato saucegaveour sauce the right balanceof light sweetness andstrongtomatoflavor.Wedoctoredupthissimplesaucebyaddingalittlebrown sugar, chili powder, and hot sauce until our sandwiches hadenough flavor to please both kids and adults. Be sure to use groundchicken, not ground chicken breast (also labeled 99 percent fat free).This recipe can easily be doubled for a crowd. See the sidebar thatfollowstherecipe.

1 poundgroundchicken

1 cupchoppedonion


½teaspoonchilipowder

½cupcannedtomatosauce

½cupketchup


¼teaspoonhotsauce

Saltandpepper

4 hamburgerbuns

1. Microwave ground chicken, onion, garlic, and chilipowderinbowl,stirringoccasionally,untilchickenisnolonger pink, about 5 minutes. Transfer mixture to slowcooker, breakingup any large pieces of chicken.Stir intomatosauce,ketchup,sugar,hotsauce,½teaspoonsalt,and½teaspoonpepper.Coverandcookuntilchickenistender,2to3hoursonlow.

2. Using large spoon, skim excess fat from surface ofchickenmixture.Breakupanyremaininglargepiecesofchicken with spoon and season with salt and pepper totaste.Spoonchickenmixtureontobuns.Serve.

SMARTSHOPPING:Ketchup

Since the1980s,most ketchuphasbeenmadewithhigh-fructosecornsyrup(HFCS);manufacturerslikethisingredientbecauseit’scheapandeasy to mix with other ingredients. But in the past few years, manymanufacturershavestartedofferingalternatives,suchasketchupmadewithwhite sugar. For our recent taste test of eight national brands,wefocused on classic tomato ketchups. Tasters tried each plain and withfries. It was clear they wanted ketchup that tasted the way theyremembered it: boldly seasoned, with all the flavor elements–salty,sweet,tangy,andtomatoey.Ourtopthreeketchupswereallsweetenedwithsugar;HeinzOrganicTomatoKetchupgotthetopspot.

TOMATILLOCHICKENSOFTTACOS

TomatilloChickenSoftTacosServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: To make great chicken soft tacos, weneeded a tender, flavorful chicken filling. Cooking chicken in tomatillosalsaflavoredthechickeninabigwaywithouttheinvolvedprepofusingfresh tomatillos. Fresh poblano chile peppers lent a little heat to thesauceand createdamore complex flavor profile than salsa alone.Wefoundthatbonelesschickenthighsworkedbesthere;after4to5hoursintheslowcookertheyweremeltinglytender,andtheycouldbeshreddedeasily for the filling. Finishing with a little lime juice and fresh cilantrobrightenedupthisdish.Jarredtomatillosalsaisalsocalledsalsaverde.Weleaveallthebraisingliquidwiththeshreddedchickentohelpseasonthe fillingandkeep itmoist; a slottedspoonworksbest for serving thefilling.Servethetacosplainorwith limewedges,dicedavocado,quesofresco,and/orsourcream.Seethesidebarthatfollowstherecipe.

1 cupjarredtomatillosalsa

2poblanochiles,stemmed,seeded,andchopped

¼teaspoondriedoregano

Saltandpepper




12–18 (6-inch)flourtortillas,warmed

1. Combine salsa, poblanos, oregano, ½ teaspoon salt,and½ teaspoon pepper in slow cooker. Season chickenwith salt andpepperandnestle into slowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2.Usingtongs,breakchickenintobite-sizepieces.Stirincilantroandlimejuiceandseasonwithsaltandpeppertotaste.Servechickenfillingwithwarmtortillas.

QUICKPREPTIP:WarmingTortillas

Warmingthetortillasupbeforeservingiscrucialforboththeirflavorandtheir texture. If your tortillas are very dry, pat each tortilla with a littlewater before warming them. Toast tortillas, one at a time, directly oncookinggrateovermediumgasflameuntilslightlycharredaroundedges,about30secondsperside.Ortoasttortillas,oneatatime,indryskilletover medium-high heat until softened and speckled brown, 20 to 30secondsperside.Oncewarmed,immediatelywraptortillasinaluminumfoilorcleandishtoweltokeepthemwarmandsoftuntilservingtime.

ASIANCHICKENLETTUCEWRAPS

AsianChickenLettuceWrapsServes4to6

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: This Sichuan-inspired recipe featuresseasonedground chicken spooned into lettuce leavesandeaten like ataco.Packedwithflavorandeasytoassemble,it’sanall-aroundwinner.We found that we couldmake a sauce and season our chicken all atonce by combining soy sauce and hoisin in the slow cooker with thechicken. A little garlic rounded out the sauce, and a chopped red bellpepper added color and a refreshing crunch. To protect the groundchickenfromdryingoutasitcooked,itwasimportanttocookthemixtureon low for no more than three hours. We also found that if wemicrowaved the chicken for a few minutes, it became firm enough tobreakintocoarsecrumblesthatdidnotturngrainyduringcooking.Oncethechickenwascooked,westirredinsomecookedrice.Thericesoakedup the extra sauce and bulked up the filling. Finally, we added somescallionsandwaterchestnuts for freshnessandcrunch.Besure tousegroundchicken,not groundchickenbreast (also labeled99percent fatfree), inthisrecipe.Feelfreetouseleftoverriceorprecookedricefromthesupermarket.Seethesidebarthatfollowstherecipe.

2 poundsgroundchicken


1redbellpepper,coredandchoppedfine

½cuphoisinsauce


Saltandpepper

1(8-ounce)canslicedwaterchestnuts,rinsedandchopped

1 cupcookedrice


2 headsBibblettuce

1.Microwavegroundchickenandgarlicinbowl,stirringoccasionally, until chicken is no longer pink, about 5minutes. Drain off liquid and transfer mixture to slowcooker.Stirinbellpepper,hoisin,soysauce,½teaspoonsalt, and ½ teaspoon pepper. Cover and cook untilchickenistender,2to3hoursonlow.

2.Stirinwaterchestnutsandriceandletsituntilheatedthrough, about 5 minutes. Stir in scallions and seasonwith salt and pepper to taste. Separate Bibb lettuceleaves.Servewithchickenfilling.

SMARTSHOPPING:HoisinSauce

Hoisin is a thick, reddish-brown mixture of soybeans, sugar, vinegar,garlic, chiles, and spices, the most predominant of which is five-spicepowder.ItisusedinmanyclassicChinesedishes,suchasPekingduckand kung pao shrimp, and as a table condiment.Our favorite brand isKikkoman Hoisin Sauce; tasters praised its initial “burn,” whichmellowedintoaharmoniousblendofsweetandsavoryflavors.

BRAISEDCHICKENSAUSAGEWITHWHITEBEANRAGOUT

Braised Chicken Sausage with White BeanRagoutServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: For this hearty winter braise, a simplecombinationofsausage,beans,androsemaryistransformedintoarich,warmingbean ragoutby thegentlesimmerof theslowcooker.For themain components of the dish, we chose delicately flavored cannellinibeansand Italianchickensausage,whichwas full of spices like fenneland caraway that would flavor the dish. We combined broth, wine,minced garlic, and rosemary for a flavorful cooking liquid that wouldseason the beans as they cooked. Cherry tomatoes added a pop ofbright color and fresh flavor. Once the sausage was cooked and thebeans were tender, we mashed a portion of the beans and tomatoestogether tohelp thicken the ragout.Stirring in somebabyspinach rightbefore serving brightened up this comforting dish. Both sweet and hotItalian chicken sausageswork well in this recipe. See the sidebar thatfollowstherecipe.


¼cupchickenbroth

¼cupdrywhitewine


1 sprigfreshrosemary

Saltandpepper

1½ poundsItalianchickensausage

8 ouncescherrytomatoes


2tablespoonsextra-virginoliveoil

1. Combine beans, broth, wine, garlic, rosemary, ½teaspoon salt, and ½ teaspoon pepper in slow cooker.Nestle sausage into slow cooker and topwith tomatoes.Cover andcookuntil sausage is tender,2 to3hoursonlow.

2. Transfer sausage to serving dish and tent withaluminum foil. Discard rosemary. Transfer 1 cup bean-tomato mixture to bowl and mash with potato masheruntilmostlysmooth.

3.Stirspinachandmashedbeanmixtureintoslowcookerand let sit until spinach iswilted andmixture is heatedthrough,about5minutes.Stirinoilandseasonwithsaltandpeppertotaste.Servewithsausages.

SMART SHOPPING: Mild Versus Hot ItalianChickenSausage

WhenshoppingforItalianchickensausage,eitherhotorsweet,lookfirstforfreshsausage.Freshsausagecontainsmeatthathasnotpreviouslybeencuredorcooked,soitisimportanttorememberthatitmustbekeptin the refrigeratorandbe thoroughlycookedbeforeeating.Themeat iscontainedwithinathincasingthatisedible.MildItalianchickensausages(right) contain white meat chicken and fennel seeds as the mostprominent flavorings. Hot Italian chicken sausages (left) add red chilipepperflakesforheatandpaprikaforcolor.Itisnotuncommonforgarlicto be mixed in for added flavor (though this is not typical for porksausages).Beawarethathotsausagescanrangeinheatfrommildlyhottoveryhot.

STEAKS,CHOPS,RIBS,ANDMORE

BraisedSteakswithHorseradishSmashedPotatoes

CowboySteakandBeans

Provençal-StyleBraisedSteaks

HarvestPorkChopswithKaleandApples

Sweet and Spicy Pork Chops with Bok Choy andShiitakes

EasyBarbecuedSpareribs

FieryMustardBabyBackRibs

Porter-BraisedBeefShortRibs

RusticItalianBraisedBeefShortRibs

SpicedPorkTenderloinwithCouscous

Hoisin-GlazedPorkTenderloin

GameDayBratsandBeer

StreetFairSausageswithPeppersandOnions

Greek-StyleStuffedBellPeppers

ItalianMeatloaf

Tex-MexMeatloaf

Mexican-StylePulledPorkTacos

Poached Swordfish with Warm Tomato and OliveRelish

PoachedSalmonwithGrapefruitandBasilRelish

BRAISEDSTEAKSWITHHORSERADISHSMASHEDPOTATOES

Braised Steaks with Horseradish SmashedPotatoesServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Steakandsmashedpotatoesisaclassicpairingthatwewantedtobringtotheslowcooker.Weknewourbiggestchallengewouldbegettingthesteakandpotatoestocookthroughinthesameamountoftime.Thekeytosuccessturnedouttobeanunlikelytool:asteamerbasket.Placingthepotatoesinthesteamer basket on top of the steaks elevated themabove the braisingliquidandallowedthemtosteamgently.Oncetheywerefullycooked,wesmashedthepotatoeswithmilk,creamcheese,butter,freshchives,andspicyhorseradish.Webraisedbladesteaksinamixofonions,garlic,andtomatopasteuntiltheywerenearlyfall-aparttender.Tomakethesauce,we simply defatted the braising liquid and served it with the rich steakandcreamy,tangypotatoes.Lookforsmallredpotatoesmeasuring1to2 inches in diameter; if your potatoes are larger, cut them into 1-inchpieces to ensure that they cook through properly. See the sidebar thatfollowstherecipe.

2 cupschoppedonions




4(8-ounce)beefbladesteaks,¾to1inchthick

Saltandpepper

1½poundssmallredpotatoes

¾ cupmilk,warm


3tablespoonsunsaltedbutter,melted

3 tablespoonspreparedhorseradish


1. Microwave onions, garlic, tomato paste, and oil inbowl, stirring occasionally, until onions are softened,about 5minutes; transfer to slow cooker. Season steakswith pepper and nestle into slow cooker. Place steamerbasket on top of steaks and arrange potatoes in basket.Coverandcookuntilbeefistender,8to9hoursonlowor5to6hoursonhigh.

2. Transfer potatoes to large bowl. Transfer steaks toserving dish and tent with aluminum foil. Strain sauceintofatseparatorandletsitfor5minutes.

3. Meanwhile, break potatoes into large chunks withrubberspatula.Foldinmilk,creamcheese,meltedbutter,horseradish,andchivesuntilincorporatedandonlysmall

chunks of potato remain. Adjust potatoes’ consistencywithextrawarmmilkasneededandseasonwithsaltandpepper to taste. Pour defatted sauce over steaks. Servewithpotatoes.

SMARTSHOPPING:BladeSteaks

Oneofourfavoritecutsfortheslowcooker,thissurprisinglytendersteakisasmallcutfromthecow’sshoulder,orchuck,wheremostothercutsarequitetough.Bladesteaksareinexpensivebecausetheyhavealineofgristlethatrunsdownthemiddle,butwhenslowcooked,thesesteaksturn fall-apart tender and the gristle is easily removed, yielding a richlyflavored,beefysteak.

CowboySteakandBeansServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 5½ to7Quarts WHYTHISRECIPEWORKS: Tomakeamealthatwouldreallysatisfy,webraisedjuicysteaksintheslowcookeruntilthey were meltingly tender and paired them with rich, smoky bakedbeans.Wefoundthatbladesteakswereidealforthisdishbecausetheyhave a relatively high and even distribution of fat; after hours ofsimmering in the slow cooker, the steaks were supremely moist andtender.Wegotaheadstartonourbeansbyusingcannedbakedbeans,which already had great sweet and smoky flavor. To give them moredepth, we enhanced their flavor with barbecue sauce, molasses, andDijon.Therichflavorsofthemeatandthesaucybeansmeldedastheycooked to give us a hearty steak and baked beans supper. See thesidebarthatfollowstherecipe.

2(16-ounce)cansbakedbeans

½cupbarbecuesauce

3 tablespoonsmolasses

1 tablespoonDijonmustard


Saltandpepper

1. Combine beans, barbecue sauce, molasses, and

mustard in slow cooker. Season steaks with salt andpepperandnestleintoslowcooker.Coverandcookuntilbeef is tender, 8 to 9 hours on low or 5 to 6 hours onhigh.

2. Transfer steaks to serving dish, tent with aluminumfoil, and let rest for5minutes.Using large spoon, skimexcess fat from surface of beans. Season with salt andpeppertotasteandserve.

SMARTSHOPPING:BakedBeans

The slow cooker is great formaking slow-simmered baked beanswithrichmolassesflavor.Butforaneasyweeknightmeal,wewantedtoskipthe hassle of making baked beans from scratch. Convenient cannedbaked beans seemed like a great shortcut–but are they any good? Tofindout,wegathered cans from industry leaders and three vegetarian-style brands for a side-by-side tasting. Tasters’ preferences quickly fellinto line: They liked sweet, slightly firm beans. The favorite wasB&MVegetarian Baked Beans, which tasters applauded for their “verymolasses-y”flavorand“firm,”“pleasant”texture.

Provençal-StyleBraisedSteaksServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: We wanted tocomplement rich, tender braised steaks with a bright, aromatic tomatosaucewithItalianflavors.Bladesteaks,areasonablypricedcutthatturnsmeltinglytenderwhenslow-cooked,hadlotsofmeatyflavor.Foraflavor-packedbaseforoursauce,wemicrowavedonions,tomatopaste,garlic,anchovy,andredpepperflakestobringouttheirflavors.Weaddedthispotentmixturetotheslowcookerwiththesteaks;asthesteakscooked,theirjuicesmeldedwiththearomaticstocreateadeeplyflavorfulsauce.Once themeatwas tender,wesimplystrained thesauceandstirred inbrinyolivesandcapersandplentyoffreshparsleyforabrightsaucethatperfectly balanced the rich steak. Serve over egg noodles. See thesidebarthatfollowstherecipe.

2 cupschoppedonions




1anchovyfillet,rinsedandminced



Saltandpepper

½ cuppittedkalamataolives,halved¼



1.Microwaveonions,garlic, tomatopaste,oil,anchovy,and pepper flakes in bowl, stirring occasionally, untilonions are softened, about 5 minutes; transfer to slowcooker. Season steakswith pepper and nestle into slowcooker.Coverandcookuntilbeefistender,8to9hoursonlowor5to6hoursonhigh.

2.Transfersteakstoservingdishandtentwithaluminumfoil.Strainsauceintofatseparator, letsit for5minutes,thenpourdefattedsauceintobowl.Stirinolives,parsley,andcapersandseasonwithsaltandpeppertotaste.Poursauceoversteaks.Serve.

SMARTSHOPPING:AnchovyFilletsVersusPaste

Since most recipes call for only a small amount of anchovies, wewonderedwhetheratubeofanchovypastemightbeamoreconvenientoption. Made from pulverized anchovies, vinegar, salt, and water,anchovypastepromisesalltheflavorofoil-packedanchovieswithoutthemess.Wetestedthepasteandjarredorcannedanchoviessidebysidein recipes calling for an anchovy or two. Tasters found little difference,thoughafewastutetastersfeltthatthepastehada“saltier”and“slightlymorefishy” flavor.Youcansubstitute¼teaspoonof thepasteforeachfillet.However,whenarecipecallsformorethanacoupleofanchovies,stick with jarred or canned as the paste’s more intense flavor will beoverwhelming. Our favorite brand of canned anchovies is Ortiz Oil-PackedAnchovies.

HarvestPorkChopswithKaleandApplesServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Forasimpledinnerwiththeflavorsoffall,we combined juicy pork chops and apples with hearty, healthy kale.Whendevelopingotherrecipesforporkchops,we’vefoundthatthebestcutofporkchopfortheslowcookeristhebladechop.Thiscut,fromtheshoulder end of the loin, typically contains a good amount of fat andconnectivetissue,helpingittoremainjuicyafterseveralhoursinaslowcooker.Butwhenwetriedaddingeverythingstraighttotheslowcooker,thepork chops cooked throughbefore theapplesand kaleweredone.The solution was to jump-start the kale and apples in the microwavealongwiththearomaticssothattheywereevenlycookedbythetimethepork chops were tender. To reinforce the apple flavor, we used applecider for the braising liquid. A little sage rounded out the flavors. Veryoften,bladechopsaren’tlabeledspecificallyassuch.Justlookforbone-inchopswithagoodstreakofdarkmeat running through thecenterofthechoporforchopswithasmuchdarkmeataspossible.Thekalemayseemlikealotatfirst,butitwiltsdownsubstantially.Seethesidebarthatfollowstherecipe.

12ounceskale,stemmedandslicedinto½-inch-widestrips

2apples,peeled,cored,andquartered

1 cupchoppedonion

½cupapplecider

2 teaspoonsdriedsage

(8-ounce)bone-inblade-cutporkchops,¾inchthick

4

Saltandpepper

1.Microwavekale,apples,onion,applecider,andsageincovered bowl, stirring occasionally, until vegetables arealmost tender, about5minutes; transfer to slowcooker.Cut2slits,about2inchesapart,throughouterlayeroffatandsilverskinoneachchop.Seasonchopswithsaltandpepperandnestleintoslowcooker.Coverandcookuntilporkistender,2to3hoursonlow.

2. Transfer chops to serving dish, tent with aluminumfoil, and let rest for 5 minutes. Season kale and applemixturewithsaltandpeppertotaste.Serve.

QUICKPREPTIP:PreventingCurledPorkChops

Asporkchopscook,thefatandsilverskinaroundtheedgescontractandwill cause the chops to bow or curl. To prevent this and ensuremoreevencooking,usesharpknifetocut2slits,about2inchesapart,intofatandsilverskinofeachchop.

SweetandSpicyPorkChopswithBokChoyandShiitakesServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: For thisAsian-inspired dish,we built onthe success of our Harvest Pork Chops, swapping out the apples andkale for bok choyand shiitakes.We createdaneasy, flavorful braisingliquid by combining Asian sweet chili sauce and soy sauce. Tapiocahelped thicken the braising liquid so that it would coat the vegetableslightly.Webrieflymicrowavedtheshiitakestoensurethattheywouldbetenderbythetimetheporkchopsweredone.Thesturdybokchoystalksmaintainedanicecrunch throughout thecooking time;westirred in themoredelicategreen leavesat theendtoprovide fresh flavorandcolor.Veryoften,bladechopsaren’t labeledspecificallyassuch.Just lookforbone-inchopswithagoodstreakofdarkmeatrunningthroughthecenterofthechoporforchopswithasmuchdarkmeataspossible.Servewithrice.Seethesidebarthatfollowstherecipe.

8ouncesshiitakemushrooms,stemmedandquartered


½cupAsiansweetchilisauce

1 tablespoonsoysauce


1½ poundsbokchoy,stemsandgreensseparated,bothsliced½inchthick

4(8-ounce)bone-inblade-cutporkchops,¾inchthick

Saltandpepper

1. Microwave mushrooms and oil in bowl, stirringoccasionally, until softened, about 5 minutes; drainmushrooms and transfer to slow cooker. Stir in chilisauce,soysauce,andtapioca.Stirinbokchoystems.Cut2slits,about2inchesapart,throughouterlayeroffatandsilverskin on each chop. Season chops with salt andpepperandnestleintoslowcooker.Coverandcookuntilporkistender,2to3hoursonlow.

2.Transferchopstoservingdishandtentwithaluminumfoil. Stir bok choy greens into slow cooker, cover, andcookonhighuntilwilted,about5minutes.Seasonwithsalt,pepper,andextrasoysaucetotaste.Pourbokchoymixtureoverchopsandserve.

SMARTSHOPPING:Blade-CutPorkChops

Pork chops come from the loin of the pig and can be cut into bladechops, rib chops, center-cut chops, and sirloin chops. Cut from theshoulderendof the loin,bladechopsare the toughestcut–but theyarealso the fattiest, juiciest, andmost flavorful.Weput the slow cooker towork togentlycook thesechopsuntil theyare tender.Look forbone-inchopswithplentyofdarkmeatandgoodmarbling.

EASYBARBECUEDSPARERIBS

EasyBarbecuedSpareribsServes4to6

CookingTime4to5hoursonLowSlowCookerSize6½to7QuartsWHYTHISRECIPEWORKS:Wewanted touse the low,evenheatofthe slow cooker to make fall-off-the-bone-tender barbecued porkspareribswithauthenticgrilledflavor.Tostart,wecoveredtheribswithadryrubofpaprika,sugar,cayenne,salt,andpepperfordeeperflavor.Tofittworacksofspareribsintotheslowcooker,westoodtheracksuprightaround the perimeter of the slow cooker, spiraling them toward thecenter.Wefoundthatleavingthemembranecoatingtheundersideoftheribsattachedhelpedhold the racks togetheras theycooked (and,asabonus, shortened our prep time). Once the ribs were fully tender, wetransferredthemtoawireracksetinabakingsheetandbroiledthemtodevelopanauthenticcrispy, lightlycharredexterior.As theybroiled,webrushed them with barbecue sauce every fewminutes until they weresticky and caramelized. Avoid buying racks of ribs labeled only“spareribs”;theirlargesizeandirregularshapemakethemunwieldyinaslow cooker.St. Louis–style spareribs are smaller andmoreuniform insizeandwillfitnicelyinastandard6½-quartorlargerslowcooker.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.



¼teaspooncayennepepper

Saltandpepper

2(2½-to3-pound)racksSt.Louis-stylespareribs

1 cupbarbecuesauce

1.Mixpaprika, sugar,cayenne,1 tablespoonsalt,and1tablespoonpepper together inbowland rubevenlyoverribs. Arrange ribs upright in slow cooker with meatysides facing outward. Cover and cook until ribs aretender,4to5hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Place wire rack in aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Transferribs,meatysideup,topreparedsheet.Brushribswith some of barbecue sauce, then broil until brownedandsticky,10to15minutes,flippingandbrushingwithadditional sauce every few minutes. Serve ribs withremainingsauce.

QUICKPREPTIP:ArrangingRibsinaSlowCooker

Toensurethatribscookevenly,standracksupalongperimeterofslowcookerwithwideenddownandmeatiersideof ribs facingslow-cookerinsertwall.

FieryMustardBabyBackRibsServes4to6

CookingTime4to5hoursonLowSlowCookerSize6½to7QuartsWHYTHISRECIPEWORKS:Forthosewholikeitspicy(andalittlebitmessy),wesetout tomakeslow-cooker ribs thatboasted tender, juicymeat and a saucewith a serious kick.We coated baby back ribs in amixtureofchilipowder,salt,andpepperbeforeplacingthemintheslowcooker.Oncetheribsweretender,wegottoworkonathick,spicysaucetocoatourribs.Westartedwith½cupofyellowmustard.Pickledbananapeppers added tartness, and a minced habanero chile really broughthometheheat.A littlebrownsugar lentabalancingsweetness.Finally,somechilisaucegaveoursaucemultidimensionalflavor.Afewminutesundertheintenseheatofthebroilerwhileweperiodicallybastedtheribswithourfierymustardsaucebuiltupflavorandgaveourribstheperfectsticky,charredexterior.Avoidracksofbabybackribsthatarelargerthan2poundsastheywillbedifficulttomaneuverintotheslowcooker.Chilisauce (we used Heinz Chili Sauce here) is a lightly spiced condimentmade with tomatoes, chiles or chili powder, onions, green peppers,vinegar,sugar,andspices.Don’tconfuseitwiththechilesaucesusedinAsiancuisine.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

3 tablespoonschilipowder

Saltandpepper

2(1½-to2-pound)racksbabybackribs

½cupyellowmustard

¼ cupjarredbananapepperrings,choppedfine,plus2tablespoonspicklingjuice

¼

cuppackedbrownsugar

¼cupchilisauce

1habanerochile,minced

1.Mixchilipowder,1tablespoonsalt,and1tablespoonpepper together in bowl and rub evenly over ribs.Arrange ribs upright in slow cooker with meaty sidesfacingoutward.Coverandcookuntilribsaretender,4to5hoursonlow.

2.Adjust oven rack10 inches frombroiler element andheat broiler. Place wire rack in aluminum foil–linedrimmedbakingsheetandspraywithvegetableoilspray.Whiskmustard,bananapeppersandpicklingjuice,sugar,chilisauce,andhabanerotogetherinbowl.Transferribs,meatysideup,topreparedsheet.Brushribswithsomeofsauce, then broil until browned and sticky, 10 to 15minutes, flipping and brushing with additional sauceeveryfewminutes.Serveribswithremainingsauce.

QUICKPREPTIP:WorkingwithHabaneros

Hotter than jalapeños and even serranos, habaneros are very spicychilesandrequireproperhandling.Whileworkingwithhabaneros,weargloves toavoiddirectcontactwith theoils thatsupplyheat. Ifyoudon’twear gloves, make absolutely sure to wash your hands thoroughlyimmediately after handling the chile. Also wash your knife and cuttingboardwellonceyouarefinishedprepping.

Porter-BraisedBeefShortRibsServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Beer-braisedshortribsareclassicpubfare,butwhenthey’remadeintheslowcooker,thebeertendstoturnbitterandthedishfallsflat.Tobringitbacktolife,weadded some aromatics, including onions, garlic, tomato paste, andWorcestershiresauce.Thiscombinationgaveoursaucerichflavorandavelvety texture. To make sure that the beer flavor came through, wechosefull-bodiedporterandaddedpartofthebeerattheendofcookingsothatitsflavorwouldn’tbedulledbythelongcookingtime.Acoupleoftablespoons of instant tapioca helped to maintain a perfectly thickconsistency.Thewell-marbledshortribswerefall-aparttenderwhentheycameoutoftheslowcooker,butwefoundthattheyshranksubstantiallyas their fat rendered, so we started with large 10-ounce ribs tocompensate. Look for boneless short ribs that are well marbled andmeasureabout2incheswideand1inchthick.Serveovereggnoodlesorrice.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




¾ cupporterbeer,suchasGuinnessorNewcastle


2 teaspoonsWorcestershiresauce

4(10-ounce)bonelessbeefshortribs

Saltandpepper


1. Microwave onions, garlic, tomato paste, and oil inbowl, stirring occasionally, until onions are softened,about 5minutes; transfer to slow cooker. Stir in½ cupbeer,tapioca,andWorcestershire.Trimfatfromtopandbottom of short ribs, season with salt and pepper, andnestle into slow cooker. Cover and cook until beef istender,8to9hoursonlowor5to6hoursonhigh.

2. Transfer short ribs to serving dish and tent withaluminumfoil.Strainbraisingliquidintofatseparator,letsitfor5minutes,thenpour1cupdefattedbraisingliquidinto now-empty slow cooker; discard extra braisingliquid. Stir in remaining ¼ cup beer and let sit untilheated through, about 5 minutes. Stir in parsley andseason with salt and pepper to taste. Pour sauce overshortribs.Serve.

QUICKPREPTIP:TrimmingShortRibs

Short ribs are notoriously fatty and need to be trimmed well beforecooking. Using sharp knife, trim away large piece of fat on top and, ifnecessary,anyfatonbottomofeachrib.

RUSTICITALIANBRAISEDBEEFSHORTRIBS

RusticItalianBraisedBeefShortRibsServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 5½ to 7Quarts WHYTHISRECIPEWORKS: For braisedbeefshort ribs with an Italian spin, we made a flavorful braise with classicItalian ingredients.Startingwith thearomatics,we softenedonionsandbloomedtomatopaste,garlic,oil,oregano,andredpepperflakesinthemicrowave.Weaddedthisflavor-packedmixturetotheslowcookerwitha can of whole peeled tomatoes. As the short ribs simmered, thetomatoes broke down and melded with the aromatic ingredients andmeaty short ribs to create a hearty tomato sauce reminiscent of atraditionalSundaygravy.Once theshort ribsweremeltingly tender,wedefatted the sauce, then stirred it back into the tomatoes, breaking thetomatoesintolargechunks.Ageneroussprinklingoffreshbasilfinishedthe dish on a bright note. Look for boneless short ribs that are wellmarbled and measure about 2 inches wide and 1 inch thick. See thesidebarthatfollowstherecipe.

2 cupschoppedonions

10garliccloves,slicedthin




½teaspoonredpepperflakes

(28-ounce)canwholepeeledtomatoes,drained

1


Saltandpepper

¼

cupchoppedfreshbasil

1.Microwaveonions, garlic, tomatopaste, oil, oregano,and pepper flakes in bowl, stirring occasionally, untilonions are softened, about 5 minutes; transfer to slowcooker.Stirintomatoes.Trimfatfromtopandbottomofshort ribs, season with salt and pepper, and nestle intoslowcooker.Coverandcookuntilbeef is tender,8 to9hoursonlowor5to6hoursonhigh.

2. Transfer short ribs to serving dish and tent withaluminum foil. Strain sauce into fat separator, reservingtomatoes, and let sit for 5 minutes. Add reservedtomatoestonow-emptyslowcookerandbreakintolargechunkswithbackofwoodenspoon.Stirindefattedsauceandseasonwithsaltandpeppertotaste.Poursauceovershortribsandsprinklewithbasil.Serve.

ONTHESIDE:CheesyPolenta

Bring 2 cups water and 2 cups milk to boil in large saucepan. Slowlywhisk in1cup instantpolenta.Cook,stirringconstantly,untilpolenta isthickened,about3minutes.Stir in¾cupgratedParmesancheeseandseasonwithsaltandpeppertotaste.Serves4.

SPICEDPORKTENDERLOINWITHCOUSCOUS

SpicedPorkTenderloinwithCouscousServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Wewantedtomaketenderporktenderloinwithwarmspicesandaneasysidedish—allintheslowcooker.First,weseasonedtheporkwithafragrantspicerub.Inplaceofalaundrylistofspices, we used garam masala (an Indian spice blend) for complexflavor.Oncetheporkwascooked,weusedthepotentcooking liquid tomake couscous. We simply stirred the couscous into the slow cookeralong with some raisins and almonds, and 15minutes later we had arichlyflavoredcouscoussalad.Aneasyfreshparsleyvinaigretteroundedout theflavorsof thespicedporkandcouscous.Besuretouseregular(orfine-grain)couscous;large-graincouscous,oftenlabeledIsraeli-style,takesmuch longer to cook andwon’t work here. Because it is cookedgentlyandnotbrowned,thetenderloinwillberosythroughoutevenonceitregisters145degrees.Checkthetenderloins’temperatureafter1hourofcookingandcontinue tomonitoruntil theyregister145degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

1 cupchickenbroth


2(12-to16-ounce)porktenderloins,trimmed

2 teaspoonsgarammasala

Saltandpepper

1 cupcouscous

½cupraisins

¼ cupslicedalmonds,toasted½ cupextra-virginoliveoil½



1.Combinebrothand2teaspoonsgarlicinslowcooker.Seasonporkwithgarammasala,salt,andpepper.Nestleintoslowcooker,sidebyside,alternatingthickerendtothinner end. Cover and cook until pork is tender andregisters145degrees,1to2hoursonlow.

2.Transferporktocarvingboardandtentwithaluminumfoil.Straincookingliquidintofatseparatorandletsitfor5 minutes. Reserve 1 cup defatted liquid; discard extracookingliquid.Stirreservedliquid,couscous,andraisinsinto now-empty slow cooker. Cover and cook on highuntilcouscousistender,about15minutes.Fluffcouscouswithfork,thenstirinalmonds.

3.Whiskoil,parsley,vinegar,andremaining2teaspoonsgarlictogetherinbowlandseasonwithsaltandpeppertotaste. Slice pork and serve with couscous and parsleyvinaigrette.

QUICKPREPTIP:ToastingNutsandSeeds

Toasting nuts and seeds maximizes their flavor and takes only a fewminutes.Totoast1cupor lessofnutsorseeds,addtodryskilletovermediumheat.Shakeskillet occasionally toprevent scorchingand toastuntil lightly browned and fragrant, 3 to 8 minutes. Watch nuts closelybecause they can go from golden to burnt very quickly. To toastmorethan1 cupof nuts, spreadnuts in single layer in rimmedbaking sheetand toast in 350-degree oven. Toast, shaking baking sheet every fewminutes,untilnutsarelightlybrownedandfragrant,5to10minutes.

Hoisin-GlazedPorkTenderloinServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Cookingaleanroastlikeaporktenderloininaslowcookeristrickybecauseitcanquicklyturnovercookedanddry.Wediscoveredthatnestlingtwotenderloinssidebyside,alternatingthenarrow and thicker ends, helped to insulate themeat and prevented itfromovercooking.Wealsomonitoredthetemperatureoftheporkafteracoupleofhoursandtookitoutoftheslowcookerassoonasitreached145degrees.Oncewehadthemethodinhand,weflavoredtheporkwithasweetAsian-inspiredglaze.Acombinationofchickenbrothandgingercreated a flavorful cooking liquid, then, once the porkwas cooked,weaddedhoisinsauceandsesameoiltogivetheglazeadditionalflavorandbody.Asprinklingofthinlyslicedfreshscallionswasthefinishingtouch.Becauseitiscookedgentlyandnotbrowned,thetenderloinwillberosythroughout even once it registers 145 degrees. Check the tenderloins’temperature after 1 hour of cooking and continue tomonitor until theyregister145degrees.Youwillneedanovalslowcooker for this recipe.Foraspicierglaze,usethelargeramountofchili-garlicsauce.Servewithwhiterice.Seethesidebarthatfollowstherecipe.

¼

cupchickenbroth

4 teaspoonsgratedginger

2(12-to16-ounce)porktenderloins,trimmed

Saltandpepper

½cuphoisinsauce


1-2 teaspoonsAsianchili-garlicsauce


1. Combine broth and 1 tablespoon ginger in slowcooker.Seasonporkwithsaltandpepperandnestleintoslow cooker, side by side, alternating thicker end tothinner end. Cover and cook until pork is tender andregisters145degrees,1to2hoursonlow.

2.Transferporktocarvingboardandtentwithaluminumfoil.Stirremaining1teaspoonginger,hoisin,sesameoil,and chili-garlic sauce into slow cooker and let sit untilheated through, about 5 minutes. Season with salt andpepper to taste. Slice pork, drizzle with glaze, andsprinklewithscallions.Serve.

QUICKPREPTIP:PreppingPorkTenderloin

To remove sinewy silverskin, slip boning knife underneath silverskin,angle blade slightly upward, and use gentle back-and-forth motion toremove it from tenderloin. To ensure that tenderloins cook throughevenly,nestlethemintoslowcooker,sidebyside,alternatingthickerendtothinnerend.

GameDayBratsandBeerServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Nobodywants tobestuck in thekitchenongameday,sowewantedtodeveloparecipeforbratsandbeerthatwouldsimmerintheslowcookerwhilewejoinedtheparty.Tomakesurethe bratwurst had plenty of flavor, we stirred a mixture of savory soysauce, punchy Dijon mustard, caraway seeds, and a little balancingbrown sugar into the slow cooker. Onions were also a must; wemicrowavedthembrieflytoensurethattheywerefullytenderbythetimethebratswerecooked through.We testedavarietyofstylesofbeer toseewhichworkedbest.Americanlagerwasthewinnerthankstoitslight,cleanflavorthatheldupafterhoursofcooking.Asthebratwurstcooked,theflavorsinthepotmeldedanddeepened,givingusrich,juicysausageand flavorful onions. For the finishing touch, we stirred some tangysauerkraut into the onion mixture to round out the dish. Light-bodiedAmerican lagers,suchasBudweiser,workbest for this recipe.See thesidebarthatfollowstherecipe.

1poundonions,slicedinto½-inch-thickrings


1½poundsbratwurst

1 cupbeer

¼cupDijonmustard

¼cupsoysauce


½teaspooncarawayseeds

1cupsauerkraut,rinsedanddrained

4(6-inch)subrolls

1. Microwave onions and oil in bowl, stirringoccasionally,until softened,about8minutes; transfer toslow cooker. Nestle sausage into slow cooker. Whiskbeer, mustard, soy sauce, sugar, and caraway seedstogetherinbowlandpouroversausage.Coverandcookuntilsausageistender,2to3hoursonlow.

2. Transfer sausage to cutting board and tent withaluminumfoil.Stirsauerkrautintoslowcookerandletsituntil heated through, about 5 minutes. Strain onion-sauerkraut mixture, discarding liquid, and transfer tobowl. Cut bratwurst into 2-inch pieces. Serve on rollswithonion-sauerkrautmixtureandextramustard.

SMARTSHOPPING:Bratwurst

At Midwestern barbecues and tailgates, these sweet and herbalsausagesaremorecommonthanhotdogs.Theyaremadefromgroundpork and veal lightly seasoned with caraway, coriander, ginger, andnutmeg.Wepreferthecoarsetextureoffresh,uncookedbratwursttothemealinessofpartiallycookedversions.

STREETFAIRSAUSAGESWITHPEPPERSANDONIONS

StreetFairSausageswithPeppersandOnionsServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: For a funandeasyweeknightmeal,weused the slow cooker to make super-flavorful peppers and onionstogetherwithperfectlycookedItaliansausage.First,wejump-startedthevegetablesinthemicrowavetoensurethatthey’dcookthrough,thenweadded themto theslowcookerandnestled in raw Italiansausages.Toseason the vegetables as they cooked, we used a potent mixture ofchickenbroth, tomatopaste,andgarlic.Astheysimmered, thepeppersandonionsabsorbedtheflavorsofthesausageandbraisingliquid.Oncethesausageswerecooked through,allweneeded todowasstrain thepeppersandonionsandpilethemhighonsubrollswiththetender,juicysausages.Seethesidebarthatfollowstherecipe.

2redorgreenbellpeppers,coredandcutinto¾-inch-widestrips

2onions,slicedinto½-inch-thickrings




½cupchickenbroth

1½ poundshotorsweetItaliansausage

Saltandpepper

(6-inch)subrolls

4

1. Microwave peppers, onions, tomato paste, oil, andgarlic inbowl, stirringoccasionally,untilvegetablesaresoftened,about8minutes;transfertoslowcooker.Stirinbroth.Nestle sausage into slowcooker, cover, andcookuntilsausageistender,2to3hoursonlow.

2. Transfer sausage to cutting board and tent withaluminum foil. Strain vegetable mixture, discardingliquid,andtransfertobowl.Seasonwithsaltandpepperto taste. Cut sausage into 2-inch pieces. Serve on rollswithpepper-onionmixture.

QUICKPREPTIP:SlicingOnionsintoRings

Tosliceonionintorings,startbytrimming¼inchfromonecurvedsidetocreateflatsurfaceforsteadycutting.Placeonioncutsidedownonboard,thensliceinto½-inchrings.

GREEK-STYLESTUFFEDBELLPEPPERS

Greek-StyleStuffedBellPeppersServes4CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Traditionalversionsof stuffed peppers can be problematic, with bland fillings and tough ormushypeppers,soweknewthatcreatinganeasystuffedpepperrecipeintheslowcookerwouldrequiresometinkering.Wealsowantedtoaddeverythingstraight to theslowcookerwithoutspendingtimeprecookingthemeatloafmixorthepeppers.Wejustneededtogetthebellpepperstosofteninthetimeittookthemeattocookthrough.Thetrickwastoaddalittlewatertotheslowcookersothepeppersgentlysteameduntiltheywere justcrisp-tender.Precookedwhite ricewasagreat timesaverandwas readilyavailableat thesupermarket.Togive the fillingboldGreekflavors,weaddedcrumbledfetacheese,kalamataolives,andgarlicandoregano for aroma. We topped the cooked peppers with a slice ofprovolonecheeseandasprinklingofscallions.Choosepepperswithflatbottomsso that they stayupright in theslowcooker.Meatloafmix isaprepackagedmixofgroundbeef,pork,andveal;ifit’sunavailable,use8ounceseachofgroundporkand85percentleangroundbeef.Feelfreeto use leftover rice or precooked rice from the supermarket. See thesidebarthatfollowstherecipe.

4(6-ounce)red,orange,oryellowbellpeppers

1 poundmeatloafmix

¾cupcrumbledfetacheese

¾cupcookedrice

½ cuppittedkalamataolives,choppedfine




1 teaspoonsalt

4 slicesdeliprovolonecheese

1.Trim½inchofftopofeachpepper,thenremovecoreand seeds. Finely chop pepper tops, discarding stems.Gently mix chopped peppers, meatloaf mix, feta, rice,olives, two-thirds of scallions, garlic, oregano, and salttogether in bowlwith hands until thoroughly combined.Packfillingevenlyintocoredpeppers.

2. Pour⅓ cup water into slow cooker. Place stuffedpeppers upright in slow cooker. Cover and cook untilpeppersaretender,4to5hoursonlowor3to4hoursonhigh.

3. Top each pepper with 1 slice provolone, cover, andcontinuetocookonhighuntilcheeseismelted,about5minutes.Usingtongsandslottedspoon,transferpeppersto serving dish; discard cooking liquid. Sprinkle withremainingscallionsandserve.

QUICKPREPTIP:MakingStuffedPeppers

Arrange stuffed peppers in slow cooker, leaning them against oneanother and sides of slow-cooker insert, so that they remain uprightduringcooking.

ItalianMeatloafServes4to6CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Slow-cookermeatloaf is often greasy and unappealing. To fix this, we started withmeatloafmixcombinedwithapanade,whichstayedmoistandflavorful—butitwasalsomushyandgreasy.Tofixthemushytexture,weswappedthebread crumbs in the panade for extra-crunchypanko.We liked theeaseofpressingtheloafdirectlyintotheslowcooker,butwhenwetriedtopull itout, it fellapart.Oursolutionwasasimplealuminumfoilsling.The sling also solved our grease problem: Once we had removed theslingwiththemeatloaf,itwaseasytoskimtheextrafatfromthesauce.ForItalianflair,weaddedjarredmarinarasauceandtoppedtheloafwitha layer of provolone cheese. Meatloaf mix is a prepackaged mix ofground beef, pork, and veal; if it’s unavailable, use 1 pound each ofgroundporkand85percentleangroundbeef.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

½

cuppankobreadcrumbs

2½cupsjarredmarinarasauce

2 poundsmeatloafmix



1largeegg,lightlybeaten


Saltandpepper

6 ouncessliceddeliprovolonecheese

1. Fold sheet of aluminum foil into 12 by 9-inch sling.Mash panko and ½ cup marinara sauce to paste inmedium bowl with fork. Gently mix in meatloaf mix,Parmesan,¼cupbasil,egg,garlic,½ teaspoonsalt,and¼ teaspoon pepper with hands until thoroughlycombined. Shape mixture into 9 by 4-inch loaf acrosscenteroffoilsling.

2.Addremaining2cupsmarinarasaucetoslowcooker.Using sling, transfermeatloaf to slowcooker andnestleintosauce.Coverandcookuntilmeatloafistender,3to4hoursonlowor2to3hoursonhigh.

3.Layprovoloneontopofmeatloaf,cover,andcookonhighuntilcheeseismelted,about5minutes.Usingsling,transfermeatloaftoservingdish.Usinglargespoon,skimexcess fat from surface of sauce. Stir in remaining 1tablespoonbasilandseasonwithsaltandpeppertotaste.Slicemeatloaf.Servewithsauce.

QUICKPREPTIP:PlacingMeatloafinSlowCooker

Tomakeiteasytogetthemeatloafinandoutoftheslowcooker,weusea foilsling.Tomakesling, foldsheetofaluminumfoil into12by9-inchrectangle, then shape meatloaf across center of sling into 9-inch-longloaf.Be sure to packmeatmixturewell so it doesn’t breakapartwhilecooking.

Tex-MexMeatloafServes4CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Tolivenupclassic,family-friendlymeatloaf,wewantedtoaddflavorfulTex-Mexingredientslikechilesand tacoseasoning.However,simplystirring theseadditionsintoourmeatloafmixture led toa loose,dry loaf.Toaddmoistureandhelp bind the loaf together, we made a panade—but in place of thetraditionalcombinationofmilkandbreadcrumbs,weusedcrispypankobreadcrumbsandflavorfulcannedenchiladasauce.Ouruniquepanade,along with the taco seasoning and some spicy chopped green chiles,gave us amoist, tender Tex-Mexmeatloaf that had tasters raving.Wewrapped the uncooked meatloaf in a foil sling for easy removal andnestleditinacombinationofenchiladasauceandtomatosaucetomakea flavorfulsauce toservewith themeatloaf.Agooey toppingofmeltedMexican cheese blend was the finishing touch. Meatloaf mix is aprepackagedmixofgroundbeef,pork,andveal;ifit’sunavailable,use1pound each of ground pork and 85 percent lean ground beef. Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

½

cuppankobreadcrumbs

1(10-ounce)canredenchiladasauce

2 poundsmeatloafmix

½cupcannedchoppedgreenchiles

1largeegg,lightlybeaten

(1-ounce)packettacoseasoning

1


1 cupshreddedMexicancheeseblend


Saltandpepper

1. Fold sheet of aluminum foil into 12 by 9-inch sling.Mash panko and ½ cup enchilada sauce to paste inmedium bowl with fork. Gently mix in meatloaf mix,chiles, egg, and taco seasoning with hands untilthoroughly combined. Shape mixture into 9 by 4-inchloafacrosscenteroffoilsling.

2.Combineremainingenchiladasauceandtomatosaucein slow cooker. Using sling, transfer meatloaf to slowcooker and nestle into sauce. Cover and cook untilmeatloafistender,3to4hoursonlowor2to3hoursonhigh.

