Seasonal Cooking with the Slow Cooker

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The slow cooker was initially praised for doing the seemingly impossible: cook dinner while we were out of the house. Yet despite all of the promise, the convenient, seemingly miraculous small appliance has suffered from a bit of an image problem. A common complaint with the recipes of old is that the final product is akin to bland, brown mush. It’s no wonder many cooks limit their usage to cold-weather months; that is, if they cook in it at all.

A few of the key techniques and recipes from the new book, “Year-Round Slow Cooker; 100 Favorite Recipes for Every Season” (The Taunton Press), by Journal News contributor Dina Cheney, can help our little friend live up to its miraculous potential. Check it out here: (Slow) cooking with the seasons.

 

Photo by Andrew Hugh Purcell

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About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

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