Slow-Cooker Citrus-Lemongrass Rice Pudding

This simple-to-prepare rice pudding—delicious served cold or warm—is creamy and perfumed with the Thai flavors of citrus and lemongrass. It's best when made with medium-grain white rice, as for risotto. Don’t use long-grain or brown rice, which takes longer to cook and requires more liquid. To save time, zest the citrus with a Microplane rasp.

• Cooking spray
• 5-inch length fresh lemongrass, finely chopped
• 3 cups 2% milk
• 3-1⁄2 cups coconut milk (not low fat), well shaken
• 1-1⁄2 cups granulated sugar
• 1⁄2 tsp. kosher salt
• 1-1⁄2 cups uncooked medium-grain white rice, such as arborio, rinsed with cold water and drained
• 1-1⁄2 Tbs. total freshly grated lemon, orange, and lime zest (use a mixture for the best flavor); more for serving (optional)
• 1 tsp. vanilla bean paste or extract
• 1⁄8 tsp. ground cardamom

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle, and secure tightly with kitchen twine. Add to a medium-size, heavy saucepan, along with the milk, coconut milk, sugar, and salt. Stir and bring to a strong simmer over medium-high heat (to prevent curdling, do not let boil).

Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (you want there to be some liquid left). Remove from the heat, discard the lemongrass sachet, and stir in the zest, vanilla, and cardamom.

Let cool slightly, then pour into individual serving bowls, cover, and refrigerate until cold. If desired, garnish with additional zest before serving.

Slow-Poached Pears in Mulled Wine

Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them ahead of time, so they soak up even more color and flavor from the cooking liquid. Using thick, syrupy molasses and honey removes the need to reduce the liquid prior to poaching the pears. Feel free to vary the type of honey; for instance, try Italian chestnut honey for a darker, more complex dish.

• Zest of 1⁄2 large orange, in strips
• 1 tsp. peeled chopped fresh ginger
• 1 cinnamon stick
• 8 whole cloves
• 1 star anise pod
• 5 black peppercorns
• 1 cup red wine, such as Merlot
• 1 cup ruby port
• 1⁄2 cup honey
• 1⁄4 cup unsulfured molasses
• Pinch of salt
• 6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Combine the zest, ginger, cinnamon, cloves, star anise, and peppercorns on a medium piece of cheesecloth and bundle into a bag, securing with kitchen twine. Set aside.

Stir together the rest of the ingredients except for the pears in the slow cooker, then add the pears, coating them with the sauce. Nestle in the spice bag. Cover and cook on low until the pears are very tender but still retain their shape, about 3 hours.

Carefully transfer the pears to a 9 x 13 x 2-inch baking dish (where they’ll later marinate in the reduced cooking liquid). Pour the cooking liquid into a medium saucepan, discarding the cheesecloth bag. Boil over high heat until reduced to a scant 1-1⁄4 cups, 25 to 30 minutes (the sauce should slightly coat the back of a spoon). Pour the sauce over the pears in the baking dish and turn to coat. Let sit, covered, in the fridge for at least a couple of hours (marinating the pears will give them even more color and flavor). The pears can be served cold, at room temperature, or warm. When ready to serve them, transfer two pear halves to each plate and top with some poaching liquid.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

• 4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
• 1/4 cup cider vinegar
• 1 Tbs. packed dark brown sugar
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. fennel seeds
• 1 tsp. ground cardamom
• 1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)
• 1/4 tsp. ground cloves
• Kosher salt
• 2 Tbs. peanut oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 Tbs. minced peeled fresh ginger (2-inch piece)
• 1 Tbs. minced garlic (3 medium cloves)
• 2/3 cup packed dried Turkish apricots
• 1/2 cup sliced almonds
• 1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• Zest of 1 lemon (yellow part only)
• 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
• 30 whole dried apricots (preferably with sulfur, for a pretty color)
• 1⁄4 cup plus 1 Tbs. all-purpose flour
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground coriander
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground cardamom
• 1⁄8 tsp. ground cayenne pepper
• 1 tsp. kosher salt
• 20 grinds black pepper
• 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 2-1⁄4 cups finely chopped white onions (about 2 small)
• 1-1⁄2 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1 cup apricot nectar, such as Looza
• 1⁄4 cup fresh-squeezed, strained lemon juice
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup toasted pine nuts, for garnish (optional)
• 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Breakfast Polenta with Figs and Brie

A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige Calimyrna figs, rather than the darker black Mission variety. And if you don’t have a fancy for dried figs, substitute dried cherries, particularly dried sour cherries.

