Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
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.
The beet helps us get as close as we can get to the bloody beef you crave, and with a mix of potatoes and seasonings, it can deliver a tasty burger.
Your food processor does all the work in this easy recipe, where minced cauliflower and walnuts mimic ground beef. If you have a guest coming who is avoiding soy, gluten, or dairy, this will make her day.