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.
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.
Whether you flavor the tomatoes with garlic or with celery, carrots, and onions, this sauce will become a kitchen staple. There are many nights when I open the fridge wondering what to cook, and I sigh with relief when I spy a quart of this sauce.
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.
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.