SLOW-COOKER CONFIT

To confit meat—to preserve it in fat—is the essence of old-school, slow-food cooking, a way to preserve food for the long haul. But the process doesn’t have to be difficult, thanks to the shortcut of a slow cooker. So get ready to slow cook amazingly luxurious tuna, salmon, and chicken confit.

These are definitely make-ahead meals, since the confits can be stored for days (or up to a year, in the case of the chicken), ready when you are. No, these are not everyday fare. In fact, they’re a little over the top—even self-consciously “fancy food.” But the recipes may well represent the best of shortcut cooking: not just saving time but also saving effort, something we use all too much of to get by in this modern world.