3. Sprinkle Mexican cheese blend on top of meatloaf,cover, and cookonhighuntil cheese ismelted, about 5minutes. Using sling, transfer meatloaf to serving dish.Usinglargespoon,skimexcessfatfromsurfaceofsauce.Stir in cilantroand seasonwith salt andpepper to taste.

Slicemeatloaf.Servewithsauce.

SMARTSHOPPING:EnchiladaSauce

Hereinthetestkitchenweallagreethatnothingbeatsfresh,homemadeenchiladasauce,butwehavefoundthatcannedsauceworkswellwhentimeisshort.Weuseboththeredandgreenvarieties.Botharethinandmostly smooth in consistency. While the red sauce, made from redchiles, is the more traditional choice, you will also see a green sauce(sometimes labeled “chile verde”) made from green chiles. Enchiladasaucesareavailable inbothmildandhotvarieties,sochoose theheatleveltosuityourtaste.Donotsubstitutethinnertacosauceforenchiladasauce.

MEXICAN-STYLEPULLEDPORKTACOS

Mexican-StylePulledPorkTacosServes4Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Weeknighttacosareusuallylimitedtoquick-cookingfillingslikegroundbeef,buttheslow cookermakes it easy to use cuts like pork butt that take severalhourstoturntender.Wewantedtomakeeasypulledporktacosandpairthemwitharichmolesauce.Traditionallymolerequiresanextensivelistofingredientstodevelopitscomplexflavor,butwesimplifiedourversionbyrelyingonpantrystapleslikechilipowder,cumin,andchipotlechiles.Canned tomato sauce added acidity, and raisins gave us just the rightsweetness.Once theporkwascooked through,wequicklyblended thesaucetogiveittheperfectconsistency.Alittlelimejuiceandcilantroattheendbalanced the flavorsandcompleted thedish.Porkbutt roast isoften labeled Boston butt in the supermarket. Click here for moreinformationonwarmingtortillas.Servewithsourcream,choppedonion,chopped cilantro, thinly sliced radishes, and/or lime wedges. See thesidebarthatfollowstherecipe.


1 cupraisins


2 tablespoonsgroundcumin


3garliccloves,peeled

1 (3-pound)bonelessporkbuttroast

Saltandpepper



12(6-inch)corntortillas,warmed

1. Combine tomato sauce, raisins, chili powder, cumin,chipotle, and garlic in slow cooker. Slice pork roastcrosswiseinto4equalpieces,trimexcessfat,andseasonwithsaltandpepper.Nestleporkintoslowcooker,cover,andcookuntilporkistender,9to10hoursonlowor6to7hoursonhigh.

2.Transferporktobowlandletcoolslightly.Shredintobite-sizepieces,discardingexcessfat.Usinglargespoon,skimexcessfatfromsurfaceofmolesauce.

3.Processsauceinblenderuntilsmooth,about1minute.Stirincilantroandlimejuice,seasonwithsaltandpeppertotaste,andadjustsauceconsistencywithextrahotwateras needed. Stir 2 cups sauce into shredded pork. Servewithwarmtortillasandremainingsauce.

ONTHESIDE:ChunkyChipotleGuacamole

Using potatomasher, roughlymash 3 halved and pitted ripe avocadoswith ¼ cup minced fresh cilantro, 2 tablespoons minced red onion, 2tablespoons lime juice, and 1 to 2 teaspoons minced chipotle chile inbowl.Seasonwithsaltandpeppertotaste.Serves4.

Poached Swordfish with Warm Tomato andOliveRelishServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Heartyswordfishsteaksareagreatoptionforgentlepoachingintheslowcookerbecausethelowheatrendersthefish exceptionallymoist and tender. To keep the bottomsof the steaksfromovercooking,weproppedthesteaksuponlemonslices.Removingthesteaksfromtheslowcookerinonepieceproveddifficult,butasimplealuminum foil slingmade thiseasier.AMediterranean-style tomatoandoliverelishdressedupourswordfishandaddedbigflavor.Useswordfishsteaksofsimilar thicknesssothat theycookat thesamerate.Becausedelicate fish can easily overcook in the slow cooker, it requires somemonitoring (at least the first time you make it). Check the swordfish’stemperature after 1 hour of cooking and continue to monitor until itregisters140degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

1lemon,sliced¼inchthick

2tablespoonsmincedfreshparsley,stemsreserved

4(6-to8-ounce)swordfishsteaks,about1¼inchesthick

Saltandpepper

1poundcherrytomatoes,halved

½ cuppittedsalt-curedblackolives,rinsedandhalved



1.Foldsheetofaluminumfoilinto12by9-inchslingandpresswidthwise into slow cooker.Arrange lemon slicesinsinglelayerinbottomofpreparedslowcooker.Scatterparsley stems over lemon slices. Pour water into slowcooker until it is even with lemon slices (about ½ cupwater).Seasonsteakswithsaltandpepperandlayontopof lemon slices. Cover and cook until swordfish flakesapartwhengentlyproddedwithparingknifeandregisters140degrees,1to2hoursonlow.

2.Microwave tomatoes, olives, and garlic in bowl untiltomatoesbegintobreakdown,about4minutes.Stirinoilandparsleyandseasonwithsaltandpeppertotaste.

3.Usingsling,transfersteakstobakingsheet.Gentlyliftand tilt steakswith spatula to removeparsleystemsandlemonslices.Transfertoplates;discardpoachingliquid.Servewithrelish.

QUICK PREP TIP: Removing Fish from SlowCooker

Tomakeiteasytoremovedelicatefishfromtheslowcooker,weuseafoil sling. To form sling, fold sheet of aluminum foil into 12 by 9-inchrectangle and press widthwise into slow cooker. Before serving, useedgesofslingashandlestoliftfishoutofslowcookerfullyintact.

Poached Salmon with Grapefruit and BasilRelishServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: Poaching salmon in the slow cookerproducessupremely tender, silky results,andwhenpairedwithaquickcitrus relish, itmakesa freshandeasymeal.Propping the filletsuponlemonslicesaddedbrightflavorandhelpedthesalmonsteamevenly.Tosolvetheproblemofgettingthesalmonoutoftheslowcooker,wemadeasimple foil sling,whichmade iteasy to lift the filletsout.Usesalmonfilletsofsimilarthicknesssothattheycookatthesamerateorbuya1½-to2-poundwholecenter-cutfilletandcutitinto4equalpieces.Becausedelicate fish can easily overcook in the slow cooker, it requires somemonitoring (at least the first time you make it). Check the salmon’stemperature after 1 hour of cooking and continue to monitor until itregisters135degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

1lemon,sliced¼inchthick

4(6-to8-ounce)skin-onsalmonfillets,about1½inchesthick

Saltandpepper

2 redgrapefruits


1shallot,minced

tablespoonsextra-virginoliveoil

2

1. Fold sheet of aluminum foil into 12 by 9-inch sling;presswidthwise into slow cooker.Arrange lemon slicesin single layer in bottomof prepared slowcooker.Pourwater intoslowcookeruntil it isevenwithlemonslices(about½cupwater).Seasonfilletswithsaltandpepper;place skin-sidedownon topof lemon slices.Cover andcook until salmon is opaque throughout when checkedwithtipofparingknifeandregisters135degrees,1to2hoursonlow.

2. Cut away peel and pith from grapefruits. Cutgrapefruits into 8 wedges, then slice each wedgecrosswise into½-inch-thick pieces. Combine grapefruit,basil, shallot, and oil in bowl and season with salt andpeppertotaste.

3.Usingsling,transferfilletstobakingsheet.Gentlyliftand tilt fillets with spatula to remove lemon slices andtransfer to plates; discard poaching liquid. Serve withrelish.

QUICKPREPTIP:CuttingGrapefruitforRelish

Sliceoff topandbottomofgrapefruit, thencutawayrindandpithusingparingknife.Cutgrapefruit into8wedges.Workingwith2wedgesatatime,sliceinto½-inch-thickpieces.

BIGROASTSANDWHOLEBIRDS

PorkLoinwithWarmDijonPotatoSalad

PorkLoinwithPearsandCherries

Cuban-StylePorkRoastwithMojoSauce

SouthwesternPorkRoast

HolidayGlazedHam

AtlantaBrisket

ClassicCornedBeefandCabbageDinner

EasyRoastBeefwithMushroomGravy

ClassicPotRoast

Whole“Roast”PestoChicken

Whole“Roast”Spice-RubbedChicken

Whole Barbecue Chicken with Mashed SweetPotatoes

CajunTurkeyBreastwithRedBeansandRice

TurkeyBreastwithCranberryandPearSauce

PORKLOINWITHWARMDIJONPOTATOSALAD

PorkLoinwithWarmDijonPotatoSaladServes6to8Cooking Time 3½ to 4½ hours on Low Slow Cooker Size 5½ to 7Quarts WHY THIS RECIPE WORKS: A juicy pork loin and potatodinnerisagreatideaanytimeoftheweek,butachievingoneintheslowcooker is tricky. You need to ensure that the potatoes andmeat cookthroughatthesametime,andtheleanporkcanquicklyturnovercookedanddry.Weseasoned theporkgenerouslywithcoriander, fennel, salt,andpepperand let itcookunattendedfora fewhours.Toward theendwemonitoreditstemperatureandtookitoutoftheslowcookerassoonas it reached140degrees toensure that it didn’t overcook.Toget thepotatoestocookatthesamerate,wequarteredthemandgavethemaheadstartinthemicrowave.Whiletheporkrested,weturnedthetenderpotatoes intoadelicious sidedishby tossing themwitha simple zestydressing flavoredwithmincedshallot,Dijonmustard,andparsley.Lookfor small red potatoes measuring 1 to 2 inches in diameter; do notsubstitutefull-sizeredpotatoesortheywillnotcookthroughproperly.Awider, shorter pork loin roast (about 9 inches long) will fit in the slowcooker best. Check the temperature of the pork loin after 3½ hours ofcookingand continue tomonitor until it registers140degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

3poundssmallredpotatoes,quartered


1(4-pound)bonelessporkloinroast,trimmed

1 teaspoongroundcoriander

1 teaspoongroundfennel

Saltandpepper

2shallots,minced


3 tablespoonswhitewinevinegar


1.Microwave potatoes and 1 tablespoon oil in coveredbowl, stirring occasionally, until potatoes are almosttender,about10minutes;transfertoslowcooker.Seasonroastwithcoriander, fennel, salt, andpepperandnestle,fatsideup, intoslowcooker.Coverandcookuntilporkis tender and registers 140 degrees, 3½ to 4½ hours onlow.

2. Transfer roast to carving board, tent with aluminumfoil, and let rest for 15 minutes. Whisk remaining 3tablespoonsoil,shallots,parsley,vinegar,mustard,and½teaspoonsalttogetherinlargebowl.Usingslottedspoon,transfer potatoes to bowl with dressing and toss tocombine; discard cooking liquid. Season with salt andpeppertotaste.Slicemeatinto¼-inch-thickslices.Servewithpotatosalad.

SMARTSHOPPING:BuyingPorkLoinRoasts

Buying the right pork loin will make a difference in these slow-cookerrecipes.Lookfora4-poundporkloinroastthatiswideandshort(about9inches long)andsteerclearof those thatare longandnarrow.Narrowpork loins don’t fit as easily into the slow cooker and are prone toovercookingbecausetheycookthroughmorequickly.

PorkLoinwithPearsandCherriesServes6to8Cooking Time 3½ to 4½ hours on Low Slow Cooker Size 5½ to 7Quarts WHYTHISRECIPEWORKS:Richporkandsweet,juicyfruitsare a classic combination, so we paired pears and dried cherries withporkloinforaneasyslow-cookersupperwithlotsofappeal.Wecutthepears into quarters and microwaved them until almost tender so theywouldcook to theproperdoneness in thesameamountof timeas thepork. Dried cherries were a convenient, prep-free addition, and theyplumpedupnicely as they cooked.Seasoning theporkwithherbesdeProvence gave it savory flavor that balanced the fruit’s sweetness. Toensurethattheporkwasperfectlycookedandjuicy,wecookeditgentlyon low. A little brown sugar and butter to finish created the perfectaccompanying sauce.Make sure to use the ripest pears you can find;unripe pears will not cook through properly. A wider, shorter pork loinroast (about 9 inches long) will fit in the slow cooker best. Check thetemperatureof thepork loinafter 3½hoursof cookingandcontinue tomonitoruntilitregisters140degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

3poundspears,peeled,quartered,andcored

½cupdriedcherries


1(4-pound)bonelessporkloinroast,trimmed

1 tablespoonherbesdeProvence

Saltandpepper


1. Microwave pears in covered bowl, stirringoccasionally, until almost tender, about 8 minutes;transfertoslowcooker.Stirincherriesandsugar.Seasonroast with herbes de Provence, salt, and pepper andnestle,fatsideup,intoslowcooker.Coverandcookuntilporkistenderandregisters140degrees,3½to4½hoursonlow.

2. Transfer roast to carving board, tent with aluminumfoil, and let rest for 15 minutes. Stir butter into pearmixture and season with salt and pepper to taste. Slicemeat into ¼-inch-thick slices and serve with pearmixture.

ONTHESIDE:ToastedCouscous

Toastcouscouswitholiveoil(seechartforamountsandservingsizes)inskilletovermediumheat,stirringoccasionally,untillightlybrowned,3to5minutes; transfer to medium bowl. Stir in ½ teaspoon salt and boilingwater,cover,andletsituntilcouscousistender,about12minutes.Fluffwithforkandseasonwithsaltandpeppertotaste.

Serves:4Couscous:1½cupsOliveOil:2tablespoonsBoilingWater:2cups

Serves:6Couscous:2¼cupsOliveOil:2tablespoonsBoilingWater:3cups

Serves:8Couscous:3cupsOliveOil:3tablespoonsBoilingWater:4cups

Serves:10Couscous:3¾cupsOliveOil:4tablespoonsBoilingWater:5cups

Cuban-StylePorkRoastwithMojoSauceServes4to6CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Boldlyspicedslow-cookedmeatsareclassicCaribbeanfare,andCubanslow-roastedporkisoneofthebestexamples.Traditionally.porkismarinatedinaflavorfulmixtureofcitrus,garlic,andspicesandcookedoverafire.Wewantedtobring it indoors with a no-fuss slow-cooker version featuring tender,flavorful meat and a bracing garlic-citrus sauce. Well-marbled porkshoulder was our cut of choice; it turned meltingly tender in the slowcooker. To ensure that it cooked evenly, we tied it to make it a moreuniform shape. To keep our prep time short, we skipped the lengthymarinatingandsimplycookedtheroastinanaromaticmixtureoforangejuice, onion, chipotle, oregano, and cumin. To re-create the tartCubanmojosauce,wecombinedoliveoilandorangejuicewithahealthydoseof vinegar, garlic, oregano, and some ground cumin. With its citrusyspicedsauceandrich,tenderpork,thisdishwilllivenupanyweeknight.BonelessporkbuttroastisoftenlabeledBostonbuttinthesupermarket.Servewithrice.Seethesidebarthatfollowstherecipe.

2 cupswater

1onion,peeledandquarteredthroughrootend


2 teaspoonsdriedoregano

1½teaspoonsgroundcumin

Saltandpepper

1orange,halved

1(4-pound)bonelessporkbuttroast,trimmed

½ cupextra-virginoliveoil¼

cupwhitevinegar


1.Combinewater,onion,chipotle,1teaspoonoregano,1teaspooncumin,1 teaspoonsalt,and½teaspoonpepperin slowcooker. Juiceorange intobowl and remove anyseeds. Measure out and reserve ¼ cup juice. Addremaining juice to slow cooker, then add spent orangehalves.

2. Tie roast around circumference with kitchen twine,seasonwithsaltandpepper,andnestleintoslowcooker.Coverandcookuntilporkistender,8to9hoursonlowor5to6hoursonhigh.

3. Transfer roast to carving board, tent with aluminumfoil, and let rest for 15minutes; discard cooking liquid.Whisk reserved orange juice, oil, vinegar, garlic, 1teaspoon salt, 1 teaspoon pepper, remaining 1 teaspoonoregano, and remaining ½ teaspoon cumin together inbowl. Remove twine from roast and slice against grain

into½-inch-thickslices.Servewithsauce.

SMARTSHOPPING:Extra-VirginOliveOil

Extra-virgin olive oil is an essential ingredient in many dishes, but theavailable options can be overwhelming.Many things impact the qualityand flavor of olive oil, but the type of olives, timing of harvest (earliermeans greener, more peppery; later, more golden and mild), andprocessing are the most important factors. The best-quality oil comesfromolivespickedat their peakandprocessedquickly,withoutheatorchemicals(whichcoaxmoreoilfromtheolivesattheexpenseofflavor).Our favoriteoilsweremade fromablendofolivesand, thus,werewellrounded.OurfavoriteisColumelaExtraVirginOliveOilfromSpain.

SOUTHWESTERNPORKROAST

SouthwesternPorkRoastServes4to6CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: To put aSouthwesternspinonaslow-cookerpork roast,westartedwithawell-marbled pork shoulder and seasoned it liberally with chili powder,oregano, salt, and pepper. We also added some of the spices to amixtureofcannedtomatosauceandspicychipotlechiletomakeaboldlyflavoredbraisingliquid.Bloomingthespicesinoilinthemicrowavegavethemdeeper,morecomplexflavors.Astheroastcooked,itlentitsjuicestothebraisingliquid,transformingitintoameaty,spicysauce.Wesimplyskimmedoff theexcess fat and stirred in somecilantrowhile the roastrested,thenslicedtheroastandserveditwiththeboldsauce.BonelessporkbuttroastisoftenlabeledBostonbuttinthesupermarket.Servewithrice.Seethesidebarthatfollowstherecipe.

1½

tablespoonschilipowder


Saltandpepper

2 cupschoppedonions




1 (4-pound)bonelessporkbuttroast,trimmed


1. Mix chili powder, oregano, 1 teaspoon salt, and 1teaspoonpeppertogetherinbowl.Microwaveonions,oil,and half of spice mixture in separate bowl, stirringoccasionally,untilonionsaresoftened,about5minutes;transfertoslowcooker.Stirintomatosauceandchipotle.

2. Tie roast around circumference with kitchen twine,seasonwithremainingspicemixture,andnestleintoslowcooker.Coverandcookuntilporkistender,8to9hoursonlowor5to6hoursonhigh.

3. Transfer roast to carving board, tent with aluminumfoil,andletrestfor15minutes.Usinglargespoon,skimexcessfatfromsurfaceofbraisingliquid.Stirincilantroand seasonwith salt andpepper to taste.Remove twinefromroastandsliceagainstgraininto½-inch-thickslices.Servewithsauce.

QUICKPREPTIP:RevivingTiredHerbs

Werarelyuseanentirebunchofherbsatonce. Inevitably,a fewdayslatertheylooklessthanfresh,andwehavetothrowthemoutandstartallover. Is thereaway to revive tiredherbs?Witha little research,wefound that soaking herbs in water restores the pressure of the cellcontents against the cell wall, causing them to become firmer as thedehydrated cells plump up. So, to test the theory, we purposely letseveralbunchesofparsley,cilantro,andmintsit in therefrigeratoruntiltheybecamelimp,sorry-lookingversionsoftheirformerselves,thenwetried bringing the herbs back to life by soaking them in tepid and coldwater.Wefoundthattrimmingthestems,thensoakingtheherbsfor10minutesincoldwaterperksthemupbetterthantepidwater.Theseherbshadafresherlookandanimprovedtexture.

HOLIDAYGLAZEDHAM

HolidayGlazedHamServes16to20

CookingTime5to6hoursonLowSlowCookerSize6½to7QuartsWHY THIS RECIPE WORKS: Every time a big holiday dinner rollsaround,wefindourselvesfacingtheeternaldilemmaofhowtopulloffanabundanceofdisheswithjustoneoven.Whatifwecouldfreeupsomeoven space by cooking a beautifully bronzed glazed ham in the slowcooker?We lacqueredhamswithevery thick,sticky,sugarycoatingwecould thinkof,buteveryglazeslid rightoff in themoistenvironmentoftheslowcooker.Whatweneededwasaglazethatwouldn’tneedtobecooked. Itwouldneed to come togethereasilyandhavea consistencythickenough tocling to thehamwithoutneeding tobe reducedon thestovetop.Wetestedcountlessglazes in themicrowavewithresults thatrangedfromhardandbrittletotoughandchewy.Ultimatelywefoundthatequalpartsdarkbrownsugarandapplejellythickenedwithatablespoonof cornstarch gave us the ideal consistency. Along with some Dijonmustard and pepper for balancing zest, our glaze had a sweet, fruityflavor thatperfectlycomplemented theham.Donotsubstitutespiral-cutham, as it dries out during slow cooking. You will need an oval slowcookerforthisrecipe.Seethesidebarsthatfollowtherecipe.

1(6-to7½-pound)curedbone-inham

½cupapplejelly

½cuppackeddarkbrownsugar



1 teaspoonpepper

1.Removeskinfromexteriorofhamand trimfat to¼-inchthickness.Scoreremainingfatat1-inchintervalsincrosshatch pattern. Place ham, cut side down, in slowcooker. Add 1 cup water, cover, and cook until fat isrenderedandhamregisters100degrees,5to6hoursonlow.

2. Transfer ham to carving board, tent with aluminumfoil,and let rest for20minutes.Microwave jelly,sugar,mustard, cornstarch, and pepper in bowl, stirringoccasionally, until glaze is slightly thickened, about 3minutes; let cool slightly.Brush ham evenlywith glazeandletsitfor5minutes.Carveandserve.

QUICKPREPTIP:PreparingGlazedHam

Bone-in,uncuthamsarethebestchoicefortheslowcooker,buttheydorequire some up-front work. To prepare ham, start by removing toughskinor rindwithchef’sknife, thencarefully trim fat to¼-inch thickness.Finally, slice 1-inch grid pattern into ham’s exterior fat to help glazeadhere.

ALLABOUT:RoastsintheSlowCooker

Theslowcooker isagreatvehicle forcookingroasts,especially for thebusycookwhohas little time tospendmonitoring theoven.Butsimplyplacingaroast intheslowcookerandwalkingawayisn’t likelygoingtogiveyoutheresultsyouareafter.Hereareafewimportanttipstoensureyourroastsaresuccessfuleverytime.

TypeofRoast:TopSirloinBeefRoastCookingTimeonLow:2to3hoursCookingTimeonHigh:-

TypeofRoast:BonelessBeefChuck-EyeRoastCookingTimeonLow:9to10hoursCookingTimeonHigh:6to7hours

TypeofRoast:BeefBrisketCookingTimeonLow:8to9hoursCookingTimeonHigh:5to6hours

TypeofRoast:PorkTenderloinCookingTimeonLow:1to2hoursCookingTimeonHigh:-

TypeofRoast:BonelessPorkLoinCookingTimeonLow:3½to4½hoursCookingTimeonHigh:-

TypeofRoast:BonelessPorkButtRoastCookingTimeonLow:8to9hoursCookingTimeonHigh:5to6hours

TypeofRoast:HamCookingTimeonLow:5to6hoursCookingTimeonHigh:-

TypeofRoast:WholeChickenCookingTimeonLow:4to5hoursCookingTimeonHigh:-

TypeofRoast:TurkeyBreastCookingTimeonLow:5to6hoursCookingTimeonHigh:-

PicktheRightRoast

Whenselectingroastsfortheslowcooker,ourfirstchoicesarethosethatbenefitthemostfrombraising,namelythetougher,fattierroastslikebeefchuck, beef brisket, and pork butt. These cuts are ideal for the slowcooker because low and slow cooking turns themeatmeltingly tenderafterhoursofcooking(whenthecollageninthemeathasbrokendown).Leaner roasts such as pork loin, whole chickens, and bone-in turkeybreasts also work well, though they require a bit more attention tocooking timeand temperature to turnoutproperly.Avoidpremiumcutslikebeef tenderloinandrib-eye–theywouldbeawasteofmoney.Savethemforthegrilloroven.

PORKBUTT

CHUCK-EYEROAST

PORKLOIN

PayAttentiontoPositioning

Inourtesting,welearnedthatgettingjuicyroastshadalottodowithhowwepositionedthemintheslowcooker.Nestlingtwoporktenderloinssidebyside,alternating thenarrowand thickerends,helped to insulate theleanmeatandpreventitfromovercooking.Positioninglargerroastslikebrisket,porkloins,andturkeybreastsfatandskinsideupallowedmorefat to render andbaste themeat as it cooked.When it came towholechickens,we found that the trickwas toplace them in theslowcookerbreast sidedown.This allowed the fat from the legsand thighs todripdownontothe leanbreastmeat,andasthechickenreleasedits juices,the breast became partially submerged in the rendered fat and juices,whichhelpedittoretainmoisture.

SecurePotRoastswithTwine

Ourfavoritecutsforpotroastareabeefchuck-eyeroastandaporkbuttroast (also called Boston butt), because they are well marbled andbecomeverytenderoverthelongbraisingtime.Inourexperience,theseroastsoftencomeunevenlycutoroddlyshaped,sotoensurethat theycook evenly,we tie themonce or twice around the centerwith kitchentwine to produce amore uniformly shaped roast thatwill cook throughevenly.

TakeTemperatureofLeanRoasts

While well-marbled roasts can cook all day and still come out moist,leaner roasts like pork loins, whole chickens, and turkey breasts caneasilydryoutfromovercooking.Tomakesuretheseroastsremainmoist,we cook themon lowandmonitor their temperature toward the end ofcookingandtakethemoutoftheslowcookerassoonastheyreachthedesiredtemperature.

TypeofRoast:PorkTenderloinCookingTemp:145degrees

TypeofRoast:PorkLoinCookingTemp:140degrees

TypeofRoast:BeefTopSirloinRoastCookingTemp:120-125degrees

TypeofRoast:ChickenBreastCookingTemp:160degrees

TypeofRoast:ChickenThighsCookingTemp:175degrees

MaximizeFlavor

Themoistenvironmentandextendedcooking timesof theslowcookerare notorious for producing dull, washed out flavors. To prevent ourroasts from turningoutbland,weseason them liberallywithspice rubsand convenient flavor-packed ingredients like barbecue sauce orprepared pesto. We also create concentrated bases for braising withplentyofaromaticsandspices.Astheroastscook,theyareinfusedwiththeboldflavorofthebraisingliquid.

MakeaSauce

Onceourroastsaredone,weputtheflavorfulcookingliquidtoworkbyturningitintoasaucetoservewiththemeat.Oftenallitneedsisaquickskim to remove the excess fat from the surface and some salt andpepper forseasoning.Wealsofrequentlystir insomeacidiccitrus juiceor vinegar or some chopped fresh herbs to brighten and balance theflavors.

MakeitaMeal

What’sbetterthanmakingano-fussroastintheslowcooker?Havingasidedishtoservealongwithit.Togetacompletemealallinonepot,weaddbeans,rice,andvegetablesincludingpotatoes,carrots,onions,andsweetpotatoes to theslowcookeralongwithour roasts.Toensure thevegetables cook through in time,we jump-start them in themicrowavebeforeadding them to theslowcooker.Then,whileour roast rests,wecanquicklymashthesweetpotatoesortossthepotatoesindressingforaneasysalad.

ATLANTABRISKET

AtlantaBrisketServes6CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Atlantabrisketisabraised Southern dish featuring boxed onion soup mix, ketchup, andAtlanta’s own Coca-Cola. For a slow-cooker version of this regionalclassic,wereplacedtheartificial-tastingsoupmixwithourownaromaticblendof softenedonions, onionpowder, garlic, brownsugar, anddriedthyme.Westirred this into theslowcookeralongwith theketchupandcola.Wealsoincludedsomeinstanttapiocatohelpthickenthebraisingliquid into a sweet yet savory sauce with caramelized complexity. Thelow,evenheatoftheslowcookerwasperfectforgettingmeltinglytenderbrisket.Oncethebrisketwasdone,wesimplysliceditandserveditwiththe sweet and tangy sauce.Youwill needanoval slowcooker for thisrecipe.Seethesidebarthatfollowstherecipe.

1poundonions,halvedandsliced½inchthick




1(3-pound)beefbrisket,flatcut,fattrimmedto¼inch

Saltandpepper

1 cupcola

¾ cupketchup


4 teaspoonsonionpowder

1. Microwave onions, oil, garlic, and thyme in bowl,stirring occasionally, until onions are softened, about 5minutes;transfertoslowcooker.Seasonbrisketwithsaltand pepper and nestle, fat side up, into slow cooker.Whiskcola,ketchup, tapioca,onionpowder,1 teaspoonsalt, and 1 teaspoon pepper together in bowl and pouroverbrisket.Coverandcookuntilbeef is tender,8 to9hoursonlowor5to6hoursonhigh.

2.Transferbrisket tocarvingboard, tentwithaluminumfoil,andletrestfor15minutes.Usinglargespoon,skimexcess fat from surface of sauce, then season with saltandpeppertotaste.Slicemeatagainstgraininto¼-inch-thickslicesandtransfertoservingdish.Pour1cupsauceovermeat.Servewithremainingsauce.

ONTHESIDE:QuickCollardGreens

Boil2½poundscollardgreens,stemmedandleaveshalvedlengthwise,in large pot of salted boilingwater until tender, about 5minutes.Draincollards,thenrinsewithcoldwater;patdrywithpapertowels.Cutgreenscrosswise into ¼-inch-thick slices. Heat 3 tablespoons vegetable oil in12-inchnonstickskilletovermedium-highheatuntiljustsmoking.Scattergreens in skillet and cook, stirring often, until just beginning to brown,about4minutes.Stirin2teaspoonsmincedgarlicand¼teaspoon red pepper flakes and cook until greens are

spottybrown,about2minutes.

Seasonwithsaltandpeppertotaste.Serves6.

CLASSICCORNEDBEEFANDCABBAGEDINNER

ClassicCornedBeefandCabbageDinnerServes6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 6½ to 7 Quarts WHY THIS RECIPE WORKS: In theStates,cornedbeefandcabbage israrelyeatenoutsideofSt.Patrick’sDay—andmaybe for good reason.When traditionally boiled, themeatoften comes out salty and dry, and the vegetables are usuallyovercookedandbland.Wewantedtousethesteady,gentleheatoftheslow cooker to get moist, tender corned beef and perfectly cookedvegetables. We made a spiced braising liquid with chicken broth,peppercorns, allspice, and thyme, then gently simmered a corned beefbrisketuntil itwasmoist, tender,and infusedwith thespices.Once thebrisketwascooked,weputtheflavorfulcookingliquidtowork,usingittomicrowave the cabbage so that it was perfectly tender, then pouring itover themeat tokeep itmoistand juicy.Small redpotatoesand3-inchpiecesofcarrotscookedtotheperfectdonenessalongwiththebeefforaheartywintermeal.Lookforsmallredpotatoesmeasuring1to2inchesin diameter; if your potatoes are larger, cut them into 1-inch pieces toensurethattheycookthrough.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

1(3-pound)cornedbeefbrisket,rinsedandfattrimmedto¼inch

2 cupschickenbroth

2 cupswater


½teaspoonblackpeppercorns

¼

teaspoonwholeallspice

1½poundssmallredpotatoes

1½ poundscarrots,peeled,halvedlengthwise,andcutinto3-inchlengths

1headgreencabbage(2pounds),cutinto8wedges

1. Place corned beef, broth, water, thyme, peppercorns,andallspiceinslowcooker.Placepotatoesandcarrotsontopofbrisket.Coverandcookuntilbeefistender,9to10hoursonlowor6to7hoursonhigh.

2. Transfer vegetables to serving dish and cover tightlywith aluminum foil. Transfer brisket to carving board,tent with foil, and let rest for 15 minutes. Using largespoon,skimexcessfatfromsurfaceofcookingliquid.

3. Microwave cabbage and ½ cup cooking liquid incovered bowl until leaves of cabbage are pliable andtranslucent, about 15 minutes; transfer to serving dish.Slice meat against grain into ¼-inch-thick slices andtransfer to serving dish. Moisten corned beef andvegetableswithcookingliquidasneededbeforeserving.

QUICKPREPTIP:ServingBeefBrisket

Whenservingbrisket,itisimportanttosliceitthin(we’retalkingabout¼inch) andagainst the grain in order for themeat to taste tender. If theslicesarecuttoothick,themeatwillhaveatougher,chewytexture.

EASYROASTBEEFWITHMUSHROOMGRAVY

EasyRoastBeefwithMushroomGravyServes6

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: Achieving a tender and rosy roast beefwithaslowcookermayseemimpossible,butit’sactuallyeasierthanyouthink. We found that timing was everything—the key to a perfectlymedium-rare roast was tomonitor the temperature of the roast after acouple of hours and take it out of the slow cooker once it registeredbetween120and125degrees.Inourwinningslowcooker(clickhereforourtestingresults),theroastwasperfectlycookedafterthreehours.Wechosea topsirloin roast for itsbeefy flavorand reasonableprice.Aftertrimmingexcessfatfromtheroast,weseasoneditwithsaltandpepperandplaceditintheslowcooker.Weskippedbrowningtheroasttokeepthingssimple, then togive the roastplentyofmeaty flavor,wemadearichgravytopairwiththebeef.Fortheeasiest-evergravy,wecameupwith a surprisingly tasty shortcut: condensed French onion soup. Thisflavor-packedingredientalreadycontainedplentyofaromaticsand,alongwithsomesavorytomatopaste,gaveusaninstantbeefygravybase.Wealsotossedinsomeslicedmushroomsforextraheft.Apatofbutterandsomefreshparsleytofinishgavethegravyrichnessandcolor,perfectforservingover thinslicesof the rosy roast.Check the temperatureof theroast after 2 hours of cooking and continue tomonitor until it registers120to125degrees.Seethesidebarthatfollowstherecipe.

1(10.5-ounce)cancondensedFrenchonionsoup


8 ouncesslicedcreminimushrooms

1(3-pound)beeftopsirloinroast,trimmed

Saltandpepper


1 tablespoonunsaltedbutter

1.Whisksoupandtomatopastetogetherinslowcooker;stirinmushrooms.Seasonroastwithsaltandpepperandnestle into slow cooker. Cover and cook until beef istender and registers 120 to 125 degrees (for medium-rare),2to3hoursonlow.

2. Transfer roast to carving board, tent with aluminumfoil,andletrestfor15minutes.Usinglargespoon,skimexcess fat from surface of gravy.Whisk in parsley andbutterandseasonwithsaltandpeppertotaste.Slicemeatthinagainstgrain.Servewithgravy.

ONTHESIDE:PotatoeswithLemonandParsley

In large pot, simmer 1½pounds small red potatoes, 1 tablespoon salt,andenoughwatertocoverpotatoesby1inch,covered,stirringonceortwice, until potatoes are just tender, 10 to 14minutes. Drain well. Cutpotatoesinhalf,transfertobowl,andtosswith3tablespoonsextra-virginoliveoil,3tablespoonschoppedfreshparsley,and1½teaspoonsgratedlemonzest.Seasonwithsaltandpeppertotaste.Serves6.

ClassicPotRoastServes6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Theslow,even, andmoist heat of the slow cooker is theperfect environment forcreating a delicious, fork-tender pot roast.Wewanted a pot roast withclassic flavors thatwaseasy toassemble.Westartedwithachuck-eyeroast—ourfavoritecutforpotroastbecauseit’swellmarbledwithfatandconnective tissue—and tied it around the center to help it cook moreevenly. Usually pot roast is simmered in broth with amix of spices orherbspluschoppedonionsandgarlic.Tocutoutall thatprepwork,weturned to condensed French onion soup. This single convenienceproduct, along with some dried porcini mushrooms, created a beefybraising liquid with built-in aromatic flavor. Plus, its condensed statemeantthatthesaucewouldn’tgetwatereddownasthemeatreleaseditsjuices.Wecookedtheroastuntilitwasperfectlytenderandourfinishedjus had great body and complex flavor—you’d never guess it wasn’tmade fromscratch.Finally, tomakeaheartymeal,wearrangedsmall,unpeeledpotatoesandbabycarrotsontopofthemeatbeforecookingit.LookforsmallYukonGoldpotatoesmeasuring1to2inchesindiameter;ifyourpotatoesarelarger,cuttheminto1-inchpiecestoensurethattheycookthrough.

1(10.5-ounce)cancondensedFrenchonionsoup


½ ouncedriedporcinimushrooms,rinsed

1(3-pound)bonelessbeefchuck-eyeroast,trimmed

Saltandpepper

2 poundssmallYukonGoldpotatoes

1 poundbabycarrots

1.Whisksoup,tomatopaste,andmushroomstogetherinslowcooker.Tieroastaroundcircumferencewithkitchentwine, seasonwith salt andpepper, andnestle into slowcooker.Placepotatoesandcarrotsontopofroast.Coverandcookuntilbeefistender,9to10hoursonlowor6to7hoursonhigh.

2. Transfer roast to carving board, tent with aluminumfoil, and let rest for 15minutes. Transfer vegetables toserving dish and cover tightly with foil. Using largespoon,skimexcessfatfromsurfaceofsauce,thenseasonwith salt and pepper to taste. Remove twine from roastand slice against grain into ½-inch-thick slices. Servewithvegetablesandsauce.

Whole“Roast”PestoChickenServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: Getting a perfectly cooked, juicy wholechickenoutofa slowcooker isactuallymucheasier than it sounds. Inour testing, we learned that the trick to getting a juicy chicken was toplacethechickenintheslowcookerupsidedown.Thiswasimportantfortworeasons:First,itputtheleanbreastmeatunderneaththefattierlegsand thighs,so thatas the juicesand fat rendered from the thighs, theydrippedoverthebreastmeat.Second,asthejuicespooledinthebottomof theslowcooker, thebreastwassubmerged, furtherhelping the leanmeat to retainmoisture. For a big boost of flavorwithout any fuss,weturnedtonutty,cheesypreparedbasilpesto,whichwespreadbothoverandundertheskinofthechicken.Checkthetemperatureofthechickenafter4hoursofcookingandcontinuetomonitoruntilbreastregisters160degrees and thighs register 175 degrees. You will need an oval slowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

1(4½-to5-pound)wholechicken,gibletsdiscarded

1 cuppreparedbasilpesto

Saltandpepper

1.Useyourfingerstogentlyloosenskincoveringbreastand thighs of chicken; place ¼ cup pesto under skin,directly on meat of breast and thighs. Gently press onskin todistributepestoovermeat.Spreadentireexteriorsurfaceofchickenwith¼cuppestoandplace,breastsidedown, in slow cooker. Cover and cook until breast

registers160degreesandthighsregister175degrees,4to5hoursonlow.

2.Transferchickentocarvingboard,tentwithaluminumfoil,andletrestfor15minutes.Straincookingliquidintofat separator and let sit for 5 minutes; reserve ½ cupdefattedliquid.Combinereservedliquidandremaining½cup pesto in bowl and season with salt and pepper totaste.Carvechicken,discardingskinifdesired,andservewithsauce.

QUICKPREPTIP:Pasteiton

Distributinga flavorfulpaste (orsauce)bothoverandunder theskinofthe chicken ensures the best taste. To do this, loosen skin from overthighs and breast and rub half of paste directly over meat. Spreadremainingpasteoverskinofentirechicken.

WHOLE“ROAST”SPICE-RUBBEDCHICKEN

Whole“Roast”Spice-RubbedChickenServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: Inspired by the success of our Whole“Roast” PestoChicken, wewanted to create a versionwith a fragrant,warmspicerub.Tomakethespiceblend,wecombinedgarammasala,chili powder, garlic, salt, and pepper. But when we simply rubbed thechicken with the spicemixture, we were disappointed with the results.The meat had weak flavor at best, and, even after hours in the slowcooker, the spices had a raw, harsh flavor.We found that the solutionwastomicrowavethespiceswithalittleoiltobloomtheirflavorsbeforerubbingthemontothechicken.Nowourchickenwasmoistandjuicyandhadthebold,warmlyspicedflavorwewerehopingfor.Notethatgarammasalaisaboldlyflavoredspiceblend;itspotencywillvaryfrombrandtobrand.Checkthetemperatureofthechickenafter4hoursofcookingandcontinuetomonitoruntilbreastregisters160degreesandthighsregister175degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.





Saltandpepper


1.Microwave oil, chili powder, garammasala, garlic, 2teaspoons salt, and 2 teaspoons pepper in bowl, stirringoccasionally, until fragrant, about 1 minute; let coolslightly.

2.Useyourfingerstogentlyloosenskincoveringbreastand thighs of chicken; place half of paste under skin,directly on meat of breast and thighs. Gently press onskin todistributepasteovermeat.Spreadentireexteriorsurface of chicken with remaining paste and placechicken, breast side down, in slow cooker. Cover andcookuntilbreastregisters160degreesandthighsregister175degrees,4to5hoursonlow.

3.Transferchickentocarvingboard,tentwithaluminumfoil, and let rest for 15 minutes. Carve chicken,discardingskinifdesired.Serve.

ONTHESIDE:LemonySteamedBroccoli

Microwave 1 pound broccoli florets and ¼ cup water in large coveredbowl until broccoli is bright green and tender, about 4 minutes. Drainbroccoli, tosswith2 tablespoonsmeltedbutterand1 tablespoon lemonjuice,andseasonwithsaltandpeppertotaste.Serves4.

Whole Barbecue Chicken with Mashed SweetPotatoesServes4

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Lookingforanotherwaytoflavorawholechicken,weturnedtobarbecuesauce,whichwerubbedunder theskinandallovertheoutsideofthechicken.Asthechickencooked,thesauceinfused the meat with great barbecue flavor and thickened to a niceglazed consistency. And since sweet potatoes are a natural partner tobarbecue-flavored chicken, we cooked them along with the chicken. Aquick stint in themicrowavebeforegoing into theslowcookerensuredthat theywouldcook throughby the time thechickenwasdone.Then,whilethechickenrested,wemashedthepotatoeswithsomebutterandcream for extra richness. Finally, we took advantage of some of theleftover cooking liquid,mixing it withmore barbecue sauce to create asimple sauce for serving.Check the temperatureof thechickenafter4hours of cooking and continue to monitor until breast registers 160degrees and thighs register 175 degrees. You will need an oval slowcookerforthisrecipe.

2poundssweetpotatoes,peeledandcutinto1-inchpieces



1 cupbarbecuesauce


¼ cupheavycream,warmed

Saltandpepper

1.Microwavepotatoes andoil in coveredbowl, stirringoccasionally, until potatoes are almost tender, about 10minutes;transfertoslowcooker.

2.Useyourfingerstogentlyloosenskincoveringbreastandthighsofchicken;place¼cupbarbecuesauceunderskin,directlyonmeatofbreastand thighs.Gentlypresson skin to distribute sauce over meat. Spread entireexterior surface of chicken with ¼ cup barbecue sauceand place, breast side down, on top of potatoes. Coverand cook until breast registers 160 degrees and thighsregister175degrees,4to5hoursonlow.

3. Transfer chicken to carving board and tent withaluminum foil.Using slotted spoon, transfer potatoes tolargebowl.Straincookingliquidintofatseparatorandletsitfor5minutes;reserve½cupdefattedliquid.

4. Add melted butter and cream to potatoes and mashwith potato masher until smooth. Season with salt andpeppertotaste.Combinereservedliquidandremaining½cupbarbecuesauceinseparatebowlandseasonwithsaltand pepper to taste. Carve chicken, discarding skin ifdesired.Servewithmashedpotatoesandbarbecuesauce.

CajunTurkeyBreastwithRedBeansandRiceServes6to8

CookingTime5to6hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Fora turkeydinner that feedsacrowd—butnotanarmy—bone-inturkeybreastisagreatoption.Itdidn’trequireanyprepwork;wesimplyaddedit totheslowcookerandwalkedawaywhilethelow,gentleheatkepttheleanmeattenderandmoist.Tospiceupthemild-tastingturkey,wehadCajunflavorsinmind.Whilewewereatit,wealsowouldcreateasmoky,spicysideofredbeansandrice.Topreparetheturkeybreast,wesimplyseasoneditwithsalt,pepper,andagenerous amount of Cajun seasoning. Canned kidney beans wereconvenient,andtheycookedthroughinthesameamountoftimeastheturkey.Wecombinedthebeanswithspicyandouillesausageandcookedthemunderneaththeturkeysothatthebeansabsorbedtherichflavorsoftherenderedjuices.Whiletheturkeyrested,westirredcookedwildriceinto the beans and sausage. A splash of red wine vinegar and asprinklingofscallionsbeforeservingprovidedwelcomebrightness.Youcanfindprecookedwildriceinthepastaaisleofthesupermarket.Iftheturkey breast’s backbone and wings are still intact, you may need toremovethemtofitthebreastintheslowcooker.Checkthetemperatureoftheturkeybreastafter5hoursofcookingandcontinuetomonitoruntilit registers 160 degrees. You will need an oval slow cooker for thisrecipe.Seethesidebarthatfollowstherecipe.

2(15-ounce)cansdarkredkidneybeans,rinsed

8ouncesandouillesausage,halvedlengthwiseandsliced¼inchthick


1(6-to7-pound)wholebone-inturkeybreast,trimmed

1 tablespoonCajunseasoning

Saltandpepper

4 cupscookedwildrice


1 tablespoonredwinevinegar

1.Combinebeans, andouille, andgarlic in slowcooker.SeasonturkeywithCajunseasoning,salt,andpepperandnestle, skin side up, into slow cooker. Cover and cookuntil turkey is tender and registers 160 degrees, 5 to 6hoursonlow.

2.Transfer turkey tocarvingboard, tentwithaluminumfoil, and let rest for 20 minutes. Stir rice into beanmixture, cover, and cook on high until heated through,about10minutes.Stirinscallionsandvinegarandseasonwithsalt,pepper,andextravinegartotaste.Carveturkey,discardingskinifdesired.Servewithbeansandrice.

SMARTSHOPPING:CannedKidneyBeans

Toseewhetherthebrandofcannedkidneybeansyoubuymatters,weputsixbrandsthroughside-by-sidetastetests.Tastingthembothstraightfrom the can and in a simple chili recipe, we noticed substantialdifferences in both texture and flavor among the various brands.Whilesomebrandstastedmushy,chalky,andbland,GoyaDarkRedKidneyBeanswere“beautiful,plumpredbeans”witha“verysweet,strongbeanflavor.”

