Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
ground black pepper
This is the essence of speedy weeknight cooking. Coat boneless chicken thighs in herbs, garlic, and lemon and throw them on the grill for less than 10 minutes.
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.
There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.
A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.