Hearty Main Course: English Shepherd's Pie

Shepherd's Pie is a fantastic, simple dish originally designed to be affordable for poor, rural workers. Since then, it's become a staple in the United Kingdom. Our shepherd's pie recipe uses lamb as the meat of choice, but this recipe will work just as well with beef instead. This hearty main course is comfort food at its finest. Read on for our favorite recipe...

Shepherd's Pie

(makes one, 2 quart casserole)

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 lb lean, ground lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

1. Preheat the oven to 375°. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are cooked, but still firm.

2. Drain and mash the potatoes, then mix in the butter, 1 tablespoon finely chopped onion, and 1/4 cup shredded cheese. Add salt and pepper to taste.

3. Start a fresh pot of water boiling and add the carrots. Cook them for about 15 minutes, drain, mash, set aside.

4. In a large frying pan, add onion and cook until clear. Add the ground lamb and cook until browned. Pour off the excess fat, then add flour and cook for an additional minute. Add the ketchup and beef broth.

5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

6. Spread the ground beef evenly over the bottom of a 2 quart casserole dish. Over top, spread the mashed carrots in an even layer, then do the same with the mashed potatoes. Sprinkle the last of the shredded cheese on top, then bake for 20 minutes.

7. Enjoy!

Fix-And-Forget Recipe: Slow-Cooked Beef Stew

Today's recipe is yet another hearty dish designed to warm you up on a chilly day. This beef stew is filled with delicious beef and vegetables, and best of all it doesn't take much work to make. Just add the ingredients to a slow cooker before leaving for work, and by the time you get back the stew should be ready to serve the family.

Like any slow cooker recipe, this beef stew is absolutely open to all sorts of additions and adjustments. Play around with different broths, add a cup of red wine, or throw in a few extra spices as you see fit. Keep reading below for our delicious beef stew recipe...

Slow Cooker Beef Stew Recipe

(makes 6-8 servings)

Ingredients

• 1 large onion
• 2 medium carrots, peeled and thinly sliced
• 2 large potatoes, cut into 1/2" chunks
• 1 cup fresh green beans cut into bite-sized pieces
• 1lb stew-meat beef chunks
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 clove garlic, crushed
• 3 cups beef stock
• 2 tablespoons light brown sugar
• 3/4 teaspoon salt
• 2 teaspoons Worcestershire sauce
• pepper to taste
• 3 tablespoons flour
• 2 teaspoons tomato paste

Directions

1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
3. Stir the stew once or twice as it cooks if possible.
4. 30 minutes before serving, transfer a ladle-ful of broth to a small mixing bowl.
5. Add the flour and tomatoe paste. Whisk until mooth, then stir the mixture back into the stew and cook for the remaining half hour.
6. Serve hot.
7. Enjoy!

Hearty English Recipe: Cottage Pie

or a fairly simple dish, look no further than the rustic roots of the United Kingdom. Cottage pie (also known as shepherd's pie when the meat is lamb) is a traditional dish cooked by shepherds and farmers.

Because lamb has fallen out of the American palette, most modern cottage pies are made with ground beef. We added in a few additional seasonings to really make the flavors pop in this dish. Keep in mind, this dish is a meal on its own. There is no need to serve it with additional sides, save perhaps for some leftover Yorkshire pudding.

Cottage Pie Recipe

(makes 4 servings)

Ingredients

• 1 1/2lbs lean ground beef
• 1 onion, chopped
• 1/3 cup chopped carrots
• 1/2 cup corn
• 1/3 cup peas
• 1 1/2lbs to 2lbs potatoes.
• 8 tablespoons butter
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 2 sprigs fresh thyme
• 1 teaspoon dried rosemary
• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 400F
2. Peel and quarter the potatoes. Boil in lightly salted water for about 20 minutes (or until tender).
3. Meanwhile, melt 4 tablespoons butter in a large frying pan.
4. Saute the onions and carrots in the butter until tender (about 10 minutes). 
5. Add the ground beef and saute until well browned.
6. Add salt and pepper to taste with Worcestershire sauce, beef broth, thyme, rosemary, and cornstarch.
7. Cook uncovered over low heat for 10 minutes, stirring occasionally to make sure it's well mixed.
8. In a bowl, mash the potatoes with the remaining butter, minced garlic, and salt to taste.
9. Place beef and vegetable mixture in the bottom of a baking dish. Distribute the mashed potatoes on top. Feel free to use a fork to make interesting patterns in the mashed potatoes.
10. Distribute the shredded cheese on top.
11. Bake in the oven until bubbling and brown on top (about 30 minutes). For a slightly more crusty top, broil for the last few minutes.
12. Enjoy!

Comfort Food Classic: Slow-Cooker Southwest Chili

Nothing beats a good chili on a cold day, especially when it's served with our favorite cornbread. We wanted to create a hearty, hot chili in true Southwest style: plenty of meat, plenty of beans, and of course corn. When crafting this recipe, we wanted to make something that was easy, because who wants to put in a lot of work when it's chilly outside and you just want to curl up by the fire? 

To make easy chili, the slow cooker felt natural. From there, it was finding the right layer of ingredients to really make this chili shine. We used canned beans for the simplicity, but if you would prefer to use dried beans, just quick brine them. Use 1/2lb dried pinto beans, and combine with 3 tablespoons of salt and 4 quarts of water in a large Dutch oven. Bring to a boil over high heat, then remove the pot from the heat, cover, and let stand for 1 hour. After that, just drain and you're good to go. Ready to make some serious comfort food? Scroll below for our favorite slow-cooker chili recipe...

Slow-Cooker Southwest Chili

(makes 10 servings)

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 gloves garlic, chopped
• 2 small cans corn kernels no salt added, drained
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 2lbs lean ground beef
• 1lb hot Italian sausage
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 28oz can diced tomatoes
• 1 can tomato paste
• 1 bottle lager (Sam Adams work very well)
• 1 cup beef broth
• 1 tablespoon light molasses
• 2 15oz cans kidney beans, drained and rinsed
• 4 small jalapeno chili peppers, seeded, stemmed, and diced
• 2 arbol peppers, seeded, stemmed, and diced
• 3 teaspoons minced chipotle peppers in adobo sauce

Directions

1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.
3. To serve, garnish with cheese and serve with sour cream.
4. Enjoy!

Comfort Food Recipe: Italian Wedding Soup

Despite its name, this soup has nothing to do with weddings in Italy. It's actually mistranslated from the phrase "minestra maritata" or "married soup". The 'married' specifically refers to the combination of vegetables and meats.

That marriage of vegetables and meat is exactly what we kept in mind when piecing together this recipe. Some recipes call for cabbage, but to be honest I've never been a fan of it, so instead I went for a leafy green I feel is much more flavorful: spinach. I also made some quick meatballs cooked separately to get that nice crispy outer layer, then added them to the broth. Serve this soup in a bowl and top with a little Parmesan cheese for garnish. Keep reading below for our favorite Italian wedding soup recipe...

Italian Wedding Soup

(makes 8 servings)

Ingredients

MEATBALLS

• 3/4lb ground chicken
• 1/2lb Italian sausage, casings removed
• 2/3 cup fresh bread crumbs
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 1/4 cup graded Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons milk
• 1 large egg, lightly beaten
• kosher salt and black pepper
• 2 tablespoons olive oil

SOUP

• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots
• 3/4 cup diced celery
• 10 cups chicken broth
• 1/2 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup small pasta
• 1/4 cup minced fresh dill
• 12oz baby spinach, washed and trimmed

Directions

1. Place the ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine.
2. Roll 1" meatballs onto a plate or cutting board until all the meatballs are rolled. Heat 2 tablespoons olive oil on a large skillet over medium-high heat. Transfer the meatballs to the hot skillet. Cook, turning until browned all over (3 to 5 minutes). It's okay if they're still a little pink in the middle, they will continue to cook in the broth. Set the meatballs aside on paper towels.
3. For the soup, heat the other 2 tablespoons olive oil over medium-low in a large pot. Add the onion, carrots, and celery, and saute until softened (about 5 to 6 minutes, stirring occasionally). Add the chicken broth, wine, Worcestershire sauce, and bay leaf, then bring to a boil. Add the pasta to the broth and cook an additional 6 to 8 minutes, or until the pasta is tender.
4. Add the fresh dill, then the meatballs to the soup and simmer for an additional three minutes. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach has just wilted.
5. Serve the soup in bowls and sprinkle with extra grated Parmesan cheese.
6. Enjoy!

Soup Recipe: Green Pea and Mint Soup

Green pea and mint soup is a refreshing dish any time of the year. It's light, simple and still full of flavor. No surprise it's also packed with high nutritional value, so you can feel great knowing you're making a positive choice for your health. This is also a nice option for vegetarian folks! 

If you want to experiment with flavor, try serving this soup with a mixture of creme fraiche and heavy cream spooned into the bowl, top with bacon bits (if you're a meat-eater) or fresh chives. Keep reading below for our recipe...

Green Pea Mint Soup

(makes 6 servings)

Ingredients

• 3 tablespoons unsalted butter
• 2 cups chopped leeks, white and green parts (about 2 leeks)
• 1 medium onion, chopped
• 4 cups vegetable broth
• 6 cups frozen peas, thawed
• 1/4 cup fresh flat-leaf parsley leaves
• 2/3 cup fresh mint leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Directions

1. Melt butter in a large, heavy pot over medium heat.
2. Add onion and leeks and cook, stirring often until onions have just softened (about 5 minutes).
3. Add 2 cups broth and bring to a boil.
4. Add peas, then reduce the heat to a gentle simmer for about 2 minutes, or until peas are tender.
5. Remove the pot from the heat. Add parsley, mint, and remaining 2 cups broth.
6. Puree soup in a blender or food processor, thinning with more vegetable broth or with water if the soup is too thick.
7. Season with salt and pepper.
8. Top with creme fraiche and cream mixture, bacon bits, garlic croutons, or fresh chives.
9. Enjoy!

Starter Recipe: Perfect French Onion Soup

We recently embarked upon a mission to find the perfect french onion soup.   Our core criteria: the broth should be filled with the flavor of caramelized onions, the bread on top should be toasted to perfection without being a soggy mess, and of course the cheese should be melted just right. Most importantly, we had to find a way to simplify the recipe for the soup.

Normally, a good french onion soup could require hours of glazing than de-glazing the pan as you caramelize the onions, but today's recipe cuts that down. Instead of dozens of times, you only need to de-glaze the pot three or four times. For the broth, a mixture of water, chicken broth, and beef broth ended up being perfect. For the topping, we toasted a baguette to prevent sogginess, and just ever to slightly sprinkled the soup with Gruyere cheese to compliment the flavors while not overpowering. Keep reading below for our favorite recipe...

French Onion Soup

(makes 4-6 servings)

Ingredients

• 3 tablespoons unsalted butter, divided evenly into 3 pieces
• 6 large yellow onions, halfed and cut root to stem into 1/4" thick slices
• 2 cloves garlic, chopped
• salt
• 2 cups water, plus extra
• 1/2 cup dry sherry
• 1/3 cup dry red wine
• 4 cups low-sodium chicken broth
• 2 cups beef broth
• 6 sprigs fresh thyme, tied together with twine
• 1 bay leaf
• black pepper
• baguette slices cut 1/2" thick (1 per bowl).
• 8oz shredded Gruyere cheese

Directions

1. Preheat the oven to 400F
2. Generously grease the inside of a large Dutch oven with nonstick cooking spray.
3. Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.
4. Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.
5. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.
6. Remove the pot from the oven and place over medium-high heat.
7. Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.
8. Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).
9. Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.
10. Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).
11. Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.
12. Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.
13. Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.
14. Remove and discard the herbs from the soup, then season with salt and pepper to taste.
15. To serve, adjust oven to boiling.
16. Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).
17. Let cool 5 minutes before serving.
18. Enjoy!

Holiday Recipe: Roasted Chestnuts Two Ways

We all know about chestnuts roasting on an open fire. It goes hand in hand with Jack Frost nipping at your nose. So many people have heard this famous start to "The Christmas Song" yet in recent years it feels like roasted chestnuts have fallen out of favor, or at least off the Christmas menu in our homes. We find this really quite a shame, because they are a perfect treat for Christmas and are only in season until the end of December.

Before you rush off to the store, we must take a moment to discuss the chestnut itself. You want to choose ones that aren't externally wrinkled and have no holes in the skin (some can be as small as pinpricks). The shells should be a glossy brown color and smooth, as mottled or wrinkled shells could indicate mold. They should also be firm to the touch, and there should be no rattling when you shake them.

