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In this &quot;meaty&quot; vegetarian alternative to classic bolognese, baby bella mushrooms and protein-packed green lentils stand in for ground beef.  

Slow Cooker Lentil and Mushroom Bolognese

baby bella or cremini mushrooms, finely chopped

celery stalks, finely chopped

carrots, finely chopped

onion,

garlic cloves,

green lentils

vegetable broth

red wine

tomato paste

tomatoes

bay leaves

kosher salt,

black pepper,

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Taste and add more salt and pepper, if needed.

Refrigerate all leftovers in an airtight container or freeze for future use.

The slow cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet. 

Slow Cooker Red Wine-Braised Short Ribs

onion

carrots

celery

English-style beef short ribs

kosher salt, divided

black pepper

vegetable or canola oil

low-sodium beef broth

thyme

all-purpose flour

dry red wine

Dice 1 large yellow onion, peel and cut 2 medium carrots into 1-inch pieces, and cut 2 celery stalks into 1-inch pieces.

Pat 3 to 3 1/4 pounds short ribs dry. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in a large, high-sided frying pan or Dutch oven over medium-high heat until shimmering. Add half of the short ribs and sear on 3 sides, 3 to 4 minutes per side.

Transfer with tongs to a 6-quart or larger slow cooker. If needed, add the remaining 1 tablespoon vegetable oil and repeat with the remaining short ribs. Transfer with tongs to the slow cooker. The short ribs will not be cooked through. Add 1 cup low-sodium beef broth, 4 fresh sprigs thyme, and 2 bay leaves to the slow cooker.  

Add the onion, carrot, and celery, to the pot, season with the remaining 1 teaspoon kosher salt, and cook, stirring occasionally until softened, about 5 minutes. Add 1/4 cup all-purpose flour and 2 tablespoons tomato paste, stir to coat the vegetables and cook until darkened in color, about 2 minutes. Pour in 3 cups dry red wine and stir to combine, scraping up any browned bits. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.

Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is tender and pulls away from the bone, 8 to 10 hours.

Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.

This shortcut pot roast is almost entirely hands-off, and makes lots of leftovers for a hearty winter soup. 

Easy, Melt-in-Your-Mouth Dutch Oven Pot Roast

olive oil

(3 beef chuck roast

unsalted butter

Yukon gold potatoes

carrots (4 to 5 medium)

red wine vinegar

Arrange a rack in the middle of the oven and heat the oven to 325°F.

Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add 1 (3 to 4-pound) chuck roast and sear until deep golden-brown on all sides, including the ends, about 5 minutes per side.

Sprinkle the chuck roast with 1 onion soup packet, then pour 2 cups beef broth over the roast. Cut 4 tablespoons unsalted butter into 6 pieces and place on top of the roast. Bring to a simmer.

Cover and braise in the oven for 1 hour and 45 minutes. At this point, the meat should be tender but not falling apart yet. Meanwhile, cut 1 pound Yukon gold potatoes into 2-inch chunks and peel and cut 1 pound carrots crosswise into 2-inch pieces.

Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover and braise in the oven until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.

Using a slotted spoon, transfer the vegetables to a serving platter. Slice the beef into bite-sized pieces, then sprinkle the beef with 1 teaspoon red wine vinegar. Reserve 2 cups each of the shredded beef and the cooked vegetables for the soup before serving the remainder. 

This garlic and herb no-knead bread tastes far better than basic garlic bread — especially when you slather the still-warm slices with a little butter. Here&#x27;s how to make a rustic loaf of garlic and herb bread without any kneading. 

Roasted Garlic and Herb No-Knead Bread

salt

active dry yeast

water

garlic

thyme leaves

rosemary leaves

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl and stir to combine. Make a well in the flour mixture, add 1 1/2 cups warm water to the well, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours. Meanwhile, roast the garlic.

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Remove the excess papery skins from 1 large head garlic and slice a thin layer off the top to expose the cloves. Wrap the garlic completely in aluminum foil and bake until tender, about 30 minutes. Let cool completely, then squeeze the roasted cloves out of their skins and reserve.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the roasted garlic cloves, 1 tablespoon fresh thyme leaves, and 2 teaspoons finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape it into a tight, round ball. 

Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. About 30 minutes before the dough is ready, arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 450°F. Place a large Dutch oven and its lid in the oven while it is heating.  

Remove the Dutch oven from the oven. Using the parchment paper as a sling, carefully transfer the dough into the Dutch oven. Quickly drizzle the loaf with 2 tablespoons olive oil and sprinkle with 1 teaspoon flaky salt. 

Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more. Another way to know that the bread is ready is if an instant-read thermometer inserted into the top or side registers 210°F. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.

A complete step-by-step guide to making the dim sum favorite of soft fluffy buns filled with sweet Chinese barbecued pork (char siu).

How To Make Char Siu Bao (Chinese Steamed Pork Buns)

ginger

char siu sauce,

oyster sauce

five-spice powder (optional)

honey

sugar

cornstarch

vegetable oil

milk

water, plus more as needed

(1/4-ounce) packet instant or rapid rise yeast (2 1/4 teaspoons)

baking powder

Prepare the marinade. Thinly slice 1 (1/2-inch) piece ginger (no need to peel). Place in a small bowl, add 1/3 cup char siu sauce, 1 tablespoon oyster sauce, and 1/4 teaspoon five-spice powder if desired, and stir to combine.

Marinate the pork. Transfer the marinade to a gallon-sized ziptop bag. Add 1 pound pork shoulder steaks and turn to coat. Seal the bag and marinate in the refrigerator at least 6 hours or up to 24 hours, flipping the bag once or twice.

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 300ºF. Meanwhile, let the marinated pork sit out at room temperature. Line a rimmed baking sheet with aluminum foil and fit with an ovensafe wire rack.

Prepare the pork for roasting. Remove the pork from the marinade, let the excess marinade drip off and scrape off any slices of ginger, and place on the rack. Pour the remaining marinade into a small bowl and stir in 1 tablespoon honey.

Roast the pork until tender. Roast until the pork is tender and registers at least 180ºF on an instant-read thermometer, 2 to 2 1/2 hours total. Every 30 minutes, brush the pork with the honey glaze, flip, and brush the other side.

Broil the pork. Remove the pork from the oven. Turn the oven on to broil on high. Brush the pork with glaze. Broil until the top is just starting to char, 2 to 4 minutes. Flip the pork, brush with more glaze, and broil until the second side is just starting to char, about 2 minutes more. Remove from the oven and set aside to cool slightly.

Make the char siu:

Prepare the sauce ingredients. Stir 1/4 cup char siu sauce, 1 tablespoon oyster sauce, and 1 teaspoon granulated sugar together in a small bowl. Finely chop 1/2 small yellow onion until you have 1/2 cup (save any remaining onion for another use). Dice the char siu into 1/4-inch pieces.

Sauté the onion. Heat 1 tablespoon vegetable oil in a medium frying pan over medium heat until shimmering. Add the onion and cook until softened and starting to brown, 4 to 5 minutes. Meanwhile, stir 2 tablespoons water and 1 tablespoon cornstarch together in a small bowl.

Finish the sauce. Add the sauce mixture and cook until simmering. Add the cornstarch slurry and cook until the liquid thickens considerably and sticks to the onion, about 30 seconds. 

Mix in the char siu. Remove from the heat, add the char siu, and stir to combine.

Scoop and chill the filling. Divide and scoop the dough out onto a baking sheet or large plate in 15 portions (about 1 1/2 tablespoons each). Refrigerate uncovered while you make the bao dough, or refrigerate overnight if making buns the next day.

Make the sauce and filling:

Warm the liquids. Heat 1/2 cup whole milk and 1/4 cup plus 2 tablespoons water together in the microwave until just warm to the touch, about 20 seconds. (Alternatively, warm on the stovetop.)

Mix the dry ingredients. Place 354 grams cake flour, 1/3 cup granulated sugar, 1 (1/4-ounce) packet instant yeast, and 2 teaspoons baking powder in the bowl of a stand mixer and whisk to combine.

Mix the dough. Fit the dough hook onto the mixer. Turn a timer on for 10 minutes. Turn the mixer on to the lowest speed and slowly pour in the milk mixture. Check the dough after 2 minutes of mixing -- if it has not formed a ball, add more cake flour a teaspoon at a time (let it mix for a minute before adding more) until it forms one. Stop the mixer and timer and squeeze the dough after 5 minutes -- if it does not feel soft and supple and stretch easily, mix in a teaspoon of water (the dough may separate but will come back together after a minute or so). Continue timing and mixing until the 10 minutes is up. The dough should not stick to the bowl but should be smooth, soft, and supple.

