Slow Down and Eat Up

Andrew Schloss's book "Cooking Slow" has all the elements you'd expect from a cookbook author who has found himself on the New York Times' best-seller list. It's beautifully illustrated (although not every recipe has a photo), plus the recipes, which are organized by cooking method, are simple to follow and laid out well. But best of all, Schloss does not shy away from the kind of foods we actually want to eat. For us, that translates to a sharp-cheddar mac and cheese; a slow-roasted chicken that falls from the bone; baked beans infused with bourbon and bacon; and meatloaf whose secret lies in the filler. Everything goes in the oven for six to eight hours before you get to chow down, making these dishes perfect for a busy work week or a trouble-free weekend dinner party. Click here for recipes for mac and cheese, bourbon-bacon baked beans and slow-baked meatloaf. – Cerentha Harris

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