by NIGELLA LAWSON
TIME: 1 hour
"Lisa Nicklin for The New York Times
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Featured in: How About Lunch, Dear? Bring Everyone."
by SAM SIFTON. "Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Featured in: Mixed Grill, The American Way."
TIME: 15 minutes
"In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudge-like chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don’t let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this.
"You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature.
"(Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
"Featured in: The Year’s Best Baking Cookbooks. "
"Using an Instant Pot — the electric pressure cooker that’s achieved cult-like status with its fans — to cook corned beef not only resulted in a succulent hunk of meat — so tender you could cut practically cut it with a spoon — the fat cap also had a silky texture that was reminiscent of pork belly."
SK - This is so, so delicious!!! It took maybe 10 minutes to add the ingredients to the slow cooker. No preliminary prep. This would be easy and quick to make the night before, stick it in the fridge, and take out and slow cook the next morning. See my FB post: www.facebook.com/photo.php?fbid=10153428810208862&set=a.1...
Make this Easy Instant Pot Corned Beef and Cabbage Recipe (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic.
Author: Amy + Jacky | Pressure Cook Recipes
Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Vegetables, Easy, St Patrick's Day
"These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. I add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all.
"Bake these easy lemon butter cookies for a special occasion or family treat. They're perfect for a party or holiday. Bake them for Easter or a spring or summer event.
"The recipe is easily scaled up for a party or bake sale event. See the tips and variations for a few more ideas and tips for freezing cookies."
"After making the spinach and artichoke dip soup I could not help but think that it would also make an amazing pasta, and I hardly need an excuse to fit more of that fantastic dip into my meals! For this pasta I started with mac and cheese style sauce except instead of using cheddar I went with spinach and artichoke dip flavours including cream cheese, parmesan and mozzarella. With the tasty cheese sauce made all that was left was to add the spinach and artichokes to complete the pasta. (I like to go with fresh chopped baby spinach but frozen spinach would also work and it's pantry friendly.) This spinach and artichoke pasta comes together in less than 30 minutes making it a perfect weeknight meal and it's so addictively good! (ps. No, I didn't forget the bacon, scroll down a bit!) "
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes
"It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce."
SAM SIFTON, NYTimes Cooking
TIME: 1 hour 15 minutes
"Serves 6, or more if you: a) have a lot of sides on the table, which I bet you will, or b) use the higher amount (1.5 pounds) of green beans"
SK note -- this one sounds delicious, but onions are deep fried. I could swap out Alton Brown's baked version for the onions.
"I recently had a lovely Asian coleslaw at a local grill, that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime too).
"It’s super easy to put together; the defining ingredients are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts."
Prep time: 15 minutes
"The word 'coleslaw' comes from the Dutch word, “koolsla”, “kool' meaning cabbage and sla, lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.
"We have coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. Our way of preparing it is ridiculously easy, with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
"We also often make coleslaw without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. (See links at the bottom of the recipe for more coleslaw ideas.)
"Sometimes we add some shredded green apple to the mix..."
Prep time: 10 minutes
"This lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. Lentils are the perfect candidate for a meat-free chili. They cook up earthy and meaty, and there's no browning or precooking necessary.
"This hearty vegan chili comes together easily with the aid of a slow cooker. All you have to do is mix everything together, turn it on, and come back to a bowl of comforting vegan chili.
"Top this hearty chili with buttery avocado chunks and cilantro for some freshness. A dash of your favorite hot sauce and some hunks of cornbread alongside can turn this chili into a warming winter meal."
"Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean — Spain, yes, but Italy, Provence, Greece, North Africa. “Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)
Featured in: Bobby Flay’s Next Course. " Written up by JEFF GORDINIER, NYTimes Cooking.
TIME: 35 minutes
*SKNOTE: I can make potatoes in the Instant Pot, then add the vinaigrette.
"Perfect pancakes should be fluffy, tender, lightly sweet, and simple to make. For a paleo recipe that would stand up to its traditional counterparts, we started by choosing the flours that would be the base of our recipe. We knew from previous testing that a combination of almond and arrowroot flours would give our pancakes volume and structure; we determined that a 5:1 ratio of almond to arrowroot worked best."
