Slow recipes

64 recipes tagged “slow”.

• Slow-Braised Beef Goulash with Sweet Paprika

  Cubed chuck braised low until the sauce is more paprika than tomato, ladled over buttered egg noodles.

  Serves 620 min prep2 hrs 30 min cook

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• Slow Cooker White Chicken Chili

  A tomato-free chili built on poached shredded chicken, white beans, and green chiles, thickened with cream cheese instead of a can of crushed tomatoes.

  Serves 615 min prep6 hr cook

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• Sausage and Ricotta Calzone

  A folded, sealed pizza that eats like a hot pocket with better bread — crisp outside, molten ricotta and sausage inside.

  Serves 425 min (plus 1½ hr rise) prep20 min cook

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• Oven-Braised French Dip Sandwiches with Provolone

  Chuck roast braised low in broth and red wine until it shreds, piled onto hoagies with melted provolone and a cup of the jus for dipping.

  Serves 415 min prep3 hr cook

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• Southern Chicken and Dumplings

  Bone-in chicken poached and shredded into a roux-thickened stew, finished with buttermilk dumplings steamed right on top.

  Serves 615 min prep50 min cook

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• Beef Birria Tacos with Melted Cheese

  Chuck braised in a blended guajillo-ancho broth until it shreds, then folded into cheese-crisped tortillas and dipped in its own broth.

  Serves 630 min prep3 hr 30 min cook

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• Chicken Cacciatore with Peppers and Mushrooms

  A rustic Italian braise — chicken thighs simmered down with peppers, mushrooms, and tomatoes until the sauce is thick enough to coat a spoon.

  Serves 420 min prep50 min cook

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• Buttery Pull-Apart Dinner Rolls

  An enriched, honey-sweetened dough baked shoulder to shoulder in a pan so the sides stay soft, brushed with butter the moment it comes out.

  Serves 12 rolls25 min (plus 2 hr rise) prep20 min cook

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• Slow Cooker Beef Barbacoa with Chipotle and Lime

  A chuck roast broken down low and slow in chipotle and lime until it shreds with a fork — built for taco night or a week of meal-prep bowls.

  Serves 620 min prep8 hours cook

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• Oven-Baked Baby Back Ribs with Brown Sugar Rub

  Low oven first to render the fat until it falls off the bone, then a broiler finish under a sticky glaze.

  Serves 415 min prep3 hr 15 min cook

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• Cinnamon Sugar Monkey Bread

  Torn pieces of yeasted dough rolled in cinnamon sugar and baked in a bundt pan under a butterscotch pool, meant to be pulled apart by hand.

  Serves 1030 min (plus 1 hour rise) prep35 min cook

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• Dutch Oven Beef Stew with Carrots and Potatoes

  Cubed chuck browned hard and simmered low in a flour-thickened broth until a spoon is the only tool the bowl needs.

  Serves 620 min prep2 hrs 30 min cook

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• New York-Style Pepperoni Pizza

  A hand-stretched, high-hydration dough baked hot on a steel until the bottom blisters and the slice droops just enough to fold.

  Serves 430 min (plus 1½ hr rise) prep20 min cook

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• Cinnamon Rolls with Cream Cheese Icing

  An enriched dough rolled with brown sugar and cinnamon, proofed overnight in the fridge so morning is just a bake and an icing.

  Serves 1230 min (plus overnight rise) prep30 min cook

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• Slow Cooker Pulled Pork with Carolina Vinegar Sauce

  Pork shoulder cooked low until it falls apart, then tossed in a sharp, peppery vinegar sauce instead of something sweet and sticky.

  Serves 815 min prep8 hours cook

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• Slow Cooker Pot Roast with Root Vegetables

  A chuck roast seared hard, then left alone for eight hours until it falls apart under a fork.

  Serves 620 min prep8 hrs cook

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• Slow Cooker Shredded Salsa Chicken

  Chicken breasts braised low and slow in salsa until they shred themselves — dump it in before work, pull it apart for dinner.

  Serves 610 min prep6 hrs cook

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• Herb-Buttered Roast Turkey Breast with Pan Gravy

  A bone-in breast roasts in a fraction of the time a whole bird takes, and the drippings go straight into the gravy.

  Serves 620 min prep1 hr 45 min cook

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• Pork Tamales with Red Chile Sauce

  Braised pork folded into a lard-whipped masa dough and steamed in the husk until it pulls cleanly away.

