Served over a bed of couscous, drizzled with jus and a tangy yogurt sauce, and topped with a tangle of fresh herbs, this slow-cooked lamb is a show-stopping centerpiece.

Peter Hoffman created this dish especially for Food & Wine's Glass House dinner. He wanted to cook a fabulous pork shoulder with an intense spice rub and serve it with an assortment of vegetables that mark the crossover moment between summer and autumn: romano beans, cranberry beans and oven-roasted tomatoes. A garnish of gremolata (chopped lemon zest, parsley and garlic) adds fresh flavor to the slow-cooked meat.

This luxurious, velvety drink is just the thing to sip on a cool night — and using a slow cooker makes it especially easy to pull together. Heat the cream and butter first, slowly so that the mixture doesn't break. Then whisk in dark brown sugar, followed by spiced rum, salt, and a Moroccan spice mix. The end result is a richly flavored batch of drinks perfect for entertaining. You can either serve the Buttered Rum right away, or keep it in the slow cooker on WARM, covered, for a few hours.

My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland

This hot fudge cake is so decadent, rich and chocolatey that you may want to serve it with a tall glass of milk and a stack of napkins. Honestly, aren’t those always the best desserts?

Sausage sauerkraut soup is the hands-off, flavorful slow cooker soup you didn't know you were missing. Serve it with a hunk of bread and a fresh green salad for a perfect meal.

One sniff of our aromatic slow-cooker carne asada and you'll wish it was already dinnertime.

Simple smothered pork chops are the quintessential comfort food—and they're almost foolproof to make in the slow cooker.

Years ago my husband and I took a cruise through the Greek islands for our 10th anniversary. Delicious and nutritious foods like this were served on our ship all day, every day. I enjoyed re-creating the flavors in this brunch sandwich. —Laura Wilhelm, West Hollywood, California