Slow Cooking – from Winter into Spring

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:

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:    I haven’t yet tried cooking fish in the slow cooker, but the  salmon recipe looks quite simple – and tasty.  Definitely one to try!


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