The Best Slow & Easy Recipes

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Slower is Better!

Something magical happens with certain foods when you slow down the cooking: flavors deepen and become more complex, meat turns meltingly tender, and fruit and vegetables develop a rich, caramelized exterior. With The Best Slow and Easy Recipes, the cooks at America's Test Kitchen have taken a fresh approach to the classic techniques of oven roasting, braising, slow cookers and stewing, to give you uncomplicated recipes for meals with big flavor that are definitely worth the wait. A slow approach to cooking has countless benefits—it's a great choice for busy cooks (much of the time is "hands-free," allowing you to turn to other tasks); it's economical (you can take an inexpensive, tough cut of meat and turn it into an unbelievably tender roast); and many recipes can easily be made ahead of time.

You will find recipes for classic slow-cooked dishes such as Roast Turkey, Simple Pot Roast, Braised Short Ribs and Hearty Beef Stew, but we also took ingredients that are usually thought of as quick cooking (like fish) and slowed them down to give you recipes with unexpected flavors and textures. We also introduce an entirely new chapter for Cooking en Cocotte—a fancy French term for casserole—and if this technique is unfamiliar to you, it won't be for long. Meat is simply placed in a covered pot and left to slowly cook in its own juices at a low oven temperature, resulting in unbelievably tender meat and concentrated flavor. This simple method works with everything from pork, beef, and lamb to chicken and fish.

But it's not all about meat. We've also slowed down the cooking of side dishes, vegetables, and even fruit, making the most of every ingredient by giving the flavors ample time to deepen and concentrate. The result? A variety of richly-flavored recipes to round out your meal—from Baked Risotto with Mushrooms, Savory Bread Pudding with Spinach and Gruyere, and Salt-Baked Potatoes to Honey-Baked Apples with Crème Fraiche and Roasted Pears with Caramel Sauce.

  • Cuban-Style Roast Pork
  • Ultimate Turkey and Gravy
  • Walk-Away Roast Chicken
  • Chicken En Cocotte with Thyme and Lemon
  • Turkey Breast En Cocotte with Orange-Chipolte Sauce
  • Pork Roast En Cocotte with Apples and Shallots
  • Slow Cooker Chicken Pot Pie
  • Slow Cooked Sweet Potatoes
  • Classic Beef Chili (with 5 variations)
  • Lamb Tangine
  • Cassoulet with Lamb
  • Tuscan White Bean Stew
  • Meat Ragu
  • French Style Pot Roast
  • Roasted Cauliflower
  • Garlic-Lemon Braised Green Beans
  • Swiss Steak with Onions and Mushrooms
  • Chicken Provencal
  • Smothered Pork Chops
  • Sweet and Sour Sticky Ribs
  • Slow Cooker Barbequed Brisket
  • Baked Mexican Rice
  • Southern Spoon Bread with Cheddar Cheese
  • Cider-Baked Apples with Cinnamon Sugar
  • Pan-Roasted Peaches

Recipes: 250+
Format: Hardcover
Pages: 352
Item Number: CH44
Item Weight: 3.30 pounds

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Fall Sale Terms and Conditions: Offer expires 9 a.m. on September 21, 2021. $5 ATK Kids book discount applied at checkout (see all eligible ATK Kids titles) with minimum purchase of one adult cookbook (see full list). Maximum four $5 ATK Kids book add-ons per order. Free shipping on orders of $40 or more.


Learn the Secret to Unbelievably Moist, Juicy Chicken

For the juiciest most flavorful chicken you've ever eaten, simply place a whole chicken in a large Dutch oven (we brown it first for better flavor), throw in a few vegetables, cover and bake. Because no liquid is added, the chicken cooks in its own juices, resulting in ultra-concentrated flavor. The best part is that you simply throw it in the oven and walk away.

Transform an inexpensive cut of meat into a superior roast beef

A low temperature and long cooking time tenderizes a tough cut of meat. But we also wanted flavor! We cook our Slow-Roasted Garlicky Beef Eye Round at an unusually low temperature, but then we turn off the oven for the last half of hour of roasting- creating incredibly tender meat.

Make Fuss-Free Side Dishes

Great side dishes like Risotto and Polenta usually require constant attention and stirring to avoid scorching. But when we decided to replace stirring with the low steady heat of the oven, we achieved the same results- without being chained to the oven.