Still loving my All-Clad slow cooker and the great collection of slow cooker recipes from the Williams-Sonoma blog.
This past weekend, I made the last of the winter recipes – Stout-braised short ribs. Served over gemelli pasta with butter and grated cheese. Outrageous! The recipe is located here: http://www.williams-sonoma.com/recipe/stout-braised-short-ribs.html.
A new article from Williams-Sonoma highlights the slow cooker’s versatility for preparing lighter, spring recipes – combining traditional spring meats such as lamb, with fresh seasonable vegetables. See the full article here: http://blog.williams-sonoma.com/slow-cooking-for-spring/ I haven’t yet tried cooking fish in the slow cooker, but the salmon recipe looks quite simple – and tasty. Definitely one to try!