Recipes

Sizzling Skillets and Other One-Pot Wonders

  • Beef Brisket Pho

    Beef Brisket Pho

    At first glance this may seem an unlikely dish for the slow cooker, but just think— a good pho is all about good stock. Here you simmer brisket with shank and knuckle bones in the slow cooker for a layered beef broth and super- tender meat. Add your noodles, fresh herbs, and condiments and enjoy a popular dish from Vietnam.

    • Yield: 4 to 6 servings
  • Pork Loin with Dried Fruit and Orange Cider Sauce

    Pork Loin with Dried Fruit and Orange Cider Sauce

    This pork loin is simple and impressive. The silky sauce and plumped dried fruit really enhance the flavor of the pork. This dish works well as a family weeknight dinner or as a holiday meal.

    • Prep Time: 15 minutes
    • Total Time: 3 hours
    • Yield: 6 servings
  • Rabbit Ragout over Pappardelle

    Rabbit Ragout over Pappardelle

    Though this is traditional hunter's fare, here's a great recipe for domesticated rabbit. It's stewed with vegetables and garlic in red wine until mouth-wateringly tender and served with pasta. This also makes a wonderful do-ahead meal for guests since the sauce gets even better after sitting a day or two in the fridge.

    • Yield: 4 - 6 servings
    Tags: rabbit
  • Beef Bourguignon

    Beef Bourguignon

    This dish is a timeless classic, but the key to making this humble beef stew outstanding
    is using both good- quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread.

    • Yield: 6 - 8 servings
  • Chicken Sauce Piquante

    Chicken Sauce Piquante

    Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.

    • Prep Time: 30 minutes
    • Total Time: 3 to 3 1/2 hours
    • Yield: 4 servings
    • Yield: 4 to 6 servings
  • Grillades And Stone-ground Grits

    Now here’s a Creole classic that will definitely make you feel as if you’re in New Orleans.

    • Yield: 4 to 6 servings
  • New England-style Fish And Shellfish Chowder

    New England-style Fish And Shellfish Chowder

    The success of this simple, foolproof chowder relies on the freshness of the seafood that goes into it.

    • Yield: 4 quarts, 6 to 8 servings
  • Wonton Soup

    Wonton Soup

    You’ll love this. No fighting over the wontons. There’s plenty . . . nine for each person if you’re serving four, but who’s counting?