The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

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The Slow Cooker: Family-style Winter Tomato Sauce

The most famous of tomato sauces are Italian and they are rustic preparations. Marinara sauce is a basic vegetarian tomato sauce. I make a wide variety of pasta sauces in the slow cooker. This is a family sized recipe for a long cooking marinara sauce. It is a pot of fabulous tomato wine sauce, that goes together in minutes using canned tomatoes, that simmers all day.

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Frito Pie


Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions. If you buy…

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About Venison

The bright red meat called venison, the king of game meats and food of kings, has been a culinary staple in European and American diets for centuries.  If you have not been blessed with a hunter in the family, venison…

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Slow Cooker Lamb Shanks

Lamb is the stuff of myth, legend, and part of the story of the domestication of animals.  It is mentioned in the Bible and were used not only for religious purposes, but for food and wool.  It is a meat that…

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Borscht the Soup

Whether a hearty bean or split pea, exotically smooth cream soup, or chunky vegetable soup, everyone loves homemade soup, the one bowl meal.  They “light the inner fires” says soup and bread expert food writer Bernard Clayton.  Soups are the…

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The Slow Cooker: Vegetarian Cassoulet

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

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Slow Cooker: Braised Quail on Toast

I met my first quail at dinner in the Chez Panisse restaurant back in the 1970s. When the diminutive whole braised game bird was set in front of me, little legs splayed all to heaven in my direction, I commented: “Well, aren’t these indecent little birds!” Quail are a real gourmet treat. They are easy to cook at home for a special dinner.

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Hot Tomato Consommé

Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.

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The Ultimate Home Casserole

While it has Italian roots, there is no American cook who doesn’t have a version of the filling and satisfying layered pasta, tomato sauce, and cheese. In most of my books I have a version of lasagna and it seems like every time I make it, it is a bit different.

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