"Tikka masala can totally be dairy- and grain-free—meaning that it’s truly a healing dish (thanks to powerful spices like turmeric and ginger). Serve this recipe over basmati rice, if you tolerate gluten-free grains; otherwise, cauliflower rice will taste just as delicious." Recipe from: www.wellandgood.com/good-food/easy-healthy-paleo-slow-coo...
"Hot oatmeal or porridge is such a comforting morning meal, especially during the winter months. In this recipe, Robins uses a blend of nuts, seeds, and coconut to make a grain-free porridge you can make ahead in larger batches and simply reheat throughout the week."
"This week on Jaime’s Lazy Late Night Cooking Corner, the show where I whip up last-minute single serve microwave treats every Thursday while wearing my robe, get your night-cheese on with Single Serve Microwave Cheesecake in a Cup. I adore all things made with cream cheese, so this easy take on cheesecake is pretty much my ideal midnight snack. "
"I love this stuff, especially in the summer – it’s so cool and refreshing. We eat it as a dip with homemade pita chips and crudites, and as a sauce for grilled chicken or gyro sandwiches. Just toast some pita pockets, season chicken with oregano, lemon and garlic (I use Penzey’s Greek seasoning), then slice the chicken and put it in the pita with chopped lettuce and tomato, topped with tzatziki and some feta cheese."
"Greek Tacos made with tender chunks of seasoned pork braised in lemon juice served on warm pita bread with lettuce, tomatoes, and Tzatziki sauce.
One of my family’s favorite meals is Greek Souvlaki. I decided it would be fun to make a pressure cooker version for the months ahead when I don’t feel like going outside in the cold and grilling.
Since the pork is more tender cooked in the pressure cooker than on the grill, you can’t serve it on a skewer, so I decided to serve it in a warm pita taco style."
"Prepare yourself for a shrimp boil SO tasty, SO out-of-this-world and SO easy, you'll be making this one often! It's almost a joke how easy this is! As soon as you dig into this Crustacean Classic, you'll feel like you're siting on the docks of Maine or walking down the streets of The Big Easy!"
"I’ve always been intimidated by gnocchi. It seemed complicated, but I was totally wrong. I’m not sure if you can even mess it up. So easy. This soup has a few more steps than some of my other favorite recipes, but it is worth it because it is SO tasty. And it’s still pretty simple! I’ve made it twice in the last month, and even my picky toddler loved it."
"This tasty soup is super easy to make and it only takes about 30 minutes so it is perfect for busy weeknight meals! You basically just need to cook the onions and garlic, add the broth, tomatoes and tortellini and simmer until the tortellini is cooked before adding the spinach and parmesan cheese. (I like to add some fresh basil at the end but this is completely optional.)
With the cheese tortellini this soup is hearty enough to eat as a meal and it is perfect for those chilly nights when you just want something quick, easy, tasty and comforting!"
Prep Time : 10 minutes Cook Time : 20 minutes Total Time : 30 minutes
"There's something about the winter that draws me into comfort cooking. This just hit the spot and warmed us up from the cold. I made a popular recipe on my site and adjusted it so I could make it in our Instant Pot. The result was fantastic! My Creamy Chicken Marsala Pasta was made in just one pot in a fraction of the time. This perfectly al dente pasta dish has a creamy marsala and mushroom sauce with seasoned chicken scattered throughout. Heavenly, I tell you... "
"This cowboy casserole is good for anyone - including any of you city folk reading this. In fact, you might love it so much it could become a household favorite. Like any casserole it's got warm, gooey goodness, and it's packed with flavors that remind us of home. This cowboy casserole is filled with beef, onions, beans, tomatoes, and topped in melty cheese."
"Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long."
"The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on." by PIERRE FRANEY
TIME: About 20 minutes
"Why This Recipe Works
For the ultimate clam chowder recipe that was not too thin and watery or too thick and floury, we settled on medium-size littlenecks or small cherrystones. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness."