Slow recipes
18 recipes tagged “slow”.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Potato Gratin with Thyme
Sliced potatoes baked slowly in cream until the dish turns into its own sauce.
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French Onion Soup
A pot of onions, cooked slowly until they taste like something else entirely, under a raft of melted Gruyère.
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Cider-Braised Pork Shoulder with Apples and Mustard
Pork shoulder browned hard, then left alone for three hours until a fork goes through it without resistance.
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Slow Lamb Shoulder with Anchovy
Five hours of doing nothing, and the meat comes apart with a spoon.
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