• 2 cups polenta, preferably coarse-ground polenta or corn grits (do not use instant)
• 7 oz. dried Calimyrna figs, stemmed and coarsely chopped (about 1-1/4 cups)
• 1/4 cup honey, more for serving if desired
• 2 Tbs. sugar
• Kosher salt
• 8 oz. Brie, rind removed, then diced
• Chopped pistachios, for serving (optional)

Tip:

The easiest way to dice Brie is to freeze it first for 30 minutes, then spray a sharp chef’s knife with nonstick spray before you start. However, you’ll need to let those little chunks come back to room temperature before stirring them into the polenta so they melt evenly.

In a 6-quart slow cooker, combine the polenta, figs, honey, sugar, 1 tsp. salt, and 7 cups of water. Cover and cook on low, stirring once halfway through, until the polenta is creamy and thickened slightly, about 4 hours total.

Stir in the Brie, cover, and cook for 5 minutes. If you like, sprinkle with pistachios and drizzle with additional honey before serving.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• Zest of 1 lemon (yellow part only)
• 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
• 30 whole dried apricots (preferably with sulfur, for a pretty color)
• 1⁄4 cup plus 1 Tbs. all-purpose flour
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground coriander
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground cardamom
• 1⁄8 tsp. ground cayenne pepper
• 1 tsp. kosher salt
• 20 grinds black pepper
• 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 2-1⁄4 cups finely chopped white onions (about 2 small)
• 1-1⁄2 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1 cup apricot nectar, such as Looza
• 1⁄4 cup fresh-squeezed, strained lemon juice
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup toasted pine nuts, for garnish (optional)
• 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Pulled Slow-Cooker Chicken with Cherry-Chile Barbecue Sauce

This fresh seasonal sauce—so good you’ll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don’t burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.

• 2 Tbs. vegetable oil
• 1⁄2 cup coarsely chopped shallots
• 1 Tbs. peeled chopped fresh ginger
• 1 tsp. minced fresh jalapeño (seeds and membranes removed)
• Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterwards)
• 2 14-1⁄2-oz. cans diced tomatoes, no salt added
• 1⁄4 cup blackstrap molasses
• 1⁄4 cup cider vinegar
• 1 Tbs. chipotle chile from a can of chipotle chiles en adobo
• 3 Tbs. Dijon mustard, divided
• 1-1⁄4 tsp. chile powder, divided
• 2 tsp. kosher salt, divided
• 15 grinds black pepper, divided
• 2 tsp. light brown sugar
• 3 lb. bone-in, skinless chicken thighs, trimmed if necessary (about 8)
• 4 to 6 warmed burger buns, for serving

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 Tbs. mustard, 3⁄4 tsp. chile powder, 1-1⁄2 tsp. salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5-1⁄4 cups). Set aside.

Meanwhile, mix 2 Tbs. mustard, 1⁄2 tsp. chile powder, 1⁄2 tsp. salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1-1⁄2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4-1⁄2 hours.

Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).

To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

• 1 large yellow onion, halved and sliced
• 3/4 cup jarred tomato salsa (medium heat)
• 1/3 cup plus 2 Tbs. cider vinegar
• 1/3 cup packed light brown sugar
• 1 Tbs. ground cumin
• 1 Tbs. chili powder
• Kosher salt
• One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
• 3 Tbs. tomato paste
• Toasted hamburger buns, for serving

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.


Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 2 slices white bread
• 1⁄2 cup whole milk
• 1-1⁄2 lbs. ground turkey
• 1 cup canned pumpkin
• 1 cup canned diced tomatoes, with juice
• 1⁄4 cup apricot nectar or orange or apple juice
• 2 Tbs. fresh-squeezed, strained lime juice
• 1⁄4 cup olive oil, divided
• 6 cups packed 1⁄2-inch-cubed peeled butternut squash
• 1-1⁄2 cups finely chopped red onions
• 2 Tbs. minced garlic
• 2 tsp. chili powder, divided
• 2 tsp. coarse salt, divided
• 10 grinds black pepper, divided
• 2 Tbs. tomato paste
• 2 Tbs. liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• One 15-oz. can white (cannellini) beans, drained and rinsed
• One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

• 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
• 1⁄4 cup finely chopped fresh cilantro leaves
• 2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

• 1⁄4 cup vegetable oil, divided
• 1-1/2 cups red bell peppers, diced (about 1)
• 1-1⁄2 cups green bell peppers, diced (about 1)
• 1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
• 2 Tbs. minced garlic
• 2 tsp. minced jalapeño (1 small)
• 2 tsp. kosher salt, divided
• 5 grinds black pepper
• 1 tsp. chili powder
• 4 cups yellow summer squash, diced (about 2)
• 1 15-oz. can pinto beans, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1⁄4 cup tomato paste
• 2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• 1 28-oz. can fire-roasted diced tomatoes, with juice
• 1 cup low-sodium vegetable stock
• 3 Tbs. fresh-squeezed, strained lime juice
• 1⁄2 cup coarsely chopped fresh cilantro leaves
• Tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Sour cream, for serving (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.  

For the chili

• 2 slices white sandwich bread
• 1⁄4 cup plus 2 Tbs. whole milk
• 2-1⁄3 lbs. ground beef (no leaner than 85%)
• 2 tsp. kosher salt
• 1-1⁄2 tsp. chili powder
• 10 grinds black pepper
• 2 Tbs. vegetable oil
• 2-1⁄2 cups finely chopped white onions
• 2 Tbs. minced garlic
• 1 tsp. minced jalapeño
• 1⁄4 cup tomato paste
• 3 Tbs. all-purpose flour
• 1 cup mild beer, such as Corona
• 1 14-oz. can whole peeled tomatoes
• 1 cup low-sodium chicken stock
• 1 4-oz. can fire-roasted, chopped green chiles (mild)
• 3 Tbs. fresh-squeezed, strained lime juice
• 1 Tbs. adobo sauce from a can of chipotle chiles en adobo
• 2 15-oz. cans pinto beans, rinsed and drained

For the lime sour cream

• 2 cups sour cream
• Zest of 2 limes

For serving

• 1⁄4 tsp. minced jalapeño (optional)
• Sour cream
• Shredded Cheddar
• Tortilla chips

Make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Persian Chicken with Pomegranate and Walnuts

The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.

• 1-1/2 Tbs. granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground allspice
• Kosher salt and freshly ground black pepper
• 2-1/2 lb. boneless skinless chicken thighs, halved
• 2 oz. (4 Tbs.) unsalted butter
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 cups toasted walnut pieces, very finely chopped or ground
• 1/4 cup pomegranate molasses
• Fresh pomegranate seeds for garnish

Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 tsp. salt, and 1/2 tsp. pepper in a bowl. Add the chicken and coat evenly. Set aside.

Melt the butter in a large skillet set over medium heat. Add the onion;
cook, stirring often, until softened, about 5 minutes. Stir in the
walnuts and continue cooking, stirring almost constantly, for 2 minutes,until the nuts are lightly browned.

Stir in the pomegranate molasses, then scrape the contents of the skillet into a 6-quart slow cooker. Spoon the spiced chicken on top of the cooked onion mixture, scraping any spices that cling to the bowl into the slow cooker.

Cover and cook on low until the chicken is tender and cooked through, 3-1/2 to 5 hours. Season to taste with salt, stir in half of the pomegranate seeds, and garnish with the remainder. Serve.

Sticky Toffee Pudding with Cranberries

This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle's Golden Syrup, which tastes just like rich caramel sauce. 

For the baking dish

• About 1 Tbs. unsalted butter, at room temperature

For the sauce

• 2 cups heavy cream
• 1⁄2 cup dark brown sugar
• 1⁄2 cup golden syrup (such as Lyle’s) or molasses
• 1 cup fresh (or frozen, thawed, and drained) cranberries, picked over
• 1⁄8 tsp. kosher salt

For the pudding

• 4 oz. pitted dates, chopped
• 2 oz. sweetened dried cranberries
• 1 tsp. baking soda
• 1-1⁄4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. espresso powder
• 1⁄2 tsp. kosher salt
• 1⁄2 stick unsalted butter, at room temperature
• 3⁄4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla bean paste or pure vanilla extract
• crème fraîche or vanilla ice cream, for serving (optional)

Grease a 1-1⁄2-quart, deep oval baking dish (or one that will fit in your slow cooker) with the butter.

