Party Food

Recipe: Slow Cooker Sausages with Peppers and Onions — Recipes from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

When I think of my travels in Germany, I think of beers, brats, and mustard, and it's still that satisfying trinity that I crave when the weather starts to cool down. Throwing everything into a slow cooker means I can come back to tender sausages that have been gently braising in beer, with a pile of sweet peppers and onions coated in grainy mustard right on top. Serve in buns if you like, but I like my sausage and peppers next to a mound of vinegar-based potato salad and some more mustard for dipping.

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Recipe: Cowboy Caviar — Recipes from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

Cowboy caviar is seriously perfect potluck party food — especially in the South, where tailgating season begins before the air turns crisp. Where once tailgating literally meant lowering the tailgate of a friend's truck, opening a bag of chips and a can of beer, we now have tents, tables, and decor. Needless to say, the snacks have improved as well. Cowboy caviar is best made ahead; it's filling but not heavy, and can be served at room temperature without any sign of congealed cheese or questionably warm mayo.

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How To Make the Best BBQ Baby Back Ribs in the Slow Cooker — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

You could easily take a rack of ribs, drown them with a bottle of your favorite barbecue sauce, set the slow cooker to low, and come back to tender, juicy slow-cooked ribs in five to six hours, but those ribs wouldn't hold a candle to the ribs that come off the smoker or a grill.

I make smoked or grilled barbecue ribs only once a year because they take almost a full 24 hours to prepare. But following a hunch that I could take some key steps from BBQ ribs and use them for ribs destined for the slow cooker, I found that these slow cooker ribs taste just as good in their own right as barbecued, and that I'd actually make them more than once a year and now you can too.

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Recipe: Borscht Crostini — Quick and Easy Appetizers

(Image credit: Colin Clark)

Whether served hot or cold, brimming with meat or completely vegetarian, the beet soup known as borscht has become a staple of the Ashkenazi Jewish repertoire. Perhaps that is because, amidst a sea of brown, heavy dishes — potato kugel, challah, cholent, latkes, and so on — borscht's ruby color and tangy-sweet flavor offers a bright counterpoint.

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Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

This recipe very handily fed almost a dozen people at a recent weekend get-together; there were even leftovers. It's also a very easy and delicious recipe with terrific flavor. And yet it takes less than half an hour to put it all together. Perfect menu for company!

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How To Cook Juicy, Cajun Shrimp from Frozen — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Discovering that I could cook shrimp straight from the freezer has to be one of the happiest accidents to come out of my kitchen this summer. You see, the resulting shrimp are so juicy and flavorful that I can hardly believe I've ever taken the time to thaw shrimp, however easy and short the thawing may be. Straight from the freezer to the sheet pan, these shrimp are coated with Cajun seasoning for a spicy, savory take on broiled shrimp.

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