Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it.
This is the best time of year to take your slow cooker down from the shelf and put it to work. Our days are as busy as ever, and the slow cooker offers a hot, fragrant meal that’s ready when we walk in the door, meals like tacos with tender barbacoa beef, a bowl of curried vegetable stew, or even beef shanks in red wine for a slow-cooked date night.
Want to throw all of your ingredients into a pot, walk away, and return to a cheesy, piping hot dinner? Yep, me too. A slow cooker makes easy work of “baked” pasta, minus the bake.
Baked dumplings made using rice paper by Guest on Monday, October 21, 2013
4.25 / 5 Stars | 43 Reviews
by Barbara Harris
“Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese.”
It was nearing closing time at the farmers’ market last weekend. I was I buying a bottle of olive oil from a young farmer and she offered me two small pomegranates along with my change. They were knobbly things, scarred and dusty. Some had even burst their seams in places, spilling out their gorgeous ruby arils. ‘Do you want these pomegranates? They look funny but they taste wonderful.’ I said yes, with great enthusiasm. Yes, yes, yes! And so she handed me three more.