Meanwhile, add all of the sauce ingredients to a heavy, medium-size saucepan, and bring to a boil over medium-high heat. Cook, stirring frequently, until the mixture is thickened and the cranberries are cooked, about 10 minutes (watch, as you don’t want the mixture to boil over). Pour half of this sauce into the baking dish, and place the dish in the freezer until the mixture solidifies. (Refrigerate the remaining sauce, then warm in a small saucepan over medium-low heat when ready to serve.)

Wash out the medium saucepan, then add the dates, dried cranberries, and 1 cup of water, and bring to a low boil over high heat. Remove from the heat and immediately mix in the baking soda (the mixture will foam a bit). In a small bowl, whisk together the flour, baking powder, espresso powder, and salt. In a stand mixer (or a large bowl with a hand mixer), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Slowly beat in the eggs and vanilla, scraping down the sides of the bowl with a rubber spatula to incorporate everything. Beat on medium-high speed for a couple of minutes to mix well. Reduce the speed to low, then beat in half of the flour mixture, then the date mixture. On low speed, beat in the remaining flour mixture until just combined (do not overmix). Remove the baking dish from the freezer. Pour the batter on top of the solidified cranberry mixture, and cover tightly with foil.

Place a trivet or small rack (or two sticks of foil to form a cross) in the slow cooker, then pour in about 1 inch of boiling water. Set the baking dish on top. Cover and cook on low until a toothpick inserted into the center of the pudding comes out with some moist crumbs, 3 to 4 hours. Let cool to warm, then poke all over with a fork. Pour the reserved sauce over the top, and serve.

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles or mashed potatoes, along with roasted root vegetables or sautéed greens. 

• 2 carrots, peeled and cut in half widthwise
• 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 1 large bay leaf
• 3 whole cloves or allspice berries
• 1 cup homemade or low-salt canned chicken broth
• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 Tbs. tomato paste
• 1 boneless beef chuck roast (2-1/2 to 3 lb.)
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. brandy
• 1/2 tsp. prepared horseradish
• 1/2 tsp. grainy prepared mustard
• 2 Tbs. sour cream
• 1 tsp. all-purpose flour
• 2 Tbs. minced fresh flat-leaf parsley

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.

Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.

Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Pot roast without a slow cooker:

If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250° F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

This recipe appears in Comfort Food: Soups, Stews & Pot Roasts, a recipe collection from the editors of  Fine Cooking. You'll find recipes that are sophisticated enough to serve guests, plus new takes on classic American favorites.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

• Unsalted butter for greasing the crock
• 1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)
• 8 oz. sliced bacon
• 8 large eggs, at room temperature
• 5 cups whole or low-fat milk
• 1 cup pure maple syrup
• 2 tsp. pure vanilla extract

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Neapolitan Rib & Sausage Ragù

Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law's native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.

• 2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano
• 2 lb. baby back pork ribs, trimmed of excessive fat (about 11 ribs)
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 1-1/4 cups)
• 2 medium cloves garlic, finely chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/2 tsp. crushed red pepper flakes; more to taste
• 2 links mild Italian sausage (about 1/2 lb.), casings removed, meat broken into small pieces
• 1 cup dry white wine
• 1/2 cup tomato paste diluted in 1/2 cup water

Position a rack in the lower third of the oven and heat the oven to 300°F.

Put one can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds. Purée and strain the other can of tomatoes.

Cut the ribs into 2 or 3 pieces so they fit in a 7- to 8-qt. Dutch oven. Heat 1/4 cup of the oil in the Dutch oven over medium-high heat. Season the ribs with kosher salt and pepper and add them to the hot oil, fatty side down. Cook until the ribs turn a light golden brown, propping them up as needed against the sides of the Dutch oven to brown them evenly, about 6 minutes. Turn the ribs over and brown them on the other side, about 2 minutes. Transfer the ribs to a large plate, discard the fat, and clean the pan with paper towels.

