Quiche Lorraine
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.This version uses bacon […]
Peruvian Roasted Chicken With Spicy Cilantro Sauce
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — […]
Instant Pot Red Beans and Rice
Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time!
Leek & Artichoke Frittata
Use this recipe as a template for creating any variety of pressure cooker frittata you like, changing up the vegetables and cheese to suit your taste and what you have on hand. Shallots, scallions, or onion can stand in for the leeks. Any cooked vegetable can be substituted for the artichokes. So if you were […]
Sautéed Asparagus and Peas
This easy spring saute with leeks, asparagus, and peas is enriched with butter and brightened with lemon zest.
Pressure Cooker Coconut Curry Chicken
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins—not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 […]
Chicken Stew with Cannellini Beans and Dried Cherries
Frying the chicken skin adds a lot of flavor to the soup, and once it gets crisp, it delivers lots of texture (chicken skin potato chip, if you will). Not into the skin? Fry it for the flavor, then discard. Also, you know the rule about fish sauce, right? Don’t smell it, just use it. […]
Caramelized Shallot Pasta
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of […]
Braided Pesto Bread
An easy, tender, and flavorful savory bread, featuring thick streaks of basil pesto sauce throughout, braided into a loaf and baked to perfection. Eat it as is, slathered with butter, warm or cold. Just make it, eat it and enjoy it!
Goan Coconut Milk Pilaf
Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It’s no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
Potato & Coriander Soup
The humble potato shines through in this dish, with a little help from green chillies and fresh coriander. They give the soup not only beautiful colour, but also a lovely dose of tangy heat.
Easy Sweet Italian Sausage Patties
For an easy, all-purpose Italian sausage that’s perfect in pasta sauce or on top of a pizza and that’s full of pungency, spice, and personality, we started with coarsely ground pork. Using a stand mixer to combine the pork and seasonings (salt; toasted, crushed fennel seeds; sugar; black and red peppers; and garlic) helped extract […]
Smashed Potatoes with Chili-Lemon Vinaigrette
Mokonuts, a tiny neighborhood café in Paris’ 11th arrondissement, is best known for the chewy, creative cookies baked by Moko Hirayama, who draws on flavors like sesame and miso.But the savory small plates created by her husband, Omar Koreitem—who blends Middle Eastern, French and American influences—deserve as much attention. In particular, his smashed and […]
Pizza Bianca
The Roman version of pizza has a crisp but extraordinarily chewy crust, and it’s so good on its own that it’s usually topped with just olive oil, rosemary, and kosher salt. The challenge of devising a pizza bianca recipe for the home cook was to figure out how to handle the super-hydrated dough. Forming […]