Today we'll show off two variations on roasted chestnuts: plain and seasoned. Both are incredibly simple recipes and are sure to be a hit.

Roasted Chestnuts Recipe

Ingredients

• 1/2lb chestnuts

Directions

1. Preheat the oven to 350F
2. Use a paring knife to cut a thin line across the chestnuts. The knife should pass through the shell just barely into the flesh of the nut.
3. Place the nuts in a rimmed baking dish and bake for 35 minutes.
4. Once finished, remove from oven and peel the flesh away from the shell and the papery skin.
5. Enjoy!

Recipe adapted from Huffington Post

Buttery Roasted Chestnuts

Ingredients

• 2lbs chestnuts
• 3 sprigs fresh rosemary
• 1 stick unsalted butter, melted
• 2 teaspoons kosher salt
• a pinch of ground nutmeg
• pepper to taste

Directions

• Preheat the oven to 425F
• Line a large, rimmed baking sheet with foil
• Use a paring knife to cut an X into each shell, just barely into the flesh of the nut.
• Soak the nuts in a bowl of hot water for 1 minute.
• Pat the nuts dry, then place in a medium bowl.
• Add rosemary, butter, 2 teaspoons salt, nutmeg, and pepper. Toss in bowl to liberally coat each nut.
• Place chestnuts in a single layer on the baking sheet, then gather the edges of the foil around the nuts, leaving a large opening at the top.
• Roast the nuts in the oven for about 30-45 minutes, or until the shells of the nuts start to curl.
• Remove the chestnuts from the oven and toss them again with any leftover butter, then season with salt again if desired.
• Serve hot or warm.
• Enjoy!

Soup Recipe: Slow-Cooked Minestrone

We wanted to go ahead and create a good, hearty soup packed with plenty of vegetables, and most of all, we wanted to make this as simple as possible. So naturally, we looked once more to our slow cooker.

For a wonderfully hearty soup, we opted for minestrone. It's already filled with plenty of vegetables and spices, and if you use vegetable broth it makes for an easy vegetarian (or vegan if you don't use the cheese) dish. Feel free to use chicken broth, however, if that's more your speed. We loaded this slow cooking soup with beans, pasta, tomatoes, and of course plenty of spices. Keep reading below for this fantastic recipe...

Slow Cooked Minestrone

(makes 4 servings)

Ingredients

• 3 cups vegetable broth
• 1 can diced tomatoes
• 1 can white beans, drained and rinsed
• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1oz Parmesan cheese rind
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoons chopped fresh basil
• 1/4 cup fresh Italian parsley leaves
• salt and pepper to taste
• 1 medium zucchini, chopped
• 2 cups fresh spinach
• 2 cups cooked ditalini pasta
• Extra Parmesan cheese for topping.

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt, and pepper. Cover and cook on low for 6 to 8 hours.
2. Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
3. Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
4. To serve, ladle into bowls and top with Parmesan cheese.
5. Enjoy!

Vegetarian Recipe: Slow Cooker Bean and Barley Soup

Nothing feels quite as good as coming inside to a nice bowl of hearty soup. We were searching for a filling and flavorful vegetarian soup that we could create in the slow cooker, and that's when we discovered this one: bean and barley soup. 

This hearty, vegetarian soup is packed with plenty of great flavors, and as the name implies, plenty of barley to fill you up. The recipe calls for Parmesan cheese, but vegans can opt our of that to enjoy this as well--  try replacing it with a drizzle of Balsamic vinegar. We also prefer to use kidney beans for this recipe, however cannellini or white beans work just as well.

Slow Cooker Bean and Barley Soup

(makes 4 servings)

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.
7. Enjoy!

Comfort Food Classic: Chili Mac

If you're looking for a great meal that's not only family friendly, but kid-friendly why not look at a classic? Chili mac is a great variation on mac 'n' cheese we've come to love, however far too many recipes call for simply adding canned chili to a bowl of pasta to the detriment of the dish as a whole. Why not start from the ground up and serve a chili we really love with the bowl of macaroni?

We wanted to make our chili from the ground up. Instead of relying on a conventional chili, we wanted to make something that wasn't quite as brothy. Instead, we cooked the noodles right in with the chili, and relied on the natural starches from the noodles with the cheese to bind the dish together. From there, it was a matter of adding our favorite chili ingredients. A mixture of ground beef and sausage elevated the flavor of the meat while jalapenos brought a delightfully grassy heat. Keep reading below for this delicious recipe...

