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This collection of recipes goes over some of the most requested and popular slow cooker recipes of 2017. They run the range from fajitas and soups, grains and even a recipe for slow cooker General Tso’s chicken. This is helping to show the versatility of the slow cooker and give people far more options than they thought they could have. The best thing is now you know it isn’t just a chili or shredded “meat” cooker after all.

Key Takeaways:

• The recipes here are fun changes to the normal slow cooker recipes seen on the web
• One of the most fun is slow cooker General Tso’s chicken, usually a recipe that is never touched by anyone but the most adventurous
• There are other options including a peanut stew and grains that help round out the guide.

“From stew and chili to takeout favorites at home, these were our top slow cooker recipes of the year.”

Read more: https://www.thekitchn.com/most-popular-slow-cooker-recipes-2017-252626

Would you like to make a delicious zucchini and edamame miso soup? It’s completely vegan and grain-free, offering a healthy meal for your family. You will need to combine a sliced onion, three garlic cloves, and a crushed piece of ginger in a pan along with 1.75 pounds of diced zucchini and cook them for a few minutes. Then you’ll add two cups of vegetable stock and boil then simmer. Then add miso paste, edamame beans, nori sheets, and a little lemon juice. Put cilantro on top and serve!

Key Takeaways:

• Everyone wants to eat a healthy and tasty lunchtime meal for themselves. Try a vegan miso soup that contains some truly unique ingredients too.
• Zucchini and edamame go together well in the miso soup on display. Follow the ingredients list closely while mixing up the vegan soup dish.
• Add some nori to complete the miso soup that anyone will love. Share the recipe and even a bowl of soup with friends too.

“A rejuvenating mix of zucchini, edamame, miso, and nori come together in this healthy and tasty soup.”

Read more: http://www.onegreenplanet.org/vegan-recipe/zucchini-and-edamame-miso-soup/

Cowboy caviar is the perfect tailgating and party food. Cowboy caviar tastes best if it’s made ahead of time and it can keep in the refrigerator up to one week. What exactly is Cowboy Caviar? The best way to describe it is it’s an upgraded version of your standard bean salsa. It’s a combination of a black-eyed pea salad mixed in a light vinaigrette with spices and fresh, crisp vegetables. It’s typically served at room temperature with a side of tortilla chips or in a tortilla.

Key Takeaways:

• Although I advocate the use of canned beans, somewhere along the way cooks began taking convenience too far, replacing the simple vinaigrette with bottled Italian dressing.
• Using the store-bought dressing leaves the dip too oily, oddly sweet, and artificial tasting. In my mind, there’s no need to take that shortcut when with a few quick swipes of your knife and a whip.
• you can have a dip that tastes fresh. I tuck cowboy caviar into scrambled egg breakfast burritos, toss it with cooked grains for lunch, serve it atop lettuce leaves for dinner

“Cowboy caviar is an easy party snack, but I mix up a batch every few weeks to keep in my fridge for an easy lunch or a quick snack.”

Read more: http://www.thekitchn.com/recipe-cowboy-caviar-248214

Trying out the traditional party foods of other places is one of the great things about traveling. Sometimes due to scheduling issues and financial constraints, we aren’t able to travel as much as we would like. Here are 10 international foods you can try out right at home and the just right cocktails to serve with them.

From Thailand, we have Thai appetizers and lemongrass, lime and Thai basil mojito. This traditional spread is available in San Francisco. In Boston, we can try out food from Mexico such as Mexican tamales and micheladas. Then there is the Aussie pies and Bundaberg rum punch to be found in New Youk City for a nod to Australia. Hawaiian food offered in the San Francisco/Bay Area includes Hurritos (Hawaiian Burritos) and Mai Tais. If you are in the New York City area and have a hankering for Italian try some Sicilian mini cannolis and negronis. New York City also offers some Cuban treats in the form of Tapitas and mojitos. For a Korean flair hop on over to San Francisco/Bay area and try some Korean BimBimBap bowls and soju wine cocktails. If Ireland appeals to you try an Irish baked potato bar and a drunken leprechaun in New York City. For a taste of France, there are French Crepes and a French 75 available in San Francisco. Indian samplings can be found in the Big Apple in the form of Indian wraps and Mango Lassi.

Maybe we can’t all visit the countries of origin but we can get a little taste of the local cuisine from around the world right here in the good ole USA.

Key Takeaways:

• The best part of traveling is getting to know the local culture through sampling their traditional cuisine. However, with busy schedules and budgets, many of us aren’t able to travel as often as we’d l
• Luckily America has attracted people from all over the world who have brought a diverse assortment of culinary flavors so you can sample international foods in your own city.
• culinary flavors so you can sample international foods in your own city. Check out our favorite dishes below and their perfect cocktail counterparts!

“The best part of traveling is getting to know the local culture through sampling their traditional cuisine.”

Read more: http://blog.catercow.com/catercow-blog/2016/12/7/10-party-foods-of-the-world-and-drinks-to-pair-with-them

Light and buttery cookies are popular in the holiday season. Some tips for making such cookies are provided by bakers from a San Francisco bakery. They suggest adding cocoa nibs for flavor and crunch. Either nutty or chocolatey nibs are appropriate. Each adds its own characteristics to the cookies. They also suggest letting the cookies cool for a short while before coating them twice in confectioner’s sugar, which provides a more even coating. At the end, a recipe for the cookies is provided.

