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A Humble Space Serving Up Big Flavor

A Humble Space Serving Up Big Flavor

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The curse of a small kitchen is a burden most New Yorkers must bear. The more ambitious of us quickly learn to get creative, enabling surfaces not otherwise meant for cooking, using as few containers as possible, and discovering the art of substitution.

The tiny kitchen becomes a whole different ballgame when you're cooking for customers. Restaurants like Smith and Mills, which cooks on hot plates, and Prune, which has only two ovens and one countertop, have mastered the closet-sized kitchen. Now, a new, Brooklyn-based restaurant can join the ranks — Battersby on Smith Street in Cobble Hill, whose kitchen is akin to a walk-in closet. Chefs Joseph Ogrodnek and Walker Stern both left their recent posts at Anella in Greenpoint, and opened the doors of the lovely Battersby at the end of October, 2011.

How do they cope with their small kitchen? By serving only a few tables and hiring true experts to do the work. That's right, Ogrodnek and Stern, the creators of Battersby’s seasonally relevant and contemporary American menu, are the only two cooking.

Their marinated fluke with apple, avocado, and lime is perfect. A simple but unique combination, it tastes so right that it could be the new beet and goat cheese salad. A creamy but not too heavy chestnut soup with roasted mushrooms and quail egg, delicious to the last drop, and handmade papardelle with duck ragu, Taggiascia olives and Madeira wine are excellent, and perfect on a night when winter came a little too early. There is no question that the two very gifted chefs know exactly what they're doing in their very little kitchen, which, by the way, they built all by themselves.

Hearty Stuffed Mushrooms Recipe Your Guests Will Rave Over

For your next get-together with friends, ditch the usual chips and dips, and go with a simple yet scrumptious appetizer: stuffed mushrooms. Given how easy it is to prepare this rather sophisticated-looking dish, you might want to pin the recipe up on your fridge. We're not joking — this dish probably requires less work than deciding which restaurant to order your takeout from.

Catered to suit a busy lifestyle, this quick and hearty dish is developed by Susan Olayinka of The Flexible Fridge. Your go-to recipe the next time you're playing hostess should most definitely be Olayinka's tasty creation. "There's something luxurious about stuffed mushrooms! And the stuffing makes this so delicious," she says.

The fact that mushrooms — the key ingredient in the dish — are also healthy for you, is just the icing on the cake. According to Healthline, mushrooms are loaded with vitamins, fiber, antioxidants, and minerals, and they are fat-free. And unlike meat or certain vegetables, you can't undercook mushrooms. A whole mushroom tastes good even when eaten raw!

Olayinka's recipe takes the flavor of this humble ingredient up a notch, by stuffing it with cheese and charring it just a bit in the oven. The result is a delectable plate of stuffed mushrooms you won't be able to get enough of.

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Simple Beef Stew

Active Time: 30 minutes
Total Time: 3 1/2 hours

  • 2 1/2 pounds beef chuck, excess fat trimmed, cut into 1-inch pieces
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 large shallot, finely chopped, about 1/4 cup
  • 3 cloves garlic, chopped
  • 1 1/2 cups dark beer, such as porter or stout, divided
  • 1/4 cup tomato paste
  • 3 cups beef or chicken stock
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 2 large carrots, sliced 1/4-inch thick
  • 2 medium Yukon gold potatoes, cut into 1-inch chunks
  • 1 large yellow onion, cut into 1-inch chunks

Preheat the oven to 325 degrees F. Season the beef with salt and pepper.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.

Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and sauté until soft, about 2 minutes. Add the garlic and sauté until fragrant, about 30 seconds more. Add 1/2 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.

Add the remaining 1 cup beer, the stock, bay leaf, brown sugar, thyme, 1/2 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, stirring occasionally.

While the meat is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots, potatoes, and onions and lightly season with salt. Sauté until the vegetables begin to soften without browning, 4 to 5 minutes.

Add the carrots, onions, and potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce is slightly thickened, 30 to 40 minutes, stirring occasionally.

Remove bay leaf and serve warm ladled into bowls.

Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Lynda studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2021 Lynda Balslev. Distributed by Andrew McMeel Syndication.



I love cannellini beans, but you can use white beans such as navy beans or Great Northern beans, they work just fine.


Start cooking slowly a mix of diced carrots, celery, onion and garlic in a bit of olive oil. In Italy, this is called “soffritto”and creates a flavorsome base for basically any savory dish.

Then add white beans, potatoes, rosemary and a dash of white wine to this aromatic base. When you add white wine to the pot, you add a that of acidity which brings out the other flavors. And it smells so good!

Serve with freshly ground black pepper and a drizzle of good olive oil or extra virgin olive oil, the best options when it comes to flavor and health benefits.
If you don’t keep it vegan, enjoy it with freshly grated parmesan cheese which adds extra flavor and creaminess!