  Serves 645 min prep3 hr 30 min cook

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• Slow Cooker Ground Beef Chili

  Brown the meat, dump in the rest, and let the slow cooker run all day while you don't think about dinner.

  Serves 615 min prep7 hr cook

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• Roasted Leg of Lamb with Rosemary and Garlic

  A whole bone-in leg, studded with garlic and salted the night before, roasted hot then slow until the center just clears rare.

  Serves 620 min (plus overnight marinate) prep1 hr 45 min cook

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• Coq au Vin

  Chicken braised in red wine with bacon, mushrooms, and pearl onions until the sauce is dark enough to coat a spoon.

  Serves 425 min prep1 hr 45 min cook

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• Hainanese-Style Poached Chicken with Ginger-Scallion Rice

  A whole chicken barely simmered until just cooked, served warm over rice steamed in its own poaching stock — the ginger-scallion sauce is not optional.

  Serves 415 min prep1 hr cook

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• Shoyu Ramen with Pork Chashu and Soft-Boiled Egg

  A slow-braised pork belly and soy broth built around fresh noodles — the kind of dinner that eats an afternoon and is worth every hour of it.

  Serves 420 min prep2 hr 30 min cook

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• Potato Gnocchi with Gorgonzola Cream and Walnuts

  Riced baked potato and a little flour, rolled into pillows by hand and boiled in minutes flat.

  Serves 430 min prep1 hr 10 min cook

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• Braised White Beans with Rosemary and Parmesan Rind

  Dried cannellini simmered low and slow with a parmesan rind until the broth turns creamy on its own, no cream required.

  Serves 615 min (plus overnight soak) prep1 hr 45 min cook

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• Mulled Wine with Orange and Warm Spices

  A bottle of red wine simmered low with orange and whole spices until the kitchen smells like December — the one drink in this larder you serve hot.

  Serves 65 min prep25 min cook

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• Herb-Crusted Prime Rib with Horseradish Cream

  A whole rib roast salted two days ahead and reverse-seared, so the crust arrives in the last ten minutes instead of the first three hours.

  Serves 820 min (plus 2-day dry brine) prep3 hr cook

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• Lobster Bisque with Sherry and Tarragon

  The shells do most of the work here — roasted, simmered, and strained into a stock rich enough to need only a cup of cream.

  Serves 420 min prep1 hr cook

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• Hot-Smoked Trout with Horseradish Cream

  Trout brined, dried to a tacky skin, and smoked low over wood chips until it flakes on its own — served cold against a horseradish cream sharp enough to cut the richness.

  Serves 420 min prep1 hour cook

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• Shepherd's Pie

  Ground lamb and root vegetables in a dark gravy, capped with mashed potato and baked until the peaks catch color.

  Serves 625 min prep45 min cook

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• Hasselback Sweet Potatoes with Brown Butter and Sage

  Thin, un-cut-through slices fan open in the oven and catch nutty brown butter in every gap.

  Serves 415 min prep55 min cook

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• Red Wine-Poached Pears with Mascarpone

  Pears simmered in spiced red wine until the color bleeds all the way through, then topped with mascarpone for a dinner-party dessert that needs no oven.

  Serves 415 min prep35 min cook

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• Jamaican-Style Curried Goat

  Bone-in goat marinated in curry powder, seared hard, then given two and a half hours in a spiced braise until it falls from the bone.

  Serves 620 min (plus 1 hr marinate) prep2 hr 30 min cook

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• Braised Veal Osso Buco with Gremolata

  Veal shanks braised until the meat falls from the bone, brightened at the end with a sharp lemon-parsley gremolata.

  Serves 420 min prep2 hr 30 min cook

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• Congee with Soft Egg and Scallions

  Rice simmered past recognition into a thick, spoonable porridge, dressed with a soft egg and whatever crunchy things are in the cupboard.

  Serves 410 min prep1 hr 30 min cook

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• Whole Roasted Duck with Orange and Star Anise

  An overnight dry brine and a two-temperature roast render a whole duck down to shattering skin, no basting required.

  Serves 420 min (plus overnight dry brine) prep2 hr cook

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• Fermented Hot Sauce with Garlic and Lime

  A chili mash left to sour on the counter for a week, then blended smooth — hotter and rounder than anything that comes from a bottle.

  Serves 1615 min prep7 days (fermenting) cook

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• Smoked Beef Brisket

  A whole packer brisket, dry-rubbed and smoked low over indirect heat until the bark sets and the point pulls apart like pot roast.