Chili Mac

(makes 4-6 servings)

Ingredients

• 1/2 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped bell pepper
• 2 jalapenos, seeded, de-veined, and chopped
• 1lb ground beef
• 1lb Italian sausage
• 2 tablespoons garlic, minced
• 2 1/2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• kosher salt and black pepper to taste
• 1 14.5oz can diced tomatoes
• 1 8oz can tomato paste
• 1 7oz can green chilies
• 1 cup water
• 1 cup beef broth
• 1 15.5oz can black beans, drained and rinsed
• 1 1/2 cups dried macaroni noodles
• 1 cup shredded cheddar cheese

Directions

1. Heat the oil in a large skillet over high heat. Add the onion and peppers and cook for about 4 minutes or until the vegetables are tender. Add the ground beef, sausage, and garlic, breaking up the meat and stirring until no longer pink. Drain off any excess fat.
2. Stir in the chili powder, cumin, oregano, salt and pepper. Taste and adjust the seasonings accordingly. Add the diced tomatoes, tomato paste and green chilies. Stir until well mixed. Add the water, beans, pasta, and half the cheese.
3. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until the pasta is cooked through. Uncover, stir and let simmer, uncovered, until reduced to the desired consistency. Sprinkle the remaining cheese on top, cover, and cook over low heat until the cheese melts. Garnish as desired.
4. Enjoy!

French Stew Recipe: Chicken Bouillabaisse

The French classic Bouillabaisse is typically a fish stew originating out of Provence, France. It typically uses Provencal herbs and spices for the broth, making it a rather unique dish. We wanted to try something different with it, however, and adapt this famous fish stew to taste just as delicious with chicken as its base.

To load this dish with the flavor lost in replacing the fish, we added flour and tomato paste to the saffron and cayenne before adding the broth. This gave the sauce extra body. We also added the alcohol earlier to give it time to cook off. Finally, to enhance the standard saffron mayonnaise, we added lemon juice and dijon mustard. Keep reading below for our favorite recipe...

Chicken Bouillabaisse

(makes 4 servings)

Ingredients

BOUILLABASE

• 3lbs bone-in skin-on chicken pieces, trimmed of excess fat
• salt and pepper
• 2 tablespoons olive oil
• 1 large leek (white and light green parts only) halfed lengthwise, rinsed, and sliced thin
• 1 small fennel bulb, halved lenthwise, cored, and sliced thin
• 1/4 teaspoon saffron threads
• 1/4 teaspoon cayenne pepper
• 1 tablespoon unbleached flour
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 14.5oz can diced tomatoes, drained
• 1/2 cup dry white wine
• 3 cups chicken broth
• 1 strip orange zest, removed with a peeler, about 3" long and cleaned of the white pith
• 1/4 cup pastis or Pernod
• 3/4lb Yukon gold potatoes cut into 3/4" cubes
• 1 tablespoon chopped fresh tarragon

ROUILLE AND CROUTONS

• 3 tablespoons water
• 1/4 teaspoon saffron threads
• 1 baguette
• 4 teaspoons lemon juice
• 2 teaspoons dijon mustard
• 1 large egg yolk
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1/2 cup vegetable oil
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• salt and pepper

