Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios

These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is the perfect place to start. It requires very little active time and, since apricots have such thin skins, there’s no need to peel the fruit. Since you’ll have about 3-1⁄2 cups of rich reddish orange preserves left over, use it as a topping for ice cream, French toast, or toast; stir it into oatmeal; or put it in pretty glass jars and offer it as gifts.

For the apricot preserves

• 
  
  2 large, juicy lemons, preferably organic
  
  


• 
  
  2-1⁄2 lb. slightly firm fresh apricots
  
  


• 
  
  3-1⁄2 cups granulated sugar
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  4-1⁄2 Tbs.pectin powder, such as Ball Classic Pectin (not low sugar)
  
  

For the parfaits

• 
  
  6 cups Greek yogurt
  
  


• 
  
  3⁄4 cup shelled unsalted
  pistachios, tossed in a dry sauté pan with 1⁄8 tsp. salt over medium
  heat for about 2 minutes (and chopped, if desired)
  
  

Make the apricot preserves

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 a small plate in the freezer. With a vegetable peeler, gently peel the yellow zest from one of the lemons. Place on a small piece of cheesecloth and, using twine, tie into a bag. Add to the slow cooker. Squeeze 1⁄4 cup juice from the lemons into a strainer set over a small bowl (you’ll probably use about 1-1⁄2 lemons); discard the solids. Add the juice to the slow cooker.

Use your hands to split open each apricot; discard the pit. Once you’ve repeated with all of the apricots, coarsely chop the pile with a chef’s knife. Toss into a large bowl and use a potato masher to mash. Measure out 4 cups and add to the slow cooker, along with the sugar and salt. Stir well. Cover the slow cooker and cook the mixture on low heat for about 4 hours, until the fruit is broken down.

Pour into a large saucepan and bring to a boil over medium-high heat. Add the pectin and boil for about 9 minutes, stirring occasionally, until the pectin has dissolved and the preserves have thickened. Remove the pan from the heat and test whether the preserves have set by spooning a drop onto the chilled plate and tilting the plate. If the preserves are thick and run just a tiny bit, they’re done; if not, boil for another minute, then retest. The goal is slightly runny preserves, which are perfect for a parfait. Using a funnel, carefully transfer the hot preserves into clean glass jars. Let them stand until cool, then place in the refrigerator. The preserves will last for 2 to 3 weeks.

Make the parfaits

Into each of six parfait glasses or glass cups, spoon 1⁄2 cup Greek yogurt, then 2 Tbs. apricot preserves, then 1 Tbs. nuts. Repeat the layering and serve immediately.

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 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.

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 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.

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.

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.

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.

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.

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.

Slow-Cooker Steak and Guinness Pie

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.

• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces
  
  


• 
  
  2 large carrots, cut into 1/4-inch-thick rounds
  
  


• 
  
  1 large yellow onion, coarsely chopped
  
  


• 
  
  3 large cloves garlic, minced
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  1 (12-oz.) bottle Guinness (or other stout)
  
  


• 
  
  1 cup lower-salt beef broth
  
  


• 
  
  2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator
  
  

In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.


Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.


To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

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.

Thai Tofu, Swiss Chard, and Sweet Potato Curry

Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.

• 
  
  24 oz. extra-firm unflavored tofu
  
  


• 
  
  1/4 cup plus 3 Tbs. dark brown sugar
  
  


• 
  
  1/4 cup plus 3 Tbs. red curry (not chile) paste
  
  


• 
  
  6 cups 1-inch-diced peeled sweet potatoes
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  5 grinds black pepper
  
  


• 
  
  2 to 3 Tbs. vegetable oil, divided
  
  


• 
  
  2 Tbs. peeled grated fresh ginger
  
  


• 
  
  2 Tbs. minced lemongrass stalk (from the light part only)
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1 13-1/2-oz. can full-fat coconut milk
  
  


• 
  
  1/2 cup canned pumpkin
  
  


• 
  
  1/4 cup fresh-squeezed, strained lime juice
  
  


• 
  
  1/4 cup low-sodium vegetable or chicken stock
  
  


• 
  
  1/2 bunch Swiss chard, stems removed and leaves sliced 1/4 inch thick, then chopped crosswise (about 2 cups packed)
  
  
  
  

Tip:

Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.

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 two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.

Put the sweet potatoes into the slow cooker, then mix with another third of the sugar-curry mixture and all of the salt and pepper. Heat 2 Tbs. of oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the ginger, lemongrass, and garlic, and sauté until softened, about 2 minutes. Add the final third of the sugar-curry mixture, plus the flour (and the remaining 1 Tbs. of oil if the pan is very dry), and cook, stirring, until no white flour is visible, no more than a minute. Add the coconut milk, pumpkin, lime juice, and stock, and bring to a boil over high heat, whisking vigorously to remove any lumps. Cook until smooth, thickened, and some bubbles appear, about 4 minutes. Pour over the sweet potatoes.

Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 
  
  1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 cup reduced-sodium soy sauce
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 Tbs. Asian chili sauce, such as Sriracha
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  1 tsp. grated fresh ginger
  
  


• 
  
  1 tsp. Chinese five-spice powder
  
  


• 
  
  2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. sugar snap peas (fresh or frozen), trimmed
  
  

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you'll have a lot of sauce). This recipe uses a smaller quantity of milk than is traditional, since milk can curdle in the slow cooker. Be sure to use high-quality pancetta and feel free to vary the kind of mushroom.

• 
  
  1⁄4 cup dried porcini or other wild mushrooms
  
  


• 
  
  3 slices white bread
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  Scant 3 lb. ground beef chuck or meatloaf mix, at room temperature
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  15 grinds black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1⁄2 lb. pancetta, coarsely chopped
  
  


• 
  
  1 cup finely chopped porcini mushrooms (about 5 large)
  
  


• 
  
  2 cups finely chopped carrots (about 4 medium)
  
  


• 
  
  1 cup finely chopped celery (about 4 stalks)
  
  


• 
  
  1 cup finely chopped red onions (about 1 small)
  
  


• 
  
  1 Tbs. finely chopped garlic
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1⁄2 cup tomato paste (about 5 oz.)
  
  


• 
  
  1⁄4 cup all-purpose flour
  
  


• 
  
  1 cup dry red wine, such as Cabernet Sauvignon
  
  


• 
  
  3⁄4 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  2 Tbs. minced fresh rosemary leaves
  
  


• 
  
  1 lb. pappardelle pasta, cooked according to the package directions
  
  

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.

Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the beef, salt, and pepper, and mix well.

Add the butter to a medium-size, heavy saucepan and heat over medium-high heat. When melted, add the pancetta and sauté until browned, about 8 minutes. Pour off all but about 2 Tbs. of the fat. Add the meat mixture, and cook until browned, about 10 minutes. Add the fresh porcini and cook until softened, about 2 minutes. Stir in the dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened and aromatic, about 3 minutes. Add the tomato paste and flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release any food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker.

Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up the meat more with a fork, and serve with pasta.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

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-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

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.

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.