  Serves 1220 min (plus overnight dry brine) prep10 hr cook

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• Spinach and Ricotta Ravioli with Sage Brown Butter

  Hand-filled pasta squares of ricotta and spinach, finished in butter browned until it smells like hazelnuts.

  Serves 41 hr 30 min prep10 min cook

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• Turkey and Black Bean Chili

  A weeknight stew built on ground turkey and two cans of beans, simmered until the sauce clings instead of pools.

  Serves 615 min prep1 hr 15 min cook

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• Peach and Thyme Shrub

  Ripe peaches macerated in sugar then cut with vinegar into a tart, fruit-forward syrup — a spoonful over ice and soda water is the whole drink.

  Serves 1215 min (plus 2 days macerating) prep5 min cook

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• Labneh with Za'atar and Olive Oil

  Yogurt salted and hung until the whey drips out on its own — a spread somewhere between yogurt and cheese, made without turning on the stove.

  Serves 610 min (plus 24 hr draining) prep0 min cook

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• Chicken and Andouille Gumbo

  A dark roux built low and slow into a chicken-and-sausage stew, thickened with okra instead of a shortcut.

  Serves 620 min prep1 hr 45 min cook

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• Beef Wellington with Mushroom Duxelles

  A tenderloin seared hard, wrapped in mushroom duxelles and puff pastry, and roasted until the crust shatters and the center stays rare.

  Serves 645 min prep45 min cook

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• Ribollita

  Yesterday's vegetable and bean soup, thickened with stale bread until a spoon stands up in it.

  Serves 620 min prep1 hr cook

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• Braised Rabbit with Mustard and Tarragon

  A whole rabbit browned and braised in wine and cream until the meat gives up the bone on its own, mustard and tarragon keeping it from tasting like plain chicken.

  Serves 420 min prep1 hr 30 min cook

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• Chocolate Babka

  A butter-and-egg dough rolled around dark chocolate, split and twisted so every slice comes apart in ribbons — the one loaf built to be eaten with a fork, not toast.

  Serves 845 min (plus overnight rise) prep45 min cook

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• Fresh Pappardelle with Mushroom Ragù

  Egg dough rolled thin by hand and cut into ribbons, tossed with a mushroom ragù built to taste like it simmered all day.

  Serves 445 min prep30 min cook

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• Everything Bagels

  A stiff, low-hydration dough boiled before it's baked, the only way to get a shiny crust and a chew that fights back.

  Serves 830 min (plus overnight rise) prep25 min cook

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• Gravlax with Dill and Citrus

  Salmon buried under salt, sugar, and dill for three days until it cures firm enough to slice paper-thin, no stove required.

  Serves 815 min (plus 3 day cure) prep0 min cook

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• Grilled Octopus with Lemon and Oregano

  Simmered low until a knife slides through with no resistance, then charred hard on the grill for a crust the braise alone can't give.

  Serves 415 min prep2 hours cook

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• Duck Leg Confit

  Duck legs cured a day ahead, then cooked low and slow under their own fat until the meat falls off the bone.

  Serves 415 min (plus 24 hr cure) prep3 hr cook

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• Beef Pho with Charred Onion and Star Anise

  A bone broth simmered most of an afternoon, then poured boiling over raw-sliced beef so the broth itself finishes the meat at the table.

  Serves 430 min prep3 hr 30 min cook

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• Saffron Rice with Crispy Tahdig

  Basmati steamed until the bottom fuses into a shatter-crisp golden crust, then flipped onto a platter like a cake.

  Serves 620 min prep1 hour cook

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• Napa Cabbage Kimchi

  Salted cabbage packed with chili paste and left to sour on the counter — a condiment that does more work the longer you leave it alone.

  Serves 1245 min prep2 days (fermenting) cook

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• No-Knead Dutch Oven Bread

  A crusty round loaf built on an overnight rise instead of a mixer, baked covered so the crust blisters on its own steam.

  Serves 815 min prep50 min cook

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• Braised Meatballs in Tomato Sauce

  Beef and pork meatballs browned hard, then finished low in a garlicky tomato sauce until a spoon is all you need to cut them.

  Serves 420 min prep1 hr 15 min cook

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• Cioppino

  A tomato-and-wine seafood stew built to hold whatever's freshest at the fish counter, mopped up with torn bread.

  Serves 425 min prep45 min cook

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• Red Wine-Braised Beef Short Ribs

  Bone-in ribs seared hard, then given three hours in the oven until the meat pulls off the bone on its own.

  Serves 420 min prep3 hr cook

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