Slow cooker creamy French onion steak recipe

brown onions, sliced

garlic,

1kg beef rump steak

butter

olive oil

sachet French onion soup mix

milliliters cream

Worcestershire sauce

thyme

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

sun-dried tomatoes, sliced

cream

baby spinach

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup.

French Onion Beef Noodle Soup

vegetable oil

lb. English-style bone-in beef short ribs, cut into 2" segments

Kosher salt

scallions, white and dark green parts separated

garlic

4" piece ginger, scrubbed, thinly sliced

star anise pods

cinnamon sticks

cloves

black peppercorns

coriander seeds

dry white wine

(or more) low-sodium soy sauce

unsalted butter

lb. onions (about 10 medium), thinly sliced

Tbsp. (or more) unseasoned rice vinegar

fresh or 18 oz. dried ramen noodles

This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup, if you ask this recipe’s developer, Amiel Stanek. It takes some doing, but the effort is worth it. If you’re not planning on serving a crowd, the leftover soup base freezes beautifully, meaning you can have a big-flavor weeknight dinner in your back pocket.

Bon Appétit

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Vegetarian Ramen

garlic cloves, thinly sliced

¼ cup plus 2 Tbsp. vegetable oil

Tbsp. black or white sesame seeds

Tbsp. gochugaru (coarse Korean red pepper powder)

scallions

2" piece ginger, peeled, thinly sliced

tomato paste

shiitake mushrooms

kombu

Tbsp. unsalted butter,

Tbsp. low-sodium soy sauce

baby bok choy (about 12 oz. total), quartered lengthwise

5-oz. packages fresh ramen noodles

noodles

Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.

To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Trinidadian chickpeas and potato suspended in a delicious mash. 

Aloo and Chana

Tbsp. Chief Brand curry powder

cumin

onion,

Scotch bonnet

Green Seasoning, divided

Diamond

potatoes

chickpeas, rinsed, or 1½ cups cooked chickpeas

Tbsp. store-bought or homemade mango kuchela (optional)

Lime juice (for serving)

This comforting, spiced mash of fork-tender potatoes and creamy chickpeas is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. As you cook the potatoes, add just enough water so they can steam and turn tender without sticking to the pot. You want the final texture to have chickpeas and broken chunks of potato suspended in a delicious mash. Serve it alongside Fruit Chow, Tomato Choka, Curry Goat, and the main event: the flaky Buss Up Shut Paratha Roti.

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add curry powder and cumin; cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.

Add onion, chopped chile, ⅓ cup Green Seasoning, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add potatoes and remaining whole chile and reduce heat to medium-low. Cover pot; cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until potatoes are fork-tender, 30–35 minutes.

Add chickpeas, mango kuchela (if using), and remaining ⅓ cup Green Seasoning to pot. Cover again and cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until some of the potatoes fall apart and become creamy, 25–30 minutes. Mix in lime juice; taste and season with more salt.

Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.

The high notes of these umami-laden noodles from Lara Lee, the author of ‘Coconut and Sambal,’ are caramelized shiitake mushrooms.

Coconut, Ginger, and Mushroom Noodles

Tbsp. sugar

½ cup plus 2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

shiitake mushrooms, stems removed, thinly sliced, divided

5” piece ginger, peeled,

cashews

coconut

dried soba noodles

Tbsp. kecap manis (sweet soy sauce)

baby corn,

green beans, trimmed,

shallots,

The high notes of these vegan, umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms, amplified by toasted coconut and ginger, brightened with quick-pickled mushrooms on top. Kecap manis and black rice vinegar gives depth, sweetness, and acidity, bringing the other flavors of the dish into sharp focus. No kecap manis? Substitute 2 Tbsp. dark soy sauce mixed with 2 Tbsp. palm sugar or brown sugar.

Preheat oven to 350°. Heat sugar, ½ cup vinegar, 2 Tbsp. soy sauce, and ⅓ cup water in a small saucepan over low, stirring to dissolve sugar. Add a quarter of mushrooms and half of ginger. Return to a simmer and cook 4 minutes. Let pickled mushrooms cool.

Spread out cashews on one side of a baking sheet and coconut on the other. Toast, undisturbed, until most of coconut is golden brown, 5–7 minutes. Remove from oven; transfer coconut to a plate. Toss nuts; continue to toast until golden brown, about 5 minutes longer. Transfer to plate; let cool.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold running water. Set aside.

Whisk kecap manis, 2 Tbsp. oil, remaining 2 Tbsp. vinegar, and remaining 4 Tbsp. soy sauce in a small bowl; set sauce aside.