TURKEYBREASTWITHCRANBERRYANDPEARSAUCE

TurkeyBreastwithCranberryandPearSauceServes6to8

CookingTime5to6hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Weoftenthinkofturkeyasbeingreservedforbigholidaydinners,butcookingjusttheturkeybreasthands-offintheslow cooker makes this recipe weeknight friendly. The bone-in turkeybreast is prep free, and the gentle heat of the slow cooker producesmoistandtendermeateverytime.Foraclassicaccompanimenttoroastturkey, a batch of cranberry sauce seemed like the perfect choice. Tokeep it interesting, we included pears, spicy ginger, and cinnamon. Bythe time the turkey was fully cooked, the pears were tender and theflavorsofthespiceshadmeldedanddeepened.Thissaucetastedgreat,butitlackedthethick,gel-likeconsistencyoftraditionalcranberrysauce.Togive ita thickerconsistency,wesimplymashed thecranberriesandpears together until almost smooth. If using frozen cranberries, do notdefrost.Iftheturkeybreast’sbackboneandwingsarestillintact,youmayneed to remove them to fit the breast in the slow cooker. Check thetemperatureoftheturkeybreastafter5hoursofcookingandcontinuetomonitoruntilitregisters160degrees.Youwillneedanovalslowcookerforthisrecipe.Seethesidebarthatfollowstherecipe.

12ounces(3cups)freshorfrozencranberries

2pears,peeled,halved,cored,andcutinto1-inchpieces

1 cupsugar


½teaspoongroundcinnamon

Saltandpepper

1(6-to7-pound)wholebone-inturkeybreast,trimmed

1. Combine cranberries, pears, sugar, ginger, cinnamon,and½ teaspoon salt in slowcooker.Season turkeywithsaltandpepperandnestle,skinsideup,intoslowcooker.Cover and cook until turkey is tender and registers 160degrees,5to6hoursonlow.

2.Transfer turkey tocarvingboard, tentwithaluminumfoil, and let rest for 20 minutes. Mash cranberries andpears with potato masher until almost smooth. Seasonwith salt and pepper to taste. Carve turkey, discardingskinifdesired.Servewithsauce.

ONTHESIDE:EasyMashedPotatoes

Cover4poundsrussetpotatoes,peeled,sliced¾inchthick,andrinsedwell,withwater in Dutch oven. Bring to boil, then reduce to

simmerandcookuntiltender,18

to20minutes.Drainpotatoes,wipepotdry,thenreturnpotatoestopot.Mashpotatoes

thoroughlywithpotatomasher.Foldin12tablespoonsmeltedunsaltedbutter,then

foldin2cupshothalf-and-half,addingmoreasneeded.Seasonwithsaltandpepper

to taste. Serves 6 to 8. (This recipe can be halved toserve4.)

PASTAANDPASTASAUCES

PenneallaVodka

PennewithTomatoandAlmondPesto

EasyMeatyZiti

Penne with Chicken, Sun-Dried Tomatoes, andSpinach

PastaPuttanescawithShrimp

TortelliniwithCreamyWildMushroomSauce

MacaroniandCheesewithHamandPeas

PepperoniMacaroniandCheese

MacaroniandCheesewithBroccoliandParmesan

SpicyMeatballsandMarinara

TurkeyPestoMeatballsandMarinara

ChickenCacciatoreSauce

BeefRaguwithWarmSpices

ShreddedPorkRagu

WeeknightChickenRagu

RusticKale,Fennel,andSun-DriedTomatoSauce

EscaroleandWhiteBeanSauce

All-SeasonTomatoSauce

PENNEALLAVODKA

PenneallaVodkaServes4to6CookingTime3to4hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Mostrecipeswhererawpastaistossed

intotheslowcookerareahugeletdown,resultinginpastathat’smushyor blown out. We wanted to devise a way to take advantage of thisconvenientappliancetoturnoutbothaflavorfulsauceandtenderpasta,foracompletedinnerthatwaslightonprep.Numeroustestsandmanypounds of pasta later, we discovered two keys to tender slow-cookedpasta.First,we“toasted”therawpastainthemicrowaveinabitofoliveoil fora fewminutes,whichguaranteedourpastadidn’tbecomeblownoutintheslowcooker.Then,wecombinedthepastawithboilingwatertojump-start the cooking process before adding the sauce. Placing a foilcollar on one side of the slow cooker ensured that the pasta cookedthroughevenly.For abright and tangy vodka sauce toaccompanyourpasta, we tried combining a variety of canned tomato products withvodka;agooddoseofheavycreamensureditwasplentyrich.Butwhenwe stirred in more sauce at the end to liven up the dish, we weredisappointedtofindthatittastedone-dimensionalandhadarawtomatoflavor.Jarredmarinarasauce,whichiscooked,workedmuchbetterandoffered long-simmered depth and complexity. Click here for moreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.

1 poundpenne


1 cupboilingwater

2(25-ounce)jarsmarinarasauce

(6cups)

¼

cupvodka

Saltandpepper


¾

cupheavycream

¼

cupchoppedfreshbasll

1.Lineslowcookerwithaluminumfoilcollarandspraywith vegetable oil spray. Microwave penne and oil inbowl at 50 percent power, stirring occasionally, untilsome pieces look toasted and blistered, 5 to 7minutes.Transfer hot pasta to prepared slow cooker andimmediately stir inboilingwater (pastawill sizzle).Stirin 3½ cups marinara sauce, vodka, ½ teaspoon salt, ½teaspoonpepper,andpepperflakes.Coverandcookuntilpastaistenderor3to4hoursonhigh.

2.Removefoilcollar.Gentlystirincreamandremaining2½cupsmarinarasauce,adjustingsauceconsistencywithextrahotwaterasneeded.Stir inbasil; seasonwith saltandpeppertotaste.Serve.

SMARTSHOPPING:Jarredmarinarasauce

Weleanonjarredmarinarasauceinslow-cookerpastasandcasserolesto help reduce prep work. But with so many options on supermarketshelves, what should you buy? We have a few favorites in the testkitchen.VictoriaMarinaraSauceisourtop-ratedpremiumbrand;ithasashort ingredient list (just tomatoes,oliveoil, freshonions, freshbasil,fresh garlic, salt, and spices) and, accordingly, boasts a “robust” flavorthat tastes like “homemade” and fresh tomatoes. For a runner-up, wealso like Classico Marinara with Plum Tomatoes and Olive Oil, whichtasters found tohavea “great texture” that’s “hearty.” "Fora traditional,everydaysauce,wepreferBertolliTomatoandBasilSauceforits“goodbalanceofflavors”and“chunkytexture."

PENNEWITHTOMATOANDALMONDPESTO

PennewithTomatoandAlmondPestoServes4to6CookingTime3to4hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foraflavorfulbutuncomplicatedpenne

dish, we set our sights on a robust pesto that would come togetherquickly in the foodprocessorand retain itsbold flavorandcolorafterastint intheslowcooker.Takingour inspirationfromaSicilianpestothattrades thebasil andpinenuts for tomatoesandalmonds,weopted forcherry tomatoes,whichmade thisdishayear-roundoption,and tossedthem into our food processorwith garlic and toasted slivered almonds.Redpepper flakesoffereda subtleheat, andgratedParmesancheesecontributed more nutty flavor. After briefly toasting the pasta in themicrowavewithoiltopreventitfrombecomingmushyintheslowcooker,wecombineditwithhotwaterandourpestoandhitthestartbutton.Forapunchofflavorandbrightness,westirredinmorepestoandfreshbasilwhen the pasta was done. Click here formore information on cookingpasta in the slowcooker andmakinga foil collar.See the sidebar thatfollowstherecipe.

1½

poundscherryorgrapetomatoes


½ cupsliveredalmonds,toasted


Saltandpepper

Pinchredpepperflakes

cupplus1tablespoonextra-virginoliveoil

1 poundpenne

2½cupsboilingwater


1. Process tomatoes, Parmesan, almonds, garlic, 1teaspoon salt, and pepper flakes in food processor untilsmooth,30to60seconds,scrapingdownsidesofbowlasneeded.With processor running, slowly add⅔ cup oiluntil incorporated. Seasonwith salt and pepper to taste.Measureoutandreserve2cupspesto.

2.Lineslowcookerwithaluminumfoilcollarandspraywith vegetable oil spray. Microwave penne andremaining1 tablespoonoil inbowlat50percentpower,stirringoccasionally, until somepieces look toasted andblistered, 5 to7minutes.Transferhotpasta topreparedslowcookerandimmediatelystir inboilingwater(pastawillsizzle).Stirinremainingpesto,cover,andcookuntilpastaistender,3to4hoursonhigh.

3. Remove foil collar.Gently stir in reserved pesto andbasil,adjustingsauceconsistencywithextrahotwaterasneeded.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:Penne

Curious if therewasanydifferenceamongthevariousbrandsofpenneyou findat thesupermarket–from fancy importedbrands to inexpensivedomesticbrands–wepittedeightbrandsagainsteachotherinataste-off.Though fancier brands from Italy boasted traditional techniques andingredients (suchas slow kneading,mixing coldmountain springwaterwith hard durum semolina, and extruding the dough through traditionalbronzecastdies foracoarse texture),we found theydidn’tnecessarilytranslate into better-tasting pasta. In the end, tasters gave a domesticbrand, Mueller’s Penne Rigate, top honors for its "hearty," "wheaty"flavor.

EasyMeatyZitiServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:OurEasyMeaty Ziti has all the flavor

anddepthofasaucethat’sbeenonthestovetopallday—butnoneofthework.Andbecausetheziticooksrightinthesauce—wesimplytoasteditinthemicrowavewithalittleoiltoensurethateveryforkfulwasperfectlytender—youdon’tevenneed tobringapotofwater toboil.We triedavarietyofcannedtomatoproductsforthesauce,butonlyjarredmarinaradelivered long-simmereddepthof flavor.Meatloafmixensured thatoursauce tastedmeatyandhearty,andcooking it briefly in themicrowavehelpedtorenderitsfat,whichwedrainedofftoavoidagreasysauce.Forherbalnotes,weaddeda little Italianseasoning.Stirring ina littlemoremarinarasauce,plussomehotwater,attheendofcookingguaranteedasaucydishwithfreshflavor.VictoriaMarinaraSauceisthetestkitchen’sfavorite brand; click here for more information. Meatloaf mix is aprepackagedmixofgroundbeef,pork,andveal;ifit’sunavailable,use8ounceseachofgroundporkand85percentleangroundbeef.Clickhereformore informationoncookingpasta in theslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.

1 poundmeatloafmix

½teaspoonItalianseasoning

1(25-ounce)jarmarinarasauce(3cups)


Saltandpepper

ounces(2½cups)ziti

8

2 teaspoonsoliveoil

1½

cupsboilingwater

1. Microwave meatloaf mix and Italian seasoning inbowl,stirringoccasionally,untilmeat isno longerpink,about5minutes.Breakupanylargepiecesofmeatwithspoon,thendrainofffat;returntonow-emptybowl.Stirin2 cupsmarinara sauce, tomatopaste, 1 teaspoon salt,and½teaspoonpepper.

2.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavezitiandoil inbowlat 50 percent power, stirring occasionally, until somepieceslooktoastedandblistered,3to5minutes.Transferhotpastatopreparedslowcookerandimmediatelystirinboilingwater (pastawill sizzle). Stir inmeat and saucemixture, cover, and cook until pasta is tender, 2 to 3hoursonhigh.

3. Remove foil collar. Gently stir in remaining 1 cupmarinara sauce, adjusting sauce consistency with extrahotwaterasneeded.Seasonwithsaltandpeppertotasteandserve.

ONTHESIDE:Garlicbread

Toast 10 unpeeled garlic cloves in small skillet over medium heat,shakingpanoccasionally,untilfragrant,about8minutes.Letgarliccool,thenpeelandmince.Usingfork,mashgarlicinbowlwith2tablespoonsunsalted butter, 2 tablespoons grated Parmesan cheese, and ½teaspoon salt. Cut 1 (10-inch) loaf of Italian bread in half lengthwise,spreadbothpieceswithbuttermixture,thenseasonwithsaltandpepper.Laybread,butteredsideup,onbakingsheet.Bakein500-degreeovenuntilsurfaceofbreadisgoldenbrownandtoasted,8to10minutes.Sliceandservewarm.Serves4to6.(Thisrecipecanbedoubled.)

PENNEWITHCHICKEN,SUN-DRIEDTOMATOES,

ANDSPINACH

Penne with Chicken, Sun-Dried Tomatoes, andSpinachServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS:With its enticing combination ofmoist

chicken, freshspinach,andsweet sun-dried tomatoes,all enrobed inarich, creamy sauce and paired with tender penne, this dish offerssurprising complexity and flavor with a minimum of effort. For thechicken, we opted for tenderloins, which required no prep and simplyneededtobestirred into thesauceandpasta in theslowcookerat theoutset of cooking.Adding chicken broth, rather thanwater, to the slowcookertohelpcookthepastarampedupthesavorynotesofthedish.Asfor the cream sauce, homemade sauces took too long to make andseparatedintheslowcooker,butstore-boughtAlfredosaucekeptthingseasyandprovidedplentyofrichflavor;plus,itdidn’ttasterawwhenweadded some at the end to freshen the flavor of our dish. Moisturereleased from the chicken as it cooked infused the sauce with moresavory depth and ensured that it was the right consistency. For thespinach,wesimplystirredinafewhandfulsattheendsoitwouldwarmthroughandwilt.AlittleParmesancheese,sprinkledoverthetop,addedmore savory, salty tang. If you can’t find chicken tenderloins, you cansubstitute1poundboneless,skinlesschickenbreasts, trimmedandcutcrosswise into ½-inch-thick slices. Click here for more information oncooking pasta in the slow cooker and making a foil collar. See thesidebarsthatfollowtherecipe.

2½

cupschickenbroth

8ounces(2½cups)penne

2 teaspoonsoliveoil

(15-ounce)jarAlfredosauce

1

½ cupoil-packedsun-driedtomatoes,choppedcoarse

Saltandpepper

1 poundchickentenderloins



1.Lineslowcookerwithaluminumfoilcollar;spraywithvegetable oil spray. Microwave broth in bowl untilsteaming,about2minutes. Inseparatebowl,microwavepenneandoilat50percentpower,stirringoccasionally,until some pieces look toasted and blistered, 3 to 5minutes.Transferhotpasta topreparedslowcookerandimmediatelystirinhotbroth(pastawillsizzle).Stirin½cupAlfredosauce, tomatoes,½ teaspoonpepper,and¼teaspoonsalt.Seasonchickenwithsaltandpepper;nestleinto pasta. Cover and cook until pasta is tender, 2 to 3hoursonhigh.

2. Remove foil collar. Gently stir in remainingAlfredosauce, adjusting sauce consistency with hot water asneeded.Stirinspinachandletsituntilspinachiswilted,about 5 minutes. Season with salt and pepper to taste.SprinklewithParmesanandserve.

SMARTSHOPPING:Sun-driedtomatoes

Hereinthetestkitchen,wepreferoil-packedsun-driedtomatoestotheirleatherlike counterparts. Because the packing oil can impart a musty,herbal flavor to thetomatoes,werecommendrinsingthembeforeusingthem in any recipe.We’ve found thatwashing away excess herbs andspicesimprovestheirtaste.

ALLABOUT:CookingPastaintheSlowCooker

Cookingpastarightinthesauceintheslowcookerisaneasywaytogetagreat-tastingdinneronthetable—ifyoucanavoidthecommonpitfallsofmushy,flabbypastaanddull,washed-outsauces.Afterlotsoftrialanderror,wecameupwithfoolproofrecipesthatturnedoutbothwell-cooked(notovercooked)pastasand full-flavoredsauces from theslowcooker,for complete dinners that didn’t require the use of the stovetop ordraggingoutanextrapot.Whilenoteverypastadish follows thesamehard-and-fast rules, there are a few general guidelines we discoveredthat will guarantee perfect pasta, plus a flavorful sauce, from the slowcookereverytime.

ShapeMatters

Wefindthattubularpasta,likepenneandziti,andsmallpasta,suchasmacaroni and small shells,work the best in the slow cooker—they areeasy to combine with the other ingredients, maintain their shape, andconsistentlycooktotheproperdoneness.Donotusestrandpasta,suchasspaghettiorlinguine,becausethestrandsclumptogetherintoastickymesswhencooked.

ToastthePastaintheMicrowaveThe main structural elements of pasta are starch and protein. Whenpastaiscookedinboilingwater,themoisturecausesthestarchtoswellup; simultaneously, theheat causes theprotein toset, constraining theexpansionofthestarchandresultinginpastawiththepropertexture.Intheslowcooker,however, the liquidheatsupslowly,so thestarchhasmore time to swell before being checked by the protein, resulting insoggy,mushy pasta. Toasting our raw pastawith oil in themicrowavebefore adding it to the slow cooker helped to set the protein andpreventedthepastafrombecomingbloated.Wefoundthatmicrowavingthepastaat50percentpower,andstirringitoccasionally,gentlytoastedthe pasta; note that only a portion will look toasted and blistered.However, if youhaveaweakermicrowaveyoumayneed to toastyourpastaforalongerperiodthanwe’vespecifiedintherecipe.Also,ifyourmicrowavedoesnothaveapower levelbutton,youcantoastthepastaonhighpowerforhalftheamountoftimegivenintherecipe,stirringthepastamorefrequently.

MakeaFoilCollar

Mostslowcookershaveahotter side (typically thebackside,oppositethesidewiththecontrols)thatcancausepastasandotherdensedishes,such as casseroles, to burn. To solve this problem, we line the slow-cooker insert with an aluminum foil collar. To make an aluminum foilcollar, fold sheets of heavy-duty foil until you have a six-layered foilrectangle thatmeasures roughly16 inches longby4 incheswide foralargeslowcookeror12by4inchesforasmallslowcooker.(dependingon thewidthof the foil,youwillneedeither twoor threesheetsof foil.)thenpressthecollarintothebacksideoftheslow-cookerinsert;thefoodwillhelpholdthecollarinplaceduringcooking,andthecollarwillpreventthefoodfromcookingunevenly.

StartwithCookedSauces

For pasta dinners that were full-flavored but not heavy on prep, westartedwithsupermarketstaples,likejarredmarinaraandalfredosauces.These convenience products provided a flavor-packed foundation withdepth and complexity. Because these sauces are already cooked, wecouldstirsomeinattheendofcookingtohelpbrightentheflavorsofourdishesandadd freshness;whenwe tried thiswithuncooked tomatoorcreamsauces,theflavorwasharsh-tastingandone-dimensional.

CookonHigh

None of our pasta dishes could withstand an all-day stay on the lowsetting—theyendedupmushyandbland.Cookingthepastaonhighforashorterperiodof time(ourrecipestakeanywherefrom1½hoursto4hours)ensuredproperlycooked,richlyflavoredpasta.

PastaPuttanescawithShrimpServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Puttanescasauce featuresbright,bold

flavorsthatcanbecomedulledwithhoursofcooking.Forours,westirredinthemostpotentingredients—theolivesandcapers—towardtheendofcooking. Adding the shrimp then ensured that it wasn’t exposed to theheattoolong.Jarredmarinara,anchovies,andredpepperflakesgaveusadeeplyflavoredsauce.Ifyouprefera lessspicydish,usethesmalleramountofredpepperflakes.Clickhereformoreinformationoncookingpastaintheslowcookerandmakingafoilcollar.VictoriaMarinaraSauceis the test kitchen’s favorite brand. See the sidebar that follows therecipe.


2 teaspoonsoliveoil

1½cupsboilingwater


2anchovyfillets,rinsedandminced

⅛-¼teaspoonredpepperflakes

Saltandpepper

1poundextra-largeshrimp(21to25perpound),peeled,deveined,andtailsremoved

¼ cuppittedkalamataolives,choppedcoarse



1.Lineslowcookerwithaluminumfoilcollarandspraywith vegetable oil spray. Microwave penne and oil inbowl at 50 percent power, stirring occasionally, untilsome pieces look toasted and blistered, 3 to 5minutes.Transferhotpastatopreparedslowcooker;immediatelystir in boiling water (pasta will sizzle). Stir in 2 cupsmarinara sauce, anchovies, pepper flakes, ½ teaspoonsalt, and½ teaspoon pepper. Cover; cook until pasta istender,2to3hoursonhigh.

2. Remove foil collar. Gently stir in remaining 1 cupmarinara sauce, adjusting sauce consistency with extrahot water as needed. Stir in shrimp, olives, and capers,cover, and cook on high until shrimp are opaquethroughout,about20minutes.Stir inparsleyandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Shrimpsizes

Shrimparesoldbysize(small,medium,large,andsoon)aswellasbythenumberneededtomake1pound,usuallygiveninarange.Choosingshrimpby thenumerical rating ismoreaccurate thanchoosing thembythesizelabel,whichvariesfromstoretostore.Here’showthetwosizingsystemsgenerallycompare.

Size:ColossalCountperPound:under12

Size:Extra-JumboCountperPound:under15

Size:JumboCountperPound:16to20

Size:Extra-LargeCountperPound:21to25

Size:LargeCountperPound:26to30

Size:Medium-LargeCountperPound:31to40

Size:MediumCountperPound:41to50

Size:SmallCountperPound:51to60

TORTELLINIWITHCREAMYWILDMUSHROOMSAUCE

TortelliniwithCreamyWildMushroomSauceServes4Cooking Time 1½ to 2½ hours on High Slow Cooker Size 5½ to 7Quarts WHY THIS RECIPE WORKS: To make the most ofultraconvenient store-bought stuffed tortellini, we dressed it up with arich, velvetymushroom sauce. Alfredo sauce provided a creamy base,andalittlethymecontributedanherbalbackbone.Fordeep,earthyflavorand heartiness, we included two types of mushrooms: Dried porciniaddedmeaty, savory notes, and sliced cremini offered bold flavor andsome texture. Microwaving the cremini helped jump-start their cookingandalsoworkedtodrawforthexcessmoisturethatwouldhavewatereddownthesauce.GratedParmesanensuredthatthesauceclungnicelytoour tortellini,andmincedparsleybalanced therichnessof thedish.Forthetortellini,wefoundthedriedvarietyworkedbestanddidn’tneedanyprep or toasting—we simply added them to the slow cooker with thesauceandmushrooms; inabout twohours, theywereperfectly tender.Donotsubstitutefreshorfrozentortellini,whichwillovercook.Clickhereformore informationoncookingpasta in theslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.

1 poundslicedcreminimushrooms


2 teaspoonsdriedthyme

2½cupschickenbroth

1(15-ounce)jarAlfredosauce

12 ouncesdriedcheesetortellini

½ ouncedriedporcinimushrooms,rinsedandminced

Saltandpepper



1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavecreminimushrooms,oil, and thyme in bowl until softened, about 5minutes;drainmushrooms and transfer to prepared slow cooker.Stir in broth, 1 cup Alfredo sauce, tortellini, porcinimushrooms, ½ teaspoon salt, and ½ teaspoon pepper.Coverandcookuntilpastaistender,1½to2½hoursonhigh.

2. Remove foil collar. Gently stir in Parmesan andremaining Alfredo sauce, adjusting sauce consistencywithhotwaterasneeded.Stirinparsleyandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Tortellini

Handmade tortellini are rich-tasting, but they make a time-consumingkitchenproject.Store-boughttortelliniareagreatrunner-up,offeringbothgoodflavorandtender texture inafractionof thetime.Tofindthebestkind,werecentlysampledsevensupermarketbrandsofcheesetortellini,including two refrigerated, two dried, and three frozen. Our winner,surprisingly,wasadriedbrand,BarillaTortelliniThreeCheese. Itwaspraised fora filling that tasterscalled "creamy," "pungent,"and "tangy,"thanks to its bold mixture of ricotta, Emmentaler, and Grana Padanocheeses.AnotherfactorinBarilla’swinwasthetextureofthepasta:Thedelicatewrappersofthesepetitetortelliniwerestrongenoughtocontainthefillingduringcooking,butnotoverlygummyorpronetoblowoutslikeotherbrands.

MacaroniandCheesewithHamandPeasServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: Slow-cooker macaroni and cheese is

notoriously finicky—thepasta isusuallyovercookedandflabby,andthecream-based sauce breaks and curdles during the long cooking time,resulting in a grainy, separated sauce. Fortunately, we had alreadyestablished a method for turning out nicely done pasta in the slowcooker.Aftertoastingourmacaroniwithabitofoil,wecombineditwithboilingwatertojump-startitscooking.Asforthesauce,wefoundthattheduoofevaporatedmilkandcondensedcheddarcheesesoup,becauseoftheir stabilizers, created a creamy base that didn’t break. Shreddedcheddarrampeduptheflavor,butitbroughtbacksomeofthegraininess.Adding Monterey Jack, which has a creamier texture when melted,produced a rich-tasting sauce with a smooth consistency; a bit of drymustard boosted the cheesy flavor. Formore substance and color, westirredinsmallpiecesofhamandfrozenpeasattheendofcooking;theyneededjustafewminutestowarmthrough.Besuretousemildcheddarhere; sharp cheddar will become grainy during cooking. Either elbowmacaroniorsmallshellscanbeusedhere;notethatthecookingtimewillbe the same. Click here for more information on cooking pasta in theslowcookerandmakingafoilcollar.Foracrisp,butterytopping,sprinkleindividual servings with our Toasted Bread-Crumb Topping. See thesidebarthatfollowstherecipe.

8ounces(2cups)elbowmacaroniorsmallshells

2 teaspoonsoliveoil

1½cupsboilingwater

1(12-ounce)canevaporatedmilk

1 (11-ounce)cancondensedcheddarcheesesoup

1 cupshreddedmildcheddarcheese

1 cupshreddedMontereyJackcheese

½teaspoondrymustard

Saltandpepper

8ounceshamsteak,chopped

½cupfrozenpeas

1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavemacaroniandoilinbowl at 50 percent power, stirring occasionally, untilsome pieces look toasted and blistered, 3 to 5minutes.Transfer hot pasta to prepared slow cooker andimmediately stir inboilingwater (pastawill sizzle).Stirin evaporatedmilk, condensed soup, cheddar,MontereyJack,mustard,½ teaspoon salt, and½ teaspoon pepper.Coverandcookuntilpastaistender,2to3hoursonhigh.

2. Remove foil collar. Gently stir pasta to recombine,adjusting sauce consistency with extra hot water asneeded. Stir in ham and peas and let sit until heated

through,about5minutes.Seasonwithsaltandpeppertotaste.Serve.

QUICKPREPTIP:ToastedBread-CrumbTopping

Pulse 2 slices hearty white sandwich bread, torn into pieces, in foodprocessortocoarsecrumbs,about10pulses.Melt2tablespoonsbutterin12-inchskilletovermediumheat.Addbreadcrumbsandtoast,stirringoften,untilgoldenbrown,5to7minutes.Transferbreadcrumbstobowlandseasonwithsaltandpeppertotaste.Makesabout1cup.

PepperoniMacaroniandCheeseServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: For another take on this comfort-food

classic,weswappedoutthehamandpeasinfavorofpepperoni.Cuttingpepperonislicesintoquartersguaranteedspicy,meatybitesthroughout.The combination of evaporated milk and condensed cheddar cheesesoupgaveusarich,creamysaucethathelduptoacoupleofhours inthe slow cooker, and cheddar and Monterey Jack delivered the idealflavorandtexture.Tomatopasteensuredthatourmacandcheesehadarobust yetwell-rounded tomato flavor, andmincedgarlic reinforced thespiceofthepepperoni.Besuretousemildcheddarhere;sharpcheddarwillbecomegrainywhilecooking.Eitherelbowmacaroniorsmallshellscanbeusedhere;notethatthecookingtimewillbethesame.Clickhereformore informationoncookingpasta in theslowcookerandmakingafoil collar. For a crisp, buttery topping, sprinkle individual servingswithour Toasted Bread-Crumb Topping. See the sidebar that follows therecipe.


2 teaspoonsoliveoil

1½cupsboilingwater


1(11-ounce)cancondensedcheddarcheesesoup

1 cupshreddedmildcheddarcheese


4ouncesslicedpepperoni,quartered



½teaspoondrymustard

Saltandpepper

1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavemacaroniandoilinbowl at 50 percent power, stirring occasionally, untilsome pieces look toasted and blistered, 3 to 5minutes.Transfer hot pasta to prepared slow cooker andimmediately stir inboilingwater (pastawill sizzle).Stirin evaporatedmilk, condensed soup, cheddar,MontereyJack, pepperoni, tomato paste, garlic, mustard, and ½teaspoonpepper.Coverandcookuntilpastais tender,2to3hoursonhigh.

2. Remove foil collar. Gently stir pasta to recombine,adjusting sauce consistency with extra hot water asneeded.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:Macaroni

Withsomanybrandsofelbowmacaronionthemarket,whichoneshouldyou buy? Are they all the same? To find out, we rounded up eightcontendersand tasted themsimplydressedwithvegetableoil and inamacaroni and cheese recipe. What we found is that an Italian brand(which makes pasta for the American market domestically) won ourtasting by a largemargin.Our tasters praisedBarilla Elbows for their"wheaty,""buttery"flavorand"firmtexture,"andtheyespeciallylikedthattheseelbowshavesmallridgesandaslighttwistthat"holdssaucewell."

MACARONIANDCHEESEWITHBROCCOLIANDPARMESAN

Macaroni and Cheese with Broccoli andParmesanServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: This recipe gives kid-friendlymacand

cheese a decidedly grown-up feel. Rather than reach for cheddar andMontereyJack,weoptedforsavory,nuttyParmesan.However,cookingtheParmesanwiththepastawasn’tanoption:thecheeseturnedgummyand the sauce was broken and separated by the time the pasta wasdone. Stirring in the cheese at the end ensured that our sauce wasultracreamy. Plus, the Parmesan’s robust flavor wasn’t lost duringcooking.Toroundoutourdinner,weaddedbroccoli,whichmadeagreatmatch for the rich, cheesy dish. To preserve its bright green color andensure that it didn’t become mushy in the slow cooker, we simplymicrowaveditwithalittlewateruntiltender,thenstirreditintothepastabeforeserving.Eitherelbowmacaroniorsmallshellscanbeusedhere;note that the cooking time will be the same. Click here for moreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Foracrisp,butterytopping,sprinkleindividualservingswithourToastedBread-CrumbTopping.Seethesidebarthatfollowstherecipe.


2 teaspoonsoliveoil

1¾cupsboilingwater


1(11-ounce)cancondensedcheddarcheesesoup

½

teaspoondrymustard

Saltandpepper

12ouncesbroccoliflorets,cutinto1-inchpieces

8ouncesgratedParmesancheese(4cups)

1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavemacaroniandoilinbowl at 50 percent power, stirring occasionally, untilsome pieces look toasted and blistered, 3 to 5minutes.Transfer hot pasta to prepared slow cooker andimmediately stir inboilingwater (pastawill sizzle).Stirinevaporatedmilk,condensedsoup,mustard,½teaspoonsalt,and½teaspoonpepper.Coverandcookuntilpastaistender,2to3hoursonhigh.

2.Microwavebroccoliand¼cupwaterincoveredbowluntil bright green and tender, about 4 minutes; drainbroccoli. Remove foil collar. Gently stir Parmesan intopasta,adjustingsauceconsistencywithextrahotwaterasneeded.Stir inbroccoliandseasonwithsaltandpeppertotaste.Serve.

QUICKPREPTIP:Preppingbroccoliflorets

Bagged precut broccoli florets are a huge timesaver, but they usuallyneed tobe trimmeddown intoevenlysizedpiecesbeforecooking.Thebest way to do this is to place each floret upside down on the cuttingboardandslicedownthroughthestem.Thiswayyou’llhavefewersmallcrumblypieces.

SpicyMeatballsandMarinaraMakes 8 meatballs and 5 cups sauce; enough for 1 pound pastaCookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: To up the ante on this satisfying Italianclassic,wedecidedtoinfuseourdishwithsomeheatandspice.Acouplecans of tomato puree plus some tomato paste, garlic, and oreganoprovided a sauce with depth and the right consistency; a bit of sugarbalanced the acidity of the tomatoes. For the meatballs, convenientmeatloaf mix offered hearty flavor, and a panade (a mixture of breadcrumbs and milk) kept them moist. Chopped pepperoncini and redpepperflakesdeliveredasolidpunchofheat.Topreventoursaucefrombeinggreasy,we found itnecessary tomicrowave themeatballsbeforetransferringthemtotheslowcooker;thisworkedtorenderexcessfatandalsohelped to firmup themeatballsso theydidn’t fallapart in theslowcooker. Meatloaf mix is a prepackaged mix of ground beef, pork, andveal;ifit’sunavailable,use8ounceseachofgroundporkand85percentleangroundbeef.Seethesidebarthatfollowstherecipe.

1 poundmeatloafmix


¼cupwholemilk

¼cupgratedParmesancheese

¼ cupslicedpepperoncini,choppedfine



¾


Saltandpepper

2(28-ounce)canstomatopuree



1 teaspoonsugar

1. Using hands, mix meatloaf mix, panko, milk,Parmesan,pepperoncini, 1 tablespoongarlic,1 teaspoonoregano,½teaspoonpepperflakes,½teaspoonsalt,and½teaspoonpeppertogetherinbowluntiluniform.Pinchoff and roll mixture into 2-inch meatballs (about 8meatballs total) and arrange on large plate. Microwavemeatballsuntilfatrendersandmeatballsarefirm,about5minutes.

2. Combine tomato puree, tomato paste, sugar, ½teaspoonsalt,½teaspoonpepper,remaining1tablespoongarlic,andremaining1teaspoonoreganoinslowcooker.Transfer microwaved meatballs to slow cooker,discarding rendered fat. Cover and cook untilmeatballsaretender,4to5hoursonlow.

3. Using large spoon, skim excess fat from surface ofsauce.Seasonwith salt, pepper, andextra sugar to tasteandserve.

QUICKPREPTIP:Gratinghardcheese

When grating Parmesan and other hard cheeses, we use a rasp-stylegrater because it produces lighter, fluffier shreds of cheese that meltseamlesslyintopastadishesandsauces.

TURKEYPESTOMEATBALLSANDMARINARA

TurkeyPestoMeatballsandMarinaraMakes 8 meatballs and 5 cups sauce; enough for 1 pound pastaCookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Turkeymeatballsmakeagreatalternativetothetraditionalbeefandporkmeatballs—ifyoucanfindawaytoinfusethemwithrichflavorandkeepthemmoist.Oneultraconvenientproducthelpedusonbothfronts.Store-boughtpestoofferedbiggarlicandherbflavors—no knife needed—and contributed much-needed richness thatkept our meatballs moist. Panko bread crumbs helped to bind themixture, and grated Parmesan delivered deep, savory flavor.Microwaving themeatballs guaranteed that they didn’t fall apart in theslowcooker. Tobrighten the flavor of our slow-cookedmarinara sauce(wereliedontomatopureeandtomatopastefordepthofflavorandtherightconsistency),westirred inmorepesto justbeforeserving.Besuretousegroundturkey,notgroundturkeybreast(also labeled99percentfatfree),inthisrecipe.Youcanmakeyourownpestooruseyourfavoritestore-bought brand from the refrigerated section of the supermarket—theyhaveafresherflavorthanthejarredpestosoldinthegroceryaisles.Seethesidebarthatfollowstherecipe.

1 poundgroundturkey

1 cuppreparedbasilpesto


¼cupgratedParmesancheese

Saltandpepper

2(28-ounce)canstomatopuree



1 teaspoonsugar

1.Usinghands,mixgroundturkey,½cuppesto,panko,Parmesan,and½teaspoonpepper together inbowluntiluniform.Pinchoffandrollmixtureinto2-inchmeatballs(about 8 meatballs total) and arrange on large plate.Microwavemeatballsuntil fat rendersandmeatballsarefirm,about5minutes.

2.Combinetomatopuree,tomatopaste,soysauce,sugar,½ teaspoonsalt,and½ teaspoonpepper inslowcooker.Transfer microwaved meatballs to slow cooker,discarding rendered fat. Cover and cook untilmeatballsaretender,4to5hoursonlow.

3. Using large spoon, skim excess fat from surface ofsauce.Beforeserving,stirinremaining½cuppestoandseasonwithsalt,pepper,andextrasugartotaste.

QUICKPREPTIP:Small-batchpesto

Process 4 cups fresh basil leaves, ⅔ cup extra-virgin olive oil, 3tablespoons toasted pine nuts, and 1 minced garlic clove in foodprocessoruntilsmooth,30 to60seconds,scrapingdownsidesofbowlas needed. Transfer pesto to bowl, stir in ½ cup grated Parmesancheese,andseasonwithsaltandpeppertotaste.Makesabout1cup.

ChickenCacciatoreSauceMakes6cups;enoughfor1poundpastaCookingTimeCookingTime4to 5 hours on Low Slow Cooker Size 5½ to 7 Quarts WHY THISRECIPE WORKS: To adapt this classic chicken stew, featuringmushrooms,tomatoes,andgarlic,intoaheartypastasaucemadeintheslow cooker, we started by selecting the right cut of meat. Boneless,skinless chicken thighs provided a rich flavor and were easy to breakdown into bite-size pieces by the end of the cooking time. Onion andgarlicwereagivenforthearomaticnotestheyprovided,andalargecanof tomato puree gave our sauce the right consistency and bright,tomatoey flavor.We found that using two types ofmushrooms—slicedwhitemushroomsanddriedporcini—ensuredthatoureasysauceofferedbothtenderbitesofmushroomandintense,earthyflavor.Woodsyherbsprovide complexity in the traditional dish, but we found a shortcut inherbesdeProvence,ablendthattypicallycombinesbasil,fennelseeds,marjoram, rosemary, sage, and thyme. Finally, a sprinkling of mincedparsley,stirred in justbeforeserving,contributedahitof fresh flavor toourChickenCacciatoreSauce.Seethesidebarthatfollowstherecipe.

8 ouncesslicedwhitemushrooms

1 cupchoppedonion




½teaspoonherbesdeProvence

(28-ounce)cantomatopuree

1

¼ ouncedriedporcinimushrooms,rinsedandminced

Saltandpepper

1½ poundsboneless,skinlesschickenthighs,trimmed¼

cupchoppedfreshparsley

1.Microwavewhitemushrooms,onion,tomatopaste,oil,garlic, and herbes de Provence in bowl, stirringoccasionally, until vegetables are softened, about 5minutes; drain vegetable mixture and transfer to slowcooker. Stir in tomato puree, porcini mushrooms, 1teaspoon salt, and ½ teaspoon pepper. Season chickenwith salt andpepperandnestle into slowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Using large spoon, skim excess fat from surface ofsauce.Breakchickenintoabout1-inchpieceswithtongs.Before serving, stir in parsley and seasonwith salt andpeppertotaste.

SMARTSHOPPING:Porcinimushrooms

Like fresh fruitsandvegetables, thequalityofdriedporcinimushroomscan vary dramatically from package to package and brand to brand.Always inspect themushroomsbefore youbuy.Avoid thosewith smallholes,whichindicatethatthemushroomwasperhapshometopinworms.Instead,lookforlarge,smoothporcini,freeofwormholes,dust,andgrit.

BEEFRAGUWITHWARMSPICES

BeefRaguwithWarmSpicesMakes5cups;enoughfor1poundpastaCookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts WHYTHIS RECIPE WORKS: Making a true, long-simmered Italian meatsauce requires tending thestovetop forhours—sowedecided tomoveourstotheslowcooker.Bonelessbeefshortribsturnedmeltinglytenderafterseveralhoursoflow,slowcookingandwereeasyenoughtobreakapart into fork-friendly pieces right in the slow cooker once they weredone. Onion and garlic provided essential aromatic notes, and agenerous amount of tomato paste—2 tablespoons—added depth offlavor.Toinfuseoursaucewithwarmspicenotes,weincludedcinnamonandcloves,bloomingtheminthemicrowavewiththearomatics.Tomatopuree ensured that our sauce had the right consistency. Thoughuntraditional in pasta sauce, a big dose of soy sauce enhanced themeaty flavor of our ragu. After cooking, we stirred in some choppedparsleyforafreshfinish.Noonewouldeverguessthisrich-tastingsaucewassoeasytomake.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion




⅛teaspoongroundcinnamon

Pinchgroundcloves

(28-ounce)cantomatopuree

1


Saltandpepper

1½poundsbonelessbeefshortribs

¼cupmincedfreshparsley

1.Microwaveonion,tomatopaste,oil,garlic,cinnamon,and cloves in bowl, stirring occasionally, until onion issoftened,about5minutes;transfertoslowcooker.Stirintomatopuree,soysauce,1teaspoonsalt,and½teaspoonpepper. Trim fat from top and bottom of short ribs,seasonwithsaltandpepper,andnestleintoslowcooker.Coverandcookuntilbeefistender,8to9hoursonlowor5to6hoursonhigh.

2. Using large spoon, skim excess fat from surface ofsauce. Break beef into about 1-inch pieces with tongs.Before serving, stir in parsley and seasonwith salt andpeppertotaste.

SMARTSHOPPING:Tomatopuree

Tomatopuree, liketomatosauce, iscookedandstrainedtoremovethetomatoseeds,making itmuchsmootherand thicker thanother cannedtomatoproducts.Buttomatopureehasaslightlythickerconsistencythantomatosauce,whichiswhyweuseitinourslow-cookersauces–ithelpsusachievetheconsistencyofastovetopsaucewithoutthebenefitofthereduction thatcomeswitha longsimmer inanuncoveredpotorskillet.Our favorite brand isHunt’s TomatoPuree, which offers a nice, thickconsistencyandtomatoeyflavor.

ShreddedPorkRaguMakes5cups;enoughfor1poundpastaCookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts WHYTHIS RECIPE WORKS: Iterations of this dish found in the Italiancountrysidesimplycombineacanoftomatoeswithastraypieceofporkand an onion before the pot is left to simmer for hours, resulting in asaucethat’sflavorfulbutnotfussy.Inourquestforaneffortlessyetfull-flavoredporkraguthatwecouldletsimmerawayinourslowcooker,webegan by searching for the best cut of meat. Though pork shoulderofferedrichnessanddepthofflavor,itrequiredsomeknifework.Instead,weturnedtoanotherfattybutprep-freecut:bonelesscountry-styleporkribs.Theribsturnedultratenderafteralongstayintheslowcookerandgaveoursauceatrulymeaty,richflavor.Boostingthepork’smeatyflavorwith tomatopasteandsoysauceensured thatour raguofferedseriousdepth and complexity, and tomato puree guaranteed that it was plentythickandcoatedourpastanicely.Microwavingthetomatopastewithouraromatics—onion, garlic, andabit of oreganoand redpepper flakes—worked to intensify its flavor. Finishing with parsley brightened up thisheartydish.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion






1(28-ounce)cantomatopuree


Saltandpepper

1½ poundsbonelesscountry-styleporkribs,trimmed¼


1. Microwave onion, tomato paste, garlic, oil, oregano,and pepper flakes in bowl, stirring occasionally, untilonion is softened, about 5 minutes; transfer to slowcooker.Stirintomatopuree,soysauce,½teaspoonsalt,and½teaspoonpepper.Seasonporkwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilporkistender,6to7hoursonlowor4to5hoursonhigh.

2. Using large spoon, skim excess fat from surface ofsauce. Break pork into about 1-inch pieces with tongs.Before serving, stir in parsley and seasonwith salt andpeppertotaste.

ONTHESIDE:Arugulasaladwithbalsamic-mustardvinaigrette

Whisk2tablespoonsbalsamicvinegar,1½teaspoonsDijonmustard,½teaspoonmincedshallot,⅛teaspoonsalt,andpinchpeppertogetherinlargebowl.Whiskingconstantly,drizzlein2tablespoonsextra-virginoliveoil.Add6ounces(6cups)babyarugulaandtosstocombine.Serves4.

WeeknightChickenRaguMakes6cups;enoughfor1poundpastaCookingTime2to3hoursonLowSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Thiseasyraguisreadyfortheslowcooker inmereminutesandneedsjusta coupleof hoursof simmering for theperfecteffortlessweeknightdinner. For a hearty texture and rich flavor, we started with groundchicken;microwaving itbrieflyprevented it frombecominggrainyduringcooking.Usingtwotomatoproducts—pureeandpaste—ensuredthatourragu was plenty saucy and offered complex tomato flavor. Onion andgarlic added a flavorful foundation, and Italian seasoning provided therequisiteflavorsoforegano,thyme,andbasil.Formoresavorydepthandtoenhancethemeatyqualitiesofoursauce,weincludedsoysauce.Tocompleteourweeknight-friendlyragu,weaddedchoppedbasilattheendof cooking. Be sure to use ground chicken, not ground chicken breast(alsolabeled99percentfatfree).Seethesidebarthatfollowstherecipe.

1½

poundsgroundchicken

1 cupchoppedonion



1 teaspoonItalianseasoning



Saltandpepper


1. Microwave ground chicken, onion, tomato paste,garlic, and Italian seasoning in bowl, stirringoccasionally, until chicken is no longer pink, about 5minutes. Break up any large pieces of chicken withspoon, thendrainofffat; transfer toslowcooker.Stir intomatopuree,soysauce,1teaspoonsalt,and½teaspoonpepper. Cover and cook until chicken is tender, 2 to 3hoursonlow.

2. Using large spoon, skim excess fat from surface ofsauce. Before serving, stir in basil and seasonwith saltandpeppertotaste.

QUICKPREPTIP:Reservingpastacookingwater

Whencookingpasta,beforedrainingit,besuretoreserveabout½cupof thecookingwater.This flavorfulwatercanbeused tohelp loosenathicksauce.

Rustic Kale, Fennel, and Sun-Dried TomatoSauceMakes4cups;enoughfor1poundpastaCookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Pastaandbraisedkaleisapopularpairingforareason—the earthy, meaty notes of the tender greens add depth andflavortothemild-tastingpastaforasimpleyetincrediblysatisfyingdish.Toprepareourkalefortheslowcooker,wesliceditintothinstrips,thentossed it in with chopped onion,minced garlic, and red pepper flakes.This combination tasted good, but swapping the onion for fennelpromisedamorefillingandmoreflavorfuldish.Weusedchickenbroth,ratherthanwater,forthecookingliquid;itimpartedsalty,savorynotestooursauce.Toaddsomemuch-neededbrightness,weincludedchoppedsun-dried tomatoes. A big drizzle of extra-virgin olive oil, plus somegratedParmesan,enrichedthis fairly leansauce,andtoastedpinenutsofferedawelcomecrunch.Sotheirflavorswouldn’tbecomedulledintheslow cooker, we added them just before serving. Be sure to use high-quality extra-virgin olive oil here; the test kitchen’s favorite brand isColumela.Seethesidebarthatfollowstherecipe.

1poundkale,stemmedandslicedinto1-inch-widestrips

2fennelbulbs,coredandsliced¼inchthick

2 cupschickenbroth

1cupoil-packedsun-driedtomatoes,rinsed,patteddry,andchoppedcoarse



Saltandpepper


½ cupextra-virginoliveoil¼ cuppinenuts,toasted

1.Combine kale, fennel, broth, tomatoes, garlic, pepperflakes, 1 teaspoon salt, and ½ teaspoon pepper in slowcooker.Coverandcookuntilkaleistender,5to6hoursonlowor3to4hoursonhigh.

2.Beforeserving,stirinParmesan,oil,andpinenutsandseasonwithsaltandpeppertotaste.