Heat the remaining 1/4 cup oil in the pan over medium heat. Add the onion, garlic, parsley, and red pepper flakes and cook, stirring occasionally, until the onion just begins to color, about 5 minutes. Add the sausage and cook, stirring and breaking up the sausage with a wooden spoon until it’s lightly browned, 3 to 4 minutes.

Return the ribs to the pan and stir them around with the savory base. Raise the heat to high and add the wine. Cook, stirring occasionally, until the wine is reduced approximately by half, about 5 minutes. Add the tomatoes and the diluted tomato paste. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir until the liquid begins to simmer.

Turn off the heat, cover the pan tightly with a lid or heavy-duty aluminum foil, and put it in the oven. Simmer very gently, turning the ribs every half hour, until the sauce has a medium-thick consistency and the meat begins to fall off the bone, about 2-1/2 hours.

Remove the pan from the oven and transfer the ribs and any meat that has fallen off the bone to a cutting board. Use a ladle to skim the fat off the surface of the sauce. When the ribs are cool enough to handle, pull the meat off the ribs. Discard the bones and any fat and connective tissue. Finely chop the meat. Stir the meat back into the sauce and simmer on the stovetop over medium heat, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly, about 10 minutes. Adjust the seasoning with salt, pepper, and crushed red pepper to taste.

The last step—toss it with pasta:

Once you've made your rich ragù, all that's left is to combine it with pasta. To serve four to six people, you'll need 4 cups ragu, 1 Tbs. unsalted butter, 1 lb. dried or fresh pasta (cooked and drained), and 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano.

Heat the ragù (either in the Dutch oven you used to cook it or in a 12-in. skillet, if reheating) over medium-high heat. Add the butter and then pour in the pasta and Parmigiano or pecorino. Toss over medium-high heat until the pasta and sauce are well combined. Serve immediately.

Garlicky White Beans

• 5 cloves garlic, whole
• 3 fresh bay leaves
• 10 black peppercorns
• 1 large sprig fresh rosemary
• 1 lb. dried white navy beans, rinsed
• 1 tsp. kosher salt
• Water
• 1/4 cup fruity-peppery extra-virgin olive oil
• 3 cloves garlic, smashed

Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in cheesecloth and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.)

Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made a day ahead and reheated.)

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles or mashed potatoes, along with roasted root vegetables or sautéed greens. 

• 2 carrots, peeled and cut in half widthwise
• 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 1 large bay leaf
• 3 whole cloves or allspice berries
• 1 cup homemade or low-salt canned chicken broth
• 1 cup dry white wine (such as Sauvignon Blanc)
• 2 Tbs. tomato paste
• 1 boneless beef chuck roast (2-1/2 to 3 lb.)
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. brandy
• 1/2 tsp. prepared horseradish
• 1/2 tsp. grainy prepared mustard
• 2 Tbs. sour cream
• 1 tsp. all-purpose flour
• 2 Tbs. minced fresh flat-leaf parsley

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.

Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.

Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

Pot roast without a slow cooker:

If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250° F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

This recipe appears in Comfort Food: Soups, Stews & Pot Roasts, a recipe collection from the editors of  Fine Cooking. You'll find recipes that are sophisticated enough to serve guests, plus new takes on classic American favorites.

Red-Cooked Pork Shoulder and Chestnuts

Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into a consummate bowl of comfort food.

• 1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)
• 1 cup low-sodium soy sauce
• 6 Tbs. Shaoxing or dry sherry
• 1/4 cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)
• 2 Tbs. granulated sugar
• 1 Tbs. slivered garlic (3 medium cloves)
• 2 cinnamon sticks
• 1 star anise pod
• 4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces
• 2 cups jarred roasted peeled chestnuts
• 2 Tbs. plain rice vinegar, more to taste
• Cooked medium-grain white rice or udon noodles, for serving
• Thinly sliced scallions, for garnish

Stir the leeks, soy sauce, Shaoxing or sherry, ginger, sugar, garlic, cinnamon sticks, and star anise pod in a 6-quart slow cooker. Nestle the chunks of pork shoulder into the mixture. Sprinkle the chestnuts on top.

Cover and cook on low until the pork is fork-tender 5 to 7 hours. Discard the cinnamon sticks and star anise pod and stir in the rice vinegar.

Break the pork into smaller chunks and serve on the rice or noodles with the chestnuts, a little of the sauce, and a sprinkle of scallions.