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.
Break out the slow cooker! This sweet-and-sour braise is a great meal on a very cold night. Make sure you crumble the dried porcini so they contribute the most flavor to the stew, providing an earthy contrast to the vinegary orange sauce.
This Kansas City rub is the most ecumenical of barbecue seasonings. Sweet rather than salty, flavorful rather than fiery, it contains mustard in the style of a Memphis rub and chili powder in the style of Texas.
Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades.
When you start with something really good, it doesn’t take much to make it better. And that’s the story of of Dorie Greenspan’s Christmas Spice Cookie. Dorie started with her Do-Almost-Anything Vanilla Cookie Dough, and then added the spices that evoke Christmas: cinnamon, ginger, cloves and allspice. The result is a cookie that’s perfect with coffee or tea, mulled cider, mulled wine or a late-night cognac.