SMARTSHOPPING:Pinenuts

Alsocalledpiñons (Spanish)orpignoli (Italian), thesediminutivenutlikeseedsareharvested frompinecones.Thereare twomain typesofpinenuts: the delicately flavored, torpedo-shaped Mediterranean pine nutsand themoreassertivecornkernel-shapedChinesepinenuts (shown).The less-expensive Chinese variety is more widely available, but bothcanbeusedinterchangeably.Pinenutshaveamildtasteandaslightlywaxytexture.Pinenutsneedtobestoredwithcaretopreventrancidity.Theyarebesttransferredtoanairtightcontainerassoonastheiroriginalpackaging is opened. They will keep in the refrigerator for up to threemonthsorinthefreezerforuptoninemonths.

ESCAROLEANDWHITEBEANSAUCE

EscaroleandWhiteBeanSauceMakes5cups;enoughfor1poundpastaCookingTime9 to10hoursonLowor6to7hoursonHighSlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS: Themoist cookingenvironment of the slow cooker turns beans perfectlycreamyandtender,sowesetaboutusingtheslowcookertocreateasauce thatpaidhomage to theclassicdishofbeans, greens, and pasta. Cannellini beans offered anearthyflavorandultracreamytextureaftersimmering inchickenbrothforseveralhours.Borrowingatrickusedinmanystewrecipes,wemashedsomeofthebeanstohelpthickenthesauce.Forthegreens,weoptedforescarole,whichwechoppedandaddedtotheslowcookerfor thelast20minutesofcookingsoitwouldwiltbutretainitscolor.Diced tomatoesanddried thyme,cookedwith thebeans, contributed brightness and woodsy notes, and aParmesan cheese rind (another trick used in stews andsauces)offeredcomplexityandbolsteredtheflavorofoursauce—andmade use of an often-overlooked byproductofpastanight.Foraneasygarnish,wemicrowavedafewslicesofchoppedbacon,thensprinkledthecrispedpiecesoverthefinishedsauceforsomecrunchandsalty,savorybites.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

tablespoonsextra-virginoliveoil

5


8ouncesdriedcannellinibeans,pickedoverandrinsed


5 cupschickenbroth


Saltandpepper

½ headescarole,choppedcoarse

4slicesbacon,chopped

1.Microwaveonion,1tablespoonoil,andthymeinbowl,stirring occasionally, until onion is softened, about 5minutes;transfertoslowcooker.Stirinbeans,tomatoes,broth, Parmesan rind, if using, 1 teaspoon salt, and ½teaspoonpepper.Coverandcookuntilbeansaretender,9to10hoursonlowor6to7hoursonhigh.

2.DiscardParmesanrind.Transfer1cupofbean-tomatomixture to bowl and mash with potato masher untilmostly smooth. Stir escarole and mashed bean mixture

intoslowcooker,cover,andcookonhighuntilescaroleistender,20to30minutes.

3. Line platewith double layer of coffee filters. Spreadbacon in even layer over filters and microwave untilcrisp,about5minutes.Beforeserving,stirincrispbaconandremaining¼cupoilandseasonwithsaltandpeppertotaste.

SMARTSHOPPING:Escarole

Escaroleisaleafygreenthatlooksmuchlikegreenleaflettuce.Itsbitterflavor makes it a great choice for salads. But unlike lettuce, escarolestandsupwelltocooking,whichmakesitagreatadditiontothissimplepastasauce.Makesuretoslicetheescarolebeforewashingitwell.Useasaladspinnertowashit,asthefine,featheryleavestendtoholdalotofsoil.

All-SeasonTomatoSauceMakes6cups;enoughfor1poundofpastaCookingTime5to6hoursonLowor3 to4hoursonHighSlowCookerSize 5½ to7QuartsWHY THIS RECIPE WORKS: Nothing is more classic than a simpletomatosauce,butthetruthisthattomakeasimplesaucewithreallybigflavor,youneedperfectlyripe,in-seasontomatoes—andyouhavetonotmindmonitoring the stovetop for a couple of hours. For a full-flavoredtomato sauce that was hands-off and could be made year-round, westartedwith cherry tomatoes,whichoffer bright, sweet flavor nomattertheseason,plus theydidn’tneedanyprepatall—we just tossed themintotheslowcookerwithsomevegetablebroth.Forouraromatics,onion,garlic, and oregano provided a flavorful backbone, and tomato pasteoffereddepthandcomplexity.Toachieve just the rightconsistency,wemashed the tomatoes,butoursaucewasstillslightly thin.Because theslowcookerdoesn’t allow for anyevaporation,weneeded to includeathickener. For our next test, we stirred in a couple of tablespoons ofinstanttapioca.Finally,wehadarustic,chunkysaucethatclungnicelytoour pasta.Withadrizzleof oliveoil for richnessand choppedbasil forfreshness,thissimpletomatosaucedeliveredalltherobust,brightflavorsweexpected—andwedidn’thave towaituntil theheightof summer tomakeit.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion



¼cuptomatopaste


2½poundscherryorgrapetomatoes

½cupvegetablebroth


Saltandpepper


1. Microwave onion, 1 tablespoon oil, garlic, tomatopaste, and oregano in bowl, stirring occasionally, untilonion is softened, about 5 minutes; transfer to slowcooker.Stir in tomatoes,broth, tapioca,½teaspoonsalt,and½ teaspoon pepper. Cover and cook until tomatoesareverysoftandbeginning todisintegrate,5 to6hoursonlowor3to4hoursonhigh.

2.Using potato masher, mash tomatoes until mostlysmooth. Before serving, stir in basil and remaining 3tablespoonsoilandseasonwithsaltandpeppertotaste.

SMARTSHOPPING:Tomatopaste

Tomato paste is naturally full of glutamates, which stimulate tastebudsjust as salt and sugar do, and it brings out subtle flavors and savorynotes,eveninrecipesinwhichtomatoflavorisn’tattheforefront.Inourslow-cooker recipes,wemademaximumuseof tomatopastesince thelongcookingtimetendstodullflavors.Tofindthebesttomatopaste,wegathered10top-sellingbrandsandsampledeachoneuncooked,cookedplain,andinmarinarasauce.GoyaTomatoPasteearnedtopmarksinboth the uncooked and cooked tastings, and it came in second in ourmarinara test.Tasterspraised it forbeing“rich,bold,andcomplex”andfounditoffereda“bright,robusttomatoflavor.”

CASSEROLES

FarmhouseChickenCasserole

CheesyChickenandFritoCasserole

Shepherd’sPiewithChicken

ThanksgivingTurkeyPotPie

ItalianPorkandPolentaBake

MontereyChickenandRice

LemonyChickenandRicewithSpinachandFeta

EasyMexicanLasagna

AmericanChopSuey

CheeseburgerPastaBake

Baked Penne with Chicken Sausage and RedPepperPesto

SpinachManicotti

FARMHOUSECHICKENCASSEROLE

FarmhouseChickenCasseroleServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Thissatisfying,rusticcasserolecombinesmoistchickenandtenderpotatoesandcarrotsinavelvetysauce,toppedoff with a layer of crunchy croutons. To keep our prep work to aminimum,we choseboneless, skinless chicken thighs,which remainedmoist and tender during the long cooking time. Once tender, weshreddedthechickenintobite-sizepieces,thengentlystirredthembackinto the slow cooker. To jump-start the cooking of our carrots andpotatoes, we microwaved them briefly until they began to soften. Formorecolorandahintofsweetness,weaddedfrozenpeas,too.Boursincheese, added when we set the chicken aside to cool, gave us themakings of an ultracreamy and flavor-packed sauce; a couple oftablespoons of tapioca, added to the slow cooker with the chicken,ensuredthatthesaucewasthickandclingy.Croutons,sprinkledoverthetop of the finished casserole, provided a big crunch. We like theconvenience of using store-bought croutons here; however, you canprepareanduseourRusticCroutonsifdesired.Don’tshredthechickentoo finely in step 2; it will break upmore as it is stirred back into thecasserole.Seethesidebarthatfollowstherecipe.


3carrots,peeled,halvedlength-wise,andsliced½inchthick


¼cupchickenbroth


2 poundsboneless,skinlesschickenthighs,trimmed

Saltandpepper

1(5.2-ounce)packageBoursinGarlicandFineHerbscheese,crumbled

½

cupfrozenpeas

3 cupscroutons

1.Microwavepotatoes, carrots, andoil inbowl, stirringoccasionally, until vegetables are softened, about 5minutes; transfer to slow cooker. Stir in broth andtapioca. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred into bite-size pieces. Stir Boursin into slowcooker until cheese is melted and mixture is thickenedslightly. Gently stir in shredded chicken and peas andseason with salt and pepper to taste. (Adjust fillingconsistency with extra hot broth as needed.) Sprinklewithcroutonsandletsituntilcasseroleisheatedthrough,about5minutes.Serve.

QUICKPREPTIP:RusticCroutons

Tear 1 (18-inch) baguette into ¾-inch pieces. Toss bread with 2tablespoons vegetable oil and season with ¼ teaspoon salt and ¼teaspoonpepper.Spreadbreadinrimmedbakingsheetandbakein475-degreeovenuntilgoldenbrown,about10minutes.Letcroutonscool toroomtemperaturebeforeusing.Makes3cups.

CheesyChickenandFritoCasseroleServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: To bring some excitement to theweeknightdinner table,wewanted to createa family-friendly casserolethat offered all the bold, bright flavors of Tex-Mex cuisine.We startedwith boneless chicken thighs,which needed no prep.Black beans andcorn added substance, and Ro-tel tomatoes provided spicy, piquantflavor.Acoupleofteaspoonsofcumincontributedwarmspicenotesandearthiness, andminced cilantro offered bright, citrusy notes.When thechicken was done cooking, we stirred in some shredded Mexicancheese, which melted into a rich-tasting sauce. For a crunchy toppingthat went with our Tex-Mex theme, we sprinkled the casserole withcrumbled tortilla chips, but they tasted stale. Fritos, on the other hand,delivered both big corn flavor and plenty of crunch. Stirringmore Fritocrumbs into the casserole helped to thicken the sauce, as did a smallamount of tapioca. Don’t shred the chicken too finely in step 2; it willbreakupmoreas it is stirred back into the casserole.See the sidebarthatfollowstherecipe.

2(10-ounce)cansRo-telDicedTomatoes&GreenChilies,drained





Saltandpepper

4cupsFritoscornchips,crushedintocoarsecrumbs

1½cupsshreddedMexicancheeseblend

½ cupfrozencorn,thawed¼

cupmincedfreshcilantro

1.Combinetomatoes,beans,tapioca,andcumininslowcooker. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred intobite-sizepieces.Stir 1 cupFritos, 1 cupMexican cheese blend, corn, and cilantro into slowcooker until cheese is melted and mixture is thickenedslightly.Gentlystirinshreddedchickenandseasonwithsalt andpepper to taste. (Adjust fillingconsistencywithhotwaterasneeded.)

3.Sprinklewithremaining½cupcheeseandremaining3cups Fritos, cover, and cook on high until casserole isheated through and cheese is melted, about 5 minutes.Serve.

SMARTSHOPPING:CannedBlackBeans

Mostcannedblackbeanshavethreemainingredients:beans,water,andsalt.Still,wefoundwhenwesampledsixnationalbrandsthattastecanvarywildly.Ourtastershadastrongpreferenceforwell-seasonedbeans,but texturewas important, too.The “clean,” “mild,” and “slightly earthy”flavor ofBush’s Best Black Beans, along with their “firm,” “almost aldente”texturemadethemourwinner.

Shepherd’sPiewithChickenServes4to6

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: To put a new spin on the classicshepherd’s pie, we swapped out the usual ground beef for groundchicken.Microwavingthechickenforafewminutesbeforetransferringitto the slow cooker ensured that it didn’t turn grainy, and cooking ourcasserole on low prevented the chicken from drying out. Carrots,mushrooms, and peas worked well for the vegetables. IncludingWorcestershire sauceand tomato paste in the filling helped to ampupthemeaty,savorynotesof thechicken.Mashedpotatoeswereagivenfor the topping, and starting with the prepared variety kept our recipeeasy.Addingshreddedcheddartoourpotatoesrampeduptheirflavorsotheydidn’ttastestore-bought.Besuretousegroundchicken,notgroundchickenbreast(alsolabeled99percentfatfree).Weliketheconvenienceofusingpreparedmashedpotatoesfromthesupermarket(oftenfoundinthepreparedfoodand/orrefrigeratedsection);however,youcanprepareanduseourHomemadeMashedPotatoTopping,ifdesired.Themashedpotatoes should be warm and have a loose but not soupy texture;otherwisetheywillbedifficult tospreadoverthechickenfilling.Seethesidebarthatfollowstherecipe.

2 poundsgroundchicken


2carrots,peeled,halvedlengthwise,andsliced½inchthick



Saltandpepper

2 tablespoonsWorcestershiresauce


1 cupfrozenpeas

½

cupheavycream

3cupspreparedmashedpotatoes,warmed

½

cupshreddedcheddarcheese

1. Microwave ground chicken in bowl, stirringoccasionally, until chicken is no longer pink, about 5minutes. Transfer chicken to slow cooker, breaking upanylargepieces.Microwavemushrooms,carrots,tomatopaste, thyme, and ½ teaspoon salt in bowl, stirringoccasionally, until vegetables are softened, about 5minutes; drain vegetables and transfer to slow cooker.Stir inWorcestershireandtapioca.Coverandcookuntilchickenistender,2to3hoursonlow.

2.Stirinpeasandcreamandseasonwithsaltandpepperto taste. (Adjust filling consistency with hot water asneeded.) Combine potatoes and cheddar, then spoon

mixtureover chicken filling and smooth into even layerusingspatula.Coverandcookonhighuntilpotatoesareheatedthrough,20to30minutes.Serve.

QUICK PREP TIP: Homemade Mashed PotatoTopping

Cover1½poundsrussetpotatoes,peeled,sliced¾inchthick,andrinsedwell,withwaterinDutchoven.Bringtoboil,thenreducetosimmerandcookuntiltender,18to20minutes.Drainpotatoes,wipepotdry,thenreturn

potatoes to pot. Mash potatoes thoroughly with potatomasher. Fold in 3 tablespoons melted unsalted butter,thenfoldin¾cuphothalf-and-half.(Addadditionalhothalf-and-halfasneededuntilpotatoeshaveloosebutnotsoupytexture.)Seasonwithsaltandpeppertotaste.

Makes3cups.

THANKSGIVINGTURKEYPOTPIE

ThanksgivingTurkeyPotPieServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:ThisThanksgiving-inspiredmealmakesiteasytoenjoytheflavorsoftheholidaysyear-round.Tocutdownonprepand save time, we reached for convenient boneless, skinless turkeythighs;once theywere tender,weshredded them intobite-sizepieces.Thinly sliced carrots added a vegetal element and some sweetness.Stirring a splash of heavy cream into the braising liquid gave us aninstant“gravy”thatcoatedtheturkeyandcarrotsnicely.Forthetopping,we thought stuffing seemed perfect. Instead of making our own fromscratch,wewentwith a store-boughtmix, which included a number ofherbsandspicesandallowedustocutbackonour ingredient list. Inanod to the traditional Thanksgiving dinner,weaddeddried cranberries;their sweet, tart notes contrasted nicely with the savory stuffing. Aftermoistening the mix with water, we crumbled it on top of the filling,covered the slow cooker, and let it heat through. If you cannot findboneless turkey thighs, you can substitute boneless chicken thighs.Besuretouseaboxedstuffingmix,suchasStoveTopStuffingMix,ratherthananyof thebagsof loosecrumbs thataresoldasstuffingmix;youcanuseanyflavorhere.Seethesidebarthatfollowstherecipe.



1 teaspoondriedsage

¼cupchickenbroth


2 poundsboneless,skinlessturkeythighs,trimmed

Saltandpepper

1(6-ounce)boxstuffingmix

1½

cupsboilingwater

½

cupdriedcranberries

¼

cupheavycream

1. Microwave carrots, oil, and sage in bowl, stirringoccasionally,untilcarrotsaresoftened,about5minutes;transfertoslowcooker.Stirinbrothandtapioca.Seasonturkeywithsaltandpepperandnestle intoslowcooker.Cover and cook until turkey is tender, 4 to 5 hours onlow.

2.Transferturkeytocuttingboard,letcoolslightly,thenshredintobite-sizepieces.Combinestuffingmix,boilingwater, and cranberries in bowl and let sit, stirringoccasionally,untilstuffingiscompletelysoftened,about5minutes.

3.Gentlystirshreddedturkeyandcreamintoslowcookerand seasonwith salt and pepper to taste. (Adjust fillingconsistency with extra hot broth as needed.) Spoon

stuffingmixtureoverturkeyfillingandsmoothintoevenlayer. Cover and cook on high until stuffing is heatedthrough,20to30minutes.Serve.

ONTHESIDE:CranberrySauce

Bring1cupsugar,¾cupwater,and¼teaspoonsalt toboil inmediumsaucepanovermediumheat,stirringoccasionallytohelpdissolvesugar.Stir in 12 ounces fresh or frozen cranberries and simmer until slightlythickened and berries begin to pop, 10 to 12 minutes. Cool to roomtemperaturebeforeserving,about1hour.Makes2cups.

ItalianPorkandPolentaBakeServes4to6CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: For a rich andhearty Italian-style casserolewe combined two classics: pork ragu andpolenta.Whileporkshoulderisthemostcommonchoiceforslow-cookedpork, using it required cuttingup themeat. Insteadwechosebonelesscountry-style pork ribs, which contained plenty of intramuscular fat tokeep themeatmoistduring theextendedcooking timeand requirednoextraknifework.Acombinationofwhiteandporcinimushroomsrampedupthemeatyflavorofthesauce,andtapiocaensuredthatitwasglossyand silky. Precooked polenta, sliced thin and sprinkledwithParmesan,madeforagolden,flavor-packedcrown.Seethesidebarthatfollowstherecipe.


1 cupchoppedonion





¼ ouncedriedporcinimushrooms,rinsedandminced


Saltandpepper


1(18-ounce)tubeprecookedpolenta,sliced¼inchthick


1.Microwavewhitemushrooms,onion,tomatopaste,oil,garlic, and pepper flakes in bowl, stirring occasionally,until vegetables are softened, about 5 minutes; drainvegetables and transfer to slow cooker. Stir in porcinimushrooms, tapioca, 1 teaspoon salt, and ½ teaspoonpepper.Seasonporkwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilporkistender,6to7hoursonlowor4to5hoursonhigh.

2. Transfer pork to cutting board, let cool slightly, thenshredintobite-sizepieces.Gentlystirshreddedporkintoslow cooker and season with salt and pepper to taste.(Adjust filling consistency with hot water as needed.)Shingle polenta on topof pork filling and sprinklewithParmesan.Coverandcookonhighuntilpolentaisheatedthroughandcheeseismelted,20to30minutes.Serve.

QUICKPREPTIP:StoringMushrooms

Curiousastothebestwaytostoremushroomsonceyougetthemhomefrom themarket, we pitted several storingmethods against each otherovera five-dayperiod to seewhatworkedandwhatdidn’t.Among thethingswetriedwereleavingthemintheiroriginalboxandcoveringthemwithplasticwraporadamppapertowel,wrappingtheminaluminumfoil,storing them in a paper bag, storing them in a paper bag cut with airholes,storingtheminanairtightzipper-lockbag,andsimplyleavingthemuncovered.Thewinningmethodturnedouttobeeithertheoriginal

packaging(ifpurchasedinatraywrappedinplastic),orasimplepaperbag(ifpurchasedloose).Theothermethodswere flat-out losers and turned the mushrooms eitherslimyordriedoutinjustacoupleofdays.

MontereyChickenandRiceServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS: To up the ante on the standard chickenandrice,weaddedbacon,barbecuesauce,tomatoes,andpepperJackcheese for a lively, full-flavored dinner. Cooking the chicken and ricetogethergaveusmoistmeat, but the ricewasunderdone.Both instantrice and leftover precooked white rice turned mushy. Luckily, we hadsuccess when we tried store-bought precooked white rice, whichremained tenderanddidn’tbecomeblownout.Chunksofavocadoandcrisped bacon, cooked briefly in the microwave, added richness andsalty, savory bites. Store-bought precooked rice is important to thesuccessofthisdish;itconsistentlyremainsintactandretainstheproperdoneness.Donotusefreshlymadeorleftoverrice,asitwillturnmushyandblownout in theslowcooker.Don’t shred thechicken too finely instep2; itwillbreakupmoreasit isstirredbackintothecasserole.Seethesidebarthatfollowstherecipe.

1redonion,halvedandsliced¼inchthick



4 cupscookedrice

½cupbarbecuesauce

1 tablespoonDijonmustard


2

Saltandpepper


1½

cupsshreddedpepperJackcheese

1avocado,halved,pitted,andcutinto½-inchpieces


1. Microwave onion, oil, and chili powder in bowl,stirring occasionally, until onion is softened, about 5minutes; transfer to slow cooker. Stir in rice, barbecuesauce,andmustard.Seasonchickenwithsaltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred into bite-size pieces. Gently stir shreddedchicken, tomatoes, and 1 cup pepper Jack into slowcookerandseasonwithsaltandpeppertotaste.Sprinklewith avocado and remaining½ cup pepper Jack, cover,and cook on high until casserole is heated through andcheeseismelted,about5minutes.

3. Meanwhile, line plate with double layer of coffee

filters. Spread bacon in even layer over filters andmicrowave until crisp, about 5 minutes. Sprinklecasserolewithcrispbacon.Serve.

SMARTSHOPPING:PrecookedRice

Wefindtheeaseandconvenienceofprecookedrice,whichisparboiled,to be real assets when we’re trying to save time in the kitchen–plus,there’snoneedtoworryaboutgummy,burnt,orovercookedriceruiningthe dish. After testing five national brands to find the best option, wefound one brand that stood apart with “nicely separate” grains and a“toasted, buttery” flavor. The favorite,Minute Ready to Serve WhiteRice,even fooleda few tasterswho thought it tasted like freshlymaderice.Notethateachpackageyields2cupsofrice.

LEMONYCHICKENANDRICEWITHSPINACHANDFETA

Lemony Chicken and Rice with Spinach andFetaServes4to6

CookingTime4to5hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foranotherchickenand ricedinner thatwasbigon flavorbut lightonprep,we looked to theMediterranean forinspirationandincludedfetaforitsbrinytang,lemonforbrightness,andbabyspinachfor freshnessandcolor.Precookedrice,purchasedat thesupermarket,workedbestandkeptour recipesuper-easy;startingwithuncooked rice gave us underdone grains, and using leftoverwhite riceresulted in mushy, blown-out grains. Once the chicken and rice weredone, we stirred in a generous amount of crumbled feta and a fewhandfulsofbabyspinach;somehalf-and-halfensuredthatourdishwasrich and creamy.Using both lemon zest and juice delivered bright andcitrusy,butnottart,flavor.Sothatthelemonwouldretainitsbold,brightnotes, we didn’t add it until the end. Store-bought precooked rice isimportant to the success of this dish; it consistently remains intact andretainstheproperdoneness.Donotusefreshlymadeorleftoverrice,asit will turn mushy and blown out in the slow cooker. Don’t shred thechickentoofinelyinstep2;itwillbreakupmoreasitisstirredbackintothecasserole.Clickhereformoreinformationonourtop-ratedprecookedrice.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion




4 cupscookedrice


Saltandpepper


1½cupscrumbledfetacheese

½ cuphalf-and-half

1teaspoongratedlemonzestplus2tablespoonsjuice

1. Microwave onion, oil, garlic, and oregano in bowl,stirring occasionally, until onion is softened, about 5minutes; transfer to slow cooker. Stir in rice. Seasonchickenwithsaltandpepperandnestleintoslowcooker.Cover andcookuntil chicken is tender,4 to5hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred into bite-size pieces. Gently stir shreddedchicken,spinach,1cupfeta,andhalf-and-half intoslowcookerandletsituntilspinachiswiltedandcasseroleisheated through, about 5minutes. Stir in lemon zest andjuice and seasonwith salt and pepper to taste. Sprinklewithremaining½cupfeta.Serve.

SMARTSHOPPING:FetaCheese

In2005,theEuropeanUnionruledthatonlycheeseproducedinGreecefromat least70percentsheep’smilkcanrightfullybearthe label“feta.”HereintheUnitedStates,wherethesestipulationsdon’tapply,imitatorsabound. We tasted five brands, both imports and domestic. Tasterspreferred the “barnyard” taste of the sheep’s and goat’s-milk imports,givingMt.VikosTraditionalFeta,whichhailsfromthemothercountry,the topspot.Keep fetasubmerged in thebrine inwhich itwaspacked.Whenstoredproperly,fetacankeepforuptothreemonths,thoughitwillbecomeconsiderablysaltierandmorepungentovertime.

EasyMexicanLasagnaServes4to6

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: Homemade enchiladas are tedious andtime-consuming tomake, which is a shame because the robust, spicyflavorsandvarying texturesare incrediblysatisfying.Foraneasier takeon this popularMexican dish,we startedwith canned enchilada sauceandboosteditsflavorwithchoppedjalapeños.ShreddedMontereyJackgavethesaucesomemuch-neededrichness.Forthemeat,weoptedforgroundbeef,whichcontributedbig,heartyflavor,butithadatendencytoturn gritty after hours of slow cooking. We found that microwaving itbriefly firmed itupsowecouldbreak it intocoarsecrumbles thatdidn’tturngrainy.Insteadofrollingupthefillingintortillas,wesimplylayereditbetweenthetortillas,thencoveredthemwithmoresauceandcheese.Sothat everything cooked through evenly, we lined our slow cooker withaluminum foil. With a bit of minced fresh cilantro, we had the perfectfinishtoourcheesy—andeasy—homagetobeefenchiladas.Clickhereformore informationonmakinga foilcollar.Servewithsourcreamandsalsa.Seethesidebarthatfollowstherecipe.

2pounds85percentleangroundbeef

2(10-ounce)cansredenchiladasauce


¼ cupjarredjalapeños,chopped½

cupmincedfreshcilantro

12(6-inch)corntortillas

1. Microwave ground beef in large bowl, stirringoccasionally, until beef is no longer pink, about 10minutes.Break up any large pieces of beefwith spoon,thendrainofffat;returntonow-emptybowl.Stirin1cupenchiladasauce,1cupMontereyJack, jalapeños,and¼cupcilantro.

2.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Spread¼cupenchiladasauceinprepared slow cooker.Arrange 3 corn tortillas in singlelayerinbottomofslowcooker,tearingtortillasasneededtofit.Topwithone-thirdofbeefmixtureand3morecorntortillas;repeat layering2moretimes.Spreadremainingenchiladasauceovertortillasandsprinklewithremaining1 cupMonterey Jack.Cover and cookuntil casserole isheatedthrough,2to3hoursonlow.

3. Remove foil collar. Sprinkle with remaining ¼ cupcilantro.Serve.

QUICKPREPTIP:StoringCornTortillas

Corntortillasaresmallerandricherinflavorthantheirflourcousins,andtheyare often sold in packages of 24 or more. Since we

rarelygothroughthatmanytortillas

at once, we find it best to store extra tortillas in ourfreezerforlateruse.To

freezecorntortillas,gentlypeelindividualtortillasfromthestackandplacethem

betweenpiecesofwaxorparchmentpaper,thenfreezeupto12tortillasinazipper-lock

freezer bag. When you’re ready to use them, defroststacksoffourtosixtortillas

inthemicrowaveat50percentpoweruntilthawed,10to20secondsperstack.

AmericanChopSueyServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: This diner favorite pairs tender elbow

macaroni with a meaty tomato sauce flavored with bell pepper andcelery.Butmostof the time, thepasta isblownoutand the flavorsarewashedout.Forafull-flavoredchopsueywithtenderpasta—allpreparedintheslowcooker—wetoastedourpastawithoilinthemicrowavebeforecombining itwithhotwater to jump-start its cooking.For thesauce,85percentleangroundbeefworkedwell,andmicrowavingitbrieflyhelpedtorenderexcessfatandensuredthatthebeefdidn’tturngrainyoverthelongcookingtime.Alargecanoftomatosauceprovidedbrightnessandgaveourmeatsaucejusttherightconsistency.Tobumpupitsflavor,weincluded bell pepper, celery, garlic, and red pepper flakes; a smallamount of Worcestershire amped up the savory notes of the sauce.Finally, to ensure a dish with bright, fresh flavors, we stirred in moretomato sauce just before serving. Click here for more information oncookingpastaintheslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.


1greenbellpepper,coredandchopped

2celeryribs,minced




1 tablespoonWorcestershiresauce

Saltandpepper

8ounces(2cups)elbowmacaroni

2 teaspoonsvegetableoil

½cupboilingwater


1. Microwave ground beef, bell pepper, celery, garlic,and pepper flakes in bowl, stirring occasionally, untilbeef is no longer pink, about 5 minutes. Break up anylargepiecesofbeefwithspoon,thendrainofffat;returnto now-empty bowl. Stir in 2½ cups tomato sauce,Worcestershire,½teaspoonsalt,and½teaspoonpepper.

2.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavemacaroniandoilinseparatebowlat50percentpower,stirringoccasionally,until some pieces look toasted and blistered, 3 to 5minutes.Transferhotpasta topreparedslowcookerandimmediately stir inboilingwater (pastawill sizzle).Stirinmeatandsaucemixture,cover,andcookuntilpastais

tender,2to3hoursonhigh.

3. Remove foil collar. Gently stir in remaining tomatosauce,adjustingsauceconsistencywithextrahotwaterasneeded. Season with salt and pepper to taste. SprinklewithParmesan.Serve.

ONTHESIDE:SesameRolls

Cut1poundpizzadoughinto4equalpiecesandrollintoballs.Arrangeon well-oiled baking sheet, brush lightly with beaten egg, and sprinklewith2teaspoonssesameseedsandsalt.Bakein350-degreeovenuntilgolden, about 25 to 30minutes. Let cool for 5minutes before serving.Makes4largerolls.

CheeseburgerPastaBakeServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foranotherpracticallyprep-freepasta

casserole, we added ground beef, pickles, American cheese, andchopped onion tomacaroni for a dish with all the bright, tangy,meatyflavorsofourfavoriteburger.Tomatosauce,withitssmoothtextureandlong-cooked flavor, provided the perfect base for our sauce, which weseasonedwithWorcestershire sauceanddrymustard formoresavory,meaty notes. Slices of American cheesemade the perfect topping. Topreserve the cheese’s flavor and texture, we added it at the very end,thencoveredtheslowcookerandturnedittohighforjustafewminutesso the cheese would melt into a gooey layer. Click here for moreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.



½cupchoppeddillpickles

2 teaspoonsWorcestershiresauce

2 teaspoonsdrymustard

Saltandpepper

8ounces(2cups)elbowmacaroni

2 teaspoonsvegetableoil

½cupboilingwater

6 ouncessliceddeliAmericancheese

1.Microwavegroundbeefinbowl,stirringoccasionally,until beef is no longer pink, about 5minutes.Break upany large pieces of beefwith spoon, then drain off fat;returntonow-emptybowl.Stirin2½cupstomatosauce,pickles,Worcestershire,mustard,½teaspoonsalt,and½teaspoonpepper.

2.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Microwavemacaroniandoilinseparatebowlat50percentpower,stirringoccasionally,until some pieces look toasted and blistered, 3 to 5minutes.Transferhotpasta topreparedslowcookerandimmediately stir inboilingwater (pastawill sizzle).Stirinmeatandsaucemixture,cover,andcookuntilpastaistender,2to3hoursonhigh.

3. Remove foil collar. Gently stir in remaining tomatosauce,adjustingsauceconsistencywithextrahotwaterasneeded. Season with salt and pepper to taste. LayAmericancheeseontopofpasta,cover,andcookonhighuntilcheeseismelted,about5minutes.Serve.

ONTHESIDE:RoastedBroccoli

Adjustovenracktolowestpositionandheatovento500degrees.Placealuminumfoil-linedbakingsheetinoven.Cut1poundbroccoliatjunctureof crownand stalk.Peel stalk and cut into½-inch-thick planksabout 3inches long. Place crown upside down and cut in half through centralstalk, then cut each half into 3 or 4 wedges for 3-to 4-inch-diametercrown, or into 6 wedges for 4-to 5-inch-diameter crown. Toss with 3tablespoonsextra-virginoliveoiland½teaspoonsugarandseasonwithsaltandpepper.Placeonbakingsheetandroastuntil tender,14 to16minutes.Serves4.

Baked Penne with Chicken Sausage and RedPepperPestoServes4CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Smokyandsweet,roastedredpeppers

star inapotentlyflavoredpestointhissurprisinglysimplecasserole.Tostart,weprocessedjarredroastedredpepperswitholiveoil,garlic,andthyme.Then,wecombined thepestowithpenne (toastedbriefly in themicrowave) in the slow cooker, adding Italian chicken sausage forheartiness.Forfreshnessandcolor,westirredinmorepestoandafewcupsof baby spinachonce the casserolehad finishedcooking.Finally,foragooey,tangytopping,weplacedafewslicesofprovoloneoverthepastaandletitmelt.Clickhereformoreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.

3cupsjarredroastedredpeppers,patteddry

¼ cupplus2teaspoonsextra-virginoliveoil



Saltandpepper


1 cupboilingwater

1poundhotorsweetItalianchickensausage,casingsremoved


6 ouncessliceddeliprovolonecheese

1.Processpeppers,¼cupoil,garlic,thyme,½teaspoonsalt, and ½ teaspoon pepper in food processor untilsmooth,30to60seconds,scrapingdownsidesofbowlasneeded.Measureoutandreserve½cuppesto.

2.Lineslowcookerwithaluminumfoilcollarandspraywith vegetable oil spray. Microwave penne andremaining 2 teaspoons oil in bowl at 50 percent power,stirringoccasionally, until somepieces look toasted andblistered, 3 to5minutes.Transferhotpasta topreparedslowcookerandimmediatelystir inboilingwater(pastawillsizzle).Pinchoffsausageintotablespoon-sizepiecesanddropoverpasta.Stir in remainingpesto, cover, andcookuntilpastaistender,2to3hoursonhigh.

3.Removefoilcollar.Gentlystirinreserved½cuppesto,adjusting sauce consistency with extra hot water asneeded. Season with salt and pepper to taste. Stir inspinach, then lay provolone on top of pasta. Cover andcookonhighuntilspinachiswiltedandcheeseismelted,about5minutes.Serve.

SMARTSHOPPING:RoastedRedPeppers

Wetastedeightbrandsof roasted redpeppers,bothstraightoutof thejarsandinroastedredpeppersoup,tofindthebestone.Overall,tasterspreferred firmer, smokier, sweeter-tasting peppers packed in simplebrinesmadeofsaltandwater.Pepperspackedinbrinesthatcontainedgarlic, vinegar, olive oil, and grape must–characteristic of most of theEuropean brands–rated second. Our winner? Tasters preferred thedomestically producedDunbars Sweet Roasted Peppers, which listsonlyredbellpeppers,water,salt,andcitricacidinitsingredientlist.

SPINACHMANICOTTI

SpinachManicottiServes4CookingTime3to4hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Thekey to slow-cookedmanicottiwith

perfectlytendernoodleswasaddingtherightamountofliquidtotheslowcooker.Ifweusedtoomuch,themanicottitubeswerebloated;toolittle,and theydidn’t cook throughevenly.A25-ounce jarofmarinarasauceand1½cups ofwater proved just the right amounts. For a rich-tastingfilling,westartedwithAlfredosauceandshreddedItaliancheeseblend;ricottaguaranteed that itwascreamy,and frozenspinachensured thatwe got our greens in. Pankoworkedwell to bind the creamy, flavorfulmixture so it stayed put when piped into the shells. Be sure to let themanicotticoolforthefull20minutes;theyarefragileandwillbeeasiertolift out of the slow cooker when cooled slightly. Click here for moreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Youwill needanoval slowcooker for this recipe.See thesidebar thatfollowstherecipe.

8 manicottishells

Vegetableoilspray


1½cupswater

1½cupsshreddedItaliancheeseblend

8ounces(1cup)whole-milkricottacheese

ouncesfrozenchoppedspinach,thawedandsqueezeddry

6

¾cupjarredAlfredosauce

¼cuppankobreadcrumbs

½teaspoonsalt

2 tablespoonschoppedbasil

1. Spray exterior of manicotti shells with vegetable oilsprayandmicrowaveonlargeplateat50percentpower,turningoccasionally, until somepieces look toasted andblistered in spots, 3 to 5 minutes; let cool slightly.Combinemarinarasauceandwaterinbowl.

2.Inseparatebowl,combine1cupItaliancheeseblend,ricotta,spinach,Alfredosauce,panko,andsalt.Transferricottamixturetopastrybagorlargezipper-lockbag.(Ifusingzipper-lockbag,cut¾inchoffonebottomcorner.)Pipefillingevenlyintocooledmanicottishellsfrombothends,workingoutwardfromcenter.

3.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Spreadhalfofsaucemixtureinprepared slow cooker and nestle filled manicotti intosauce. Spoon remaining sauce mixture over manicotti,cover,andcookuntilpastaistender,3to4hoursonhigh.

4. Sprinkle with remaining ½ cup Italian cheese blend.Letcasserolecoolfor20minutes,sprinklewithbasil,andserve.

SMARTSHOPPING:RicottaCheese

OriginallycraftedfromthewheybyproductofRomanocheesemaking(itsnamemeans “recooked”), ricotta cheese is used inmany baked pastadishes.Nowadays,ricottaismadefrommilk,notwhey.WelikeCalabroRicotta Cheese, which ismade ofmilk, a starter, and salt. (Note thatCalabromakes both part-skim andwhole-milk ricotta.) If you can’t findthisbrand,lookforonewithoutgumsorstabilizers.

VEGETARIANDINNERS

MisoSoupwithRamenandTofu

SpanishLentilStew

WheatBerryandWildMushroomStew

QuinoaandVegetableStew

HeartyWhiteBeanandKaleStew

Indian-StyleVegetableCurrywithTofu

HeartyVegetarianChili

RedBeansandRicewithOkraandTomatoes

WarmMediterraneanLentilSalad

ButternutSquashRisotto

TamalePie

SmokyRoastedRedPepperStrata

Stuffed Bell Peppers with Spicy Corn and BlackBeans

IndividualRicotta,Spinach,andEggCasseroles

MISOSOUPWITHRAMENANDTOFU

MisoSoupwithRamenandTofuServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS: A greatmiso souprequires a great broth—and hunting down obscureingredients.Togetabrothwiththesamecomplexityandearthy, briny flavorwithout a special shopping trip, wecreated a flavor-packed base with shiitake mushrooms,ginger, soy sauce, and sesame oil. We tried differenttypes of miso, but tasters preferred the white variety.Water worked well for the liquid base; vegetable brothovershadowed the delicate flavors of the miso andaromatics. For the tofu, we selected the extra-firmvariety, as it held its shape best during cooking.Supermarket ramen noodles (minus the seasoningpackets)ensuredthatourmisosoupwasfillingandweretender in amatter ofminutes. Baby spinach and radishslices offered freshness and balance. Be sure not toovercook the ramen noodles or else they will becomemushy.Seethesidebarthatfollowstherecipe.

12ouncesshiitakemushrooms,stemmedandslicedthin

1(2-inch)pieceginger,slicedinto¼-inch-thickrounds

2 tablespoonstoastedsesameoil


8 cupswater

½cupwhitemiso

14ouncesextra-firmtofu,cutinto½-inchpieces




5radishes,trimmed,halved,andslicedthin

Saltandpepper

1.Microwavemushrooms, ginger, 1 tablespoonoil, andgarlicinbowl,stirringoccasionally,untilmushroomsaresoftened, about5minutes.Whisk1cupwater andmisotogetherinslowcookeruntilmisoisfullydissolved.Stirinremaining7cupswater,mushroommixture,tofu,andsoy sauce. Cover and cook until flavors meld and

mushroomsaretender,4to5hoursonlowor3to4hoursonhigh.

2.Discardginger.Stirinramennoodles,cover,andcookon high until tender, 4 to 8 minutes. Stir in spinach, 1handfulatatime,andletsituntilwilted,about5minutes.Stir in radishes and remaining 1 tablespoon oil. Seasonwithextrasoysauce,salt,andpeppertotasteandserve.

SMARTSHOPPING:Miso

Madefromafermentedmixtureofsoybeansandrice,barley,orrye,misois incrediblyversatile,suitable foruse insoups,braises,dressings,andsauces.Thissalty,deep-flavoredpasterangesinstrengthandcolorfrommild pale yellow (referred to as white) to stronger-flavored red orbrownishblack,dependingonthefermentationmethodandingredients.

SpanishLentilStewServes6CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts

WHYTHISRECIPEWORKS:Lentilstewisoneoftheeasiestdishestomakeintheslowcooker,yetalltoooften, it turns into a hodgepodge of lentils, cannedtomatoes,andwhateverassortedvegetablesarelingeringin the crisper drawer. To elevate our lentil stew fromordinarytoextraordinary,weincludedaheftyamountofsmokedpaprikaforadefinitivelySpanishbent.Abitofcumin reinforced the sweet, earthynotesof thepaprika.For a flavorful foundation, we cooked the spices andaromaticsinthemicrowavetobloomtheirflavors.Sweetpotatoesandchoppedkalepairednicelywith thesmokypaprikaandaddedheartiness.Forbrightness,wekeptthetomatoesbutoptedforthefreshvarietyandstirredtheminattheendtowarmthrough.Finishingeachbowlwithadrizzle of olive oil offered richness. We prefer Frenchgreenlentils,orlentillesduPuy,forthisrecipe,butitwillworkwith any type of lentil except red or yellow. Thelentils and sweet potatoes become very tender in thisstew; be sure to stir it gently to prevent them frombreakingdowntoomuch.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

2 tablespoonssmokedpaprika



1 teaspoongroundcumin

8 cupsvegetablebroth

1cuplentils,pickedoverandrinsed

1poundsweetpotatoes,peeledandcutinto¾-inchpieces

Saltandpepper


2tomatoes,coredandcutinto½-inchpieces

1. Microwave onion, paprika, oil, garlic, and cumin inbowl,stirringoccasionally,untilonionissoftened,about5minutes; transfer to slowcooker.Stir inbroth, lentils,potatoes,1 teaspoonsalt,and½teaspoonpepper.Cover

andcookuntillentilsaretender,6to7hoursonlowor4to5hoursonhigh.

2. Gently stir in kale, cover, and cook on high untiltender, 20 to 30minutes. (Adjust stewconsistencywithextra hot broth as needed.) Stir in tomatoes and seasonwithsaltandpepper to taste.Drizzle individualportionswithextraoilandserve.

ONTHESIDE:Scallion-CheddarMuffins

Whisk3cupsall-purposeflour,1tablespoonbakingpowder,1teaspoonsalt,and⅛teaspoon pepper together in large bowl. Stir in 1 cup

shreddedcheddarcheeseand

2 thinly sliced scallions. In separate bowl, whisktogether1¼cupswholemilk,¾

cup sour cream, 3 tablespoonsmelted unsalted butter,and1lightlybeatenlargeegg.

Gentlyfoldmilkmixtureintoflourmixture(batterwillbeverythick).Portionbatter

intogreased12-cupmuffintinandsprinklewith½cupgratedParmesancheese.Bake

in 350-degree oven until golden brown, 25 to 30minutes.Letcoolfor15minutesbefore

serving.Makes12.

WheatBerryandWildMushroomStewServes6Cooking Time 10 to 11 hours on Low or 7 to 8 hours on HighSlowCooker Size 5½ to 7 Quarts WHY THIS RECIPE WORKS: For avegetarian stew that was so flavorful and substantial even carnivoreswouldbesatisfied,westartedwithsweet,nuttywheatberriesandaddedmushrooms for earthy, meaty depth. The wheat berries were heartyenough towithstand the long cooking time of the slow cooker, yet stillmaintain theirchewy texture. Including two typesofmushrooms—slicedcremini and dried porcini—ensured that our stew had tender bites ofmushroomand intense,earthy flavor.To reinforce thewoodsynotesofthemushrooms,we includeddried thyme.Vegetablebrothworkedwellforthecookingliquidandprovidedasubtlysweetbackbone.Togiveitaboost,westirred in someMadeira; addingmoreof the fortifiedwineatthe end of cooking contributed brightness to our hearty stew. Babyspinach provided some color and freshness. Finally, for a hint ofrichness,westirred inacoupleofpatsofbutter.Thewheatberrieswillretainachewy textureonce fullycooked.YoucansubstitutedrysherryfortheMadeiraifdesired.Seethesidebarthatfollowstherecipe.

2 poundsslicedcreminimushrooms





1½cupswheatberries

½cupdryMadeira

½ ouncedriedporcinimushrooms,rinsedandminced

Saltandpepper



1.Microwavecreminimushrooms,oil,garlic,andthymein bowl, stirringly occasionally, until mushrooms aresoftened,about5minutes;transfertoslowcooker.Stirinbroth, wheat berries, 6 tablespoons Madeira, porcinimushrooms, and½ teaspoon salt. Cover and cook untilwheatberriesaretender,10to11hoursonlowor7to8hoursonhigh.

2. Stir in spinach, 1 handful at a time, and let sit untilwilted, about 5 minutes. (Adjust stew consistency withextrahotbrothasneeded.)Stirinbutterandremaining2tablespoonsMadeira and seasonwith salt andpepper totaste.Serve.

SMARTSHOPPING:WheatBerries

Wheatberries,oftenerroneouslyreferredtoas“wholewheat,”arewhole,unprocessed kernels of wheat. Since none of the grain has beenremoved,wheatberriesareanexcellentsourceoffiber,protein,andironandotherminerals.Compared tomorerefined formsofwheat (crackedwheat, bulgur, and flour), wheat berries require a long cooking time,whichmakesthemagoodfitfortheslowcooker.

QUINOAANDVEGETABLESTEW

QuinoaandVegetableStewServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS: Incountriessuchas Peru, along the Andean highlands, quinoa plays a starring role inmanydishes,suchasaheartystewthatalsoincludespotatoesandcorn.Wesetaboutmakingourownversionofthisdishusingtheslowcooker,where the flavors could meld over time for a richer-tasting dish. Redpotatoes were a given, and microwaving them with onion and garlicprovidedaflavorfulbaseforourstew.Dicedtomatoesofferedbrightnessand acidity. Along with the corn—we opted for the frozen variety forconvenience and consistent flavor year-round—we included peas formore color and sweetness. To keep our quinoa from overcooking, westirred it innear theendof thecooking time.Tasters liked the flavorofourPeruvian-inspiredstewbutfounditonthethinside.Luckily,wefoundan easy way to thicken it:We simplymashed a portion of the cookedpotatoes and tomatoes and stirred them back in when we added thequinoa. Serve with diced avocado, queso fresco, and/or lime wedges.Seethesidebarthatfollowstherecipe.