Directions

1. Preheat the oven to 375F. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken pieces, skin-side down, and cook without moving until well browned (5 to 8 minutes). Flip the chicken and brown the other side about 3 minutes. Transfer the chicken to a large plate.
2. Add leek and fennel, and cook, stirring often, until the vegetables start to soften and turn translucent (about 4 minutes). Add the saffron, cayenne, flour, garlic, and tomato paste and cook until fragrant (about 30 seconds). Add tomatoes, wine, broth, zest, pastis, and potatoes. Bring to a simmer. Reduce the heat to medium-low and simmer 10 minutes.
3. Nestle the chicken into the simmering liquid with the skin above the surface. Cook, uncovered, 5 minutes. Bake uncovered for about 10 to 20 minutes, or until an instant-read thermometer reads 145F for breasts and 160F for drumsticks and thighs.
4. Meanwhile, microwave the water and saffron for the rouille for 10 to 20 seconds or until the water is steaming. Allow to sit 5 minutes. Cut off a 3" piece of the baguette and remove and discard the crust. Tear the crustless bread into 1" chunks. Stir the bread pieces and lemon juice into the saffron water and let soak for 5 minutes. Using a whisk, mash the soaked bread mixture until a uniform paste forms (1 to 2 minutes). Whisk in mustard, egg yolk, cayenne, and garlic until a smooth, mayonnaise-like consistency is reached. Slowly whisk in 1/2 cup olive oil in a steady stream until smooth. Season to taste with salt and pepper.
5. to make the croutons, cut the remaining baguette into 3/4" thick slices. Arrange in a single layer on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Bake on the lower rack until light and golden brown (can be toasted while the bouillabasse is in the oven) 10 to 15 minutes.
6. remove the buillabaisse and croutons from the oven and set the oven to broil. Once heated, return the bouillabaisse to the oven and cook until the chicken skin is crisp and an instant read thermometer inserted into the thickest part of the chicken reads 160F for breasts or 175F for drumsticks and thighs (5 to 10 minutes).
7. Transfer the chicken pieces to a large plate. Skim the excess fat from the broth. Stir in taragon into the broth and season with salt and pepper. Transfer the broth and potatoes to a serving bowls and top with chicken pieces. Drizzle 1 tablespoon rouille over each portion and spread 1 teaspoon rouille over each crouton. Serve hot.
8. Enjoy!

Vegan Recipe: Creamy Tomato Soup

Today we're sharing a great, creamy tomato soup that avoids using cream. That may seem like a contradiction, but trust me: it is absolutely delicious and 100% vegan.

We wanted to recreate a creamy tomato soup with a perfectly velvety texture without actually resorting to using cream. In effect, this should provide the same taste while keeping the dish vegan. The trick, it turns out, was to add a slice of white bread torn into pieces. It softened in the soup, and processed perfectly to give us that texture we wanted. As an added bonus, this non-dairy soup had a brighter, fresher tomato taste to it, not dulled by butter or cream. Keep reading below for this great vegan tomato soup recipe.

Creamy Vegan Tomato Soup

(makes 6 servings)

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 2 28oz cans whole tomatoes packed in juice
• 2 tablespoons brown sugar
• 3 large slices sandwich bread, crusts removed, corn into pieces
• 2 cups vegetable broth
• 1/2 cup fresh chopped basil
• 1 teaspoon lemon juice
• 2 tablespoons brandy (optional)
• salt and pepper to taste
• chives or croutons for garnish

Directions

1. Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, red pepper flakes, and the bay leaf. Cook, stirring frequently until the onion is translucent (3 to 5 minutes). Stir in tomatoes and their juice. Mash the tomatoes until no large pieces remain.
2. Stir in the sugar, basil, and bread, then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down (about 5 minutes). Remove and discard the bay leaf.
3. Transfer half the soup to a blender. Add 1 tablespoon oil and process until the soup is smooth and creamy (2 to 3 minutes). Transfer to a large bowl and repeat with the remaining soup an oil. Rinse out the dutch oven and return the soup to the pot.
4. Stir in the vegetable broth, lemon juice, and brandy (if using). Return the soup to a boil and season to taste with salt and pepper. Serve the soup in individual bowls. Sprinkle with chives and croutons if using, and optionally drizzle with olive oil.
5. Enjoy!

Slow Cooker Recipe: Baked Beans

A favorite in both the US and the UK, baked beans are a great side dish for many meals. They are sweet, tangy, and loaded with plenty of protein. They work great as a side to a burger, or a topping for other dishes like sweet potatoes. Today, most of us are probably familiar with canned baked beans, but traditionally they were slow cooked in a ceramic or cast-iron beanpot. Since most of us probably don't have a beanpot laying around, we were wondering if there was a way to make this great side using a slow cooker.

The trick to getting this dish perfect was not only to nail the consistency, but to get that deep, tangy yet sweet flavor. For the consistency, the trick was right in the ingredients. If you were to take the beans and slow cook them unseasoned for a long time, they would end up mushy. What stops this recipe from turning into a big puddle of mush? It turns out it's the sugar and molasses. The calcium from the molasses as well as the sugar both harden the beans, allowing you to cook them for a long time without risking them turning mushy. to get the flavor right, we also added some garlic, onions, mustard, and of course bacon to perfect the baked beans recipe. Keep reading below to read how we made this fantastic side!

