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The Cookstr Weekly: Slow Cookers & Pressure Cookers

March 26, 2014

It doesn’t feel like springtime yet in much of the country, but the longer days make it seem a shame to spend hours at the stove. While they rely on different mechanisms, both slow cookers and pressure cookers are excellent, tried and true solutions to getting a satisfying and complexly flavored meal on the table with minimal effort and a mostly unattended cook time.
Even better, the hands-off and low-mess cooking methods are built for entertaining, especially in small spaces where a sink full of dishes can make all the aesthetic difference. Whether it’s chicken, beef, vegetables, lamb, legumes, or even fish or dessert, you’ll be surprised at the complexity and depth that’s achieved with little work.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

 

  by Judith Finlayson

 
French onion soup is one of my absolute favorite things in the world to eat, but I rarely make it at home. The soup usually requires hours of laboriously caramelizing the onions, stirring as you go, but in this recipe, the slow cooker does the work for you. It still takes a solid half day to cook, but doesn’t require babysitting along the way. Start with Judith’s Enhanced Vegetable Stock, also made in the slow cooker, for the deep flavor that turns a good onion soup into something truly spectacular. The layer of crisp baguette slices blanketed with Swiss or Gruyere goodness seal the deal. 

More Slow Cooker & Pressure Cooker Recipes 

Pasta with Meat Sauce by Lorna Sass
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Cabbage, Potato, and Chicken Stew by Michele Urvater
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Salmon Slow-Cooked with Herbs by Andrew Schloss
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Leg of Lamb with Prunes with Stephanie O’Dea
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Chocolate Truffle Cake by Michele Scicolone
  by Dynise Balcavage

 This vegan version of the Boston classic is sure to be a hit even among those who are deeply dedicated to butter and cream.

“It may not be a pie, but we won’t hold it against Boston. That’s because they have somehow managed to cram three decadent elements into a single dessert: two layers of cake stuck together with a custard cream filling, hedonistically blanketed with dark chocolate ganache. Really, when I am eating this, I don’t care what it’s called. I only care about making sure there’s a slice left for me.” 

– Denise Balcavage

 

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

 

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