Heat 2 Tbsp. oil in a large pot. Cook remaining mushrooms, stirring occasionally, until browned, about 5 minutes. Transfer to a plate; wipe out pot. Heat 1 Tbsp. oil in pot; cook corn and beans, stirring occasionally, until tender, about 5 minutes. Transfer to plate. Reduce heat to medium; heat remaining 1 Tbsp. oil in pot. Cook shallots and remaining ginger, stirring, until softened, about 2 minutes. Return mushrooms, corn, and beans to pot and toss to combine, then toss in noodles. Add cashews, coconut, and reserved sauce and cook, tossing, until noodles are coated in sauce and warmed through, about 1 minute.

Divide noodles among bowls and top with drained pickled mushrooms.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

Hanger Steak With Chimol

Vegetable oil (for grill)

limes

red onion, thinly sliced

serrano chiles, thinly sliced, seeds removed if desired

garlic clove, finely grated

torn cilantro leaves

Kosher salt, freshly ground pepper

extra-virgin olive oil

1¼-lb. hanger steak,

Worcestershire sauce and warmed tortillas (for serving)

“If you’re eating at Mercado Central in El Salvador, you’ll likely get your steak with a side of chimol,” says chef Anthony Salguero of Popoca in Oakland. “Chimol is basically a radish pico de gallo. The combination of radish and chile delivers two kinds of heat: The radish gives that peppery, nose-clearing spice while the chile gets your tongue tingling. Crunchy, spicy, and acidic, it’s exactly what you want with steak.” And you’ll also want Worcestershire sauce. “In El Salvador, Worcestershire sauce—or salsa inglesa as it’s called there—is everywhere,” says Salguero. “It’s always on the table when you’re eating hanger steak.”

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss lime juice, red onion, chiles, garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature while the steak cooks.

Season steak with salt and pepper, then rub all over with remaining 1 Tbsp. olive oil. Grill, turning occasionally, until deeply browned on the outside and cooked to desired doneness, 8–12 minutes for medium-rare. Transfer to a cutting board and generously drizzle with Worcestershire sauce. Let sit 5 minutes before thinly slicing.

Serve steak with chimol, tortillas, and more Worcestershire sauce.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Smoked Tofu Larb With Lemongrass

(or more) fresh lime juice

soy sauce

Tbsp. palm brown sugar

(or more) chile powder

kosher salt,

glutinous rice

lemongrass

Tbsp. black sesame seeds,

herbs

Tender lettuce leaves (for serving)

This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice in a pan until it’s golden and deliciously fragrant, then grind in a spice mill until it’s the consistency of coarsely cracked black pepper. Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or just another batch of larb.

Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. salt in a large bowl to combine; set dressing aside.

Toast rice in a dry medium skillet over medium heat, stirring occasionally, until golden and nutty-smelling, 6–8 minutes. Transfer to a spice mill and let cool, then coarsely grind. Set rice powder aside. Wipe out pan.

Heat oil in same pan over medium. Cook shallots and lemongrass, stirring often, until softened, about 4 minutes. Scrape into bowl with reserved dressing.

Add tofu, 2 Tbsp. sesame seeds, and reserved rice powder to bowl and gently toss to combine. Season with salt and add more chile powder and lime juice if needed.

Stir herbs into larb and serve with lettuce leaves and more sesame seeds for assembling.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Brothy Tomato and Fish Soup With Lime

garlic cloves, finely chopped

tomatoes

1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces

lime juice

Tbsp. (or more) fish sauce

This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.

Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.

Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. 

Adobo-Style Eggplant

lb. eggplant (about 3)

1½ tsp. freshly ground black pepper, divided

Tbsp. (or more) vegetable oil

pork

Tbsp. coconut vinegar or unseasoned rice vinegar

bay leaves

white rice (for serving)

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. As Nicole Ponseca and Miguel Trinidad write in I Am a Filipino: And This is How We Cook, adobo originated as a preservation technique and “can be broadly defined as anything cooked in vinegar. […] Depending on the region, the province, the city, or even the cook, the dish changes due to the Philippines’ own ocean-to-farm-to-table foodways.” To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. Although this dish will work well with any eggplant, try it in late summer when they reach their peak at the farmers market. Serve alongside plenty of steamed rice to sop up all the sauce.

Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.

Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.

Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using slotted spoon, transfer to another plate, leaving fat behind in pot.

Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.

Working in batches and adding more oil if needed, cook eggplant in same pot until lightly browned, about 3 minutes per side. Transfer to plate with pork.

Pour 1½ cups water into pot and scrape up browned bits from bottom with wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.

Top with garlic chips and serve with cooked white rice.

Chicken and Vegetable Dumpling Soup

all-purpose flour flour

baking powder

salt

sour cream

milk

vegetable or canola oil

celery, chopped,

carrots (or 8-ish baby carrots), chopped, about 1 cup

yellow onion, chopped,

salt (I use coarse, kosher salt)

pepper

chicken broth (I use low-sodium)

chicken

water + 1/4 cup all-purpose flour

peas

In a large pot, heat the oil over...

In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.

In a small bowl (or blender), combine the...

In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.

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