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.
Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.