Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...
Author: Rick Martinez
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups,...
Author: Anna Stockwell
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.
Author: Hooni Kim
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg,...
Author: Rick Martinez
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Author: Joe Sevier
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If...
Author: Molly Baz
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture;...
Author: Andy Baraghani
Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage,...
Author: Rhoda Boone
I've substituted sage here for the more commonly-used dill, to keep the soup's flavor more in line with Thanksgiving. If it's post-holiday time and you...
Author: Anthony Bourdain
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
Author: Camille Becerra
Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich...
Author: Ronda Eagle | Kitchen Dreaming
It's really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will...
Author: Eric Werner
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Learn how to make Nutrient Rich Instant Pot Bone Broth (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.
Author: Amy + Jacky
If you are a big fan of Restereuant-style Miso soup, this Miso Soup with Bok Choy and Shitake will be one of your newest addictions! Its flavor is out...
Author: hmccallum
Quick chicken stock recipe! This homemade chicken stock is a simple and delicious base for your soups, rice dishes and many more. It is packed full of...
Author: Ajoke
This homemade turkey stock recipe is super easy to make. Use your Thanksgiving or Christmas turkey to make a batch. You'll be so happy that you did!
Author: Kristen Stevens
Instant Pot Vegetable Stock. Let me introduce you to the best homemade vegetable stock recipe cooked in the instant pot pressure cooker.
Author: RecipeThis.com
When two or more dashi combined(Awase), the Umami flavour becomes bolder dramatically. Explore the combinations & learn how to make it at home.
Author: Shihoko | Chopstick Chronicles
e lobster stock is a flavor-rich broth and a resourceful way to use up leftover lobster shells. It's your secret weapon to lobster chowder, bisque, lobster...
Author: Indi Hampton