1 cupchoppedonion






Saltandpepper

1cupquinoa,rinsed

1 cupfrozenpeas

1 cupfrozencorn


1. Microwave potatoes, onion, oil, garlic, and chilipowderinbowl,stirringoccasionally,untilvegetablesaresoftened,about5minutes;transfertoslowcooker.Stirinbroth, tomatoes, and ½ teaspoon salt. Cover and cookuntilflavorsmeldandpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2. Transfer 2 cups potato-tomato mixture to bowl andmashwithpotatomasheruntilmostlysmooth.Stirquinoaandmashedpotato-tomatomixture intostew,cover,andcookonhighuntilquinoaistender,20to30minutes.Stirinpeasandcornandletsituntilheatedthrough,about5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Stir incilantroandseasonwithsaltandpepper

totaste.Serve.

SMARTSHOPPING:Quinoa

QuinoaoriginatedintheAndesMountainsofSouthAmerica,andwhileitis generally treated as a grain, it is actually the seed of the goosefootplant.Sometimesreferredtoasa“supergrain,”quinoaishighinproteinandpossessesallof theaminoacids in thebalancedamounts thatourbodies require. Beyond its nutritional prowess, we love quinoa for itsaddictivecrunchandnuttytaste.Unlesslabeledas“prewashed,”quinoashould always be rinsed before cooking to remove its protective layer(calledsaponin),whichisunpleasantlybitter.

HeartyWhiteBeanandKaleStewServes6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 5½ to 7 Quarts WHY THIS RECIPE WORKS: In thishomagetoTuscancuisine,wecombinedcreamy,tendercannellinibeanswithearthykaleandrosemaryandsalty,nuttyParmesanforarusticstewwith deep flavor. Though most recipes call for soaking the beansovernight,we found this stepwasunnecessary;wesimplyadded themstraighttotheslowcooker,wherethegentlesimmeringheathelpedthemcookthroughevenly.Onions,garlic,andredpepperflakesofferedrobustbackgroundnotes,andvegetablebroth,cutwithasmallamountofwater,provided a flavorful cooking liquid. When the beans were creamy, weadded the kale anda sprig of rosemary; in about 20minutes, the kalewas tender and the rosemary had infused the stew with its woodsy,sweet notes. To finish,we added gratedParmesan cheese for a salty,savorytangandbodyandasqueezeoflemonjuiceforbrightness.ServewithGarlicToasts.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions




1pounddriedcannellinibeans,pickedoverandrinsed


1 cupwater

Saltandpepper




1 teaspoonlemonjuice

1. Microwave onions, oil, garlic, and pepper flakes inbowl, stirring occasionally, until onions are softened,about 5minutes; transfer to slow cooker. Stir in beans,broth,water, and½ teaspoon salt.Cover and cookuntilbeansaretender,9to10hoursonlowor6to7hoursonhigh.

2. Stir in kale and rosemary, cover, and cook on highuntilkaleis tender,20to30minutes.Discardrosemary.(Adjuststewconsistencywithextrahotbrothasneeded.)StirinParmesanandlemonjuiceandseasonwithsaltandpeppertotaste.DrizzleindividualportionswithextraoilandservewithextraParmesan.

SMARTSHOPPING:ParmesanCheese

GenuineItalianParmigiano-Reggianocheeseoffersabuttery,nuttytasteandcrystallinecrunch.Producedforthepast800yearsinnorthernItalyusing traditionalmethods, this hard cow’s-milk cheesehasadistinctiveflavor,butitcomesatasteepprice.Ourtop-ratedbrand,chosenfromalineupofsupermarketcheeses, isBoar’sHeadParmigiano-Reggiano;thisItalianimportcostsabout$18perpound,andourtasterssayitoffersa “good crunch” and “nice tangy, nutty” flavor. For a more affordableoption,theyalsolikedBelGioiosoParmesan,whichcostsabouthalf theprice.

Indian-StyleVegetableCurrywithTofuServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Curries areespeciallywellsuitedtotheslowcooker.Whentheingredientshavetheopportunity tocook forhours, the flavorsmeldand the result isabold-tastingdishwithcomplexity.Andthoughmanycurriesrelyonchickenorshrimp for their centerpiece, swapping in tofu ensured an equallysatisfyingcurry—plus,thetofudidn’trequireanyextraprep.Foraflavor-packed dish, we included a full tablespoon of curry powder and awhopping2 tablespoonsofgrated freshginger.Blooming thecurryandhalfof theginger in themicrowave (weadded the rest later forazingypunch) helped to intensify their flavors. For more savory depth, weincludedtomatopaste;cubedredpotatoescontributedheartiness.Precutfrozengreenbeansaddedbulkandneededzeroprep.Forarich,velvetysauce, we stirred in 2 cups of coconut milk; heating it and adding ittowardtheendofcookingpreventeditfromcoolingdownourcurryandpreserveditsflavor.Finally,mincedcilantroofferedatouchofcolorandfreshness. You can use firm tofu here if desired, but do not substitutesilken, soft, ormedium-firm tofu; these varietieswill breakdownduringcooking.Serveoverrice.Seethesidebarthatfollowstherecipe.




1 tablespooncurrypowder



14ouncesextra-firmtofu,cutinto½-inchpieces


Saltandpepper


2 cupsfrozencutgreenbeans


1. Microwave potatoes, 1 tablespoon ginger, oil, currypowder, and tomatopaste inbowl, stirringoccasionally,until potatoes are softened, about 5minutes; transfer toslowcooker.Stir inbroth, tofu, tapioca, and1 teaspoonsalt.Coverandcookuntil flavorsmeldandpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2. Microwave coconut milk in bowl until hot, about 2minutes;stirintocurry.Stiringreenbeansandremaining1tablespoongingerandletsituntilheatedthrough,about5minutes.(Adjustcurryconsistencywithextrahotbrothas needed.) Stir in cilantro and season with salt andpeppertotaste.Serve.

SMARTSHOPPING:BuyingTofu

Tofu ismade from thecurdsof soymilk.Although freshlymade tofu iscommonacross thePacific, in theUnitedStates tofu is typicallysold inrefrigerated blocks packed in water. Tofu is available in a variety oftextures, including silken, soft, medium-firm, firm, and extra-firm. Weprefer to use extra-firm in our slow-cooker dishes because it holds itsshape well when cooked for an extended period of time. Tofu isperishableandshouldbekeptwellchilled.Ifyouwanttokeepanopenedpackageoftofufreshforseveraldays,coverthetofuwithfreshwaterinan airtight container and store it in the refrigerator, changing thewaterdaily.Anyhintofsournessmeansthetofuispastitsprime(weprefertouseitwithinafewdaysofopening).

HeartyVegetarianChiliServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Vegetarianchilis often rely on a mix of beans and vegetables for heartiness, butneitheronereallyaddsmeatydepth.Wewantedaheartychili thatwasas rich, savory, and deeply satisfying as anymeat chili out there.Westartedwithdriednavybeans,whichturnedtenderandcreamywiththelongsimmer;agoodamountofchilipowderandcumindeliveredasubtleheat andwarm spice notes. To up the heartiness of our dish,we triedaddinga varietyof ingredients, suchas rice, nuts, andseeds, but onlybulgurprovidedthetexturaldimensionourchilihadbeenmissing,plusitwas light on prep. After a quick rinse and a few minutes in themicrowave, it needed just 10minutes in the slowcooker to fully softenandabsorbtherichflavors.Finally,werampeduptheintensityanddepthofourchiliwithsoysauce,driedshiitakes,andtomatopaste.Servewithyourfavoritechiligarnishes.Seethesidebarthatfollowstherecipe.

2 cupschoppedonions


¼cuptomatopaste




pound(2½cups)driednavybeans,pickedoverandrinsed

1

11 cupswater


½ ouncedriedshiitakemushrooms,rinsedandminced

Saltandpepper

⅔ cupmedium-grindbulgur,rinsed

1. Microwave onions, chili powder, tomato paste, oil,cumin, and oregano in bowl, stirring occasionally, untilonions are softened, about 5 minutes; transfer to slowcooker. Stir in beans, 9 cups water, soy sauce,mushrooms, and 1 teaspoon salt. Cover and cook untilbeansaretender,9to10hoursonlowor6to7hoursonhigh.

2. Microwave bulgur, remaining 2 cups water, and ¼teaspoon salt in covered bowl until bulgur is softened,about 5minutes; drain bulgur and stir into chili. Coverandcookonhighuntilbulguristender,5to10minutes.Seasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Bulgur

Bulgurismadefromparboiledorsteamedwheatkernels/berriesthatarethen dried, partially stripped of their outer bran layer, and coarselyground. The result of this process is a relatively fast-cooking, highlynutritious grain that can be used in a variety of applications. Don’tconfusebulgurwithcrackedwheat,whichisnotparcooked.Mostrecipesusingbulgurcallformediumgrind,whichwerinsetoremoveanydetritusand simply soak in water or another liquid until tender. Medium-grindbulgur isthemostwidelyavailablesize;thesegrainsareaboutthesizeofsesameseedsorkoshersalt.

RedBeansandRicewithOkraandTomatoesServes4to6Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 5½ to 7 Quarts WHY THIS RECIPE WORKS: RatherthanmonitorthestovetopforanhourortwosowecouldenjoythisCajunclassic, wemoved it to the slow cooker, where themoist environmentandgentleheatcouldturnourredbeanstenderandcreamywithoutalotof effort. Though the beans cooked through perfectly with no advanceprep(wewereabletoskipthesoakingstepcalledforinmanyrecipes),the rice presented a bit of a challenge. Raw rice didn’t cook throughevenly,andinstantricewasblownoutandmushybythetimethebeansweredone.Precookedrice,stirredintowardtheendofcooking,helditsshapeandabsorbedtherichflavorsofthebeansandbroth.UsingCajunseasoningmeantwedidn’tneed to includea laundry listofspices,andfrozenokra,addedat theendwithsomefresh tomatoes, reinforcedtheCajun identity of our dish.Feel free to useeither leftover riceor store-boughtprecookedrice;clickhere formore information.See thesidebarthatfollowstherecipe.

2 tablespoonsCajunseasoning




8ouncesdriedsmallredbeans,pickedoverandrinsed

1greenbellpepper,coredandcutinto½-inchpieces

Saltandpepper

2 cupsfrozencutokra

2 cupscookedrice



1.Microwave Cajun seasoning, oil, and garlic in bowl,stirring occasionally, until fragrant, about 1 minute;transfertoslowcooker.Stirinbroth,beans,bellpepper,and ½ teaspoon salt. Cover and cook until beans aretender,9to10hoursonlowor6to7hoursonhigh.

2. Stir in okra and rice and let sit until heated through,about 10 minutes. Stir in tomatoes and scallions andseasonwithsaltandpeppertotaste.Serve.

QUICKPREPTIP:DicingTomatoes

Tomatoes’shapeand texturecanmake themhard tocut.For themostsuccesswhendicinga tomato, beginby coring the tomato, thenuseachef’sknifeoraserratedknife tocut it into roundslices.Cut theslicesinto strips, then cut the strips intoadice.Thisworkswith both seededandunseededtomatoes.

WARMMEDITERRANEANLENTILSALAD

WarmMediterraneanLentilSaladServes4CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize 5½ to 7Quarts WHY THISRECIPEWORKS: Lentil salad canmakean impressiveandeasymain course, but all toooften the lentilsovercook and break down. We discovered that cooking the lentils asgentlyaspossibleforashorterperiodoftimehelpedkeeptheirdelicateskinsintact.Also,addingalittlesaltandvinegartothecookingliquid(weusedvegetablebroth)gaveus lentils thatwere firmyetcreamy.Foranaromaticbackbone,weincludedherbesdeProvence.Cannedchickpeasadded more substance. For freshness, we stirred in cherry tomatoes;crumbled feta and chopped kalamatas delivered tangy, briny bites. Aboldlyflavoredvinaigrettebroughteverythingtogether.WepreferFrenchgreen lentils,or lentillesduPuy, for thisrecipe,but itwillworkwithanytypeoflentilexceptredoryellow.Foraheartiersalad,youcanservethisdishovermixedgreens.Seethesidebarthatfollowstherecipe.

1¾

cupsvegetablebroth


1cuplentils,pickedoverandrinsed

1 teaspoonherbesdeProvence

¼cupwhitewinevinegar

Saltandpepper

½cupchoppedfreshmint



12ouncescherrytomatoes,quartered

¼ cuppittedkalamataolives,chopped½

cupcrumbledfetacheese

1.Combinebroth,chickpeas,lentils,herbesdeProvence,1tablespoonvinegar,and½teaspoonsaltinslowcooker.Cover and cookuntil lentils are tender, 3 to 4 hours onlowor2to3hoursonhigh.

2.Whiskmint, oil, garlic, and remaining 3 tablespoonsvinegar together in bowl; gently stir into lentils. Stir intomatoes and olives and seasonwith salt and pepper totaste.Sprinklewithfetaandserve.

SMARTSHOPPING:Lentils

Lentilscomeinvarioussizesandcolors,andthedifferencesinflavorandtexture are surprisingly distinct. Lentilles du Puy are smaller than themorecommonbrownandgreenvarietiesand take theirname from thecityofPuyincentralFrance.Theyaredarkolivegreenincolorandboasta “rich, earthy flavor” and “firm yet tender texture.” Brown lentils arelarger and have a uniform brown color and a “light and earthy flavor”;green lentils are similar in size to thebrownbut aregreenishbrown incolorandhaveavery “mild flavor.”Red lentilsareverysmall,haveanorange-redhue,anddisintegratecompletelywhencooked;yellowlentilsare also small, brightly colored, and break down completely whencooked.RedandyellowlentilsarefrequentlyusedinIndianandMiddleEasterncuisines.

ButternutSquashRisottoServes6CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: Risotto usually demands a cook’s

attention from start to finish, which is why this hands-off slow-cookerversionissoappealing.Insteadofsautéingourriceuntiltranslucent,wemicrowaved itwithbutterandchoppedonion, thenstirred inwhitewineandallowed thegrains toabsorb it.Addingall thebrothatonce led toblown-outgrainsandamushyrisotto,sowestirredin4cupsofhotbrothat the outset, then gently stirred in more at the end to guarantee anultracreamy texture.Butternut squashandpeasoffered sweetnessandcolor,andbutter,Parmesan,andfreshsagerampeduptherichnessandflavorofoureffortlessrisotto.Arboriorice,whichishighinstarch,givesrisottoitscharacteristiccreaminess;donotsubstituteothertypesofrice.To save prep time, we prefer to use precut, peeled butternut squashhalvesfromthesupermarket;besuretoavoidtheprecutchunks,whichcanbedryandstringy.Seethesidebarthatfollowstherecipe.


2 cupsArboriorice

1 cupchoppedonion


½cupdrywhitewine

2poundspeeledandseededbutternutsquash,cutinto½-inchpieces

Saltandpepper

1 cupfrozenpeas


1 tablespoonmincedfreshsage

1.Microwave4cupsbrothinbowluntilsteaming,about5minutes.Inseparatebowl,microwaverice,onion,and1tablespoonbutter,stirringoccasionally,untilendsofricekernelsaretransparent,about5minutes.Transferhotricetoslowcooker,immediatelystirinwine,andletsituntilwineisalmostcompletelyabsorbed,about2minutes.Stirinhotbroth,squash,and½teaspoonsalt.Coverandcookuntilriceistender,2to3hoursonhigh.

2. Microwave remaining 2 cups broth in bowl untilsteaming,about2minutes.Slowlystreamhotbroth intorice,stirringgently,untilliquidisabsorbedandrisottoiscreamy, about 1 minute. Gently stir in peas and let situntilheated through, about5minutes.Stir inParmesan,sage,andremaining2tablespoonsbutter.(Adjustrisottoconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:ArborioRice

To find the best brand of Arborio rice, we cooked up batches ofParmesanrisottowithtwodomesticallygrownbrandsofArborioriceandfour Italian imports;all brandsarewidelyavailable in supermarkets.Tooursurprise,thewinningricehailednotfromthebootbutfromtheLoneStar State. Texas-grownRiceSelect Arborio Rice was prized over allotherswith“creamy,smooth”grainsanda“goodbite.”

TamalePieServes4to6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS:PopularTex-Mexfare, tamale pie is typically composed of a saucymeat and vegetablefilling,cappedoffwithaheartycornmealtopping.Wewantedtoditchthemeat but keep the big flavor. For the topping, we simplified things byusinginstantpolentaandmakingitinthemicrowave;MontereyJackandscallions provided a flavor boost. For the filling, we combined kidneybeans,dicedtomatoes,andtempehwithtomatosauceforbodyandtacoseasoningforflavor,thenspreadthepolentaoverthemixtureintheslowcooker.A fewhours later, our easy tamalepiewasperfectly doneandincredibly satisfying. Be sure to use dried, instant polenta here; do notsubstitute traditional polenta or precooked polenta in a tube. Tempehcomesinavarietyofstylesandflavors;anystylewillworkhere,butbesuretoselectplain,notflavored,tempeh.Seethesidebarthatfollowstherecipe.

2¼

cupswater

¾cupinstantpolenta

Saltandpepper




(1-ounce)packettacoseasoningmix

1


1(15-ounce)candicedtomatoes

2poblanochiles,stemmed,seeded,andchopped


8ouncestempeh,cutinto½-inchpieces

1.Combinewater,polenta,and1 teaspoonsalt inbowl,cover,andmicrowaveuntilmostofwaterisabsorbed,6to 8 minutes. Stir polenta thoroughly, then continue tomicrowave,uncovered,untilpolenta iscreamyandfullycooked, 1 to 3 minutes longer. Stir in Monterey Jack,scallions, and 1 tablespoon butter and season with saltandpeppertotaste.Covertokeepwarm.

2.Microwavetacoseasoningandremaining1tablespoonbutter in separate bowl, stirring occasionally, untilfragrant,about1minute; transfer toslowcooker.Stir inbeans, tomatoesand their juice,poblanos, tomatosauce,and tempeh. Spoon cooked polenta over filling andsmooth into even layer using spatula. Cover and cookuntil flavorsmeldand tempehis tender,4 to5hourson

lowor3to4hoursonhigh.Serve.

SMARTSHOPPING:Tempeh

While tofuhashit themainstream, itssoy-basedcousin, tempeh,mightnotbeasfamiliar.Tempehismadebyfermentingcookedsoybeansandforming themixture intoa firm,densecake. (Someversionsof tempehalsocontainbeans,grains,andflavorings.)Becauseit’sbetterthantofuat holding its shapewhen cooked, it serves as a goodmeat substituteand is a mainstay of many vegetarian diets. Although it has a strong,almostnuttyflavor,ittendstoabsorbtheflavorsofanyfoodsorsaucestowhichitisadded,makingitaversatilechoiceformanydishes.

SmokyRoastedRedPepperStrataServes8

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHY THIS RECIPE WORKS: This hearty strata makes a satisfyingbrunchorcasualsupperforacrowd.Wefoundthatthekeytoproducingastratawithagreattexture—oneinwhichthebreaddidn’tturntomushas it absorbed the eggy custard—was using stale baguette pieces.Rather thansimply stir the filling ingredients together,we layered themwiththebreadbeforepouringthecustardoverthetop; thisensuredbigflavor in every bite.We likedMonterey Jack for itsmild, cheesy flavor.Roastedredpeppersofferedsweetness,andscallionsensuredaslightlypungentbite.Addingchipotlechilestothecustardlentsmokinessandasubtle heat. To prevent uneven cooking or browning on one side, weplacedafoilcollarintheslowcookerbeforeassemblingthestrata.Clickhereformoreinformationonmakingafoilcollar.Don’tletthisstratacooklonger than 4 hours or it will become dried out and rubbery. See thesidebarthatfollowstherecipe.

1(18-inch)stalebaguette,cutinto1-inchpieces


1cupjarredroastedredpeppers,patteddryandchopped


12 largeeggs

2½cupswholemilk

2 tablespoonsmincedchipotlechile

½teaspoonsalt

¼teaspoonpepper

1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Spreadhalfofbreadinpreparedslowcookerandsprinklewith1cupMontereyJack,halfofroastedredpeppers,andone-thirdofscallions.Spreadremainingbreadinslowcookerandtopwithremaining1cupMonterey Jack, remaining roasted red peppers, andhalf of remaining scallions.Whisk eggs,milk, chipotle,salt, and pepper together in bowl, then pour mixtureevenly over bread. Press gently on bread to submerge.Coverandcookuntilcenterofstrata isset,3 to4hoursonlow.

2.Letstratacoolfor20minutes.Sprinklewithremainingscallionsandserve.

QUICKPREPTIP:QuickStaledBread

Usingnaturallystaled,day-oldbreadinourSmokyRoastedRedPepperStrataandbreadpuddingsallowsus toassemble thesedishesquickly.However,ifyoudon’thavethisonhand,youcanalsodryoutfreshbreadpiecesbybaking them ina rimmedbakingsheet ina225-degreeovenforabout35minutes.

StuffedBellPepperswithSpicyCornandBlackBeansServes4CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS:Creatinganeasystuffedpepperrecipeintheslowcookerrequiredsometinkeringsince,inour experience, even traditional versions can suffer from bland fillingsand mushy peppers. For a flavor-packed filling, we microwaved ouraromatics,thenstirredincannedblackbeans,corn,shreddedMontereyJack,andcookedriceforheartiness.Asurpriseingredient—jarredsalsa—helpedbind the fillingand infused itwithmore flavor.Wediscoveredthat just a little bit of water, added to the base of the slow cooker,steamedourstuffedbellpeppers to theperfectcrisp-tender texture.Tofinish, we topped the stuffed peppers with more cheese and mincedcilantro.Choosepepperswithflatbottomssothattheystayuprightintheslowcooker.Feelfreetouseleftoverriceorstore-boughtprecookedrice;clickhereformoreinformation.Seethesidebarthatfollowstherecipe.

4(6-ounce)red,orange,oryellowbellpeppers

1 cupchoppedonion



1½cupsshreddedMontereyJackcheese


1 cupcookedrice

1 cupfrozencorn

1 cupjarredtomatosalsa


½teaspoonsalt

¼teaspoonpepper

1.Trim½inchofftopofeachpepper,thenremovecoreand seeds. Finely chop pepper tops, discarding stems.Microwave pepper tops, onion, oil, and garlic in largebowl,stirringoccasionally,untilvegetablesaresoftened,about5minutes.Stirin1cupMontereyJack,beans,rice,corn, salsa,1 tablespooncilantro, salt, andpepper.Packfillingevenlyintocoredpeppers.

2. Pour⅓ cup water into slow cooker. Place stuffedpeppers upright in slow cooker. Cover and cook untilpeppersaretender,4to5hoursonlowor3to4hoursonhigh.

3. Sprinkle peppers evenly with remaining ½ cupMonterey Jack, cover, and cook until cheese is melted,about5minutes.Usingtongsandslottedspoon, transfer

pepperstoservingdish;discardcookingliquid.Sprinklewithremaining1tablespooncilantroandserve.

SMARTSHOPPING:JarredSalsa

Using jarredsalsa inourstuffedpeppersaddedcomplexvegetal flavor,withoutextrawork,andhelpedtobindthefilling;becauseitiscooked,itismoresaucyand thicker thanhomemadesalsa.We recently testedanumberofjarredsalsas,lookingforabrandthatdeliveredboldspiceandrealheat,balancedbysweettomatoflavorandbrightacidity.Intheend,Chi-Chi’sMediumThickandChunkySalsacameoutontop.Tasterspreferred this salsa for its bright, vibrant flavor,which they found to be“spicy,fresh,andtomatoey.”

INDIVIDUALRICOTTA,SPINACH,ANDEGGCASSEROLES

IndividualRicotta,Spinach,andEggCasserolesServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Perfectforalatebreakfastorlightsupper,these individual egg casseroles are ready for the slow cooker inmereminuteswithlittleeffort.Whole-milkricottaandshreddedfontinaensuredadishthatwasplentyrich,andfrozenspinachbalancedtherichnessandneedednochopping—wesimplythaweditandsqueezedouttheexcessmoisture so it wouldn’twater down our eggs. Assemblywas easy:Westartedbymicrowavingouraromatics (garlic andonion), thenstirred inthespinach,ricotta,fontina,andeggsandportionedthemixtureintofourramekins.Thinslicesoftomato,placedontop,providedbrightflavorandcolor,andawaterbathguaranteedthatoureggscookedthroughgentlyandevenly.Youwillneedanovalslowcookerand four6-ounce roundramekinsforthisrecipe.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion



10ounces(1¼cups)whole-milkricottacheese

8ouncesfrozenchoppedspinach,thawedandsqueezeddry

1 cupshreddedfontinacheese

4largeeggs,lightlybeaten

¼ teaspoonsalt

¼teaspoonpepper

2plumtomatoes,coredandslicedcrosswise¼inchthick

1.Sprayfour6-ounceramekinswithvegetableoilspray.Microwave onion, oil, and garlic in large bowl, stirringoccasionally, until onion is softened, about 5 minutes.Stir in ricotta, spinach, fontina, eggs, salt, and pepperuntil well combined. Divide mixture evenly amongpreparedramekinsandshingletomatoesovertop.

2. Fill slow cooker with ½ inch water (about 2 cupswater)andsetramekinsinslowcooker.Coverandcookuntil filling isset,2 to3hourson low.Using tongsandsturdy spatula, remove ramekins from slow cooker andletcoolfor15minutesbeforeserving.

QUICKPREPTIP:SqueezingFrozenSpinach

Toridthawedspinachofexcesswaterbeforeaddingittocasserolesorotherrecipes,simplywrapitincheeseclothandsqueezeitfirmly.

COOKINGFORTWO

BlackBeanSoup

RedLentilStew

MoroccanChickenStew

HeartyBeefStew

NewMexicanRedPorkChili

WeeknightBeefChili

LemonyChickenandPotatoes

ChickenProvençal

Balsamic-BraisedChickenwithSwissChard

PennewithChickenandBroccoli

Southern-StyleChickenandDirtyRice

BraisedSteakswithMushroomsandOnions

Asian-StyleBraisedShortRibs

PestoMeatballsandMarinara

SmotheredPorkChops

SweetandSourStickyRibs

EasyPulledPork

PoachedSalmon

BlackBeanSoupServes2CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize 3½ to7Quarts WHYTHISRECIPEWORKS:Blackbeansoupshouldbethick,hearty,andfullofflavor.Unfortunately,mostblackbeansoupsfromaslowcookercomeoutwateryandbland.Keeping inmindthatthiswasascaled-downsoupfortwo,wevowedtouptheflavorwhileensuringthatitwasasnaptopulltogether.Thoughweoftencallforsalt-soakingbeanstoencouragetheirskins toremain intactduringcooking,wefoundwecouldbypassthatstephere;afewburstbeanswouldonlycontribute to thethick, rich texturewewereafter.Afewslicesofbaconaddedtotheslowcooker infusedoursoupwithsmoky,savorydepth;agoodamountofchilipowderprovidedsomeheat.Coating the insideofthe slow cooker with vegetable oil spray before adding the ingredientsprevented our scaled-down dish from sticking and burning. For morebodyand thickness,wemashedsomeof thecookedbeansandstirredthem back into the finished soup. Serve with minced red onion, sourcream,andhotsauce.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion




1½cupschickenbroth

1 cupwater

¾ cupdriedblackbeans,pickedoverandrinsed

3 slicesbacon

1celeryrib,cutinto½-inchpieces

1carrot,peeledandcutinto½-inchpieces

Saltandpepper

1 tablespoonmincedfreshcilantro

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwaveonion,oil,garlic, andchilipowder inbowl,stirringoccasionally,untilonionissoftened,about5minutes;transfertopreparedslowcooker.Stirinbroth,water,beans,bacon, celery, carrot,½ teaspoon salt, and½ teaspoon pepper. Cover and cook until beans aretender,6to7hoursonlowor4to5hoursonhigh.

2.Discardbacon.Transfer½cupofbeanmixturetobowlandmash with potatomasher until mostly smooth. Stirmashed bean mixture into soup and let sit until heatedthrough,about5minutes.(Adjustsoupconsistencywithextra hot broth as needed.) Stir in cilantro and seasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:DriedBlackBeans

Thoughcannedbeansareincrediblyconvenient,fordishesinwhichthebeans truly takecenterstage,weprefer the flavorand textureprovidedby dried beans. To find the best dried black beans, we sampled threebrands cooked plain and in a recipe for black beans and rice.Surprisingly, the single mail-order variety, a pricey heirloom bean,becamemushy,butthebeansfromthetwonationalsupermarketbrandswere perfectly creamy. Our favorite was Goya Dried Black Beans,whichoffered“nutty,”“buttery”beanflavorandareliablyuniformtexture.

RedLentilStewServes2CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize 3½ to 7Quarts WHYTHISRECIPEWORKS: For a satisfying,flavorful lentil stew for two, we looked to Indian cuisine for inspiration.Deeplyflavored,exoticallyspiceddalarecomforting,heartylentildishesthathaveathickconsistencywhencooked.Forourscaled-downversion,westartedwithredlentils,whicharesmallandcookeddownnicelyintheslowcooker.Fork-friendlybitesofcarrot,choppedtomatoes,andsweetpeas added color and substance. To capture the complex flavors ofIndiancuisinewithoutreachingforseveralspicejars,weoptedforgarammasala,aspiceblend that containsdriedchiles, cinnamon,cardamom,coriander,andotherspices.Coconutmilkensuredthatourstewwasrichand creamy. So that the flavor of the coconut milk wouldn’t becomemutedwith the longcooking time,and thepeasand tomatoeswouldn’tdisintegrate, we added them at the end and cooked our stew for 5minutestoabsorbtheflavorsandgivethevegetablesachancetosoften.Youcannotsubstituteothervarietiesoflentilsfortheredlentilshere;redlentils produce a very different texture. Do not substitute light coconutmilkhere.Serveoverrice.Seethesidebarthatfollowstherecipe.



1½teaspoonsgarammasala


1¼cupswater

carrots,peeledandcutinto¼-inchpieces

2

½ cupredlentils,pickedoverandrinsed

Saltandpepper


¾

cupcannedcoconutmilk

⅓cupfrozenpeas


1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwave oil, garlic, garammasala, and pepperflakesinbowl,stirringoccasionally,untilfragrant,about1minute;transfertopreparedslowcooker.Stirinwater,carrots, lentils,½ teaspoonsalt, and½ teaspoonpepper.Cover and cookuntil lentils are very tender andbrokendown,3to4hoursonlowor2to3hoursonhigh.

2. Stir in tomatoes, coconut milk, and peas, cover, andcook on high until heated through, about 5 minutes.(Adjuststewconsistencywithextrahotwaterasneeded.)Stir in cilantroand seasonwith salt andpepper to taste.Serve.

ONTHESIDE:GarlicFlatbreads

Microwave2tablespoonsunsaltedbutterand2teaspoonsmincedgarlicinbowluntilmeltedand fragrant,about30seconds.Place two (8-inch)store-bought naan breads on rimmed baking sheet, brush with garlicbutter,andseasonwithsaltandpepper.Bake in400-degreeovenuntilhotandcrisp,5to8minutes.Serves2.

MoroccanChickenStewServes2

CookingTime3to4hoursonLowSlowCookerSize3½to7QuartsWHY THIS RECIPEWORKS: Most slow-cooker chicken stews deliverho-hum flavor and dry, tasteless meat. We wanted a rich-tasting stewwith tenderbitesofchickenanddecidedto incorporate thebright, livelyflavors ofMoroccan cuisine for anexcitingdinner for two.To keepourprep work to aminimum, we chose boneless, skinless chicken thighs,which remained moist and tender during cooking and could be simplyseasonedand stirred into the stew right out of thepackage; once theyweretender,weshreddedthemintobite-sizepieces.Chickenbrothandwhite wine kept our chicken moist and infused it with big flavor. Forsavory depth, we included a good amount of tomato paste. A bit oftapioca ensured that the sauce thickened nicely. Narrowing down thespice list to just theessentials—paprikaandgarammasala—gaveusadishthat tasted likea truetaginebutdidn’t requireseekingoutobscureingredients.Creamychickpeasanddriedapricots roundedoutourstewand gave it an authentic touch. Serve over couscous or rice. See thesidebarthatfollowstherecipe.



1 tablespoonpaprika

1 teaspoongarammasala

1½cupschickenbroth


¼cupdrywhitewine


1poundboneless,skinlesschickenthighs,trimmed

Saltandpepper

3 tablespoonschoppeddriedapricots

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwave tomato paste, oil, paprika, and garammasalainbowl,stirringoccasionally,untilfragrant,about1minute;transfertopreparedslowcooker.Stirinbroth,chickpeas, wine, and tapioca. Season chicken with saltandpepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2. Using large spoon, skim excess fat from surface ofstew.Breakchickenintoabout1-inchpieceswithtongs.Stir in apricots and let sit until heated through, about 5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:WhiteWineForCooking

When a recipe calls for dry white wine, it’s tempting to grab whateveropen bottle is in the fridge.We have found that only Sauvignon Blancconsistently boils down to a “clean” yet sufficiently acidic flavor thatmeshesnicelywithavarietyof ingredients insavory recipes.Vermouthcan be an acceptable substitute in certain recipes. Never buysupermarket cooking wine, which has added sodium and a vinegaryflavor.

HeartyBeefStewServes2CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize3½to7Quarts WHYTHISRECIPEWORKS:Forsuchahumbledish,beefstewrequiresalotofeffort—youhavetoprepandbrownthemeat, then chop loads of veggies. And when you’re making just twoservings,thiscanbeespeciallyannoying.Wewantedasmall-batchstewwith maximum flavor but minimum effort. To start, we swapped thetraditionalchuckroastforconvenientsteaktips,whichwesimplycutintosmall pieces and added to the slow cooker; once cooked, they wereincredibly tender and flavorful. For the vegetables, we stuck with thetraditional lineupof potatoes, carrots, andpeas.Weselected small redpotatoes,whichneedednoprepandcouldbeaddedtotheslowcookerwhole;frozenpeasneededjustafewminutesintheslowcookertoheatthroughbefore serving.Sincewewerebypassing the stepof browningthemeat,webolsteredthebeefy,savorynotesofourbrothwithtomatopaste and soy sauce, which ensured that our easy stew offered deepflavor.Seethesidebarthatfollowstherecipe.





2 cupsbeefbroth

8 ouncessmallredpotatoes

2 carrots,peeledandsliced

½inchthick



Saltandpepper

1poundsirloinsteaktips,trimmed

⅔cupfrozenpeas

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwaveoil,tomatopaste,garlic,andthymeinbowl,stirringoccasionally,untilfragrant,about1minute;transfer topreparedslowcooker.Stir inbroth,potatoes,carrots, tapioca, soy sauce, ½ teaspoon salt, and ½teaspoon pepper. Cut beef into 1½-inch pieces, seasonwith pepper, and stir into slow cooker.Cover and cookuntilbeefistender,6to7hoursonlowor4to5hoursonhigh.

2. Using large spoon, skim excess fat from surface ofstew.Stirinpeasandletsituntilheatedthrough,about5minutes.(Adjuststewconsistencywithextrahotbrothasneeded.)Seasonwithsaltandpeppertotasteandserve.

QUICKPREPTIP:SprayingYourSlowCooker

Whencookingasmalleramountof food intheslowcooker,aswithourscaled-downrecipesfortwo,moreevaporationcanoccur,leadingsomedishestosticktothesidesoftheslow-cookerinsertandburn.Toavoidthis,besuretospraythesidesof theslow-cooker insertwithvegetableoilspraybeforeaddinganyfood.Thisnotonlypreventsyourdishesfromburningbutalsomakesservingandcleanupeasier.

NEWMEXICANREDPORKCHILI

NewMexicanRedPorkChiliServes2CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize 3½ to7Quarts WHYTHISRECIPEWORKS: In thisdish,porkbutt isbraisedinarichlyflavoredredchilesauce,forachili that’sspicyyet sweet, and smoky yet bright. For a for-two version, we opted forcountry-styleporkribs,whichbecamemeltinglytenderandwereeasytopurchaseinsmallerquantities.Chickenbroth,chilipowder,tomatopaste,andgarlicprovidedaflavorfulbackbone.Ratherthangrindourowndriedchiles, we added coffee, which offered the same robust, bittersweetnotes.Limejuiceandzestbrightenedourheartydish.Trytobuycountry-styleporkribswithlotsoffatanddarkmeat;stayawayfromribsthatlookoverlyleanwithpalemeat,astheywilltasteverydryaftertheextendedcookingtime.Youcansubstitute¾teaspoonofinstantespressopowderdissolvedin¼cupofboilingwaterforthebrewedcoffeeifdesired.Servewithyourfavoritechiligarnishes.Seethesidebarthatfollowstherecipe.





¾cupchickenbroth

¼cupbrewedcoffee


2 teaspoonspackedbrownsugar

1poundbonelesscountry-styleporkribs,trimmed

Saltandpepper


½ teaspoongratedlimezestplus1½teaspoonsjuice

1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave tomato paste, chili powder, oil, andgarlicinbowl,stirringoccasionally,untilfragrant,about1minute;transfertopreparedslowcooker.Stirinbroth,coffee, tapioca, and sugar. Season pork with salt andpepperandnestleintoslowcooker.Coverandcookuntilpork is tender, 5 to 6 hours on low or 3 to 4 hours onhigh.

2. Using large spoon, skim excess fat from surface ofchili. Break pork into about 1-inch pieces with tongs.(Adjustchiliconsistencywithextrahotbrothasneeded.)Stir in cilantro and lime zest and juice and seasonwithsaltandpeppertotaste.Serve.

QUICKPREPTIP:EasierZesting

When zesting citrus, we prefer to use a rasp-style grater, which hasrazor-sharp teeth and a design that’s easy tomaneuver over round orirregular shapes. For zest, place the rasp grater upside downwith thefruitonthebottomandtheinvertedgrateronthetop.Thisway,youcansee exactly howmuch zest you have and it won’t scatter across yourworksurface.

WeeknightBeefChiliServes2CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize3½to7Quarts WHYTHISRECIPEWORKS:Mostslow-cookerrecipesforbeefchilimakeenoughtoserveacrowd.Wewantedtoscaledownour chili, but it still had to offer all the rich, long-simmered flavorandthick,substantialtexturewewerecraving—andithadtobelightonprep. The trio of tomato sauce, diced tomatoes, and tomato pasteensured that our chili tasted bright yet complex and was the rightconsistencyaftera fewhoursofsimmering.Forbig flavor,evenafterastint in the slow cooker, we incorporated generous amounts of chilipowder, garlic, and cumin; minced chipotles added smoky undertonesandheat.Wealsoreachedforatestkitchenfavorite,soysauce,toboostthemeaty,savorynotes.Forthemeat,wewentwithgroundbeef,butitturnedgrittyafterhoursofslowcooking.Thesolutionwastomicrowaveitbrieflysoitbecamefirmenoughtobreakintocoarsecrumblesthatdidn’tturn grainy in the slow cooker. Servewith your favorite chili garnishes.Seethesidebarthatfollowstherecipe.





1½teaspoonsgroundcumin


1 (15-ounce)cantomatosauce

1(14.5-ounce)candicedtomatoes

1½tablespoonssoysauce

1½teaspoonspackedbrownsugar

1 teaspoonmincedchipotlechile

Saltandpepper

1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave beef, chili powder, tomato paste,garlic,andcumininbowl,stirringoccasionally,untilbeefis no longer pink, about 5minutes. Transfermixture toprepared slow cooker, breaking up any large pieces ofbeef. Stir in beans, tomato sauce, tomatoes and theirjuice,soysauce,sugar,chipotle,½ teaspoonsalt,and½teaspoonpepper.Coverandcookuntilbeefistender,5to6hoursonlowor3to4hoursonhigh.

2. Using large spoon, skim excess fat from surface ofchili.Break up any remaining large pieces of beefwithspoon.Seasonwithsaltandpeppertotasteandserve.

SMARTSHOPPING:DicedTomatoes

Unlikemosttypesofcannedproduce,whichpaleincomparisontotheirfresh counterparts, a great can of diced tomatoes offers flavor almostevery bit as intense as that of ripe, in-season fruit. We gathered 16brandsandtastedthemplainandintomatosaucetofindthebestbrand.To our surprise, nearly half fell short. Factors such as geography andadditivesplayedintowhetherornotasampleratedhighlyinourtasting.Ourtop-rankedtomatoesweregrowninCalifornia,sourceofmostoftheworld’s tomatoes, where the dry, hot growing season develops sweet,complexflavor.Tastersalsofavoredthosewithmoresalt.Intheend,wefoundourwinner inHunt’sDicedTomatoes,whichwaspraised for its“fresh,”“bright”flavor.

LemonyChickenandPotatoesServes2

CookingTime2to3hoursonLowSlowCookerSize3½to7QuartsWHY THIS RECIPEWORKS: Moving the classic duo of chicken andpotatoestotheslowcookergaveusaneasyyetsatisfyingdinnerfortwo.We started with a pair of bone-in chicken breasts, which stayedmoistduring the long cooking time thanks to the insulation from the bones.Chicken broth provided a flavorful braising liquid, and a bit of tapiocaensured that it thickened nicely. To give our spuds a head start oncooking,wemicrowaved thembriefly.Apatofbutterandsomemincedgarlicaddedrichnessanddepth.Once thechickenwasdone,weset itaside and steeped a rosemary sprig in the slow cooker to infuse ourpotatoes with earthy, woodsy notes. A spritz of lemon juice and somelemonzestbrightenedthissimplesupperfortwo.Besuretouseasmallsprigofrosemaryorelseitsflavorwillbeoverpowering.Seethesidebarthatfollowstherecipe.

12ouncesredpotatoes,cutinto1-inchpieces



¼cupchickenbroth

1 teaspooninstanttapioca

Saltandpepper


1 smallsprigfreshrosemary

½ teaspoongratedlemonzestplus1teaspoonjuice

1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave potatoes, 1 tablespoon butter, andgarlic in bowl, stirring occasionally, until potatoes aresoftened, about 5 minutes; transfer to prepared slowcooker. Stir in broth, tapioca, ¼ teaspoon salt, and ½teaspoon pepper. Season chicken with salt and pepperandnestleintoslowcooker.Coverandcookuntilchickenistender,2to3hoursonlow.

2.Transferchickentoservingdish,removeskin,andtentwithaluminumfoil.Stirrosemaryintopotatoesandcookon high until fragrant, about 10 minutes. Discardrosemary. Stir in lemon zest and juice and remaining 1tablespoonbutterandseasonwithsaltandpeppertotaste.Serve.

QUICKPREPTIP:StoringLemons

We tested threemethods for storing lemons,bothat room temperatureandintherefrigerator:inanuncoveredcontainer,inasealedzipper-lockbag,andinasealedzipper-lockbagwith¼cupofwateradded.Allthelemons stored at room temperature hardened after a week. Therefrigerated samples faredmuch better: The uncovered lemons (whichwekeptinthecrisperdrawer)begantoloseasmallamountofmoistureafterthefirstweekand5percentof theirweight inthefollowingweeks;thelemonsstoredinzipper-lockbags,bothwithandwithoutwater,didn’tbegin to dehydrate until four weeks had passed. As it turned out, thewaterwasn’t offeringanypreservationbenefits, but the zipper-lockbagdid seal in somemoisture. For the juiciest, longest-lasting lemons, thebestapproachistosealtheminazipper-lockbagandrefrigeratethem.

CHICKENPROVENÇAL

ChickenProvençalServes2

CookingTime3to4hoursonLowSlowCookerSize3½to7QuartsWHY THIS RECIPE WORKS: A French classic, chicken Provençaltraditionallycallsonlow,slowheattoproducechickenthat’sfall-off-the-bonetenderandagarlicky,tomatoeysaucethat’sthickandrich-tasting.We thought this dish was the ideal candidate for the slow cooker andwouldmakeanelegantdinner for two.Trading theusualwholebird forbone-inchickenthighswasanobviousfirstmovetoscaledownourdish;wepreferredthighsoverbreastsforthewaytheyheldtheirownagainsttherobustlyflavoredsauce.Removingtheskinpriortocookingkeptthesaucefrombecominggreasy,andaspoonfuloftomatopasteampedupthe rich, savory notes of the dish. Cannedwhole tomatoes, processeduntilsmooth,gaveusthemakingsofabright-tasting,nicelyclingysauce.The potent blend of garlic, oregano, white wine, and niçoise olivesroundedoutourhomagetoclassicFrenchfare.Welikeservingthisdishwithpolenta,butriceandcrustybreadalsomakegoodaccompaniments.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion




⅛teaspoondriedoregano

1(14.5-ounce)canwholepeeledtomatoes

3 tablespoonsdrywhitewine


Saltandpepper

2tablespoonspittedniçoiseorkalamataolives,choppedcoarse


1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave onion, garlic, oil, tomato paste, andoregano in bowl, stirring occasionally, until onion issoftened, about 5 minutes; transfer to prepared slowcooker.

2.Pulse tomatoesand their juice in foodprocessoruntilalmost smooth, about10pulses.Stir tomatoes andwineinto slow cooker. Season chicken with salt and pepperandnestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

3. Transfer chicken to serving dish. Stir olives andparsley into sauce and season with salt and pepper totaste.Poursauceoverchickenandserve.

SMARTSHOPPING:Parsley

You’ve probably noticed that your neighborhood grocer offers twodifferent varieties of this recognizable herb (though there are actuallymore than 30 varieties out there): curly-leaf and flat-leaf (also calledItalian).Curly-leafparsleyismorepopular,butinthetestkitchenflat-leafisbyfarthefavorite.Wefindflat-leaftohaveasweet,brightflavorthat’smuchpreferabletothebitter,grassytonesofcurly-leafparsley.Flat-leafparsleyisalsomuchmorefragrantthanitscurlycousin.

Balsamic-BraisedChickenwithSwissChardServes2

CookingTime3to4hoursonLowSlowCookerSize3½to7QuartsWHY THIS RECIPE WORKS: This Italian-inspired braise offerssurprisingintensityandflavor,eventhoughittakesmereminutestogetitinto the slow cooker and hit the start button. Bone-in chicken thighsstayedmoistandtenderduringthelongcookingtime,andremovingtheskin ensured that the dish wasn’t greasy. Chicken broth provided aflavorfulbraisingmedium,andtomatopaste,whichwemicrowavedwithour aromatics, amped up the meaty depth of the dish. A little instanttapiocathickenedthesaucetotheproperconsistency.Finally, formoresubstanceandtoreinforcetheItaliancharacterofourbraise,weaddedsomeSwisschardandcherry tomatoes;abriefstint in theslowcookerwas all they needed to soften slightly but still retain their fresh flavors.Servewithpolenta.Seethesidebarthatfollowstherecipe.






½cupchickenbroth

2 tablespoonsbalsamicvinegar


Saltandpepper


1poundSwisschard,stemmedandcutinto1-inchpieces

4ouncescherrytomatoes,halved

1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave oil, tomato paste, garlic, thyme, andpepper flakes in bowl, stirring occasionally, untilfragrant, about 1 minute; transfer to prepared slowcooker. Stir in broth, vinegar, tapioca, and ½ teaspoonpepper. Season chickenwith salt and pepper and nestleintoslowcooker.Coverandcookuntilchickenistender,3to4hoursonlow.

2. Transfer chicken to serving dish and tent withaluminum foil. Stir Swiss chard and tomatoes intobraising liquid, cover, and cook on high until chard iswilted,15to20minutes.

3. Return chicken and any accumulated juices to slowcooker and season with salt and pepper to taste. Letchickenheatthrough,about5minutes.Serve.

QUICK PREP TIP: Judging Freshness Of DriedHerbs

Ifyouarequestioningtheageandfreshnessofanalready-openedjarofdried herbs, crumble a small amount between your fingers and take awhiff. If it releases a lively aroma, it’s good to use. If the fragrance ispresentbutrelativelymild,considerusingmorethanyounormallywould.

PennewithChickenandBroccoliServes2CookingTime2to3hoursonHighSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS:Pennewithchickenandbroccolioffers

anappealingmixof flavorsand textures,making thisdishadinnertimefavorite.Butmoveit toaslowcooker,andtheresult isahugeletdown,with flabby pasta, drab broccoli, and dry chicken. To ensure that ourpastadidn’t becomeovercookedandblownout in the slowcooker,wetoasted itbriefly in themicrowave.Adding it to theslowcookerwithhotliquid jump-started itscooking;weusedchickenbrothrather thanwatertorampupthesavorydepthofthedish.Consideringouroptionswhenitcame to thechicken,weselected tenderloins,whichwerealready fork-friendlyandrequirednoprep—theysimplyneededtobestirred intothepasta at the outset of cooking. To keep our broccoli from becomingovercookedduringthelongstintintheslowcooker,wesavedituntiltheend,thenmicrowaveditbrieflyandstirredit intothechickenandpasta.Choppedsun-driedtomatoeshelpedtobrightenourpastadinner,andasmallamountofgratedParmesan turned thecooking liquid intoa light,creamysaucewhenaddedattheend.Clickhereformoreinformationoncookingpastaintheslowcookerandmakingafoilcollar.Seethesidebarthatfollowstherecipe.

1¾

cupschickenbroth

4ounces(1¼cups)penne


⅓ cupoil-packedsun-driedtomatoes,choppedcoarse


Saltandpepper

8 ounceschickentenderloins

6ouncesbroccoliflorets,cutinto1-inchpieces


1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoil spray.Microwavebroth inbowluntilsteaming,about2minutes. Inseparatebowl,microwavepenne and 2 teaspoons oil at 50 percent power, stirringoccasionally,untilsomepieceslooktoastedandblistered,2 to 4 minutes. Transfer hot pasta to prepared slowcooker and immediately stir in hot broth (pasta willsizzle).Stir in tomatoes, pepper flakes,½ teaspoon salt,and ¼ teaspoon pepper. Season chicken with salt andpepperandnestle intopasta.Coverandcookuntilpastaistender,2to3hoursonhigh.

2.Microwave broccoli and remaining 1 teaspoon oil inbowl,stirringoccasionally,untiltender,about3minutes.Removefoilcollar.GentlystirinbroccoliandParmesanandseasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:ChickenTenderloins

Thechickentenderloin is thepieceofmeat locatedonthe insideof thebreast, closest to the bone. The tenderloin is weakly attached to thebreast and is easy to remove with a simple tug. Tenderloins comeprepackaged in themeatsectionofmostsupermarkets,but ifyouhavetroublefindingthem,it’ssimpletocreateaquicksubstitute.Justtrimanequal amount of boneless, skinless chicken breasts and cut themcrosswiseinto½-inch-thickslices.

Southern-StyleChickenandDirtyRiceServes2

CookingTime4to5hoursonLowSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS: IntheSouth,chickenisoftenpairedwithdirty rice—a side dish of cooked rice, cured meats, vegetables, andseasonings that give the rice a “dirty” appearance. We wanted totransform this duo into a scaled-down slow-cooker casserole—wethoughtthemoistenvironmentwouldgivealltherobustflavorsachanceto meld, for a richer-tasting dish overall. For the chicken, we selectedboneless,skinlessthighs,whichstayedmoist,evenafterafewhoursofcooking, and were easy enough to shred and stir back into the slowcooker once tender. Onion, bell pepper, and garlic, plus some chilipowder and thyme, provided a flavorful backbone. For meaty, savorydepthand richness,we includedkielbasa;chopping it intosmallpiecesensured that every bite had some meaty oomph. Precooked rice,purchasedat the supermarket,workedbestandkeptour recipe super-easy; startingwithuncooked ricegaveusunderdonegrains,andusingleftoverwhite rice resulted inmushy, blown-out grains. Sliced scallionsadded a touch of color and freshness. Store-bought precooked rice isimportant to the success of this dish; it consistently remains intact andretainstheproperdoneness.Donotusefreshlymadeorleftoverrice,asitwill turnmushyandblownout in theslowcooker.Clickhereformoreinformationonourtop-ratedprecookedrice.Don’tshredthechickentoofine in step 2; it will break up more as it is stirred back into the slowcooker.Seethesidebarthatfollowstherecipe.

4ounceskielbasasausage,cutinto½-inchpieces

1 cupchoppedonion

1redbellpepper,coredandcutinto½-inchpieces




2 cupscookedrice

Saltandpepper

1poundboneless,skinlesschickenthighs,trimmed


1.Lightlysprayinsideofslowcookerwithvegetableoilspray. Microwave kielbasa, onion, bell pepper, garlic,chili powder, and thyme in bowl, stirring occasionally,untilvegetablesaresoftened,about5minutes;transfertopreparedslowcooker.Stirinrice,¼teaspoonsalt,and½teaspoon pepper. Season chicken with salt and pepperandnestleintoslowcooker.Coverandcookuntilchickenistender,4to5hoursonlow.

2. Transfer chicken to cutting board, let cool slightly,then shred into bite-size pieces. Gently stir shreddedchicken and scallions into slow cooker and seasonwithsaltandpeppertotaste.Serve.

SMARTSHOPPING:Kielbasa

Kielbasa,orPolishsausage, isasmokedporksausagethatsometimeshasbeef addedand is usually sold precooked.We tested five nationalsupermarketbrands,andSmithfieldNaturallyHickorySmokedPolskaKielbasa slightly outrankedWellshire FarmsPolska Kielbasa, but bothhadasmoky,complex flavorandaheartier texturewepreferred to thespringy,hotdog-liketexturesoftheothers.

BraisedSteakswithMushroomsandOnionsServes2CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize3½to7Quarts WHYTHISRECIPEWORKS:Thisdishpromisesmeltinglytenderbladesteakssmotheredinasauceofsweetonionsandearthymushrooms,acombinationthatworksperfectlyintheslowcooker.We found thatbladesteakswere ideal in thisapplicationbecause theyhave a relatively high and even distribution of fat; after hours ofsimmering in the slow cooker, they were supremely moist and tender.Sinceweweren’tbrowningoursteaks,weaddedaspoonfulofsoysaucetoenhancethemeaty,savorynotesofthedish.Microwavingtheonionsandmushrooms briefly worked to jump-start their cooking and deepentheir flavor. A couple teaspoons of tapioca turned the vegetables andbraisingliquidintoafull-fledgedsaucethatclungnicelytoourfork-tendersteaks. Serve over egg noodles or mashed potatoes. See the sidebarthatfollowstherecipe.

1onion,halvedandsliced½inchthick

4ouncesslicedcreminiorwhitemushrooms


1½teaspoonspackedbrownsugar



½cupbeefbroth


2 teaspoonsinstanttapioca


Saltandpepper

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwave onion, mushrooms, oil, sugar, garlic,andthymeinbowl,stirringoccasionally,untilvegetablesare softened, about 5minutes; transfer toprepared slowcooker. Stir in broth, soy sauce, and tapioca. Seasonsteakswith salt andpepperandnestle into slowcooker.Coverandcookuntilbeefistender,6to7hoursonlowor4to5hoursonhigh.

2. Transfer steaks to serving dish, tent with aluminumfoil, and let rest for5minutes.Using large spoon, skimexcess fat from surface of sauce. Season with salt andpeppertotaste.Poursauceoversteaksandserve.

SMARTSHOPPING:YellowVersusWhiteOnions

Inourrecipes,unlessotherwisespecified,wealwaysuseyellowonions,thekindthatcomein5-poundbagsatthesupermarket.Butwonderingiftherewasanydifferencebetween theseonionsandwhiteonions(coloraside, of course),wedecided to hold a blind taste test to findout.Wetried them raw in pico de gallo, cooked in a simple tomato sauce, andcaramelized.Morethanhalfadozentasterscouldnottellthedifferencebetween the two types; the others tasted only minor variations insweetnessandpungency.Ourconclusion?Sincewegothroughonionsquickly,wefinditeasiesttobuyabigbagofyellowonions,butyoucanuse white and yellow onions interchangeably in any recipe calling for“onions.”

ASIAN-STYLEBRAISEDSHORTRIBS

Asian-StyleBraisedShortRibsServes2CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 3½ to 7 Quarts WHY THIS RECIPE WORKS: For a boldlyflavored, ultrasatisfying dinner for two, we slow-cooked short ribs untilmeltingly tender in an Asian-style sauce that tasted sweet, spicy, andsavoryallatonce.Thewell-marbledribscookeddownsignificantly,sotocompensatewestartedwithoverapoundofribsfortwodiners.Theduoof hoisin sauce and chili-garlic sauce provided an intensely flavoredsaucewithanicesweetnessandsubtleheat,andasmallpourofchickenbrothworkedtothinthemixtureslightly.Toensureanultraclingysauceby the end of the cooking time, we stirred in 2 teaspoons of tapioca.Thinlyslicedscallionwhitesgavethesauceanaromaticpresence.Oncetheribsweretender,wedefattedthesauce,thenstirredtheribsbackinandsprinkled the finisheddishwithscalliongreens for freshnessandaburst of color. Look for boneless short ribs that are well marbled andmeasureabout2incheswideand1inchthick.Serveovereggnoodlesorrice.Seethesidebarthatfollowstherecipe.

½

cupchickenbroth

⅓cuphoisinsauce

3scallions,whitepartsminced,greenpartsslicedthin

1tablespoonAsianchili-garlicsauce



Saltandpepper

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Combinebroth,hoisin,scallionwhites,chili-garlicsauce,andtapiocainpreparedslowcooker.Trimfatfromtopandbottomofshortribs,seasonwithsaltandpepper,andnestleintoslowcooker.Coverandcookuntilbeefistender,8to9hoursonlowor5to6hoursonhigh.

2.Transfershortribstoservingdish,tentwithaluminumfoil, and let rest for5minutes.Using large spoon, skimexcess fat from surface of sauce. Pour sauce over shortribsandsprinklewithscalliongreens.Serve.

SMARTSHOPPING:HotChileSauces

Used both in cooking and as a condiment, these sauces come in avarietyofstyles.Sriracha(right)containsgarlicandismadefromchilesthataregroundintoasmoothpaste.Chili-garlicsauce(left)alsocontainsgarlic and is similar to Sriracha but the chiles are coarsely ground.Sambal oelek (middle) is made purely from ground chiles without theaddition of garlic or other spices, thus adding heat but not additionalflavor.Once opened, these sauceswill keep for severalmonths in therefrigerator.

PestoMeatballsandMarinaraMakes 4 meatballs and 2 cups sauce; enough for 6 ounces pastaCookingTime3to4hoursonLowSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS:Tostreamlineourmeatballsandmarinarafortwo,wecutbackontheprepbutampeduptheflavorbyaddingstore-bought pesto. The pesto offered big garlic and herb notes to themeatballs—no chopping needed—and ensured that they were moist.Usingmeatloafmix(acombinationofgroundbeef,veal,andpork)keptshopping easy, and a bit of panko helped hold the mixture together.Microwavingthemeatballsbrieflybeforeplacingthemintheslowcookerhelpedtogetridofexcessfatandfirmedthemup.Foraneffortlessbutflavor-packedsauce,wereachedfortheduooftomatopureeandtomatopaste; thepureeensured thatoursaucehad the rightconsistency,andthepasteoffereddepthandintensity.Abitofsugarbalancedtheacidityof thesauce.Afewspoonfulsofpestostirred intooursauceat theendpunched up its flavor and added freshness. Meatloaf mix is aprepackagedmixofgroundbeef,pork,andveal;ifit’sunavailable,use4ounceseachofgroundporkand85percent leangroundbeef.Youcanmakeyour ownpestoor use your favorite store-bought brand from therefrigeratedsectionof thesupermarket—theyhaveafresherflavorthanthe jarredpestosold in thegroceryaisles.See thesidebar that followstherecipe.

8 ouncesmeatloafmix


¼cuppankobreadcrumbs

2 tablespoonsgratedParmesancheese

Saltandpepper



½teaspoonsugar

1.Usinghands,mixmeatloafmix,¼ cuppesto, panko,Parmesan,and¼teaspoonpepper together inbowluntiluniform.Pinchoffandrollmixtureinto2-inchmeatballs(about 4 meatballs total) and arrange on large plate.Microwavemeatballsuntil fat rendersandmeatballsarefirm,about2minutes.

2.Lightlysprayinsideofslowcookerwithvegetableoilspray.Combinetomatopuree,tomatopaste,sugar,and½teaspoon pepper in prepared slow cooker. Transfermicrowaved meatballs to slow cooker, discardingrenderedfat.Coverandcookuntilmeatballsaretender,3to4hoursonlow.

3. Using large spoon, skim excess fat from surface ofsauce.Beforeserving,stirinremaining¼cuppestoandseasonwithsaltandpeppertotaste.

QUICKPREPTIP:StoringCheese

Storingcheesepresentsaconundrum:Asitsits, it releasesmoisture. Ifthismoistureevaporates tooquickly, thecheesedriesout.But if the

moistureistrappedonthe

cheese’s surface, it encouragesmold.Specialty cheesepaperpreventsthisproblem

with a two-ply construction that lets cheese breathewithoutdryingout,butitusually

requiresmail-ordering. For amore accessiblemethod,wefoundthatwrappingourcheese

withwaxedorparchmentpaper,thenlooselywrappingaroundtheparchmentwithaluminum

foil,didthetrick.Bothpaperswickmoistureaway,andthefoiltrapsjustenough

watertokeepthecheesefromdryingout.

SmotheredPorkChopsServes2

CookingTime2to3hoursonLowSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS:Porkchopsareaconvenientcutofporkwhencookingfortwo,andsmotheringtheminarich,heartygravyaddsrichness to an otherwise leandish. For ours,we startedwith blade-cutchops,whicharecutfromtheshoulderendoftheloinandcontainagoodamountoffatandconnectivetissuethathelpsthemstayjuicyintheslowcooker.Chickenbrothprovidedasavorybase forouroniongravy.Soysauceaddedmeatynotes,and tapiocahelpedto thicken it.Asplashofcider vinegar and parsley offered brightness, and chopped bacon,microwavedbriefly,gaveusacrispygarnish.Often,bladechopsaren’tlabeledassuch;besuretolookforbone-inchopswithagoodstreakofdarkmeat running through the center of the chop or for chopswith asmuch darkmeat as possible. Click here formore information on bladechops.Serveovereggnoodlesormashedpotatoes.Seethesidebarthatfollowstherecipe.

1onion,halvedandsliced½inchthick




½cupchickenbroth



Saltandpepper

2(8-ounce)bone-inblade-cutporkchops,¾inchthick



1½teaspoonscidervinegar

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Microwaveonion,oil, garlic, and thyme inbowl,stirring occasionally, until onion is softened, about 5minutes; transfer to prepared slowcooker.Stir in broth,soy sauce, tapioca, and½ teaspoon pepper. Cut 2 slits,about 2 inches apart, through outer layer of fat andsilverskin on each chop. Season chops with salt andpepperandnestleintoslowcooker.Coverandcookuntilporkistender,2to3hoursonlow.

2.Transferchopstoservingdishandtentwithaluminumfoil.Lineplatewithdoublelayerofcoffeefilters.Spreadbacon in even layer over filters and microwave untilcrisp,about5minutes.Usinglargespoon,skimexcessfatfrom surface of sauce. Stir in parsley and vinegar and

season with salt and pepper to taste. Pour sauce overchopsandsprinklewithbacon.Serve.

SMARTSHOPPING:CiderVinegar

Toseewhethercidervinegarvariesfrombrandtobrand,weroundedup10vinegars–domesticaswellasacouplefromFranceandCanada–andit was immediately clear they were not identical. They ranged in colorfrompalestrawtodeepgold,inflavorfromsweettopuckeringlytart,andinappearancefromcrystalcleartocloudedwithparticulatematter.Aftertastingthevinegarsstraight,inavinaigrette,inacookedsauce,andinavinegar-based barbecue sauce, one thing was clear: Sweet vinegarsstole the show. Our favorite, California-made Spectrum NaturalsOrganicAppleCiderVinegar,waspraisednotonly for itssweetness,butalsoforits“distinctappleflavor”and“assertive,tangy”qualities.

SweetandSourStickyRibsServes2

CookingTime3to6hoursonLowSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS:Chinese-style sweetandsour ribsareabarandpartyfavorite,butwewantedtoscalethisirresistibledishdownfor two. Leaving themembrane attached to the underside of our babyback ribs helped the rack hold together as it cooked and, as a bonus,shortenedour prep time.Rubbing the ribswith amixtureof granulatedgarlic and ground ginger infused them with flavor. Once the ribs weretender,webrushedthemwithatangysauceandbroiledthemtodevelopacaramelized,lightlycharredexterior.Avoidracksofbabybackribsthatarelargerthan2pounds;theywillbedifficulttomaneuverintotheslowcooker.Seethesidebarthatfollowstherecipe.

1½

teaspoonsgranulatedgarlic

1 teaspoongroundginger

Saltandpepper

1(1½-to2-pound)rackbabybackribs

⅓cupapricotpreserves

2 tablespoonsketchup


2 tablespoonsricevinegar


1. Mix garlic, ginger, 1 teaspoon salt, and 1 teaspoonpeppertogetherinbowlandrubevenlyoverribs.

2A. FOR A 3½-TO 4½-QUART SLOW COOKER:Lightly spray inside of slow cooker with vegetable oilspray.Arrange ribs along bottom and sides of preparedslow cooker, meaty side facing down. Cover and cookuntilribsaretender,5to6hoursonlow.

2B. FOR A 5-TO 7-QUART SLOW COOKER:Lightly spray inside of slow cooker with vegetable oilspray.Arrange ribs along bottom and sides of preparedslow cooker, meaty side facing down. Cover and cookuntilribsaretender,3to4hoursonlow.

3.Adjust oven rack10 inches frombroiler element andheat broiler. Place wire rack in aluminum foil–linedrimmed baking sheet; spray with vegetable oil spray.Whisk preserves, ketchup, soy sauce, and vinegartogether.Transferribs,meatysideup,tosheet.Brushribswithsauce,thenbroiluntilbrownedandsticky,10to15minutes, flipping and brushing with additional sauceevery few minutes. Sprinkle with cilantro. Serve withremainingsauce.

QUICKPREPTIP:ArrangingASingleRackOfRibsInSlowCooker

Toensurethatasinglerackofribscooksevenlyinasmallorlargeslowcooker,arrangetherackwiththemeatysidedownacrossthebottomoftheslowcooker.Theendsoftherackwillcomeupagainstthesidesoftheslowcooker.

EasyPulledPorkServes2CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize 3½ to 7 Quarts WHY THIS RECIPEWORKS: To revamp thiscookout classic for two,we ditched the usual pork shoulder in favor ofboneless country-style ribs, which have plenty ofmarbling to keep themeat tender and are easy to purchase in smaller quantities. Bottledbarbecue sauce ensured that our recipe was effortless and we didn’thave tobotherassemblingumpteen ingredients for a simple sauce.Toguarantee that our pork offered the big flavor of authentic recipes, weappliedadry spice rub (brownsugar,paprika,andchili powder) toourribs.Twoslicesofbacon,tossedintotheslowcookerwhole,infusedtheporkwithsmokyflavor.Addingtheleftoverbraisingliquidtothebarbecuesauceenhanced its flavorandaddedmeatydepthand richness.Try tobuycountry-styleporkribswithlotsoffatanddarkmeat,andstayawayfromribsthatlookoverlyleanwithpalemeat,astheywilltasteverydryaftertheextendedcookingtime.Don’tshredtheporktoofineinstep2;itwillbreakupmoreasitiscombinedwiththesauce.Serveonhamburgerbunswithpicklechips.Seethesidebarthatfollowstherecipe.

½

cupchickenbroth

2 slicesbacon


1 tablespoonpaprika

1½teaspoonschilipowder

Saltandpepper

1poundbonelesscountry-styleporkribs,trimmed

¾cupbarbecuesauce

1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Combinebrothandbaconinpreparedslowcooker.Mixsugar,paprika,chilipowder,½teaspoonsalt,and½teaspoon pepper together in bowl and rub evenly overribs.Nestle ribs into slowcooker, cover, andcookuntilpork is tender, 5 to 6 hours on low or 3 to 4 hours onhigh.

2.Transfer ribs tobowland letcoolslightly.Shred intobite-sizepieces,discardingexcessfat.

3.Discardbacon.Straincookingliquidintofatseparatorand let sit for 5minutes; reserve½ cup defatted liquid.Combine reserved liquidandbarbecuesauce in separatebowl.Stir½cupsauceintoshreddedpork,addingmoresauceasneededtokeepmeatmoist.Seasonwithsaltandpeppertotasteandservewithremainingsauce.

ONTHESIDE:SweetAndTangyColeslaw

Toss 4 cups shredded green cabbage (½ small head) and 1 smallshreddedcarrotwith1teaspoonsaltandletdrainincolanderuntilwilted,about 1 hour. Rinse cabbage and carrot with cold water, then drythoroughly with paper towels. Whisk 2 tablespoons cider vinegar, 2tablespoons sugar, 1 tablespoon vegetable oil, 1 tablespoon mincedfreshparsley,andpinchceleryseedstogetherinlargebowl.Addrinsedcabbagemixtureand toss tocombine.Seasonwithextravinegar,extrasugar,andsalttotasteandrefrigerateuntilchilled.Serves2.

POACHEDSALMON

PoachedSalmonServes2

CookingTime1to2hoursonLowSlowCookerSize3½to7QuartsWHYTHISRECIPEWORKS:Poachingisagentlecookingmethodthatpromisestodelivertender,delicatelyflavoredsalmon,thankstoalongerstint in a moist, gentle cooking environment. Rather than poach oursalmonon the stovetop,wherewe’dhave to carefullymonitor theheatlevel,wedecidedtomovethisdishtotheslowcookertotakeadvantageofitswalk-awayconvenience.Westartedwithtwosalmonfilletsandkeptthe flavor profile simple, pairing our fish with lemon and dill for subtleflavor.Topreventthebottomofoursalmonfromovercooking,werestedourfilletson lemonslicesanddillstems, thenaddedasmallamountofwater to the slow cooker to create amoist cooking environment. A foilslingmade iteasy to remove thedelicatesalmon from theslowcookerwithout the fillets breaking apart. For a simple serving sauce, wecombined sour cream andDijonmustardwithmore lemon and dill. Toensure even cooking, be sure to buy salmon fillets of equal size andthickness.Becausedelicatefishcaneasilyovercookintheslowcooker,itrequiressomemonitoring(atleastthefirsttimeyoumakeit).Checkthetemperature of the salmon after 1 hour of cooking and continue tomonitoruntilitregisters135degrees.Clickhereformoreinformationonmakingafoilslingforfish.Seethesidebarthatfollowstherecipe.

1lemon,sliced¼inchthick,plus1tablespoonjuice

1½ teaspoonsmincedfreshdill,stemsreserved

2(6-to8-ounce)skin-onsalmonfillets,about1½inchesthick

Saltandpepper

¼cupsourcream

1 teaspoonDijonmustard

1.Foldsheetofaluminumfoilinto12by9-inchslingandpresswidthwise into slow cooker.Arrange lemon slicesin tight single layer in bottomof prepared slow cooker.Scatterdillstemsoverlemonslices.Pourwaterintoslowcooker until it is even with lemon slices (about ½ cupwater).Seasonfilletswithsaltandpepperandplaceskinsidedownon topof lemonslices.Coverandcookuntilsalmon is opaque throughout when checkedwith tip ofparing knife and registers 135 degrees, 1 to 2 hours onlow.

2. Combine sour cream, mustard, lemon juice, andminced dill in bowl and seasonwith salt and pepper totaste.Usingsling, transferfillets tobakingsheet.Gentlylift and tilt filletswith spatula to removedill stems andlemon slices and transfer fillets to individual plates;discard dill stems, lemon slices, and poaching liquid.Servewithsauce.

SMARTSHOPPING:WildVersusFarmedSalmon

In season,we’ve always preferred themore pronounced flavor ofwild-caughtsalmontothatoffarmedAtlanticsalmon,traditionallythemain

farm-raisedvarietyinthis

country. But withmorewild and farmed species nowavailable,wedecidedtoreevaluate.

We tasted three kinds ofwildPacific salmon and twofarmed.Whilewelovethestronger

flavorofwild-caughtfish,ifyou’regoingtospendtheextramoney,makesureit

looksand smells fresh, and realize thathighquality isavailableonlyfromlate

springthroughtheendofsummer.

EASYSIDES

BraisedArtichokes

Honey-RosemaryGlazedCarrots

CurriedCarrotswithPistachiosandDriedCherries

BeetswithBlueCheeseandWalnuts

Italian-StyleBraisedGreenBeans

Spanish-StyleBraisedGreenBeans

Balsamic-GlazedBrusselsSproutswithPineNuts

BrusselsSproutswithLemon,Thyme,andBacon

HeartyBraisedGreenswithGarlicandChorizo

HeartyBraisedGreenswithCoconutandCurry

MapleMashedButternutSquash

CreamyGarlicandParmesanMashedPotatoes

BourbonandBrownSugarMashedSweetPotatoes

Easy“Baked”Potatoes

BraisedRedPotatoeswithRosemaryandGarlic

ScallopedPotatoeswithRootVegetables

CornPudding

Sun-DriedTomatoandBasilPolenta

Warm Wheat Berry Salad with Arugula and DriedCherries

CreamyOrzowithParmesanandPeas

OrzowithCherryTomatoes,Mozzarella,andBasil

RefriedBeans

CampfireBeans

BraisedArtichokesServes4CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS:Wholeartichokeswithdrawnbuttermakeforanimpressivesidedishorstarter.Toensurethatwedidn’thavetopreporcookitwhilealsogettingdinnergoing,wemovedittotheslowcooker,sotheleavescouldsimmerunattendeduntiltender. Prep was easy:We simply trimmed the artichokes and placedthemuprightintheslowcookerwithalittlewater.Tossingthemwithabitoflemonjuiceandoliveoilbeforehandhelpedtopreservetheircolor.Forasimpleyetboldly flavoreddippingsauce,wemeltedsomebutterwithmore lemon juice and minced garlic. Try to purchase artichokes thatweighabout8ounceseach; if theartichokesare largerorsmaller,youmay need to adjust the cooking time. See the sidebar that follows therecipe.

4wholeartichokes(8ounceseach)

¼ cuplemonjuice(2lemons)


½cupwater



¼teaspoonsalt

1. Using chef’s knife, cut off stems so artichokes sit

upright,thentrimofftopquarterofeachartichoke.Usingkitchenshears,trimofftopportionofouterleaves.Tossartichokeswith 2 tablespoons lemon juice and oil, thenplacerightsideupinslowcooker.Addwater,cover,andcookuntilouterleavesofartichokespullawayeasilyandtip of paring knife inserted into stem end meets noresistance,8to9hoursonlowor5to6hoursonhigh.

2. Microwave remaining 2 tablespoons lemon juice,butter, garlic, and salt together in bowl until butter ismelted, about 30 seconds. Whisk butter mixture tocombine, then divide evenly among 4 serving bowls.Removeartichokesfromslowcooker, lettinganyexcesswater drain back into insert, and place artichokes inbowlswithbutter;discardwater.Serve.

QUICKPREPTIP:TrimmingArtichokes

Cutstemoffeachartichokewithchef’sknifeso thatbase iseven, thentrimoff topquarterofartichoke.Usingkitchenshears,cutoffdry,sharptipsfromremainingouterleaves.

Honey-RosemaryGlazedCarrotsServes4to6CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Movingourglazedcarrots to the slow cooker gave us a family-friendly side dish thatwasalso fuss-free.Cooking thecarrots inchickenbrothdetracted fromtheirdelicate flavor,sowestuckwithwater,seasonedwitha littlesugarandsalt.Once theywere tender,we simply drained themand tossed themwithabitofhoney,apatofbutter,andfreshrosemary.Thisrecipecaneasilybedoubled.

2poundscarrots,peeledandsliced,¼inchthickonbias

¾cupwater

2 teaspoonssugar

Saltandpepper

3 tablespoonshoney


1 teaspoonmincedfreshrosemary

1.Combinecarrots,water,sugar,and½teaspoonsalt inslowcooker.Coverandcookuntilcarrotsaretender,5to6hoursonlowor3to4hoursonhigh.

2. Drain carrots and return to now-empty slow cooker.Stir in honey, butter, and rosemary, cover, and cook onhighuntilfragrant,about5minutes.Seasonwithsaltandpepper to taste.Serve. (Carrots canbeheldonwarmorlowsettingforupto2hours;loosenglazewithhotwaterasneeded.)

Curried Carrots with Pistachios and DriedCherriesServes4to6CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Foranotherriffonslow-cookedcarrots,weaddedcurrypowder,whichworkedwellwiththevegetable’s sweet flavor. Toasted pistachios added a nice crunch, andtart dried cherries balanced the sweet notes of the carrots. This recipecaneasilybedoubled.

2poundscarrots,peeledandsliced¼inchthickonbias

¾cupwater

2 teaspoonssugar

1 teaspooncurrypowder

Saltandpepper


¼ cupdriedcherries,chopped¼

cuptoastedchoppedpistachios

1. Combine carrots, water, sugar, curry powder, and ½teaspoonsaltinslowcooker.Coverandcookuntilcarrotsaretender,5to6hoursonlowor3to4hoursonhigh.

2. Drain carrots and return to now-empty slow cooker.Stirinbutterandcherriesandseasonwithsaltandpeppertotaste.Sprinklewithpistachiosandserve.(Carrotscanbeheldonwarmorlowsettingforupto2hours.Beforeserving,sprinklewithpistachios.)

BEETSWITHBLUECHEESEANDWALNUTS

BeetswithBlueCheeseandWalnutsServes4to6CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Roastingbeetscantakeuptoanhour,whichisalongtimefortheoventobeoccupiedbyasimpleside,andsteamingthemcanleadtoalossinflavor.Movingourstotheslowcookerbothfreeduptheovenandguaranteedbeetswithanundiluted, earthy flavor. Wrapping the beets in aluminum foil andincludinghalfacupofwaterintheslowcookerensuredthattheycookedthroughevenly.Coatingthemwithvegetableoilsprayhelpedabitofsaltandpeppertoadhere.Ratherthanskinthebeetswhentheywereraw—whichcanbeamessyendeavor—wewaiteduntiltheywerecookedandsimplyrubbedtheskinsoffwithpapertowels.Cuttingourbeetsintofork-friendly wedges ensured that they were easy to eat, and a simplebalsamic vinaigrette added brightness. Crumbled blue cheese, toastedwalnuts,andfreshmintturnedourslow-cookedveggieintoanimpressivebistro-style side dish. To ensure even cooking, we recommend usingbeets that are similar in size—roughly 3 inches in diameter. See thesidebarthatfollowstherecipe.

2poundsbeets,trimmed

Vegetableoilspray

Saltandpepper

½cupwater

¼cupbalsamicvinegar


¼cupchoppedfreshmint

½cupcrumbledbluecheese

½ cupwalnuts,toastedandchoppedcoarse

1. Spraybeetswithvegetable oil spray and seasonwithsaltandpepper.Wrapbeetsindividuallyinaluminumfoiland place in slow cooker. Add water, cover, and cookuntilbeetsaretender,6to7hoursonlowor4to5hoursonhigh.

2. Transfer beets to cutting board and carefully removefoil(watchforsteam);discardwater.Whenbeetsarecoolenoughtohandle,ruboffskinswithpapertowelsordishtowelandcutinto½-inch-thickwedges.

3.Whisk vinegar, oil, andmint together in large bowl.Addbeetsandtosstocoat.Seasonwithsaltandpeppertotaste.Sprinklewithbluecheeseandwalnutsandserve.

QUICKPREPTIP:RemovingBeetSkins

Cradlebeetinseverallayersofpapertowelsordishtowelinyourhands,thengentlyruboffskin.

Italian-StyleBraisedGreenBeansServes4to6CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Slowly braisinggreen beans turns them incredibly tender and infuses them with bigflavor.The Italian takeon thismethodcalls foradding tomatoes,garlic,and onion for a robustly flavored side dish. We found that a can ofcrushed tomatoes provided a bold tomato presence and guaranteed asaucewiththerightconsistency.Choppedonionandmincedgarlicgavethedishanaromaticbackbone,anddried thymeofferedwoodsynotes.For a subtle heat, we included a small amount of red pepper flakes.Microwavingouraromaticsbrieflyworkedtojump-starttheircookinganddeepentheirflavorinshortorder.Formeatyrichnessandsmokynotes,we included two strips of bacon;microwaving themwith the aromaticshelped to render some of their fat sowe didn’t need any oil.We thenremoved the spent bacon slices at the end of the cooking time. OurItalian-stylebraisedgreenbeansboastavelvetytextureanddeepflavor,andbestofall,theyarepracticallyeffortless.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

2 slicesbacon


Saltandpepper




2poundsgreenbeans,trimmed

1. Microwave onion, bacon, garlic, ½ teaspoon salt,thyme, and pepper flakes in bowl, stirring occasionally,untilonionissoftened,about5minutes;transfertoslowcooker.Stirintomatoes,thenaddgreenbeansandtosstocoat.Coverandcookuntilgreenbeansaretender,8to9hoursonlowor5to6hoursonhigh.

2.Remove bacon. Seasonwith salt and pepper to taste.Serve.(Greenbeanscanbeheldonwarmorlowsettingforupto2hours.)

QUICKPREPTIP:TrimmingGreenBeansQuickly

Insteadoftrimmingtheendsfromonegreenbeanatatime,lineupthebeansonacuttingboardandtrimalltheendswithjustoneslice.

Spanish-StyleBraisedGreenBeansServes4to6CookingTime8to9hoursonLowor5to6hoursonHighSlowCookerSize5½to7Quarts

WHY THIS RECIPE WORKS: For anothersatisfying take on braised green beans, we looked toSpanish cuisine for inspiration. Sweet, piquant paprikawas a given in this dish. Chopped green olives addedmore flavor and meaty bites, and olive oil providedrichness.Topreservethetextureoftheolives,wewaiteduntiltheendtostirthemin.Asforthebraisingliquid,wetried using water, but it didn’t provide enough flavor;tastersmuchpreferred chickenbroth,which infusedourgreen beanswith a deep, savory character. For a bit ofcrunch,westirredinagoodamountofsliveredalmondsjustbeforeserving.AdashofsherryvinegarcontributedbrightnessandampeduptheSpanishfeelofourdish.Seethesidebarthatfollowstherecipe.



1 tablespoonpaprika

Saltandpepper


½cupchickenbroth

2poundsgreenbeans,trimmed

1cupsliveredalmonds,toasted

½ cuppittedgreenolives,chopped

2 tablespoonssherryvinegar

1. Microwave garlic, 1 tablespoon oil, paprika, ½teaspoon salt, and pepper flakes in bowl, stirringoccasionally, until fragrant, about 1 minute; transfer toslowcooker.Stirinbroth,thenaddgreenbeansandtosstocoat.Coverandcookuntilgreenbeansaretender,8to9hoursonlowor5to6hoursonhigh.

2. Stir in almonds, olives, vinegar, and remaining 1tablespoon oil. Season with salt, pepper, and extravinegar to taste. Serve. (Green beans can be held onwarmorlowsettingforupto2hours.Beforeserving,stirinalmonds.)

SMARTSHOPPING:SherryVinegar

Sherryvinegar isagreataddition toanypantrybecause ithasa lively,complex flavor, and a little of it can brighten up just about any sauce,salad,or soup.Unlike thecomplexandslightly sweetbalsamicvinegarthat Italian cooking favors, sherry vinegar, made from the Spanishfortifiedwine forwhich it is named, is smoother andabitmorepotent.Sherryvinegar,whichispopularinSpanishcuisine,workswellinsaucespairedwithheartymeatsorinanydishwhereabrightandlivelyfinishingtouchwouldbewelcome.

BALSAMIC-GLAZEDBRUSSELSSPROUTSWITHPINENUTS

Balsamic-Glazed Brussels Sprouts with PineNutsServes4to6CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Thesedressed-upBrusselssproutsare

perfectfortheholidaytable—andtheyleavetheovenopenforthemaincourse. Chicken broth added savory depth, and a drizzle of balsamicglazeandoliveoilcontributedintenseflavorandrichness.Pinenutslentadelicatecrunch.Youcanfindbalsamicglazewiththevinegarandsaladdressingsinmostwell-stockedsupermarkets.

2poundsBrusselssprouts,trimmedandhalved

2 cupschickenbroth

Saltandpepper

2 tablespoonsbalsamicglaze


¼ cuppinenuts,toasted¼

cupgratedParmesancheese

1.CombineBrusselssprouts,broth,and½teaspoonsaltinslowcooker.CoverandcookuntilBrusselssproutsaretender,2to3hoursonhigh.

2. Drain Brussels sprouts and transfer to serving dish.

Season with salt and pepper to taste. Drizzle withbalsamicglazeandoil, then sprinklewithpinenutsandParmesan.Serve.

Brussels Sprouts with Lemon, Thyme, andBaconServes4to6CookingTime2to3hoursonHighSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:ForavariationonourbraisedBrussels

sprouts,weaddedabitof lemon juice forbrightnessandgrated lemonzest for sweet, citrusy flavor. Thyme contributed woodsy notes. Forsmoky,savorydepth,weincludedsomebacon,whichwequicklycrispedinthemicrowave.

2poundsBrusselssprouts,trimmedandhalved

2 cupschickenbroth

Saltandpepper



2teaspoonsgratedlemonzestplus1tablespoonjuice

1 teaspoonmincedfreshthyme

1.CombineBrusselssprouts,broth,and½teaspoonsaltinslowcooker.CoverandcookuntilBrusselssproutsaretender,2to3hoursonhigh.

2. Line platewith double layer of coffee filters. Spreadbaconinevenlayeronfiltersandmicrowaveuntilcrisp,about 5 minutes. Drain Brussels sprouts and return tonow-emptyslowcooker.Stirinmeltedbutter,lemonzestand juice, and thyme. Season with salt and pepper totaste.Sprinklewithbaconandserve.

HeartyBraisedGreenswithGarlicandChorizoServes4to6CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Using the slowcooker toprepareourheartygreenswasano-brainer—afterall,a longcooking timehelps to turnkaleandcollardgreensmeltingly tenderandtemperstheirassertiveflavor.Braisingthegreenswithchorizoandgarlicgavethesesimplegreensameaty,spicykick.

2poundskaleorcollardgreens,stemmedandslicedinto1-inch-widestrips

8ounceschorizosausage,halvedandsliced½inchthick

½cupwater


Saltandpepper

1. Combine kale, chorizo, water, and garlic in slowcooker.Coverandcookuntilkaleistender,5to6hoursonlowor3to4hoursonhigh.

2. Seasonwith salt and pepper to taste. Serve. (Braisedgreens can be held onwarm or low setting for up to 2hours.)

HeartyBraisedGreenswithCoconutandCurryServes4to6CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize5½to7Quarts WHYTHISRECIPEWORKS:Forbraisedgreenswith an exotic flavor profile, we added curry powder and fresh ginger.Coconutmilk, plus chicken broth, gave us a velvety saucewith savorydepth.

1 cupchoppedonion



1 tablespoongratedginger

1 tablespooncurrypowder

2poundskaleorcollardgreens,stemmedandslicedinto1-inch-widestrips

½cupchickenbroth

1 cupcannedcoconutmilk

1 tablespoonlimejuice

Saltandpepper

1.Microwaveonion,oil,garlic,ginger,andcurrypowderin bowl, stirring occasionally, until onion is softened,about5minutes;transfertoslowcooker.Stirinkaleandbroth.Coverandcookuntilkaleistender,5to6hoursonlowor3to4hoursonhigh.

2. Microwave coconut milk in bowl until hot, about 2minutes; stir intokalewith lime juice.Seasonwith salt,pepper, and extra lime juice to taste. Serve. (Braisedgreens can be held onwarm or low setting for up to 2hours.)

MapleMashedButternutSquashServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: With its silky-smooth texture and earthy, slightly sweet flavor, mashed butternutsquash is one of our favorite side dishes. But because its flavor is sodelicate, it can be easily overwhelmed. Using chicken broth for thebraising liquid led to a chicken-flavored side dish, so we switched towater. But now the squash’s subtle flavor was washed away, and itstexture, once it wasmashed, waswatery. After a number of tests, werealized that the squash exuded a good amount of moisture duringcooking,sowewondered ifweneeded to includeanybraising liquidatall. In theend it,we found thatsimplyadding thesquashpiecesandalittle salt to the slow cooker was all we needed to do to get properlycooked squash that tasted great. A small amount of maple syrupenhanceditssweetnesswithoutoverpoweringit,andafewpatsofbutter,plus two spoonfuls of heavy cream, ensured that ourmashwas plentyrichandhadacreamy texture.This recipecaneasilybedoubled.Seethesidebarthatfollowstherecipe.

3poundspeeledandseededbutternutsquash,cutinto1-inchpieces

Saltandpepper

¼cupmaplesyrup


2 tablespoonsheavycream

1.Combine squashand½ teaspoon salt in slowcooker.Cover and cook until squash is tender, 4 to 5 hours onlowor3to4hoursonhigh.

2.Mashsquashwithpotatomasheruntilsmooth.Foldinmaplesyrup,meltedbutter,andcream.Seasonwithsalt,pepper, and extra maple syrup to taste. Serve. (Squashcan be held on warm or low setting for up to 2 hours;loosenwithhotwaterasneededbeforeserving.)

SMARTSHOPPING:ButternutSquash

It certainlysavesprep time tobuyprecut,peeledbutternutsquash,buthow do the flavor and texture of this timesaver squash stand up to awholesquashyoucutupyourself?Thetestkitchenhasfoundthatwholesquashthatyoupeelandcubeyourselfcan’tbebeatintermsofflavorortexture, but when you are trying to make the most of every minute,alreadypeeled,halvedsquash isperfectlyacceptable.Avoid theprecutchunks; test kitchen tasters agree they are dry and stringy,with barelyanysquashflavor.

CreamyGarlicandParmesanMashedPotatoesServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7Quarts WHYTHISRECIPEWORKS: Infusingmashedpotatoeswiththesweet,nuttyflavorofroastedgarliciseasy—ifyoudon’tmindtakinganextrahourtoroastaheadofgarlic.Wefoundthatsimplytossing peeled garlic cloves right into the slow cooker with the spudsguaranteedadeeply flavoreddish—witha lot lesshassle.Cooking thepotatoes and garlic in a few cups of water ensured that they cookedthroughgently.Afterdrainingthem,wereachedforapotatomasherandmashedthemtogetherrightintheslowcooker—noneedtodirtyabowl.Whenitcametothedairy,wefoundthatmilk,plusabitofmeltedbutter,gave our potatoes a nicely creamy texture. A cup of grated Parmesanadded to ourmashenhanced thenutty notesof the roastedgarlic andguaranteed that our spuds were ultrarich. This recipe can easily bedoubled.Seethesidebarthatfollowstherecipe.

3poundsrussetpotatoes,peeledandcutinto1-inchpieces

3 cupswater


Saltandpepper


1cupmilk,warmed


1.Combinepotatoes,water,garlic,and½teaspoonsaltinslowcooker.Coverandcookuntilpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2.Drainpotatoesand return tonow-emptyslowcooker.Mashpotatoeswithpotatomasheruntil smooth.Fold inmeltedbutter, thenfoldinmilkandParmesan,adjustingconsistencywithextrawarmmilkasneeded.Seasonwithsaltandpeppertotasteandserve.(Mashedpotatoescanbeheldonwarmorlowsettingforupto2hours;loosenwithextrawarmmilkasneededbeforeserving.)

SMARTSHOPPING:PrepeeledVersusFreshGarlic

Many supermarkets carry jars or deli containers of prepeeled garliccloves,buthowdotheycomparetofreshgarlicboughtbythehead?Wetastedbothkindsofgarlicinvariousrecipes,bothrawandcooked,and,inallcases, resultsweremixed.However,wedidnoticeadifference inshelflife:Awholeheadofgarlicstoredinacool,dryplacewilllastforatleast a fewweeks,while prepeeled garlic in a jar (whichmust be keptrefrigerated)lastsforonlyabouttwoweeksbeforeturningyellowishanddevelopinganoverlypungentaroma,evenifkeptunopenedinitsoriginalpackaging.(In fact, in several instances we found containers of

garlic thathadstarted todevelop thisodorandcoloronthe supermarket shelf.) But if you go through a lot ofgarlic, prepeeled cloves can be a fine alternative. Justmake sure they look firm and white and have a mattefinishwhenyoupurchasethem.

Bourbon and Brown Sugar Mashed SweetPotatoesServes6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Mashed sweetpotatoes are often overdressed as amarshmallow-topped casserole atThanksgiving.Butforaneverydayside,youcan’tbeatanhonestsweetpotato mash. Braising the sweet potatoes in the slow cooker makescooking themvirtually effortless, and there’s aworld of optionswhen itcomestodressingthemuponcecooked.Forours,wedecidedtoincludesome bourbon, for an intensely flavored dish with a sophisticated feel.Onceoursweetpotatoesweretender,wemashedthemandfoldedinafull quarter-cupofbourbon,which imparteda rich, caramelly flavor thatwe enhanced with a bit of brown sugar. A good amount of butter andsomeheavycreamensuredthattheywereplentycreamy.Atlast,wehada richly flavored sweet potato mash that actually tasted of sweetpotatoes.Thisrecipecaneasilybedoubled.Seethesidebarthatfollowstherecipe.

3poundssweetpotatoes,peeledandcutinto1-inchpieces

3 cupswater

Saltandpepper


¼cupbourbon

3tablespoonsheavycream,warmed

1½ tablespoonspackedbrownsugar

1.Combinepotatoes,water,and½teaspoonsaltinslowcooker.Coverandcookuntilpotatoesare tender,4 to5hoursonlowor3to4hoursonhigh.

2.Drainpotatoesand return tonow-emptyslowcooker.Mashpotatoeswithpotatomasheruntil smooth.Fold inmelted butter, bourbon, cream, and sugar, adjustingconsistency with extra warm cream as needed. Seasonwith salt and pepper to taste and serve. (Mashed sweetpotatoescanbeheldonwarmor lowsettingforupto2hours; loosen with extra warm cream as needed beforeserving.)

SMARTSHOPPING:SweetPotatoOrYam?

Youoftenhear“yam”and“sweetpotato”usedinterchangeably,buttheyactuallybelongtocompletelydifferentbotanicalfamilies.Yams,generallysoldinLatinandAsianmarkets,areoftensoldinchunks(theycangrowto be several feet long) and can be found in dozens of varieties, withfleshrangingfromwhitetolightyellowtopink,andskinfromoff-whitetobrown.Theyallhaveverystarchyflesh.Sweetpotatoesarealsofoundinseveralvarietiesandcanhavefirmorsoftflesh,butit’sthesoftvarietiesthat have in the past been mislabeled as “yams,” and the confusioncontinues to this day. In an attempt to remedy this, the USDA nowrequires labels with the term “yam” to be accompanied by the term“sweet potato” when appropriate. We typically buy the conventionalsweetpotato,alongish,knobbytuberwithdark,orangey-brownskinandvividfleshthatcooksupmoistandsweet.Thebuttery-sweetBeauregardisourfavoritevariety.

EASY“BAKED”POTATOES

Easy“Baked”PotatoesServes4to6CookingTime6to7hoursonLowor4to5hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Forget aboutpreheating theoven toachieveperfectly cookedbakedpotatoeswithacreamyinterior—wemovedthisdishtotheslowcooker,leavingtheovenavailableforotherthings(likethemaincourse).Wrappingthepotatoesinfoil and including a little water in the slow cooker helped them cookthrough more evenly. Spritzing the potatoes with vegetable oil sprayensured that our seasonings adhered (salt and pepper did the trick).Servewithyourfavoritebakedpotatotoppings.

4–6

russetpotatoes

Vegetableoilspray

Saltandpepper

½cupwater

1. Spray potatoes with vegetable oil spray and seasonwith salt and pepper. Wrap potatoes individually inaluminum foil and place in slow cooker. Add water,cover,andcookuntilpotatoesaretender,6to7hoursonlowor4to5hoursonhigh.

2.Transferpotatoestoservingdishandcarefullyremovefoil(watchforsteam);discardwater.Serve.

BraisedRedPotatoeswithRosemaryandGarlicServes4to6CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to7Quarts WHYTHISRECIPEWORKS:Movingourbabyredpotatoes to theslowcookergaveusanothersimpleside thatgoeswell with any number of entrées. Since our spuds were small, theycooked throughevenlyon theirown—noneed towrap them in foil.Wesimply tossed them with olive oil and minced garlic for richness andflavor. A sprig of rosemary, steeped in the slow cooker for the last 10minutes of cooking, infused our super-tender, ultracreamy spuds withwoodsy notes. Look for small red potatoesmeasuring 1 to 2 inches indiameter.Thisrecipecaneasilybedoubled,butyouwillneedtoincreasethecookingtimeby1hour.

2 poundssmallredpotatoes



Saltandpepper


1.Combinepotatoes,oil,garlic,½ teaspoonsalt, and¼teaspoon pepper in slow cooker. Cover and cook untilpotatoesaretender,4to5hoursonlowor3to4hoursonhigh.

2. Stir in rosemary, cover, and cook on high untilfragrant, about 10 minutes. Discard rosemary. Seasonwithsaltandpepper to tasteandserve.(Potatoescanbeheldonwarmorlowsettingforupto2hours.)

ScallopedPotatoeswithRootVegetablesServes6to8CookingTime5to6hoursonLowor3to4hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPEWORKS:While scallopedpotatoes pair well with baked ham, roast leg of lamb, andmany otherholiday classics, the problem is that they take up to an hour to cookthrough in the oven, often at a different temperature from the maincourse. Moving our scalloped potatoes to the slow cooker solved thisproblem, yet still ensured an elegant casserole with tender vegetablesanda luxurioussauce.Creamandbroth,plusbutter, thyme,andgarlic,guaranteedthat thesaucewasrichandflavorful.To thicken it,we triedaddingflour,butthisledtoapastysaucethatseparated.Thickeningthesaucewithcornstarch,whichremainedconsistentlystableoverthelongcooking time, worked much better; shredded cheddar melted into thesauce and ensured that it was smooth and robustly flavored. For thevegetables, we began with russets for their fluffy texture, thensupplementedthemwithparsnipsandcarrotsforcomplexity.Addingtheslicedvegetablesrawresultedinadishwithamixoftenderandcrunchybites, so we gave the veggies a head start in the microwave; tossingthemwithalittlecreampreventedthemfromstickingtogether.Liningthesideoftheslowcookerwithfoilalsoensuredthatoureasycasserolewasevenly cooked throughout.Extra-sharp cheddar,which becomesgrainyduring slow cooking, should not be substituted for the sharp cheddar.Don’tsoakthepotatoesinwaterbeforeusingorthescallopedpotatoeswill be watery. Click here formore information onmaking a foil collar.Clickhere foracrisp,buttery topping,sprinklewithourToastedBread-CrumbTopping.

1poundrussetpotatoes,peeledandhalvedlengthwise

1poundcarrots,peeled

1poundparsnips,peeled

1¼cupsheavycream

1¼cupschickenbroth

4½tablespoonscornstarch



1 teaspoonsalt

½teaspoonpepper


1¼cupsshreddedsharpcheddarcheese

1.Lineslowcookerwithaluminumfoilcollarandspraywithvegetableoilspray.Usingfoodprocessorfittedwith¼-inchslicingdisk,slicepotatoes,carrots,andparsnips.Microwaveslicedvegetablesand2tablespoonscreamincovered bowl, stirring occasionally, until vegetables arealmosttender,6to8minutes.

2. In large bowl, microwave remaining cream, broth,

cornstarch,butter,garlic,salt,pepper,andthyme,stirringoccasionally, until thickened, about 1 minute. Slowlywhiskin¾cupcheddaruntilevenlymelted.

3.Spreadhalfofsauceinpreparedslowcooker.Arrangevegetable mixture over sauce into even thickness andpressgently tocompress layers.Spreadremainingsauceovertop.Coverandcookuntilvegetablesaretender,5to6hoursonlowor3to4hoursonhigh.

4. Remove foil collar. Sprinkle with remaining ½ cupcheddarandletsituntilcheeseismeltedandcasseroleiscooledslightly,about20minutes.Serve.

CornPuddingServes6Cooking Time 2½ to 3½ hours on Low Slow Cooker Size 5½ to 7Quarts WHY THIS RECIPE WORKS: Boasting a sweet, nutty cornflavorandtender,spoonabletexture,cornpuddingisincrediblysatisfyingand addictive. But this simple recipe can be quite finicky, with mostversionscallingforaroastingpanandwaterbath,whichworkstokeepthedishmoist.Wedecidedtoswapthesefortheslowcooker,wherethelow,slowheatwouldguaranteeacreamy,flavorfulcornpuddingthatwasalso fuss-free. We started with convenient frozen corn, which offersconsistentlysweetflavorandgoodqualityyear-round.Wefoundthatthesecrettobigcornflavorwasprocessingaportionofthecorn;thissimplemove infused the custard with richer flavor and guaranteed a morecohesivecasserole.Threeeggsandheavycreamensuredthatourcornpudding was plenty rich and set up nicely. Shredded cheddar addeddeep, savory flavor, and cayenne pepper and chopped basil helpedbalance the sweetness and creaminess of the pudding. Simmering thecornpuddinginasoufflédishsurroundedbywaterensuredthatitcookedthroughgently and evenly, so that every flavor-packed bitewas tenderandcreamy.Weprefertheconvenienceoffrozencornhere,butyoucansubstitute freshcorn, ifdesired;note thatyouwillneedabout4earsofcorn.Seethesidebarthatfollowstherecipe.

3cupsfrozencorn,thawedandpatteddry

¾cupheavycream

¾cupshreddedsharpcheddarcheese

3largeeggs,lightlybeaten


1½teaspoonssugar

½teaspoonsalt

⅛teaspooncayennepepper

1. Grease 1½-quart soufflé dish. Pulse 2 cups corn infoodprocessoruntilcoarselyground,about10pulses.

2. Mix remaining 1 cup corn, processed corn, cream,cheddar,eggs,basil,sugar,salt,andcayennetogether inbowluntilwell combined; transfer toprepareddish.Setdishinslowcookerandpourwaterintoslowcookeruntilitreachesaboutone-thirdupsidesofdish(about2cupswater). Cover and cook until pudding is set, 2½ to 3½hours on low. Remove dish from slow cooker and letpuddingcoolfor10minutesbeforeserving.

SMARTSHOPPING:SharpCheddarCheese

Traditionally,cheddarismadebyaprocesscalledcheddaring:Thecurd(made by adding acid-producing cultures and clotting agents tounpasteurizedwholemilk) is cut into slabs, thenstacked, cut, pressed,andstackedagain.Alongthewayalargeamountofliquid,calledwhey,is extracted. The remaining compacted curd is what gives farmhousecheddars their hard and fine-grained characteristics.When it comes toflavor and sharpness, the longer a cheddar is aged, which can beanywhere from a couple of months to a couple of years, the firmer intextureandmoreconcentratedinflavor(andsharper)itgets.Inarecenttaste test,Cabot Sharp Vermont Cheddar Cheese came out on top.Thischeese,which isaged for five toeightmonths,waspraised for its“sharp,”“clean,”and“tangy”flavor.

Sun-DriedTomatoandBasilPolentaServes6to8CookingTime4to5hoursonLowor3to4hoursonHighSlowCookerSize 5½ to7Quarts WHYTHISRECIPEWORKS:Polentamakesaheartyyetcreamybedforsaucybraisesandstews,butitusuallyrequiresa fairly lengthy cooking time and lots of stirring to achieve a nicelycreamytextureanddeepcornflavor.Intranslatingthisrecipetotheslowcooker,weweren’tconcernedwiththecookingtime,butwedidwantthisversion to be essentially hands-free. We started by whisking coarse-ground polenta togetherwithwater, plus some salt, in the slow cooker(we used the typical ratio found in the stovetop versions). After a fewhours, thepolentawasperfectly tender—nostirringnecessary.Toampup its flavor, we included sun-dried tomatoes at the beginning of thecooking time, then finished the dish with a good amount of gratedParmesanand somechoppedbasil.Be sure to use traditional polenta,notinstantpolenta.Seethesidebarthatfollowstherecipe.

7½

cupswater

1½ cupscoarse-groundpolenta⅓ cupoil-packedsun-driedtomatoes,rinsedandchopped

Saltandpepper



1.Lightlysprayinsideofslowcookerwithvegetableoilspray.Whiskwater,polenta,tomatoes,and1½teaspoonssalttogetherinslowcooker.Coverandcookuntilpolenta

istender,4to5hoursonlowor3to4hoursonhigh.

2. Stir in Parmesan and basil and season with salt andpepper to taste.Serve. (Polentacanbeheldonwarmorlowsettingforupto2hours;loosenwithextrahotwaterasneededbeforeserving.)

SMARTSHOPPING:Polenta

Buyingpolentacanbeconfusing.Notonlyareseveraldifferenttypesofpolenta widely available at the market–traditional, instant, andprecooked–but they all are simply labeled “polenta.” Here’s how to tellthemapart.Therealdeal(left)islabeledaseither“polenta”or“traditionalpolenta,” and it is nothing more than a package of coarse-groundcornmealwithaveryevengrindandnosmallflourybits;itisoftensoldinclearbagssoyoucan inspect it.Don’t be tempted tobuycoarse-graincornmealwithout the term “polenta” clearly listedon thepackage, as itoftenincludesaportionoffine,flourybitsthatwillmakethepolentatastegluey.Instantpolenta(center)andprecookedtubesofpolenta(right)areparcooked convenience products that have short cooking times (muchlikeinstantrice).Precookedpolentaiseasytospotthankstoitstubelikepackaging. Instant polenta, on the other hand, can look just liketraditional polenta at the store and is identifiable only by the word“instant”initstitle(whichcanbeslightlyhidden,inourexperience).

WarmWheatBerrySaladwithArugulaandDriedCherriesServes6Cooking Time 10 to 11 hours on Low or 7 to 8 hours on HighSlowCookerSize5½ to7Quarts WHYTHISRECIPEWORKS:Becausewheatberries,whicharewhole,huskedwheatkernels, remain firmanddistinctwhencooked,theyworkespeciallywellinsalads,andtheyhaveanuttyflavorthatpairsnicelywithmanyingredients.Wethoughttheslowcooker would be the perfect vessel to prepare our wheat berries;because they are so hearty, they tend to require a lengthy simmer tobecometenderandchewy.Cookingourwheatberriesinalargeamountofwater,muchaswewouldcookpasta,workedbest.Mincedgarlicandthyme,addedrighttotheslowcooker,providedanaromaticbackbone.Abitofsaltboostedtheflavorofthegrainsaswell,butbecausesaltaffectsthewheatberries’abilitytoabsorbwater,wehadtobecarefulnottousemorethan½teaspoonorweendedupwithhard,crunchygrains.Oncethewheatberriesweretender,wedrainedthemanddressedthemwithasimpleredwinevinaigrette.Babyarugulaanddriedcherriesroundedoutour salad and contributed bitter and sweet-tart notes. Crumbled goatcheeseprovidedacreamy,tangycounterpointtothenutty,chewywheatberries.Seethesidebarthatfollowstherecipe.

5 cupswater

1½cupswheatberries



Saltandpepper



Pinchsugar

4ounces(4cups)babyarugula

½cupdriedcherries

1 cupcrumbledgoatcheese

1. Combine water, wheat berries, garlic, thyme, and ½teaspoonsaltinslowcooker.Coverandcookuntilwheatberriesaretender,10to11hoursonlowor7to8hoursonhigh.

2. Drain wheat berries and return to now-empty slowcooker. Whisk oil, vinegar, sugar, and ¼ teaspoon salttogether in bowl; stir intowheat berries. Stir in arugulaand cherries and season with salt and pepper to taste.Sprinklewithgoatcheeseandserve.

SMARTSHOPPING:GoatCheese

Goatcheeseboastsanassertive,tangyflavorandacreamyyetcrumblytexture that works well in many dishes, from salads and appetizers topastasandpizza.Tofindthebestone,wetastedninebrandsplainandbaked, rating them on flavor, texture, and tanginess. Our favorite goatcheese is Laura Chenel’s Chèvre Fresh Chèvre Log, which tastersfound to be “rich-tasting” with a “grassy” and “tangy” finish. It was“smooth”and“creamy”bothunheatedandbaked,anditkeptits“lemony,brightflavor.”

CREAMYORZOWITHPARMESANANDPEAS

CreamyOrzowithParmesanandPeasServes4to6Cooking Time 1½ to 2½ hours on High Slow Cooker Size 5½ to 7Quarts WHYTHISRECIPEWORKS: For a side dish of tender—notmushy—orzo,wetoastedourpastainoilinthemicrowavebeforemovingit to the slow cooker, then added hot broth to jump-start its cooking.GratedParmesanandacoupleofpatsofbutter,addedattheend,gaveusarich-tastingdishwithacreamytexture.

2 cupschickenbroth

1 cuporzo

1 cupchoppedonion



¼cupdrywhitewine

Saltandpepper

1 cupfrozenpeas


1. Microwave broth in bowl until steaming, about 2minutes.Inseparatebowl,microwaveorzo,onion,garlic,and1 tablespoonbutter, stirringoccasionally, until orzois lightly toasted, 5 to 7 minutes. Transfer hot orzo toslow cooker, immediately stir in wine, and let sit untilwineisalmostcompletelyabsorbed,about2minutes.Stirin hot broth and½ teaspoon salt. Cover and cook untilorzoistender,1½to2½hoursonhigh.

2. Stir in peas and let sit until heated through, about 5minutes. Stir in Parmesan and remaining 2 tablespoonsbutter.Seasonwithsaltandpeppertotasteandserve.

Orzo with Cherry Tomatoes, Mozzarella, andBasilServes4to6Cooking Time 1½ to 2½ hours on High Slow Cooker Size 5½ to 7Quarts WHY THIS RECIPE WORKS: For a summery, fresh-tastingpasta salad, we added halved cherry tomatoes, chunks of freshmozzarella,andchoppedbasiltoourtenderslow-cookedorzo.

2 cupschickenbroth

1 cuporzo

1 cupchoppedonion



¼cupdrywhitewine

Saltandpepper

6ouncescherrytomatoes,halved

4ouncesfreshmozzarellacheese,cutinto½-inchpieces

½cupcoarselychoppedfreshbasil

1. Microwave broth in bowl until steaming, about 2minutes.Inseparatebowl,microwaveorzo,onion,garlic,and 1 tablespoon oil, stirring occasionally, until orzo islightlytoasted,5to7minutes.Transferhotorzotoslowcooker,immediatelystirinwine,andletsituntilwineisalmostcompletelyabsorbed,about2minutes.Stirinhotbrothand½ teaspoonsalt.Coverandcookuntilorzo istender,1½to2½hoursonhigh.

2.Stirintomatoesandletsituntilheatedthrough,about5 minutes. Stir in mozzarella, basil, and remaining 2tablespoonsoil.Seasonwithsaltandpeppertotasteandserve.

RefriedBeansServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 5½ to 7 Quarts WHY THIS RECIPE WORKS:Homemaderefriedbeans,infusedwithrichporkflavor,asubtleheat,andwarm spice notes, are worlds apart from the canned stuff, butmakingthem takes time. For great refried beans for our tacos, tostadas, andnachos,weputourslowcookertoworkanddevelopedarecipethatwasflavor-packedbuthands-off.Westartedwithdriedpintos(theusualpickforrefriedbeans)andaddedthemrighttotheslowcooker—noadvancesoakingorsimmeringneeded.Chickenbrothprovidedaflavorfulcookingliquid, and garlic, onion, and cumin offered the requisite aromatic andwarmspicenotes.Apoblanochileuppedtheheatlevel,andtwoslicesofbacon infused the beans with smoky, savory depth. To jump-start thecooking of the aromatics and spices and deepen their flavor, wemicrowaved them brieflywith the bacon,which rendered some fat andtook the place of any vegetable oil. Once the beans were tender, wediscarded the spent bacon strips andmashed the beans. Cilantro andlime juice added brightness and gave our dish authentic south-of-the-borderflavor.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

1poblanochile,stemmed,seeded,andminced

2 slicesbacon



pound(2½cups)driedpintobeans,pickedoverandrinsed

1

5 cupschickenbroth


1 tablespoonlimejuice

Saltandpepper

1.Microwaveonion,poblano,bacon,garlic,andcumininbowl,stirringoccasionally,untilvegetablesaresoftened,about 5 minutes; transfer to slow cooker. Stir in beansandbroth.Coverandcookuntilbeansaretender,9to10hoursonlowor6to7hoursonhigh.

2.Removebacon.Mashbeanswith potatomasher untilsmooth. Stir in cilantro and lime juice and seasonwithsalt, pepper, andextra lime juice to taste.Serve. (Beanscan be held on warm or low setting for up to 2 hours;loosenwithhotwaterasneededbeforeserving.)

SMARTSHOPPING:DriedBeans

Whenshopping forbeans, it is imperative toselect “fresh”driedbeans.Buy those that are uniform in size and have a smooth exterior.Whendriedbeansarefullyhydratedandcooked,theyshouldbeplumpwithatautskinandhavecreamyinsides;spentbeanswillhavewrinkledskinsandadry,almostgritty texture.Uncookedbeansshouldbestored inacool,dryplaceinasealedplasticorglasscontainer.Thoughdriedbeanscanbestoredforuptooneyear,itisbesttousethemwithinamonthortwoofpurchase.

CampfireBeansServes6to8Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High SlowCooker Size 5½ to 7 Quarts WHY THIS RECIPEWORKS: Perfectalongside a slab of ribs or amound of pulled pork, these slow-cookedbeans deliver deep, smoky flavor and a creamy, tender texture. Thebeansthemselves—wefoundthateitherpintoornavybeansworkedwellhere—requirednoprep,other thanbeingpickedoverandrinsed.Forasaucewithsweetandtangyflavor,wecombinedketchup,molasses,andcider vinegar. A bit of Dijon mustard added heat, and brown sugarechoed the rich, caramelly notes of themolasses.Wewaited until thebeansweretendertoaddthesaucebecauseitsaciditypreventedthemfromcookingthroughalltheway.Toensurethatthebeanstookonrichflavorduringtheir longstint in theslowcooker,wesimmeredthemwithonion, chili powder, and a dashof liquid smoke.Allowing the beans tocookwiththesauceforanextra30minutesguaranteedthattheypickedup the sweet and tangy flavors and gave the sauce plenty of time tothicken.Seethesidebarthatfollowstherecipe.

1 cupchoppedonion

1 teaspoonchilipowder


1pound(2½cups)driedpintoornavybeans,pickedoverandrinsed

5 cupswater

½teaspoonliquidsmoke

¾ cupketchup

¼cupmolasses




Saltandpepper

1. Microwave onion, chili powder, and oil in bowl,stirring occasionally, until onion is softened, about 5minutes;transfertoslowcooker.Stirinbeans,water,andliquidsmoke.Coverandcookuntilbeansaretender,9to10hoursonlowor6to7hoursonhigh.

2.Stirinketchup,molasses,vinegar,mustard,andsugar,cover, andcookonhighuntil flavorsmeldand sauce isthickened,about30minutes.Seasonwithsaltandpepperto taste and serve. (Beans can be held onwarm or lowsetting forup to2hours; loosenwithextrahotwaterasneededbeforeserving.)

SMARTSHOPPING:LiquidSmoke

Wewereamongthemanypeoplewhoassumethattheremustbesomekind of synthetic chemical chicanery going on in the making of “liquidsmoke” flavoring, but that’s not the case. Liquid smoke is made bychanneling smoke from smoldering wood chips through a condenser,which quickly cools the vapors, causing them to liquefy (just like thedropsthatformwhenyoubreatheonapieceofcoldglass).Thewater-solubleflavorcompoundsinthesmokearetrappedwithinthisliquid,andthenonsoluble,carcinogenictarsandresinsareremovedbyaseriesoffilters, resulting in a clean, smoke-flavored liquid. When buying liquidsmoke,besuretoavoidbrandswithadditivessuchassalt,vinegar,andmolasses. Our top-rated brand, Wright’s Liquid Smoke, containsnothingbutsmokeandwater.

DESSERTS

FudgyBrownieWedges

CarrotCake

ApplesauceSpiceCake

FlourlessChocolateCake

IndividualChocolateFudgeCakes

RichandCreamyCheesecake

ChocolateCheesecake

CrèmeBrûlée

BourbonBreadPudding

WhiteChocolateandCherryBreadPudding

CherryGrunt

IndividualLemonPuddingCakes

WarmPeach-RaspberryCompote

WarmPineapple-MangoCompote

FUDGYBROWNIEWEDGES

FudgyBrownieWedgesServes6CookingTime3to4hoursonHigh


WHY THIS RECIPEWORKS: The low heat andmoistenvironmentoftheslowcookeraren’tjustgoodforpreparing richly flavored stews and braises—we foundwe could also take advantage of this appliance tomakeeasy, from-scratch brownies. And because the flavorcompoundsinchocolateareextremelyvolatileandcookoffeasilyinahotoven,usingthegentleheatoftheslowcooker preserves more chocolate flavor and practicallyguarantees a fudgy texture. In fact, when wemade ourclassicbrowniesinaslowcookertheyweretoofudgy,sowecutbackonthesugarandomittedaneggyolk.Simplypouring the batter into the slow cooker led to unevenlycooked brownies thatwere hard to remove. Instead,we“baked”ourbrownies in a small springformpan,whichfit nicely in the slow cooker and was easy to pull outwhenthebrowniesweredone.Awaterbathensuredthattheycooked throughgentlyandevenly,andusinga foilrack elevated the pan so no water seeped in. You willneeda6-inchspringformpanfor thisrecipe,oryoucansubstitute a 6-inch round cake pan.Click here formoreinformationonmakingafoilrack.

ouncesunsweetenedchocolate,chopped

2


½ cup(2½ounces)all-purposeflour½

teaspoonbakingpowder

⅛teaspoonsalt

⅔ cuppacked(4⅔ounces)brownsugar

1largeeggplus1largeyolk,roomtemperature

½teaspoonvanillaextract

⅓ cuppecansorwalnuts,toastedandchoppedcoarse(optional)

1. Fill slow cooker with ½ inch water (about 2 cupswater)andplacealuminumfoilrackinbottom.Grease6-inchspringformpanandlinewithparchmentpaper.

2. Microwave chocolate in large bowl at 50 percentpowerfor1to2minutes.Stir,addbutter,andcontinuetoheatuntilmelted,stirringonceevery30seconds;letcoolslightly. In separate bowl, whisk flour, baking powder,andsalttogether.Whisksugar,eggandyolk,andvanillaintocooledchocolatemixtureuntilwellcombined.Stirinflourmixtureuntiljustincorporated.

3. Scrape batter into prepared pan, smooth top, andsprinklewithpecans, ifusing.Setpanonpreparedrack,

cover,andcookuntiltoothpickinsertedintocentercomesoutwithfewmoistcrumbsattached,3to4hoursonhigh.

4.Letbrowniescoolcompletelyinpanonwirerack,1to2hours.Runsmallknifearoundedgeofbrownies, thenremovesidesofpan.Removebrowniesfrompanbottom,discardingparchment, and transfer to cuttingboard.Cutbrowniesintowedgesandserve.

CARROTCAKE

CarrotCakeServes6CookingTime3to4hoursonHighSlowCookerSize5½to7Quarts

WHY THIS RECIPEWORKS: This humble cakereallyshineswhenthebalanceofsweetshreddedcarrotsand vegetable oil is just right, ensuring a moist, tendercrumb.All toooften,however, thiscakedriesoutintheoven, unless you use a lot of oil. It turns out the slowcookermakesitfareasiertoproduceamoistcarrotcakewithoutusingallthatoil.Foraflavorfulcarrotcakewithamoist,butnotwet,texture,wetesteddifferentamountsofgratedcarrotsandoil,bothofwhichcanweighdownthe batter. In the end,¾ cup of shredded carrots and 7tablespoons of oil provided enough flavor and richnesswithout making the cake soggy or greasy. As for thespices,wefoundthatasmallamountofcinnamonandapinch of cloves offered ample spice notes. Finally, thecombinationofbakingpowderandbakingsodagaveourcake the right amount of lift. You will need a 6-inchspringformpanforthisrecipe,oryoucansubstitutea6-inchroundcakepan.Clickhereformoreinformationonmaking a foil rack. This cake is great dusted withconfectioners’sugar,oritcanbetoppedwithourCreamCheese Frosting before serving. See the sidebar thatfollowstherecipe.

¾ cup(3¾ounces)plus2tablespoonsall-purposeflour

½ teaspoonbakingpowder

½teaspoonbakingsoda

½teaspoongroundcinnamon

Pinchgroundcloves

Pinchsalt

½ cuppacked(3½ounces)brownsugar

1largeegg,roomtemperature


¾cupshreddedcarrots

Confectioners’sugar(optional)


2.Whisk flour, baking powder, baking soda, cinnamon,cloves, and salt together in bowl. In large bowl, whisksugarandeggtogetheruntilsmooth,thenslowlywhiskinoil. Stir in flour mixture until just incorporated. Gentlyfoldincarrots.

3.Scrapebatterintopreparedpanandsmoothtop.Gentlytap pan on counter to release air bubbles. Set cake onpreparedrack,cover,andcookuntiltoothpickinsertedincentercomesoutclean,3to4hoursonhigh.

4.Let cakecool completely inpanonwire rack,1 to2hours.Runsmallknifearoundedgeofcake,thenremovesidesofpan.Removecake frompanbottom,discardingparchment, and transfer to serving dish. Dust withconfectioners’sugar,ifusing.Serve.

ONTHESIDE:CreamCheeseFrosting

Usingelectricmixersetatmedium-highspeed,beat4ouncessoftenedcream cheese, 2 tablespoons softened unsalted butter, 1 teaspoonvanillaextract,andpinchsaltuntilsmooth,2to4minutes.Reducespeedto medium-low, slowly add ½ cup confectioners’ sugar, and beat untilsmooth, 4 to 6minutes. Increase speed tomedium-highandbeat untilfrostingislightandfluffy,2to4minutes.Makesabout¾cup.

ApplesauceSpiceCakeServes6CookingTime3to4hoursonHighSlowCookerSize5½to7QuartsWHY THIS RECIPEWORKS: For a simple dessert that would also

satisfy thatafternooncraving,wesetoursightsonamoist snackcakepermeatedwith thesweet flavorofapplesand infusedwithwarmspicenotes. Awater bath ensured that it cooked through gently and evenly.Halfacupofapplesauceguaranteedrobustappleflavorthroughout,andsmall amounts of cinnamon, nutmeg, and cloves offered subtle spiceflavor.To finishoureasycake,wedusted itwithabitofconfectioners’sugar.Youwillneeda6-inchspringformpanfor thisrecipe,oryoucansubstitute a 6-inch round cake pan. See the sidebar that follows therecipe.

1cup(5ounces)all-purposeflour

½teaspoonbakingsoda

¼teaspoongroundcinnamon

Pinchgroundnutmeg

Pinchgroundcloves

½ cup(3½ounces)granulatedsugar½ cupunsweetenedapplesauce,roomtemperature

1largeegg,roomtemperature


¼

teaspoonsalt

6tablespoonsunsaltedbutter,meltedandcooled

Confectioners’sugar


2. Whisk flour, baking soda, cinnamon, nutmeg, andclovestogetherinbowl.Inlargebowl,whiskgranulatedsugar, applesauce, egg, vanilla, and salt together untilsmooth. Slowly whisk in melted butter. Stir in flourmixtureuntiljustincorporated.

3.Scrapebatterintopreparedpanandsmoothtop.Gentlytap pan on counter to release air bubbles. Set cake onpreparedrack,cover,andcookuntiltoothpickinsertedincentercomesoutclean,3to4hoursonhigh.

4.Let cakecool completely inpanonwire rack,1 to2hours.Runsmallknifearoundedgeofcake,thenremovesidesofpan.Removecake frompanbottom,discardingparchment, and transfer to serving dish. Dust withconfectioners’sugarandserve.

QUICKPREPTIP:MakingAFoilRack

To make an aluminum foil rack to elevate your baking pan so waterdoesn’t seep in, loosely roll a 24 by 12-inch piece of foil into a 1-inchcylinder. Then bend the sides in to form an oval ring thatmeasures 8inches long by 5 inches wide. After adding water to the slow cooker,placethefoilrackinthecenter,thenplacethepanontop.

FlourlessChocolateCakeServes8CookingTime1to2hoursonHigh


WHYTHISRECIPEWORKS:Thisdecadent cakerequires just a handful of ingredients (chocolate, butter,eggs,andcoffee)andcanbemadeaheadoftime,foranelegantandfuss-freefinale.Removingthecakefromtheslowcookerwhenitwasjustslightlyunderdone(whenitregistered 140 degrees on an instant-read thermometer)waskeybecausethecakecontinuestocookandfirmsupasitcools.Youwillneeda6-inchspringformpanforthisrecipe.Clickhereformoreinformationonmakingafoilrack.You can substitute½ teaspoon of instant espressopowder dissolved in 2 tablespoons of boiling water forthe brewed coffee, if desired. Check the temperature ofthecakeafter1hourofcookingandcontinuetomonitoruntilitregisters140degrees.Tomakeneatslices,diptheknifeblade intohotwater andwipe it cleanwithadishtowelaftereachcut.

8ouncesbittersweetorsemisweetchocolate,chopped


2 tablespoonsbrewedcoffee

4 largeeggs


1. Fill slow cooker with ½ inch water (about 2 cupswater)andplacealuminumfoilrackinbottom.Grease6-inch springform pan and line with parchment paper.Microwavechocolate in largebowlat50percentpowerfor1 to2minutes; stir, addbutter, andcontinue toheatuntilmelted,stirringonceevery30seconds.Stirincoffeeandletchocolatemixturecoolslightly.

2. Using electric mixer set at medium-low speed, whipeggs until foamy, about 1 minute. Increase speed tomedium-high and whip eggs until very thick and paleyellow,5to10minutes.Gentlyfoldone-thirdofwhippedeggs into chocolate mixture until few streaks remain.Repeatfoldingtwicemorewithremainingwhippedeggsandcontinuetofoldbatteruntilnostreaksremain.

3. Scrape batter into prepared pan and smooth top. Setcake on prepared rack, cover, and cook until cakeregisters140degrees,1to2hoursonhigh.

4. Transfer cake to wire rack. Run small knife aroundedgeofcake;gentlyblotawaycondensationusingpapertowels. Let cool in pan to room temperature, about 1hour. Cover with plastic wrap; refrigerate until well

chilled,atleast3hoursorupto3days.

5. About 30 minutes before serving, run small knifearoundedgeofcake,thenremovesidesofpan.Slidethinmetal spatula between parchment and pan bottom toloosen, then slide cake onto serving dish. Dust withconfectioners’sugarandserve.

INDIVIDUALCHOCOLATEFUDGECAKES

IndividualChocolateFudgeCakesServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Withaflavorthat’sintenseandrichandatexture that’s cakey yet soufflé-like, these little desserts are utterlysatisfying. Plus they’re easy enough to get into the slow cooker for asweetfinishonabusyweeknight.Forours,wewhippedtwoeggsandaneggyolk, thenaddedsugar,meltedchocolateandbutter,vanilla,andasingletablespoonofflourbeforeportioningourbatterintofourramekins.To ensure that each cake had a dense, super-fudgy center,we simplypressed a small piece of chocolate into the middle of each ramekinbefore cooking. You will need an oval slow cooker and four 6-ounceround ramekins for this recipe. Serve these cakes warm in theirramekins.Seethesidebarthatfollowstherecipe.

6ouncessemisweetchocolate,4ounceschoppedand2ouncesbrokeninto4(½-ounce)pieces



2largeeggsplus1largeyolk

¼ cup(1¾ounces)granulatedsugar⅛

teaspoonsalt

1tablespoonall-purposeflour


1. Fill slow cooker with ½ inch water (about 2 cupswater).Microwavechoppedchocolateinlargebowlat50percent power for 1 to 2 minutes; stir, add butter, andcontinue to heat until melted, stirring once every 30seconds. Stir in vanilla and let chocolate mixture coolslightly.

2. Using electric mixer set at medium-low speed, whipeggs and yolk until foamy, about 1 minute. Increasespeedtomediumandgraduallywhipingranulatedsugarand salt, about 30 seconds. Increase speed to medium-highandcontinuetowhipeggsuntilverythickandpaleyellow,5to10minutes.Scrapewhippedeggmixtureontopofcooledchocolatemixture,thensiftflourovertop.Gentlyfoldmixturestogetheruntilnostreaksremain.

3.Portionbatterintofour6-ounceramekins.Gentlypress1piecebrokenchocolate intocenterof each ramekin tosubmerge and smooth tops. Set ramekins in preparedslowcooker,cover,andcookuntilcakesaredomed,topsarejustfirmtotouch,andcentersaregooeywhenpiercedwith toothpick, 1 to 2 hours on low. Using tongs andsturdyspatula,removeramekinsfromslowcooker.Dustwithconfectioners’sugarandservewarm.(Cakescanbeheldinwaterbathwithslowcookerturnedoffforupto30minutes.)

ONTHESIDE:WhippedCream

Usingelectricmixersetatmedium-lowspeed,whip1cupheavycream,1 tablespoonsugar,and1 teaspoonvanillaextractuntil foamy,about1minute. Increase speed to high and whip until soft peaks form, 1 to 3minutes.Makesabout2cups.

RichandCreamyCheesecakeServes8Cooking Time 1½ to 2½ hours on High Slow Cooker Size 5½ to 7Quarts

WHY THIS RECIPE WORKS: Moving thisluxurious dessert to the slow cooker ensures that it“bakes”throughperfectlyeverytime—noneedtoworryaboutcracksonthetop.Forasupremelycreamytexture,we turned off the slow cooker once the cake registered150degreesonaninstant-readthermometer, thenlet thecheesecakesitintheslowcookerforanhoursoitcouldgentlyfinishcooking.Clickhereformoreinformationonmaking a foil rack. Check the temperature of thecheesecake after 1½ hours of cooking and continue tomonitor until it registers 150 degrees. To make neatslices,diptheknifebladeintohotwaterandwipeitcleanwith a dish towel after each cut. Serve with slicedstrawberries,ifdesired.

6wholegrahamcrackers,crushed


⅔ cup(4⅔ounces)plus1tablespoonsugar½

teaspoongroundcinnamon

Salt


¼cupsourcream

2largeeggs,roomtemperature

1 teaspoonvanillaextract

1.Fillslowcookerwith½inchwater(about2cups)andplace aluminum foil rack in bottom. Pulse grahamcrackers in food processor to fine crumbs, about 20pulses. Combine crumbs, melted butter, 1 tablespoonsugar, cinnamon, and pinch salt in bowl until evenlymoistened. Transfer crumbs to 6-inch springform panand, using bottom of dry measuring cup, press crumbsevenlyintopanbottom.Wipeoutprocessorbowl.

2.Processcreamcheese,remaining⅔cupsugar,and¼teaspoon salt in now-empty food processor untilcombined, about 15 seconds, scraping down sides ofbowl as needed. Add sour cream, eggs, and vanilla;processuntil just incorporated,about15seconds;donotovermix.Pour filling intopreparedpanandsmooth top.Set cheesecake on prepared rack, cover, and cook untilcakeregisters150degrees,1½to2½hoursonhigh.Turnoffslowcookerandletcheesecakesitfor1hour(keeping

slowcookercovered).

3. Transfer cheesecake to wire rack. Run small knifearoundedgeofcake;gentlyblotawaycondensationusingpapertowels.Letcoolinpantoroomtemperature,about1hour.Coverwithplasticwrapandrefrigerateuntilwellchilled,atleast3hoursorupto3days.

4. About 30 minutes before serving, run small knifearound edge of cheesecake, then remove sides of pan.Slidethinmetalspatulabetweencrustandpanbottomtoloosen,thenslidecheesecakeontoservingdish.Serve.

ChocolateCheesecakeServes8Cooking Time 1½ to 2½ hours on High Slow Cooker Size 5½ to 7Quarts WHYTHISRECIPEWORKS: For the ultimate in decadence,weaddedmeltedsemisweetchocolateandcocoapowdertoourcreamycheesecake. Swapping the graham crackers for chocolate sandwichcookies ensured a flavorful crust. Any brand of chocolate sandwichcookieswillworkwellhere,butavoidany“double-filled”cookiesbecausethecrustwon’tsetproperly.Clickhereformoreinformationonmakingafoil rack. Check the temperature of the cheesecake after 1½ hours ofcookingandcontinuetomonitoruntil it registers150degrees.Tomakeneatslices,diptheknifebladeintohotwaterandwipeitcleanwithadishtowelaftereachcut.Servewithchocolateshavings,ifdesired.

4ouncessemisweetchocolate,chopped

8 chocolatesandwichcookies



⅔ cup(4⅔ounces)sugar¼

teaspoonsalt

¼cupsourcream

2largeeggs,roomtemperature

tablespoonsunsweetenedcocoapowder

2


1.Fillslowcookerwith½inchwater(about2cups)andplace aluminum foil rack in bottom. Microwavechocolate in bowl at 50 percent power, stirringoccasionally, until melted, 1 to 2 minutes; let coolslightly.

2.Pulsecookiesinfoodprocessor tofinecrumbs,about20 pulses. Combine crumbs and melted butter in bowluntil evenly moistened. Transfer crumbs to 6-inchspringformpanand,usingbottomofdrymeasuringcup,presscrumbsevenlyintopanbottom.Wipeoutprocessorbowl.

3. Process cream cheese, sugar, and salt in now-emptyfood processor until combined, about 15 seconds,scraping down sides of bowl as needed. Add cooledchocolate, sour cream, eggs, cocoa, and vanilla andprocessuntil just incorporated,about15seconds;donotovermix.Pour filling intopreparedpanandsmooth top.Set cheesecake on prepared rack, cover, and cook untilcakeregisters150degrees,1½to2½hoursonhigh.Turnoffslowcookerandletcheesecakesitfor1hour(keepingslowcookercovered).

4. Transfer cheesecake to wire rack. Run small knifearoundedgeofcake;gentlyblotawaycondensationusingpapertowels.Letcoolinpantoroomtemperature,about1 hour. Cover with plastic wrap; refrigerate until wellchilled,atleast3hoursorupto3days.

5. About 30 minutes before serving, run small knifearound edge of cheesecake, then remove sides of pan.Slidethinmetalspatulabetweencrustandpanbottomtoloosen,thenslidecheesecakeontoservingdish.Serve.

CRÈMEBRÛLÉE

CrèmeBrûléeServes4

CookingTime2to3hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Making crèmebrûlée the traditionalwayrequiresafewstepsandlotsofattentiontodetail,frommakingacustardandtemperingeggstopouringboilingwater intoaroastingpanalreadyfilledwithramekinswithoutsplashingitintothecustards.Enteroureasy,foolproof slow-cooker version—we simply whisked a good amount ofcreamandeggyolkstogetherwithsomesugarandvanillaextract.Thesecustardscooktocreamyperfectionthankstothegentleheatoftheslowcooker.Cookingthecustardsonlowuntilthecentersarejustbarelysetand then chilling them also ensures a smooth, rich texture. Turbinadosugar,sprinkledover the topandheatedwithakitchen torch,gaveourcrèmebrûléeapicture-perfectcrust.Youwillneedanovalslowcookerand four 6-ounce round ramekins for this recipe. Turbinado sugar iscommonly sold as Sugar in theRaw. Be sure to caramelize the sugartoppingonthecustardsjustbeforeserving.Checkthetemperatureofthecustards after 2 hours of cooking and continue to monitor until theyregister185degrees.Seethesidebarthatfollowstherecipe.

2 cupsheavycream

5largeeggyolks,roomtemperature

⅓ cup(2⅓ounces)granulatedsugar


Pinchsalt

4 teaspoonsturbinadosugar

1. Fill slow cooker with ½ inch water (about 2 cupswater). Whisk cream, egg yolks, granulated sugar,vanilla,andsalttogetherinbowluntilsugarisdissolved.Strain custard through fine-mesh strainer into 4-cupliquid measuring cup and portion into four 6-ounceramekins. Set ramekins in prepared slow cooker, cover,andcookuntilcentersarejustbarelysetandregister185degrees,2to3hoursonlow.

2. Using tongs and sturdy spatula, transfer ramekins towire rack; let cool to room temperature, about 2 hours.Coverwithplasticwrap;refrigerateuntilwellchilled,atleast4hoursorupto2days.

3. Just before serving, gently blot away condensationusingpaper towels.Sprinkle1 teaspoon turbinadosugarevenly over each custard; caramelize sugar with torchuntildeepgoldenbrown.Serve.

QUICKPREPTIP:BrowningCrèmeBrûlée

After sprinkling sugar over surface of custard, tilt and tap ramekin todistributesugarintothin,evenlayer.Pouroutanyexcesssugarandwipeinside rim clean. To caramelize sugar, sweep flame of torch fromperimeterofcustardtowardmiddle,keepingflameabout2inchesaboveramekin,untilsugarisbubblinganddeepgoldenbrown.

BourbonBreadPuddingServes8to10

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Theslowcookerworks itsmagicon thishumbledessert,keepingitmoistandmeldingalltheingredientstogetherperfectly, no water bath required.We took this dessert up a notch byspiking the custard with bourbon and tossing in toasted pecans for asubtle crunch. Using stale challah ensured that it didn’t turn to mushwhencombinedwith thecustard (acombinationofeggyolks,half-and-half, brown sugar, bourbon, vanilla, and a bit of orange zest forbrightness).Lettingthechallahsitinthecustardfor10minutesensuredthat thebreadreallysoaked itup.Cinnamonsugarandtoastedpecansmadetheperfect topping,and liningtheslowcookerwith foilpreventedourbreadpudding fromovercookingononeside.AdrizzleofBourbonSauce added evenmore richness to individual servings of this homeydessert.Formore informationonmakinga foil collar clickhereand formore informationonstalingbreadclickhere, respectively.Don’t let thisbreadpuddingcook longer than4hoursor itwillbecomedriedoutandrubbery.Seethesidebarthatfollowstherecipe.

4cupshalf-and-half

1½ cupspacked(10½ounces)brownsugar

9 largeeggyolks

½cupbourbon

1 tablespoonvanillaextract

2 teaspoonsgratedorangezest

¼

teaspoonsalt

14ouncesstalechallah,cutinto1-inchpieces

⅔ cuppecans,toastedandchopped

1 teaspoongroundcinnamon

1.Lineslowcookerwithaluminumfoilcollarandspraywith vegetable oil spray.Whisk half-and-half, 1¼ cupssugar, egg yolks, bourbon, vanilla, orange zest, and salttogether in large bowl until sugar is dissolved. Stir inchallah and let sit, pressing on bread occasionally, untilcustardismostlyabsorbed,about10minutes.

2. Combine pecans, cinnamon, and remaining ¼ cupsugarinseparatebowl.Transfersoakedbreadmixturetoprepared slow cooker and sprinkle with pecan mixture.Coverandcookuntil center is set,3 to4hourson low.Letbreadpuddingcoolfor20minutesbeforeserving.

ONTHESIDE:BourbonSauce

Whisk2 tablespoonsbourbonand1½teaspoonscornstarchtogether inbowluntilwellcombined.Heat¾cupcreamand2 tablespoons sugar

insmallsaucepanovermediumheat

until sugardissolves.Whisk incornstarchmixtureandbringtoboil.Reduceheat

to low and cook until sauce thickens, 3 to 5minutes.Offheat,stirin1to2tablespoons

bourbon, 2 teaspoons unsalted butter, and pinch salt.(Saucecanberefrigeratedfor

upto5days;reheatonstovetop.)Makesabout1cup.

WhiteChocolateandCherryBreadPuddingServes8to10

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Foranunusualtakeonbreadpudding,wemadewhitechocolatethestaringredient.Ratherthandealwithchoppingabarofwhitechocolate,weopted forwhitechocolatechips,whichwesimply tossed with our stale bread cubes and dried cherries beforesoaking them in the custard. Once melted, the white chocolate chipsensuredthatourbreadpuddingwasrichandgooey.Asprinklingofsugarand toasted pistachios lent our dessert a sweet, crunchy topping. Formore informationonmakinga foilcollarandstalingbread, respectively.Don’t let thisbreadpuddingcook longer than4hoursor itwill becomedriedoutandrubbery.Seethesidebarthatfollowstherecipe.