Let the dough rise. Cover the bowl and let rise in a warm place until slightly puffed, about 1 hour. When ready, the dough should feel like a soft marshmallow. Meanwhile, prepare the steam papers.

Make the bao dough:

Prepare the steam papers. Cut out 15 (3-inch) squares of parchment paper. Alternatively, flip 15 paper muffin liners inside out to flatten slightly and coat lightly with cooking spray or brush with vegetable oil.

Divide the dough. Turn the dough out onto a work surface and divide into 15 pieces (38 to 40 grams each). Form each into a smooth ball (it’s best to pinch off a piece of dough and form immediately into a ball). 

Form the wrapper. Fill and form one bun at a time, keeping the remaining dough balls covered under a damp towel to keep them from drying out. Press a dough ball into a 3 1/2-inch wide disc (if the dough is sticky, dust your hands with cake flour). Pick up the disc and place it flat in your non-dominant hand. Gently flatten and stretch the edges with your other hand until the disc is about 4 inches wide with a slightly thicker center. (Alternatively, roll the dough out with a dumpling dowel.)

Fill the bun. Place the wrapper on the work surface. Spoon a portion of filling onto the center of the wrapper, piling it high. 

Form a bundle. Bring up two opposite sides of the wrapper up and over the filling to meet in the middle. Pinch the dough together. Bring up the flat sides of the wrapper up and over the filling to meet in the middle. Pinch together to form a bundle with 4 corners.

Fold in the corners. Pull two opposite corners of the bundle to the middle and pinch the dough together. Repeat with the remaining two corners and pinch to completely seal in the filling.

Pinch and twist to seal. Pick up the bun in your non-dominant hand. Pinch the dough where all the pleats meet and twist this part toward you while at the same time twisting the bun away from you with your other hand. This will make the folds take on a more swirled look. Gently round out the bun with your hands if you’d like, then place on a parchment square. Repeat filling the remaining buns. 

Place the first round of buns in the steamer. Place as many buns will fit in a steamer with at least 2-inches of space between them (5 in a 12-inch steamer). Leave the rest of them on the counter or on a baking sheet.

Let the buns rise. Cover the buns loosely with plastic wrap or a damp kitchen towel and let rise in a warm place for 30 minutes (they may puff a little but will not rise much).

Prepare a steamer. Prepare a steamer for steaming and bring the water to a boil over medium-high heat.

Steam the buns. Uncover the buns in the steamer. Cover with the steamer lid and steam until the dough is cooked through, about 10 minutes. Transfer to a plate. Steam the remaining buns, adding more water to the steamer between rounds if needed. Serve warm.

Fill and steam the bao:

This over-the-top dessert features a buttery Oreo cookie crust, a double-chocolate filling made with both cocoa and melted chocolate, and a crown of the most luscious and silky chocolate ganache. 

Instant Pot Death by Chocolate Cheesecake

Cooking spray or butter

Oreo cookies

cream cheese,

eggs,

semi-sweet chocolate chips, divided

brown sugar

cocoa

heavy cream, divided

Flaky salt, for sprinkling (optional)

Let 1 pound cream cheese and 2 large eggs sit at room temperature until the cream cheese is softened before making the crust.

Make the crust: Coat a 7-inch round baking pan with a removable bottom with cooking spray or butter. Line the bottom with parchment paper. 

Melt 3 tablespoons unsalted butter in the microwave or on the stovetop. Place 18 Oreos in a food processor fitted with the blade attachment and process into fine crumbs. Add the butter and 1/4 teaspoon kosher salt and process until combined, scraping down the sides of the bowl if needed. Transfer the crumbs to the prepared pan and press evenly into the bottom of the pan and about a third of the way up the sides. Place in the freezer while you prepare the filling.

Make the filling: Place 1 cup of the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring after each burst, until melted. 

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until smooth. Add 1/3 cup packed light brown sugar and 1/2 teaspoon kosher salt, and beat briefly to combine.