Key Takeaways:

• There is a melt in your mouth cookie that goes by many different names.
• These are very light, sugar-dusted shortbread treats that anyone can make.
• This cookie melts in your mouth and makes the perfect holiday treat.

“Snowballs, Russian Tea Cakes, Polvorones, Austrian Crescents— these ubiquitous light, sugar-dusted shortbread treats go by many names. But no matter what you call them, the buttery, melt-in-your-mouth cookies make the perfect holiday treat.”

Read more: https://food52.com/blog/21123-the-addictive-cookie-you-ll-want-all-winter

Prime rib, the name literally conjures the concept of being the best. A full prime rib is composed of six to twelve of the ribs of a cow and the ribeye steak. It is typically cooked rare, serving it bloody isn’t an odd thing and can be seen quite odd if you want a more well-done piece of meat that is traditional to be served rare. Generally while serving, you’ll want to have one rib per two people giving your guests around one pound of meat. After cooking, leave it to rest for 30 minutes to seal in the juices so they don’t run out while carving.

Key Takeaways:

• Prime rib can be eaten outside of restaurants — you can make it at home!
• When making it at home, plan for one rib shared between two diners.
• Prime rib is so good because the muscle it comes from is not heavily used.

“Prime rib, also known as a standing rib roast, is the undisputed king when it comes to a large cut of beef.”

Read more: https://www.thekitchn.com/prime-rib-the-king-of-roasts-meat-basics-213745

Sometimes you are up late at night and craving a brownie, but don’t really have the time to temper chocolate and get something like this ready. This recipe fixed that through a process known as blooming cocoa. The cocoa is added to a warm liquid, either water or milk, mixed until smooth and left to rise. This makes a faux chocolate sauce that you can add to the brownie batter. This recipe is fairly easy, but caution on the steps. They need to be followed to the letter in order to work.

Key Takeaways:

• The secret to making these brownies is blooming the cocoa or adding it to warm liquid and letting it sit
• The bloomed liquid acts like melted chocolate and gives it a strong chocolate flavor without tempering
• The ingredients must be added in order or the whole recipe will be off.

“Some baking experts like Alice Medrich and Dorie Greenspan love cocoa powder brownies and mix their cocoa powder with oil. I took their advice, and kicked it up a bit by warming the oil and using it to bloom the cocoa.”

Read more: https://www.thekitchn.com/recipe-pantry-cocoa-brownies-240312

Doughnuts seem like the hardest thing to make. The rising of the dough, the fat, the frying, the draining, all of it, just seems so extra. This recipe takes that rising action and uses quite a short cut: a tin of biscuit dough. The is almost perfect for doughnuts and they are already to rise and go once you take them out of the tin. The only thing you need to worry about is frying, drying, adding your flavors and enjoying these easy doughnuts.

Key Takeaways:

• Making doughnuts can be a hard process that has been simplified by this new process.
• With only 2 ingredients a person can make doughnuts that are delicious.
• This new process makes it easy for anyone to make delicious doughnuts that everyone will enjoy with out all the back breaking work of making them the traditional way.

“Then I stumbled upon the easiest doughnut recipe ever and just had to try it.”

Read more: https://www.thekitchn.com/these-are-the-easiest-doughnuts-youll-ever-make-tips-from-the-kitchn-214105

Prime rib is a perfect centerpiece for the holiday meal. It looks and tastes beautiful, but building a menu around it can be confusing. This blog takes a few simple ideas, like champagne cocktails and helps to combine it to the meal. One of the more interesting is a Brussels Sprout hash, using crispy sage and walnuts, giving you a new side dish to go with the menu. You can also go with classics, like popovers, traditionally made with the pan dripping from the roast.

Key Takeaways:

• Guests will always be impressed by a prime rib roast no matter what the sides are.
• Making a prime rib will take a couple hours, with some being hands-off work.
• You should serve a red wine with the roast to complement the meat.

“The prime rib roast should rest for about 30 minutes before slicing and serving, so make sure you have a simple appetizer and cocktail for guests when they arrive.”

Read more: https://www.thekitchn.com/a-luxurious-prime-roast-dinner-menu-for-a-crowd-252519

Beans lend themselves to soups very easily. They add a nice texture, excellent, carb-efficient calories and even help thicken the soup. This recipe takes it a bit further and likes to cook the beans in a bit of garlicky oil before throwing it into the broth, helping to infuse a bit more flavor to the broths and even give the soup that extra punch when you bite into each of those delicious beans disbursed throughout the soup.

Key Takeaways:

• Canned beans are a convenient way to make dinner, especially on a Holiday.
• Boost the flavor of your beans by adding a flavorful olive oil and then a broth (vegetable, chicken).
• In minutes you’ve taken something simple and turned it into a delicious side or meal.

“In just a few minutes, you’ve changed the simplest pot of vegetables and legumes into an extremely comforting, outright addictive meal that’s nutritious enough to bring you down from that sugar (cookie) high.”

Read more: https://food52.com/blog/20952-beans