4½ cupshalf-and-half

1cup(7ounces)sugar

9 largeeggyolks

1 tablespoonvanillaextract

¼teaspoonsalt

14ouncesstalechallah,cutinto1-inchpieces

¾cupdriedcherries

½ cup(3ounces)whitechocolatechips⅔ cupshelledpistachios,toastedandchopped

1.Lineslowcookerwithaluminumfoilcollarandspray

with vegetable oil spray. Whisk half-and-half, ¾ cupsugar,eggyolks,vanilla,andsalt together in largebowluntil sugar is dissolved. Stir in challah, cherries, andchocolate chips and let sit, pressing on breadoccasionally, until custard ismostly absorbed, about 10minutes.

2.Transfersoakedbreadmixturetopreparedslowcookerandsprinklewithpistachiosandremaining¼cupsugar.Coverandcookuntil center is set,3 to4hourson low.Letbreadpuddingcoolfor20minutesbeforeserving.

SMARTSHOPPING:WhiteChocolateChips

Whitechocolate isn’t reallychocolateatall.While it contains thecocoabutteroftruechocolate,itlackscocoasolids,theelementresponsibleformilk and dark chocolate’s characteristic brown color and nutty roastedflavor.Otherpaleconfectionslabeledsimply“white”chipsorbars(theseboast less than the 20 percent cocoa butter required to earn thedesignation“whitechocolate”)arejustascommoninthebakingaisleofthesupermarket.Inarecenttastetest,wepreferredGuittardChoc-Au-Lait White Chips over other brands. Though these chips lack a highenoughconcentrationofcocoabutter toqualifyastruewhitechocolate,they impressed tasters with their smooth texture, strong vanilla flavor,andmildsweetness,beatingoutfourrealwhitechocolates.

CHERRYGRUNT

CherryGruntServes4to6

CookingTime3to4hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Agrunt isanold-fashionedsummer fruitdessert topped with sweet, tender dumplings. The fruit is traditionallysimmeredinapot,andthedumplingsaredroppedontopandsteameduntilfluffyandlight.Startingwithfrozencherriesmakesthisrusticdessertanoptioneveninthedeadofwinter,anditcutsdownonpreptime.Forafilling that was thick and jammy, we microwaved the cherries with theflour (and sugar and other flavorings) so the released juice would beabsorbed by the flour, then moved the mixture to the slow cooker.Positioning the dumplings around the perimeter of the slow cooker—whereit’shottest—guaranteedthattheywerecompletelycookedthroughby the time the filling was done. A sprinkle of cinnamon sugar addedflavorandaslightcrunch toourdumplings.Youwillneedanovalslowcookerforthisrecipe.Besuretomixthecherrieswellaftermicrowavingto redistribute their juice. Serve with ice cream. See the sidebar thatfollowstherecipe.

2¼

poundsfrozensweetcherries

2cups(10ounces)all-purposeflour

1cup(7ounces)plus3tablespoonssugar

1 tablespoonlemonjuice

1¼teaspoonsgroundcinnamon

1 teaspoonalmondextract

1 tablespoonbakingpowder

½teaspoonsalt

½cupplus2tablespoonsmilk


1. Combine cherries, ¼ cup flour, 1 cup sugar, lemonjuice,1teaspooncinnamon,andalmondextractinbowl.Microwave until cherries begin to release their liquid,about 5minutes, stirring halfway throughmicrowaving.Stir cherry mixture well, transfer to slow cooker, andspreadintoevenlayer.

2. In large bowl, combine remaining 1¾ cups flour, 2tablespoons sugar, bakingpowder, and salt.Stir inmilkandmeltedbutteruntiljustcombined;donotovermix.Insmallbowl,combineremaining1tablespoonsugarand¼teaspooncinnamon.

3. Using greased ¼-cup measure, drop 8 dumplingsaround perimeter of slow cooker on top of cherries,leaving center empty. Sprinkle dumplings withcinnamon-sugarmixture.Coverandcookuntiltoothpickinserted in center of dumplings comes out clean, 3 to 4hoursonlow.Serve.

QUICK PREP TIP: Arranging Dumplings in SlowCooker

Usinggreased¼-cupmeasure,arrangedumplingsaroundperimeterofslowcookertoensurethattheycookthrough.

IndividualLemonPuddingCakesServes4

CookingTime1to2hoursonLowSlowCookerSize5½to7QuartsWHYTHISRECIPEWORKS:Duringcooking,thesemagicallittlecakesseparate into two layers: a rich pudding underneath, and a delicate,tender cake on top. For ours, we began by combining sugar, meltedbutter,andeggyolks,thenaddedmilkandagoodamountoflemonzestand juice for brightness. Next, we folded in whipped egg whites,stabilizedwithcreamoftartar,andportionedourbatterintoramekins.Awater bath ensured that they cooked through gently and evenly. Afterabout an hour, these individual cakesoffered the perfectmix of tendercake, creamy custard, and intense lemon flavor.Youwill needanovalslowcookerandfour6-ounceroundramekinsforthisrecipe.Servethesecakeswarmintheirramekins.Seethesidebarthatfollowstherecipe.

6tablespoons(2⅔ounces)sugar


2largeeggs,separated,plus1largewhite,roomtemperature

Pinchsalt

2tablespoonsall-purposeflour

⅔cupwholemilk

2teaspoonsgratedlemonzestplus3tablespoonsjuice

¼

teaspooncreamoftartar

1. Fill slow cooker with ½ inch water (about 2 cupswater). In large bowl, whisk sugar, melted butter, eggyolks,andsalttogetheruntilsmooth.Whiskinflour,thenwhisk in milk and lemon zest and juice until justincorporated.

2. Using electric mixer set at medium-low speed, whipegg whites and cream of tartar until foamy, about 1minute.Increasespeedtomedium-highandwhipwhitesuntil stiff peaks form, 2 to 4minutes.Gently fold one-thirdofwhippedeggwhites intobatteruntilfewstreaksremain. Fold remaining egg whites into batter until nostreaksremain.

3.Portionbatterintofour6-ounceramekins;smoothtops.Set in slow cooker, cover, and cook until cakes aredomed,topsarejustfirmtotouch,andtoothpickinsertedintocentercomesoutclean,1 to2hourson low.Usingtongs and sturdy spatula, remove ramekins from slowcooker. Serve warm. (Cakes can be held in water bathwithslowcookerturnedoffforupto30minutes.)

QUICKPREPTIP:WhippingEggWhites

Lemonpuddingcakesrelyonperfectlywhippedwhitesfortheirlightness,so it’s important towhip them right.Eggwhiteswhipped to soft peaks,whichdroopslightlyfromthetipofthewhiskorbeater,willnothavethestructuretoproperlysupportthecake.Eggwhiteswhippedtostiffpeaks(shown),standingup tallon theirownon the tipof thewhiskorbeater,have the ideal structure to support a light-as-air pudding cake.Overwhippedeggwhites,whichwill lookcurdledandseparated,willnotincorporatewellintothecakebaseandoftenresultinflatcakes.(Ifyourwhitesareoverwhipped,startoverwithnewwhitesandacleanbowl.)

WarmPeach-RaspberryCompoteServes6CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: Ideal forentertaining, thiseffortlessyetbrightly flavoredcompote takesasimplebowl of vanilla ice cream from ordinary to extraordinary. Frozen slicedpeaches offered consistent quality and guaranteed a compote thatthickened to just the right texture with the help of a little tapioca.Raspberries, stirred in at the end, provided a lively, tart punch, andchoppedmintaddedfreshness.

2poundsfrozenslicedpeaches,cutinto1-inchpieces

⅓ cup(2⅓ounces)sugar


1 teaspoonlemonjuice


⅛teaspoonsalt

10ounces(2cups)raspberries

¼cupchoppedfreshmint

2 pintsvanillaicecream

1.Combinepeaches,sugar,tapioca,lemonjuice,vanilla,andsaltinslowcooker.Coverandcookuntilpeachesaresoftened,3to4hoursonlowor2to3hoursonhigh.

2. Stir in raspberries and let sit until heated through,about 5 minutes. Stir in mint. Portion ice cream intoindividual bowls, spoon warm compote over top, andserve.(Compotecanbeheldonwarmorlowsettingforupto2hours.)

WarmPineapple-MangoCompoteServes6CookingTime3to4hoursonLowor2to3hoursonHighSlowCookerSize 5½ to 7 Quarts WHY THIS RECIPE WORKS: For anotherflavorful, easy-prep compote, we reached for frozen mango andpineappleandaddedlimezestandjuice.Asplashofrumoffereddepthandrichcaramelnotes.

2 poundsfrozenmangochunks

1 poundfrozenpineapplechunks

⅓ cuppacked(2⅓ounces)brownsugar


1teaspoongratedlimezestplus1teaspoonjuice

2 tablespoonsdarkrum

2 pintsvanillaicecream

1.Combinemango,pineapple,sugar,andtapiocainslowcooker. Cover and cook until fruit is softened, 3 to 4hoursonlowor2to3hoursonhigh.

2.Stirinlimezestandjuiceandrum.Portionicecreamintoindividualbowls,spoonwarmcompoteovertop,andserve.(Compotecanbeheldonwarmorlowsettingfor

upto2hours.)

Conversions&Equivalencies

Somesaycooking isascienceandanart.Wewouldsaythatgeographyhasahandinit, too.Flourmilledin the United Kingdom and elsewhere will feel andtastedifferent fromflourmilled in theUnitedStates.Sowecannotpromisethattheloafofbreadyoubakein Canada or England will taste the same as a loafbaked in the States, but we can offer guidelines forconverting weights and measures. We alsorecommend that you rely on your instincts whenmakingourrecipes.Refertothevisualcuesprovided.Ifthebreaddoughhasn’t“cometogetherinaball,”asdescribed, youmayneed to addmore flour—even iftherecipedoesn’ttellyouto.Youbethejudge.The recipes in this book were developed using

standard U.S. measures following U.S. governmentguidelines. The charts below offer equivalents forU.S., metric, and imperial (U.K.) measures. Allconversions are approximate and have been roundedupordowntothenearestwholenumber.

EXAMPLE:1teaspoon=4.9292milliliters,roundedupto5milliliters1ounce=28.3495grams,roundeddownto28grams

VOLUMECONVERSIONS(U.S.TOMETRIC)1teaspoon = 5 milliliters 2 teaspoons = 10milliliters 1 tablespoon = 15 milliliters 2tablespoons=30milliliters¼cup=59milliliters⅓cup=79milliliters

½cup=118milliliters

¾cup=177milliliters

1cup=237milliliters

1¼cup=296milliliters

1½cup=355milliliters

2cups(1pint)=473milliliters2½cups=591milliliters3cups=710milliliters

4cups(Iquart)=0.946liter1.06quarts=1liter

4quarts(1gallon)=3.8liters

WEIGHTCONVERSIONS½ounces=14grams

¾ounces=21grams

1ounce-28grams

1½ounces=43grams

2ounces=57grams

2½ounces=71grams

3ounces=85grams

3½ounces=99grams

4ounces=113grams

4½ounces=128grams

5ounces=142grams

6ounces=170grams

7ounces=198grams

8ounces=227grams

9ounces=255grams

10ounces=283grams

12ounces=340grams

16ounces(1pound)=454grams

CONVERSIONS FOR INGREDIENTSCOMMONLYUSEDINBAKING

Bakingisanexactingscience.Becausemeasuringbyweight is far more accurate than measuring byvolume, and thus more likely to achieve reliableresults, in our recipesweprovide ouncemeasures inaddition tocupmeasuresformanyingredients.Referto the chart below to convert these measures intograms.

1CupAll-PurposeFlour*=5Ounces=142Grams1CupCakeFlour=4Ounces=113Grams1CupWhole-WheatFlour=5½Ounces=156 Grams 1 Cup Granulated (White) Sugar = 7 Ounces = 198Grams1CupPackedBrownSugar(LightorDark)=7Ounces=198Grams1CupConfectioners‘Sugar=4Ounces=113Grams1CupCocoaPowder=3Ounces=85GramsButter†

4 Tablespoons (½ stick, or ¼ cup) = 2 Ounces = 57 Grams 8Tablespoons (1 stick, or ½ cup) = 4 Ounces = 113 Grams 16Tablespoons(2sticks,or1cup)=8Ounces=227Grams*U.S.all-purpose flour, themost frequentlyused flour in thisbook,doesnotcontain leaveners, as some European flours do. These leavenedfloursarecalledself-risingorself-raising.Ifyouareusingself-risingflour,takethisintoconsiderationbeforeaddingleaveningtoarecipe.

†IntheUnitedStates,butterissoldbothsaltedandunsalted.Wegenerally recommend unsalted butter. If you are using saltedbutter,takethisintoconsiderationbeforeaddingsalttoarecipe.

OVENTEMPERATURES225 Fahrenheit = 105 Celsius = ¼ Gas Mark (Imperial) 250Fahrenheit=120Celsius=½GasMark(Imperial)275Fahrenheit=135Celsius=1GasMark(Imperial)300Fahrenheit=150Celsius=2GasMark (Imperial)325Fahrenheit=165Celsius=3GasMark(Imperial)350Fahrenheit=180Celsius=4GasMark(Imperial)375Fahrenheit=190Celsius=5GasMark(Imperial)400Fahrenheit=200Celsius=6GasMark(Imperial)425Fahrenheit=220Celsius=7GasMark (Imperial)450Fahrenheit=230Celsius=8GasMark(Imperial)475Fahrenheit=245Celsius=9GasMark(Imperial)

CONVERTING TEMPERATURES FROM ANINSTANT-READTHERMOMETER

We include doneness temperatures in many of therecipes in this book.We recommend an instant-readthermometer for the job. Refer to the above table toconvert Fahrenheit degrees to Celsius. Or, fortemperatures not represented in the chart, use thissimpleformula:Subtract 32 degrees from the Fahrenheit reading,

then divide the result by 1.8 to find the Celsiusreading.

EXAMPLE:

“Roastchickenuntil thighs register175degrees.”To

convert:175°F−32=143°

143°÷1.8=79.44°C,roundeddownto79°C

MasterRecipeListing

EASYAPPETIZERS


CreamyCrabDip

PepperoniPizzaDip



RefriedBeanDip


ChileconQueso

WarmMarinatedArtichokeHeartswithFetaandOlives

GarlickyShrimp



AsianGlazedWings




SHORTCUTSOUPS






AsianBeefNoodleSoup










CurriedLentilSoup




HEARTY STEWS, CURRIES, ANDCHILIS




PorkVindaloo




LambCurry





SmokyRanchChili


EASYCHICKENDINNERS



ChickenPomodoro

ChickenPizzaiola


ChickenandVegetable“Stir-Fry”

Pesto Chicken with Fennel and TomatoCouscous

Mediterranean Chicken with Potatoes, Fennel,andOlives





ChickenAdobo

ChickenMole

Fig-BalsamicGlazedChickenDrumsticks


SloppyJanes



Braised Chicken Sausage with White BeanRagout

STEAKS,CHOPS,RIBS,ANDMORE

Braised Steaks with Horseradish SmashedPotatoes

CowboySteakandBeans



SweetandSpicyPorkChopswithBokChoyandShiitakes







GameDayBratsandBeer



ItalianMeatloaf

Tex-MexMeatloaf


PoachedSwordfishwithWarmTomatoandOliveRelish


BIGROASTSANDWHOLEBIRDS

PorkLoinwithWarmDijonPotatoSalad

PorkLoinwithPearsandCherries



HolidayGlazedHam

AtlantaBrisket



ClassicPotRoast





TurkeyBreastwithCranberryandPearSauce

PASTAANDPASTASAUCES

PenneallaVodka


EasyMeatyZiti

Penne with Chicken, Sun-Dried Tomatoes, andSpinach





Macaroni and Cheese with Broccoli andParmesan





ShreddedPorkRagu


Rustic Kale, Fennel, and Sun-Dried TomatoSauce


All-SeasonTomatoSauce

CASSEROLES








EasyMexicanLasagna

AmericanChopSuey


Baked Penne with Chicken Sausage and RedPepperPesto

SpinachManicotti

VEGETARIANDINNERS


SpanishLentilStew









TamalePie


StuffedBellPepperswithSpicyCornandBlackBeans


COOKINGFORTWO

BlackBeanSoup

RedLentilStew

MoroccanChickenStew

HeartyBeefStew


WeeknightBeefChili


ChickenProvençal







SmotheredPorkChops


EasyPulledPork

PoachedSalmon

EASYSIDES

BraisedArtichokes


Curried Carrots with Pistachios and DriedCherries




Balsamic-Glazed Brussels Sprouts with PineNuts






Bourbon and Brown Sugar Mashed SweetPotatoes




CornPudding


WarmWheatBerrySaladwithArugulaandDriedCherries


Orzo with Cherry Tomatoes, Mozzarella, andBasil

RefriedBeans

CampfireBeans

DESSERTS

FudgyBrownieWedges

CarrotCake

ApplesauceSpiceCake




ChocolateCheesecake

CrèmeBrûlée

BourbonBreadPudding


CherryGrunt




Index

A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z

AAll-SeasonTomatoSauce

Almond(s)



andTomatoPesto,Pennewith

AmericanChopSuey

Anchovies

canned,tastetestson

filletsvs.paste

Appetizers

AsianGlazedWings




ChiliconQueso

CreamyCrabDip

GarlickyShrimp


PepperoniPizzaDip

RefriedBeanDip







ApplesandKale,HarvestPorkChopswith

ApplesauceSpiceCake

Apricot-GingerGlazedChicken,Easy

Artichoke(s)

Braised

andCapers,LemonyChickenwith

frozen,cookingwith

Hearts,WarmMarinated,withFetaandOlives

andSpinachDip

trimming

Arugula

andDriedCherries,WarmWheatBerrySaladwith

SaladwithBalsamic-MustardVinaigrette

AsianBeefNoodleSoup



AsianGlazedWings


AsparagusandMushrooms,ThaiChickenwith

AtlantaBrisket

Avocados

ChunkyChipotleGuacamole


BBacon

Lemon,andThyme,BrusselsSproutswith

tastetestson

Baked Penne with Chicken Sausage and Red BellPepperPesto



Balsamicvinegar,tastetestson


Barbecuesauce,tastetestson

Basil

CherryTomatoes,andMozzarella,Orzowith

andGrapefruitRelish,PoachedSalmonwith

pesto,small-batch,preparing

Bean(s)

AsianBeefNoodleSoup

baked,tastetestson

Black,andBeefTacoDip

Black,andCorn,Spicy,StuffedBellPepperswith

Black,Soup

black,tastetestson

Campfire


chickpeas,tastetestson

CowboySteakand

dried,shoppingfor

dried,sorting


Green,Italian-StyleBraised

Green,Spanish-StyleBraised

green,trimming



kidney,tastetestson

MoroccanChickenStew


Navy,Soup,U.S.Senate


Red,andRice,CajunTurkeyBreastwith

Red,andRicewithOkraandTomatoes

Refried

Refried,Dip


SmokyRanchChili



TamalePie

Three,andBeefChili


WeeknightBeefChili

White,andEscaroleSauce

White,andKaleStew,Hearty

White,andPorkStew,Italian

White,andRosemaryGarlicDip

White,Ragout,BraisedChickenSausagewith

seealsoLentil(s)

Beef

AmericanChopSuey


AtlantaBrisket

andBlackBeanTacoDip

bladesteaks,about



broth,tastetestson

andCabbageSoup,Russian


Chili,Weeknight

ClassicPotRoast

Corned,andCabbageDinner,Classic

CowboySteakandBeans

EasyMexicanLasagna

easy-prepcuts,forslowcookerrecipes

NoodleSoup,Asian

oxtails,buying

OxtailSoup,Old-Fashioned

andPotatoStew,Easiest-Ever


RaguwithWarmSpices

Roast,Easy,withMushroomGravy

roasts,slowcooking,guidefor

ShortRibs,Porter-Braised

ShortRibs,RusticItalianBraised

shortribs,trimming

shreddingintobite-sizepieces

Stew,Hearty

Stew,Moroccan-Spiced

andThree-BeanChili

seealsoMeatloafmix

Beer

andBrats,GameDay

andCheddarFondue


Beets

withBlueCheeseandWalnuts

removingskinfrom

Berries.SeeCranberry(ies);Raspberry

BlackBeanSoup

Black-EyedPeaSoup,Southern

BlueCheeseandWalnuts,Beetswith

BokChoyandShiitakes,SweetandSpicyPorkChopswith

Bourbon

BreadPudding

andBrownSugarMashedSweetPotatoes

Sauce

BraisedArtichokes

BraisedChickenSausagewithWhiteBeanRagout




Bratwurst

about

GameDayBratsandBeer

Breadcroutons,preparing

Bread-crumbtopping,preparing

BreadPudding

Bourbon

dryingbreadfor


WhiteChocolateandCherry

Breadsandtoasts

GarlicBread

GarlicFlatbreads

GarlicToasts

GoldenNorthernCornbread

PitaChips

QuickDinnerRolls

Scallion-CheddarMuffins

SesameRolls

SoftandCheesyBreadsticks

Broccoli

andChicken,Pennewith

florets,prepping

LemonySteamed

andParmesan,MacaroniandCheesewith

toasted

BroccoliRabewithBalsamicVinaigrette

Broths,tastetestson

BrownieWedges,Fudgy

BrusselsSprouts

Balsamic-Glazed,withPineNuts

withLemon,Thyme,andBacon

Bulgur


ButtermilkColeslaw


CCabbage


andBeefSoup,Russian

ButtermilkColeslaw

andCornedBeefDinner,Classic


SweetandTangyColeslaw

seealsoSauerkraut

Cajunseasoning,about



Cakes

ApplesauceSpice

Carrot

Chocolate,Flourless

ChocolateCheesecake

ChocolateFudge,Individual

Pudding,IndividualLemon


CampfireBeans

Capers

andArtichokes,LemonyChickenwith


Provençal-StyleBraised

tastetestson


Carrot(s)

Cake


ClassicPotRoast

Curried,withPistachiosandDriedCherries

Honey-RosemaryGlazed



Casseroles

AmericanChopSuey



CheesyChickenandFrito

EasyMexicanLasagna

FarmhouseChicken

IndividualRicotta,Spinach,andEgg





SpinachManicotti


Cauliflower

LambCurry

Cheddar

andBeerFondue

CornPudding



Potato,andAleSoup,Creamy

-ScallionMuffins


tastetestson

Cheese


Blue,andWalnuts,Beetswith



CheesyPolenta

ChickenPizzaiola

ChocolateCheesecake

Cream,Frosting

CreamyCrabDip

feta,tastetestson

goat,tastetestson


hard,grating


ItalianMeatloaf


Macaroniand,withBroccoliandParmesan

Macaroniand,withHamandPeas



PepperoniMacaroniand

PepperoniPizzaDip


ricotta,tastetestson


SpinachManicotti

storing

Tex-MexMeatloaf





see also Cheddar; Monterey Jack cheese; ParmesanCheeseburgerPastaBake

Cheesecakes

Chocolate

RichandCreamy

Cherry(ies)

Dried,andArugula,WarmWheatBerrySaladwith

Dried,andPistachios,CurriedCarrotswith

Grunt

andPears,PorkLoinwith

-SageGlazedChicken,Easy

andWhiteChocolateBreadPudding

Chicken

Adobo

Apricot-GingerGlazed,Easy

Asian,LettuceWraps

AsianGlazedWings

Balsamic-Braised,withSwissChard

breasts,tastetestson

andBroccoli,Pennewith

broth,tastetestson

CacciatoreSauce

Casserole,Farmhouse

Cherry-SageGlazed,Easy

andChickpeaSoup,SpicyChipotle

Chili,Tomatillo

andChorizoStew,Spicy

cookingtimes

CordonBleu,Unstuffed

andDirtyRice,Southern-Style

Drumsticks,Caribbean-Style

Drumsticks,Fig-BalsamicGlazed

andFritoCasserole,Cheesy

andGardenVegetableSoup,Hearty

Lemony,withArtichokesandCapers

Mediterranean,withPotatoes,Fennel,andOlives

Mole

withMushrooms,RusticBraised

NoodleSoup,Asian

parts,slowcooking,guidefor

Pesto,withFennelandTomatoCouscous

Pizzaiola

Pomodoro

andPotatoes,Lemony

Provençal

Ragu,Weeknight

andRice,Lemony,withSpinachandFeta

andRice,Monterey

andRiceSoup,Lemony

andSaffronStew,Spanish

Shepherd’sPiewith


SloppyJanes


Stew,Moroccan

Stew,Provençal-Style

Sun-DriedTomatoes,andSpinach,Pennewith

tenderloins,buying

Thai,withAsparagusandMushrooms

ThighswithSwissChardandMustard

Tomatillo,SoftTacos

andVegetable“Stir-Fry,”

whole,slowcooking,guidefor

WholeBarbecue,withMashedSweetPotatoes

Whole“Roast”Pesto

Whole“Roast”Spice-Rubbed

wings,cuttingup

ChickenSausage

Braised,withWhiteBeanRagout

mildvs.hotItalian

andRedBellPepperPesto,BakedPennewith

Chickpea(s)

canned,tastetestson

andChickenSoup,SpicyChipotle

andEscaroleSoup,Sicilian

MoroccanChickenStew




Chiles

chipotle,inadobo,about



habaneros,workingwith


TamalePie

Tex-MexMeatloaf



Chili

BarbecueTurkey,Easy

Beef,Weeknight

BeefandThree-Bean

Pork,NewMexicanRed

SmokyRanch

TomatilloChicken

Vegetarian,Hearty

ChiliconQueso

Chilipowder

about

tastetestson

Chilisauces,hot,about

Chocolate

Cake,Flourless

Cheesecake

FudgeCakes,Individual

FudgyBrownieWedges

White,andCherryBreadPudding

white,chips,tastetestson


Cidervinegar,tastetestson

Cilantro


Rice

ClamChowder,No-FussNewEngland

Clamjuice,tastetestson


ClassicPotRoast

CocktailFranks

Barbecued

SpicyMustard

Coconutmilk

ChickenAdobo



LambCurry

RedLentilStew

tastetestson



Coleslaw

Buttermilk

SweetandTangy

CollardGreens



Quick


CookingforTwo



BlackBeanSoup


ChickenProvençal

EasyPulledPork

HeartyBeefStew


MoroccanChickenStew




PoachedSalmon

RedLentilStew

SmotheredPorkChops



WeeknightBeefChili

Corn

andBlackBeans,Spicy,StuffedBellPepperswith

ChickenandVegetable“Stir-Fry,”


Pudding

andShrimpChowder,Cajun

seealsoHominy

Cornbread,GoldenNorthern

Cornmeal


seealsoPolenta

Couscous

about

FennelandTomato,PestoChickenwith

SpicedPorkTenderloinwith

Toasted

CowboySteakandBeans

Crab

Dip,Creamy

gradesof

Cranberry(ies)

andPearSauce,TurkeyBreastwith

Sauce


Cream,Whipped

CreamCheese

ChocolateCheesecake

CreamyCrabDip

Frosting

PepperoniPizzaDip



CreamyCrabDip






CrèmeBrûlée


Currieddishes


CurriedLentilSoup



LambCurry


Currypaste,about

Currypowder,tastetestson

DDesserts

BourbonBreadPudding

CherryGrunt

CrèmeBrûlée

FudgyBrownieWedges




seealsoCakes

Dips

BeefandBlackBeanTaco


ChiliconQueso


Crab,Creamy

PaprikaMayonnaise

PepperoniPizza

RefriedBean

RosemaryandGarlicWhiteBean

SpinachandArtichoke

EEasiest-EverBeefandPotatoStew






EasyMashedPotatoes

EasyMeatyZiti

EasyMexicanLasagna

EasyPulledPork

EasyRicePilaf


Egg

Ricotta,andSpinachCasseroles,Individual

whites,whipping

Enchiladasauce,about

Escarole

about

andChickpeaSoup,Sicilian

andWhiteBeanSauce

FFarmhouseChickenCasserole

Fat,skimmingfromstewsandbraises

Fennel

Kale,andSun-DriedTomatoSauce,Rustic

Potatoes,andOlives,MediterraneanChickenwith


andTomatoCouscous,PestoChickenwith

trimmingandslicing

Feta


andOlives,WarmMarinatedArtichokeHeartswith

andSpinach,LemonyChickenandRicewith

tastetestson



Fig(s)

-BalsamicGlazedChickenDrumsticks


Fish

delicate,removingfromslowcooker


PoachedSalmon



wildvs.farmedsalmon


Foilcollarsandslings

Foilrack,preparing

Fondue,BeerandCheddar

FoolproofGreenSalad

FritoandChickenCasserole,Cheesy

Frosting,CreamCheese

Fruit

citrus,zesting

dried,chopping

seealsospecificfruits

FudgyBrownieWedges

GGameDayBratsandBeer

Garammasala,tastetestson


Garlic

Bread

Flatbreads

fresh,driedequivalentfor

GarlickyShrimp

andParmesanMashedPotatoes,Creamy

prepeeledvs.fresh

andRosemary,BraisedRedPotatoeswith

Toasts

Ginger

-ApricotGlazedChicken,Easy

fresh,driedequivalentfor

grating


Goatcheese

tastetestson

Warm Wheat Berry Salad with Arugula and Dried

Cherries


Grains

bulgur,about

CheesyPolenta




polenta,shoppingfor

quinoa,about



TamalePie


wheatberries,about


seealsoRice

GrapefruitandBasilRelish,PoachedSalmonwith


GreenBeans

Braised,Italian-Style

Braised,Spanish-Style


trimming

Greens

ArugulaSaladwithBalsamic-MustardVinaigrette




Collard,Quick

escarole,about


FoolproofGreenSalad



hearty,preparing

HeartyBraised,withCoconutandCurry

HeartyBraised,withGarlicandChorizo





SpanishLentilStew


seealsoSpinach

Guacamole,ChunkyChipotle

HHam

hocks,smoked,about

HolidayGlazed

andPeas,MacaroniandCheesewith

slowcooking,guidefor




HeartyBeefStew







Herbs

dried,judgingfreshnessof

herbesdeProvence,about

tired,reviving

seealsospecificherbs

Hoisin(sauce)


AsianGlazedWings


-GlazedPorkTenderloin

tastetestson

HolidayGlazedHam

Hominy

about




HorseradishMashedPotatoes,BraisedSteakswith

Hotchilisauces,about

IIndian-StyleVegetableCurrywithTofu




Ingredients,tastingsof

anchovies

andouillesausagess

Arboriorice

bacon

bakedbeans

balsamicvinegar

barbecuesauce

beefbroth

blackbeans

capers

cheddarcheese

chickenbreasts

chickenbroth

chickpeas

chilipowder

cidervinegar

clamjuice

coconutmilk

currypowder

dicedtomatoes

extra-virginoliveoil

fetacheese

garammasala

goatcheese

hoisinsauce

jarredsalsa

ketchup

kidneybeans

kielbasasausages

liquidsmoke

macaroni

marinarasauce

Parmesan

penne

precookedrice

redbellpeppers

ricottacheese

sauerkraut

tomatopaste

tomatopuree

tortellini

vegetablebroth

whitechocolatechips

whole-grainmustard

ItalianMeatloaf





KKale

andApples,HarvestPorkChopswith

Fennel,andSun-DriedTomatoSauce,Rustic



SpanishLentilStew

andWhiteBeanStew,Hearty

Ketchup,tastetestson

LLamb

Curry

cutting,forstew

Lasagna,EasyMexican

Lemon(s)

PuddingCakes,Individual

storing





LemonySteamedBroccoli

Lentil(s)

about

Red,Stew

Salad,WarmMediterranean

Soup,Curried

Stew,Spanish

LettuceWraps,AsianChicken

Liquidsmoke,tastetestson

MMacaroni

AmericanChopSuey

andCheese,Pepperoni


andCheesewithBroccoliandParmesan

andCheesewithHamandPeas

tastetestson

Mango

CocktailMeatballs,Tangy

-PineappleCompote,Warm


Marinarasauce,jarred,tastetestson

Mayonnaise,Paprika

Meat.SeeBeef;Lamb;Pork

Meatballs

Cocktail,ItalianSausage

Cocktail,TangyMango

andMarinara,Spicy

Pesto,andMarinara

TurkeyPesto,andMarinara

Meatloaf

Italian

Tex-Mex

Meatloafmix

EasyMeatyZiti


ItalianMeatloaf




Tex-MexMeatloaf

Mediterranean Chicken with Potatoes, Fennel, andOlives



Microwave,usingwithslowcookerrecipes

Miso

about

SoupwithRamenandTofu


MontereyJackcheese


ChiliconQueso

EasyMexicanLasagna





TamalePie

MoroccanChickenStew


Mozzarella

CherryTomatoes,andBasil,Orzowith

ChickenPizzaiola

PepperoniPizzaDip

Muffins,Scallion-Cheddar

Mushroom(s)

andAsparagus,ThaiChickenwith


Gravy,EasyRoastBeefwith



andOnions,BraisedSteakswith

PepperoniPizzaDip

porcini,buying

RusticBraisedChickenwith


storing


Wild,andWheatBerryStew

Wild,Sauce,Creamy,Tortelliniwith

Mustard

BabyBackRibs,Fiery

CocktailFranks,Spicy

andSwissChard,ChickenThighswith

whole-grain,tastetestson

NNewMexicanRedPorkChili


Noodle(s)

BeefSoup,Asian

ChickenSoup,Asian

Egg,Parsley


ramen,about

Nuts


BourbonBreadPudding



pine,about

Pine,Balsamic-GlazedBrusselsSproutswith



toasting


OOkraandTomatoes,RedBeansandRicewith


Olive(s)

about

ChickenProvençal

andFeta,WarmMarinatedArtichokeHeartswith



Potatoes,andFennel,MediterraneanChickenwith




andTomatoRelish,Warm,PoachedSwordfishwith


Onions

GameDayBratsandBeer

andMushrooms,BraisedSteakswith

andPeppers,StreetFairSausageswith

slicingintorings

SmotheredPorkChops

yellowvs.white

OntheSide

ArugulaSaladwithBalsamic-MustardVinaigrette

BourbonSauce

BroccoliRabewithBalsamicVinaigrette

ButtermilkColeslaw

CheesyPolenta


CilantroRice

CranberrySauce

CreamCheeseFrosting

EasyMashedPotatoes

EasyRicePilaf

FoolproofGreenSalad

GarlicBread

GarlicFlatbreads

GarlicToasts


LemonySteamedBroccoli

PaprikaMayonnaise

ParsleyEggNoodles

PitaChips

PotatoeswithLemonandParsley

QuickCollardGreens

QuickDinnerRolls

RoastedBroccoli

Scallion-CheddarMuffins

SesameRolls



ToastedCouscous

WhippedCream


PPaprika

about

Mayonnaise

Parmesan

andBroccoli,MacaroniandCheese


CheesyPolenta

andGarlicMashedPotatoes,Creamy


andPeas,CreamyOrzowith

pregrated,about



tastetestson


Parsley

about

EggNoodles

Parsnips



Pasta

cookingwater,reserving

couscous,about


EasyMeatyZiti



PestoChickenwithFennelandTomatoCouscous

PuttanescawithShrimp


slowcooking,guidefor


SpinachManicotti

ToastedCouscous

tortellini,tastetestson,


seealsoMacaroni;Noodle(s);Penne

Pastasauces


ChickenCacciatore

EscaroleandWhiteBean

marinara,jarred,tastetestson

RusticKale,Fennel,andSun-DriedTomato

ShreddedPorkRagu


Tomato,All-Season



Peach-RaspberryCompote,Warm

Pear(s)

andCherries,PorkLoinwith

andCranberrySauce,TurkeyBreastwith

Peas

Black-Eyed,Soup,Southern


andHam,MacaroniandCheesewith

LambCurry

andParmesan,CreamyOrzowith

snow,trimming


Pecans

BourbonBreadPudding

Penne

allaVodka

Baked, with Chicken Sausage and Red Bell PepperPesto

withChicken,Sun-DriedTomatoes,andSpinach

withChickenandBroccoli


tastetestson

withTomatoandAlmondPesto

Pepperoni

ChickenPizzaiola

MacaroniandCheese

PizzaDip

Pepper(s)

AmericanChopSuey


bell,cutting

Bell,Greek-StyleStuffed

Bell,Stuffed,withSpicyCornandBlackBeans


andOnions,StreetFairSausageswith

Red Bell, Pesto and Chicken Sausage, Baked Pennewith

redbell,tastetestson

RoastedRed,Strata,Smoky

seealsoChiles

Pesto

Chicken,Whole“Roast,”

ChickenwithFennelandTomatoCouscous

MeatballsandMarinara

Red Bell Pepper, and Chicken Sausage, Baked Pennewith

small-batch,preparing

TomatoandAlmond,Pennewith

TurkeyMeatballsandMarinara

Pineapple-MangoCompote,Warm

PineNuts

about

Balsamic-GlazedBrusselsSproutswith

Pistachios

andDriedCherries,CurriedCarrotswith


PitaChips

PoachedSalmon



Polenta

Cheesy

andPorkBake,Italian

shoppingfor

Sun-DriedTomatoandBasil

TamalePie

Pork

Chili,NewMexicanRed

chops,blade-cut,about

Chops,Harvest,withKaleandApples

chops,preventingcurlededges

Chops,Smothered

Chops,SweetandSpicy,withBokChoyandShiitakes

country-styleribs,about

doublerackofribs,arranginginslowcooker



loinroast,buying,forslowcooker

LoinwithPearsandCherries

LoinwithWarmDijonPotatoSalad

andPolentaBake,Italian

Pulled,Easy

Pulled,Tacos,Mexican-Style

ribs,buyingforslow-cookerrecipes

Roast,Cuban-Style,withMojoSauce

Roast,Southwestern

roasts,slowcooking,guidefor

Shredded,Ragu


singlerackofribs,arranginginslowcooker

SmokyRanchChili


Tenderloin,Hoisin-Glazed

tenderloin,prepping

Tenderloin,Spiced,withCouscous

andVegetableSoup,Mexican-Style

Vindaloo

andWhiteBeanStew,Italian

see also Bacon; Ham; Meatloaf mix; Sausage(s)Porter-BraisedBeefShortRibs

Potato(es)

“Baked,”Easy

andBeefStew,Easiest-Ever

Cheddar,andAleSoup,Creamy

andChicken,Lemony


ClassicPotRoast


Fennel,andOlives,MediterraneanChickenwith

greenpatcheson,removing

HeartyBeefStew


HorseradishSmashed,BraisedSteakswith


withLemonandParsley

Mashed,CreamyGarlicandParmesan

Mashed,Easy

mashed,preparing



Red,Braised,withRosemaryandGarlic

Salad,WarmDijon,PorkLoinwith

Scalloped,withRootVegetables


seealsoSweetPotatoes

Poultry

shreddingintobite-size

pieces

seealsoChicken;Turkey



Provolone


ItalianMeatloaf

Pudding,bread.SeeBreadPudding

Pudding,Corn

PuddingCakes,IndividualLemon

Pumpkin-ChaiSoup,Creamy

QQuickCollardGreens

QuickDinnerRolls

Quinoa

about

andVegetableStew

RRaisins

ChickenMole



Raspberry-PeachCompote,Warm


RedLentilStew

RefriedBeanDip

RefriedBeans

Rice

Arborio,tastetestson



andChicken,Lemony,withSpinachandFeta

andChicken,Monterey

andChickenSoup,Lemony

Cilantro

Dirty,andChicken,Southern-Style


Pilaf,Easy

precooked,tastetestson

andRedBeans,CajunTurkeyBreastwith

andRedBeanswithOkraandTomatoes


Ricotta

Spinach,andEggCasseroles,Individual

SpinachManicotti

tastetestson

Risotto,ButternutSquash

RoastedBroccoli

Rolls

QuickDinner

Sesame






SSaffron

about

andChickenStew,Spanish

Salads

Arugula,withBalsamic-MustardVinaigrette

ButtermilkColeslaw

Green,Foolproof

Lentil,WarmMediterranean


WarmDijonPotato,PorkLoinwith

WarmWheatBerry,withArugulaandDriedCherries

Salmon

Poached

Poached,withGrapefruitandBasilRelish

wildvs.farmed

Salsa,jarred,tastetestson

Sandwiches

SloppyJanes


Sauces

Bourbon

Cranberry

enchilada,about

hotchili,about

marinara,jarred,tastetestson

seealsoPastaSauces

Sauerkraut

GameDayBratsandBeer


tastetestson

Sausage(s)

andouille,tastetestson

bratwurst,about



ChickenPizzaiola

chorizo,about

GameDayBratsandBeer



Italian,CocktailMeatballs

kielbasa,tastetestson


PepperoniPizzaDip

removingmeatfromcasings




StreetFair,withPeppersandOnions

seealsoCocktailFranks

Sausage(s),Chicken

Braised,withWhiteBeanRagout

mildvs.hotItalian

andRedBellPepperPesto,BakedPennewith

Scallion(s)

-CheddarMuffins

storing


Seafood.SeeFish;Shellfish

Seeds,toasting

SesameRolls

Shellfish

crabmeat,gradesof

CreamyCrabDip


seealsoShrimp


Sherryvinegar,about

ShreddedPorkRagu

Shrimp

andCornChowder,Cajun

Curry,Thai-Style

deveining

Garlicky


PastaPuttanescawith

sizesandcounts


Sides(slow-cooked)



BourbonandBrownSugarMashedSweetPotatoes

BraisedArtichokes



CampfireBeans

CornPudding











RefriedBeans





seealsoOntheSide

Slaws

ButtermilkColeslaw


SloppyJanes

Slowcookers

addingaromaticsto

addingdelicatevegetablesto

addingmeatyflavorsto

arrangingdoublerackofribsin

arrangingsinglerackofribsin

bestmeatcutsfor

buyingporkloinroastsfor

cookingchickenin

cookinghamin

cookingpastain

cookingroastsin

cookingturkeybreastin

cookingwholechickenin

donenesstimesandtemperatures

foilcollarsandslingsfor

gettingtoknowyourslowcooker

keystoslowcookersuccess

makingfoilrackfor

microwavingingredientsfor

ratingsof

removingdelicatefishfrom

skimmingsurfacefatfrom

sprayingsidesof

usingasoufflédishin

usingconvenienceproductswith


SmokyRanchChili


SmotheredPorkChops


Soups

BeefandCabbage,Russian

BeefNoodle,Asian

BeefOxtail,Old-Fashioned

BlackBean

Black-EyedPea,Southern


ChickenandChickpea,SpicyChipotle

ChickenandGardenVegetable,Hearty

ChickenandRice,Lemony

ChickenNoodle,Asian

ChickpeaandEscarole,Sicilian

GardenVegetableTortellini

Lentil,Curried

Miso,withRamenandTofu

NavyBean,U.S.Senate


PorkandVegetable,Mexican-Style

Potato,Cheddar,andAle,Creamy

Pumpkin-Chai,Creamy

pureeingsafely

RoastedTomato,Creamy

TomatoFlorentine

seealsoStews





SpanishLentilStew


Spiceblends,about


Spice-RubbedWhole“Roast”Chicken





Spinach

andArtichokeDip

baby,storing


BraisedChickenSausagewithWhiteBeanRagoua

Chicken,andSun-DriedTomatoes,Pennewith

andFeta,LemonyChickenandRicewith


Manicotti


Ricotta,andEggCasseroles,Individual

thawed,squeezingwaterfrom



Squash

Butternut,MapleMashed

butternut,precutandpeeled,buying

Butternut,Risotto




Stews

Beef,Hearty

Beef,Moroccan-Spiced

BeefandPotato,Easiest-Ever

Chicken,Moroccan

Chicken,Provençal-Style

ChickenandChorizo,Spicy

ChickenandSaffron,Spanish

HeartyFisherman’s

Lentil,Spanish

PorkandWhiteBean,Italian

PorkVindaloo

QuinoaandVegetable

RedLentil

WheatBerryandWildMushroom

WhiteBeanandKale,Hearty

seealsoChili

Strata,SmokyRoastedRedPepper


Stuffed Bell Peppers with Spicy Corn and BlackBeans



Sweet and Spicy Pork Chops with Bok Choy and

Shiitakes


SweetPotatoes

Mashed,BourbonandBrownSugar

Mashed,WholeBarbecueChickenwith

shoppingfor

SpanishLentilStew


SwissChard

Balsamic-BraisedChickenwith


andMustard,ChickenThighswith

Swordfish, Poached, with Warm Tomato and OliveRelish

TTacos

Mexican-StylePulledPork

Soft,TomatilloChicken

Tacoseasoning,about

TamalePie


Tempeh

about

TamalePie

Tex-MexMeatloaf




ToastedCouscous

Tofu

buying

Indian-StyleVegetableCurrywith

andRamen,MisoSoupwith

Tomatillo

ChickenChili

ChickenSoftTacos

Tomato(es)

andAlmondPesto,Pennewith




Cherry,Mozzarella,andBasil,Orzowith


ChickenMole

ChickenPomodoro

ChickenProvençal

diced,tastetestson

dicing


FlorentineSoup



andOkra,RedBeansandRicewith

andOliveRelish,Warm,PoachedSwordfishwith

paste,tastetestson


PorkVindaloo


puree,tastetestson

Roasted,Soup,Creamy

Ro-tel,about


Sauce,All-Season

ShreddedPorkRagu

SmokyRanchChili



Sun-Dried,andBasilPolenta

Sun-Dried,Chicken,andSpinach,Pennewith

Sun-Dried,Kale,andFennelSauce,Rustic

sun-dried,rinsingbeforeusing



WeeknightBeefChili


Tortellini

withCreamyWildMushroomSauce

tastetestson

Tortillas

corn,storing

EasyMexicanLasagna



warming

Turkey

Breast,Cajun,withRedBeansandRice

breast,slowcooking,guidefor

BreastwithCranberryandPearSauce

Chili,EasyBarbecue


PotPie,Thanksgiving

UUnstuffedChickenCordonBleu


VVegetable(s)

broth,tastetestson

delicate,addingtoslowcooker

Garden,andChickenSoup,Hearty

Garden,TortelliniSoup

andQuinoaStew

seealsospecificvegetables

Vegetariandinners










SpanishLentilStew


TamalePie



Vinegar

cider,tastetestson

sherry,about

Vodka,Pennealla

WWalnutsandBlueCheese,Beetswith





WarmWheat Berry Salad with Arugula and DriedCherries

Waterchestnuts

AsianBeefNoodleSoup



WeeknightBeefChili


WheatBerry(ies)

about

Salad,Warm,withArugulaandDriedCherries

andWildMushroomStew

WhippedCream

WhiteChocolate

andCherryBreadPudding

chips,tastetestson




Wine,white,forcooking

ZZucchini

slow cooker revolution. the easy-prep edition

Documents