Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Easy roasted mushrooms with olive oil and herbs.
Unleash the power of fresh spices.
Warm your belly and your soul.
So easy, it's practically done before you start.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
The best cooking method for the most tender cut of meat around.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Shredded and juicy meat bathed in a flavorful sauce.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Hearty and deeply rich.
Start low and slow and finish hot for the juiciest, most flavorful, evenly cooked prime rib.
Take a trip to Beantown's greatest bean dish.
A full meal in a bowl.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Cheesy, gooey, crisp-crusted, and satisfying.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A transporting cold-weather pasta dish.
It's all about the caramelization and browning.
Creamy comfort in 30 minutes or less.
No heat needed; just cabbage, salt, and patience.
Creamy and rich layers of potato and cheese.
A flavor-packed, sweet-and-sour, hearty weeknight dinner of chicken and sausage.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
A special salt is the key to this amazingly easy mac and cheese.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Mightier than mash, finer than fondue.
Once you go high-pressure, you never go back.
A rapid-fire version of a traditionally slow-cooked dish.
There's a reason citrus and roasted beets are a time-honored combination.
A slow-cooked French classic.
Baked to hearty-yet-refined perfection.
Beef, lamb, or both. You decide.
Hearty, fragrant, with a subtle dairy sweetness.
It's even better melted.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Rather than a heavy curd, this ice cream is based on a whole egg custard to keep its flavor refreshing and light.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Roasted cipollini onions become meltingly tender and sweet in the oven.
An earthy, hearty version of the classic Italian dish.
Didn't ripen in the field? Make up the difference in your kitchen.
The secret? Hit it with high heat from all sides.