Need a new pasta recipe that comes together in twenty minutes? This one-pot meal is not only fast, it's delicious. Roasted red peppers and sun-dried tomatoes are swaddled in a creamy sauce amped up with brie. It's guaranteed to be your new winter, spring, summer, and fall favorite.
Chimichurri may not have been invented for tacos or, for that matter, vegan tacos. But this Argentine condiment shouldn't be limited to the grilled meats it traditionally accompanies. I love chimichurri stirred into vegetables and find that its bright and garlicky, tangy flavor especially complements greens like kale. Add some black beans, wrap it up in a tortilla, and top with avocado, and you have a quick yet flavorful and nutritious weeknight dinner.
If you like rice, you've likely mastered your own special technique. Whole grains, on the other hand, can be a bit more involved depending on the type of grain, dish you're making, and desired texture. So what's the best way to cook whole grains?
Making chicken stock is one of the top reasons why many people own and love their pressure cooker. Not only will a pressure cooker help you to make a big pot of stock in just about 1 hour, it will likely taste richer and more fully flavored than the slow-simmered version, too. Read on for our favorite way to make chicken stock in the pressure cooker.
I had big plans for that jar of sauerkraut I made earlier this month. Plans involving plates of grilled sausages, deli-style reubens, and tangy late-summer slaws. But at the very top of my list were pierogi. I love dumplings in all forms, but these piping hot, chewy pockets of potato and cheese have held a special place in my heart ever since a Russian exchange student first introduced me to pierogi in high school. They are so satisfying served with nothing more than melted butter and a sprinkle of salt. They also freeze beautifully, so stockpiling them in the freezer for an easy comfort food meal on a busy night makes total sense.
Item:Kuhn Rikon Duromatic Pressure Cooker, 5-1/4 Quart Price: $179.95 Overall Impression: Called "the Mercedes-Benz of pressure cookers" by The New York Times, this well-crafted stovetop pressure cooker is quiet, easy to use and equipped with a number of safety features that make it ideal for the first-time pressure cooker user.
Until I tried it, I approached pressure cooking the way many American cooks do — with some curiosity and a lot of nervousness. I loved the idea of quickly cooking beans, whole grains and cheaper cuts of meat, but the reputation of pressure cookers as potentially dangerous and difficult to use made me wary of devoting cupboard space and money to a new piece of cookware. I jumped at the chance to give Kuhn Rikon's Duromatic pressure cooker a try and was immediately impressed by its reliability, ease of use and multiple safety features, which has quickly made this pot a weeknight workhorse for quick, healthy meals in my kitchen.
Pressure cooking is actually a simple process but like any new-to-you technique, it does take a little extra effort to learn the methods and language. There are a handful of cooks and food writers who can safely be called experts in this field and are worth consulting. Read on for our list of our five favorite pressure cooking resources. And tell us your favorites in the comments!
Pressure cookers are great for making all sorts of delicious meals, from risotto to stews, curries, braises, soups, and even beyond to desserts like cheesecake. But what really keeps the pressure cooker in full rotation in my kitchen is its workhorse function: nothing can beat it for quickly cooking grains, rice, stocks, and beans. Today we'll look at how you can cook a pound of beans in the pressure cooker in significantly less than an hour.
Pressure cookers are a somewhat controversial kitchen item. One one hand, they're excellent tools for quickly cooking grains, dried beans, vegetables, and inexpensive cuts of meat. Converts swear by them and many wonderful cookbooks have been written to educate us and to celebrate their utility. On the other hand, despite enormous improvements in safety, the fears and distrust based on mishaps with not very well designed older models still keep many people away.
In the summer when the berries and stone fruit are in abundance, I make a fresh, single jar of jam at least once a week, sometimes even more. The entire process, from cutting the fruit to spooning the cooked jam into a jar, takes about 15 to 20 minutes. I don't can it in a water bath; I just stash it in the refrigerator.
It's so much simpler than large-batch canning projects that it's unfair to compare the two, but the end result is just as delicious, if not more so. All week long, I dip into a jar of fresh, brightly colored jam, spooning it into yogurt or on top of ice cream, or swirling it into a cocktail. And, of course, spreading it onto my morning toast!