Home slow cookers have been around for more than 40 years, but today, they're almost trendy.

They're perfect for braising, a technique that's a favorite of chefs who have been embracing less-expensive cuts of meat that become hearty and succulent when cooked low and slow.

In addition to braising — cooking food in a little liquid at a fairly low temperature — a spate of new cookbooks have been promoting slow cooking for everything from calorie counting (“Weight Watchers One Pot Cookbook”) to new approaches to ethnic specialties (“The French Slow Cooker,” by Michele Scicolone; “Slow Cooking,” by Antony Worrall Thompson, which has recipes inspired by the foods of Asia, Africa and the Caribbean).

And if you live alone or in a small household, slow cookers are great for making a meal to enjoy right away plus leftovers to refrigerate or freeze for later.

If you haven't pulled your slow cooker out of the cabinet for a while, maybe it's time.

Here are some recipes to get you off to a fast start toward some wonderful slow food.

2 cups chopped, peeled and seeded fresh tomatoes or chopped canned tomatoes3 medium carrots, peeled and chopped2 ribs celery, chopped1 large fennel bulb, chopped, green tops trimmed and feathery leaves chopped and reserved1 medium leek, trimmed, well-washed and sliced3 tablespoons tomato paste1 teaspoon herbes de Provence (see note)¼ teaspoon hot smoked paprika or ground red (cayenne) pepper1 pinch saffron threads, crumbledSalt4 cups water1 cup dry white wine1 cup bottled clam juice1 pound boneless, skinless fish fillets, such as halibut, grouper or monkfish8 ounces sea scallops8 ounces medium shrimp, peeled and deveined6 small hard shell clams, soaked and scrubbed (optional)1 small loaf French bread, sliced and toastedRouille (see recipe)Combine tomatoes, carrots, celery, fennel and leek in a large slow cooker.Add tomato paste, herbes de Provence, paprika, saffron and salt to taste.Add water, wine and clam juice.Cover and cook on high for 4 to 5 hours or until the vegetables are tender.Cut fish into bite-size chunks and stir into the soup with sea scallops, shrimp and clams (if using).Cover and cook for 30 minutes more. Taste; adjust seasonings if necessary.Place a slice of bread into each soup dish.Add bouillabaise; sprinkle with fennel fronds.Serve hot with a spoonful of rouille on top.Pass the remaining bread and rouille at the table.Note: Herbes de Provence is a spice mixture available in the dried spice aisle of some supermarkets and at specialty stores.Typical ingredients include some combination of thyme, rosemary, savory, sage, basil, fennel seeds and lavender.Adapted from “The French Slow Cooker,” by Michele Scicolone (Houghton Mifflin Harcourt, 2012)

¼ cup roasted red bell peppers1 clove garlic, peeled½ cup mayonnaise1 tablespoon extra-virgin olive oil½ teaspoon fresh lemon juice1 pinch smoked hot paprika or ground red (cayenne) pepperIn a blender or food processor, finely chop red peppers and garlic together.Add mayonnaise, oil, lemon juice and paprika; process until smooth.Serve immediately with bouillabaisse or other dishes or refrigerate in a covered jar for up to 2 days.Adapted from “The French Slow Cooker,” by Michele Scicolone (Houghton Mifflin Harcourt, 2012)