Slow Cooker Baked Beans

(makes about 4 servings)

Ingredients

• 1lb dry white beans
• 1/2 cup molasses
• 1/3 cup brown sugar
• 3 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon ground cloves
• 1 6oz can tomato paste
• 1 cup hot water
• 1 1/2 cups chicken broth
• 1/2lb salt pork cut into 1/2" pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced

Directions

1. Place the beans in a large pot and cover with 2" of water. Soak overnight and drain.
2. Mix the molasses, brown sugar, Worcestershire sauce, mustard, and cloves with the tomato paste, chicken broth, and hot water.
3. Line the bottom of the slow cooker with half the salt pork (choose the fattiest pieces). Layer over it with half of the dried beans. Add all of the onions and garlic in a layer, then top with the remaining beans and remaining salt pork. Pour the water/tomato sauce mixture over the beans.
4. Cover and cook in the slow cooker on low for 8-12 hours, or until the beans are tender. Check the water level a few hours in. If the beans need more water, add some. Add salt to taste if needed.
5. Enjoy!

Vegetarian Recipe: Slow Cooker Lentil Vegetable Soup

If you're looking for a simple, healthy soup, why not try a lentil soup made right in your crock pot? We wanted to keep the soup as simple as possible while also fitting easily into as many diets as possible. This recipe is gluten free and vegetarian. We loaded this with plenty of delicious vegetables and spices to make a bold, complex flavor. Keep reading below for this simple recipe...

Slow Cooker Lentil Vegetable Soup

(makes 8 servings)

Ingredients

• 1 cup fresh or frozen whole kernel corn
• 1 large red potato, cut into 1" cubes
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced
• 1 yellow bell pepper sliced thinly
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• kosher or sea salt to taste
• 1 14.5oz can diced tomatoes
• 3 cups vegetable broth
• 1 cup dried lentils

Directions

1. Add all of the above ingredients except the lentils to the slow cooker and stir to combine. Cover and cook on low 8 to 10 hours. Add the lentils during the last hour of cooking time. Remove the bay leaf before serving.
2. Enjoy!

Holiday Cider Recipe: Warming Wassail

Any fan of Christmas carols knows the song "Here We Come A-Caroling", but did you know the song originally had very different lyrics? Back in the mid 19th century, the song was called "Here We Come A-Wassailing". Wassailing, much like caroling, involved people going door to door singing. However, there was one distinct difference: they would sing in the hopes or earning a penny, a meat pie, or if they were lucky, a warm cup of wassail.

What exactly is wassail, though? The word itself means "be you in good health" and is also used as a toast to celebrate a good cider harvest. That also helps explain what a cup of wassail is: a warm, somewhat alcoholic mulled cider. Classically, this dish is also served in a wooden cup or bowl and with slices of toast. Keep reading below for our favorite wassail recipe...

Holiday Wassail Recipe

(makes about 18 servings)

Ingredients

• 2 quarts apple cider
• 1 quart cranberry juice
• 1/4 cup firmly packed dark brown sugar
• 27 whole cloves
• 15 allspice berries
• 4 (4-inch) cinnamon sticks
• 5 McIntosh apples cored
• 1/2 cup water
• 1 medium orange
• 2 cups brandy or sherry

Directions

1. Combine apple juice, cranbery juice, and brown sugar in a slow cooker.
2. Place 12 cloves, the allspice berries, and cinnamon sticks in a piece of cheesecloth, and tie closed with kitchen twine to make a pouch. Add to the slow cooker, cover, and cook on low for 4 to 5 hours.
3. Meanwhile, preheat the oven to 375%. Stud each apple with3 of the remaining cloves and place in an 8"x8" baking pan. Add the water to the bottom to the baking pan.
4. Bake until the apples are a little tender when pierced with a knife (about 45 minutes). Remove from the oven and set aside.
5. Once the slow cooker has been cooking the mixture for 4 to 5 hours, add the apples.
6. Using a vegetable peeler, remove the peel from the orange in wide strips, avoiding the white  of the inside of the peel, and add the zest to the slow cooker.
7. Remove the spide bag and stir i nthe alcohol.
8. Serve hot, and enjoy!