Scrape down the sides of the bowl with a spatula. Add 3 tablespoons Dutch cocoa powder and beat on low speed until smooth. Add 1/2 cup of the heavy cream and beat until smooth. Add the 2 eggs, one at a time, and beat just until incorporated, scraping down the sides of the bowl as needed. Add the melted chocolate and beat until combined.

Transfer the batter to the prepared pan. Tap the pan against the counter to pop any air bubbles.  Pour 1 cup of water into an Instant Pot or electric pressure cooker. Place its trivet in the pot. Place the baking pan on the trivet.

Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 35 minutes. It will take about 5 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 25 minutes. Quick release any remaining pressure. Open the pot and remove the baking pan. The center of the cake should be jiggly and the sides more or less set. Run a paring knife around the warm cake to release it from the sides of the pan. 

Let the cake cool to room temperature, gently blotting up any condensation that has collected on top of the cake with a paper towel. Remember, your cheesecake will be covered in ganache, so do not fret if the top looks less than perfect. Refrigerate the cheesecake at least 4 hours or preferably overnight.

Make the ganache: When ready to serve, place the remaining 1/2 cup semi-sweet chocolate chips and remaining 1/4 cup heavy cream in a small microwave-safe bowl. Microwave on high in 20-second bursts, stirring after each burst, until melted. Let the ganache cool and thicken slightly at room temperature. 

Remove the ring from around the cheesecake. Using a large flat spatula, transfer the cheesecake to a serving or cake plate. Spread the ganache over the cheesecake. Refrigerate until set, about 15 minutes. Sprinkle with flaky salt if desired before slicing.

A step-by-step guide for making your own homemade bagels.

How to Make Bagels

bread flour,

Cooking spray

(2 quarts) water

baking soda

topping,

Measure out the dough ingredients. Place 4 cups bread flour, 1 tablespoon packed light brown sugar, and 1 1/2 teaspoons kosher salt in a stand mixer fitted with the dough hook. (Alternatively, place in a large bowl if mixing by hand.) Whisk to combine. Stir 1 tablespoon active dry yeast into 1 1/2 cups warm water until dissolved.

Mix the dough. With the mixer on the lowest speed, slowly pour in the water-yeast mixture and continue mixing until the dough forms a tight ball and the sides of the bowl are clean, about 8 minutes total. (If kneading by hand, slowly pour in the water while mixing with a wooden spoon. Transfer the dough to a clean work surface and knead by hand until a tight ball forms, 6 to 8 minutes.)

Let the dough rise. Remove the dough from the bowl. Coat the bowl with cooking spray. Place the dough back in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm place until puffy and doubled in volume, 1 to 1 1/2 hours.

Shape the dough into balls. Line 2 baking sheets with parchment paper and coat with cooking spray. Transfer the dough onto a clean work surface and divide into 12 pieces. Roll each piece of dough into a smooth, round ball. 

Let the dough balls rise. Place 6 on each baking sheet, spacing them at least 2 inches apart. Spray the tops of the balls with cooking spray, loosely cover with plastic wrap, and let them rest for 30 minutes at room temperature.

Preheat the oven and prepare a water bath. Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F.

Prepare a water bath. Place 8 cups water, 3 tablespoons packed light brown sugar, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large heavy-bottomed pot or Dutch oven. Bring to a simmer over high heat. Reduce the heat to medium to maintain a gentle simmer.

Shape the bagels. Poke a hole through the center of each dough ball with your finger, then gently stretch the center by twirling it around your fingers until the hole is 1 inch in diameter.

Boil the bagels. Carefully transfer 4 of the bagels into the simmering water. Simmer for 3 minutes. Flip the bagels with tongs and simmer for 2 minutes more. Remove the bagels from the water bath, hold them over the pot for a minute to drain off excess water, and place back onto the baking sheet. Immediately sprinkle each bagel with 2 teaspoons topping if desired. Repeat with the remaining bagels, making sure the water comes back up to a simmer between each batch.

Bake the bagels. Bake the bagels for 12 minutes. Flip the bagels so that they are bottom-side up (this helps them maintain their shape). Bake until they are deep golden-brown, 8 to 12 minutes more. Transfer to a wire rack to cool completely.

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Slow Cooker Red Wine-Braised Short ...

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Instant Pot Death by Chocolate Chee...

How to Make Bagels

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