Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
Most seafood benefits from a dash of acid. In this recipe, however, I skip the usual suspects (lemons, limes, and vinegar) and opt for sumac, a common spice in North African and Middle Eastern households. The small fruit, from which the powdered sumac is obtained, has a strong, lemony acidity, which makes sumac a great substitute when you’re out of citrus.
I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.
If you think roast dinners are for special occasions with lots of prep, long roasting times, and a big cleanup, try this Weeknight Roast Dinner formula. You can have a small roast seasoned and the vegetables prepped by the time the oven preheats.
Long ingredients lists, lengthy preparation, and a foreign cooking process often make stir-fries seem impossible for weeknight cooking. For that very reason, cookbook author Pam Anderson set out to demystify stir-fry.