Short Ribs in a Slow Cooker

By Lori Powell

On Sundays, I like to roast a chicken, brisket or something that cooks for at least a couple of hours in the oven, perfuming the whole house. I make many a meal during the week from the leftovers.

One of my favorite appliances for the weekend is a slow cooker. It’s great for cheaper cuts of meat that require slow and low cooking.

So while at the green market on Saturday morning I stopped at Fleisher’s meat market and picked up four pieces of short ribs. Short ribs are sublime and result in meltingly tender nuggets of meat, due to all of the layers of fat. And then there is the added flavor from the bone.

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Slow Cooking in a Fast World

By Sandy Hu

Michele Scicolone made me buy a slow cooker. She did it by writing The Italian Slow Cooker cookbook, filled with such irresistible recipes, to tempt anyone who doesn’t own a slow cooker to run out and buy one. Who wouldn’t want to try mouthwatering, traditional Italian dishes made easy?

Michele is a friend of many years and I have always admired her deep knowledge of Italian cooking and her meticulous recipe writing. One of the foremost authorities on Italian cooking, Michele is the prolific author of 14 cookbooks.

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