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Preheat oven to 350° F. Coat a cooling rack with cooking spray and place on a baking sheet; set aside. Combine Parmesan, oregano, garlic powder and dash of salt to a small bowl. Stir to combine.
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Photo: Michael Marquand/Styling: Jake Cohen. Time Commitment: 4 hours and 15 minutes Why I Love It: make ahead, <10 ingredients, beginner-friendly Serves: 8 With tons of caramelized onions and ...
Slow cooked Tomahawk, Pine Mushrooms, White Anchovy & Herb Butter (Scott Pickett, Chef), Speck, Porcini and Pine Nut Pasta. 7: Tue, 26 Apr 2011: Creamy Chicken and Pumpkin Pasta (Lucy Kelly, WeightWatchers), Beef in Red Wine Pot Pie. 8: Wed, 27 Apr 2011: Zucchini Salad with Pomegranate Dressing (Fiona Inglis),
Recipes for slow-cooker chicken noodle soup, slow-cooker pork loin with cranberries and orange, and slow-cooker chocolate-hazelnut bread pudding. Featuring an Equipment Corner covering slow cookers. 292
"The Big Dipper" – special cut of roast beef rubbed in signature rub (kosher salt, minced garlic, thyme, rosemary, black pepper and olive oil), slow-cooked in oven for 12 hours, sliced thin and dipped in beef au jus, topped with pepper jack cheese on a toasted hybrid French baguette, French roll with a side of au jus for dipping.
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"Italian Beef Sandwich" – top sirloin braised for 6 hours in beef fat, onions, salt, oregano, and water, cooled, thinly sliced, dunked back into the beef juices, served on a French Bread and topped with Italian sweet & hot peppers, giardiniera (assorted veggies soaked in oil and vinegar), and sandwich is dipped into beef gravy.