Everyone's favorite kitchen workhorse can do a lot more than short ribs, as these light, bright dinners show. (Slow pizza, anyone?)
By Lynn Andriani
Photo: Alan Richardson
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The Colorful Antidote to the Winter Blahs
In Moroccan cuisine, a tagine is a slow-cooked stew braised at a low temperature, traditionally in a cone-shaped tagine pot. You can re-create this steamy environment in a Crock-Pot. This recipe from The Mediterranean Slow Cooker—which includes carrot, rutabaga, butternut squash and apricot—looks beautiful on the plate and might just be the sweetest way to eat your vegetables. Regular or Israeli couscous (both come in whole wheat varieties) are the perfect accompaniment.