Cooking with white wine adds richness and a new dimension of flavor.
Any leftover of drinkable white wine is suitable for cooking, don’t waste it. And you know what? You can also freeze it in small portions, perfect for home cooking.


Both starchy potatoes and soft cannellini beans make this soup thick, creamy and yummy. Plus, if you slightly mash the soft potato cubes and beans with a wooden spoon, that makes this white bean soup even thicker.


This easy vegan white bean soup keeps well in the fridge, in an airtight container, for up to 3-4 days.
It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.


    loaded with big bold flavors the perfect vegan crunchy bruschetta
  • Cannellini bean salad, so tasty with a homemade lemon garlic dressing
  • Cannellini bean recipes you will love, from creamy soups to salads!

If you try this delicious soup, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!

Roasting is Vegetable Magic

If you hang around my website a lot, you know that I often call roasting “magic” for creating delicious vegetables that even kids love.

I’ve sworn by this magic for years. And I was surprised (and so happy!) when a bunch of my mom-friends recently launched into a spirited discussion about how shockingly much their kids adored roasted vegetables. How even their picky eaters fought over the last spear of roasted broccoli.

I couldn’t agree more! This magic is real.

It’s all because of the caramelization that happens as those nice little toasty brown spots develop in your oven. That process equals big, delicious flavor. It transforms your vegetables into something altogether more complex and delicious than where those humble veggies began.

20 Delicious Ways to Eat Brown Rice

Once the darling of the health food world, brown rice has much more going for it than its fiber, vitamin, and mineral content. Yes, this grain is much higher in nutrients than white rice, but there are so many more tasty reasons to cook with it.

To start, it's perfect in classic dishes like rice and beans, but if you want to take it up a notch, try putting together a Rice-and-Bean-Salad Bowl with Tahini Sauce. Brown rice also is a natural choice for stir fries, and it makes a wonderful partner for tofu and a wide range of vegetables, including meaty-textured shiitakes and tender baby spinach. And its affinity for Asian flavors is well-known, so try it in a deconstructed tuna roll that includes avocado and toasted nori.

Beyond the familiar, though, brown rice's nutty flavor brings depth and character to an amazing array of surprising dishes, far beyond those you'd expect. Take soup, for instance. In straciatella it melds beautifully with the hot broth and melted cheese, punctuating the soup's creamy consistency with a pleasant chewiness.

It also adds a toothsome bite to salads, whether greens-based ones, like one with spinach and tomatoes, or otherwise. You can also cook it along with chicken, vegetables, and other fresh ingredients for an easy and delicious one-pot meal. Bonus: The rice absorbs so much flavor from the dish's many components.

Still searching for something unusual? Use brown rice to make little cakes that are Mexican in flavor (thanks to black beans, cilantro, and cumin), or whip up big cakes, served with sautéed celery and avocado slices. Other creative ideas include using it as a bed for mushrooms steamed in parchment packets or turn it into a cozy breakfast or a warm and homey dessert.

Roast turkey

It’s the old parlor game: “If you could eat dinner with anyone you wanted, whom would it be?” That may be fun for some, but for those who love to cook, wouldn’t a more kitchen-centric twist be even better? Wouldn’t you rather fantasize about whom you would like to get to help you fix that meal?

Particularly at Thanksgiving, the most food-centered of American holidays, who doesn’t dream about having a great cook drop by to lend a hand?

Even the greatest chefs are not all created equal. Each excels at a slightly different aspect of cooking. So, with a menu as diverse as Thanksgiving’s, what you really want is an entire collection of great chefs -- a kind of Turkey Day Dream Team.

The trick is in identifying the talent and then matching it up with a specific course. For example, who knows more about cooking poultry than Judy Rodgers, who built San Francisco’s Zuni Cafe largely on the basis of a wonderful roast chicken? On the other hand, for a bit of sheer luxury who better to turn to than Daniel Boulud, chef at Manhattan’s four-star Daniel?

Michel Richard, chef at Washington, D.C.'s Citronelle, is a genius at putting a creative twist on familiar flavors, so he can do the vegetables -- no boring old steamed broccoli from him. The list goes on: The French Laundry’s Thomas Keller has built a career on elegant small bites to start the meal he’ll do appetizers. Lydia Shire, chef at Boston’s Excelsior, will take charge of the cranberries -- after all, they’re grown in her backyard. And for a glamorous, over-the-top dessert, there’s only one choice: Spago pastry chef Sherry Yard.

The only question now is: Whom would we choose to clean up?

Anyone who has eaten at the French Laundry or Per Se knows that Thomas Keller is fascinated by appetizers. Dinner at either of those restaurants begins with a parade of them (indeed, given the size of Keller’s portions, it could be argued that they make up the entire meal).

Thanksgiving is no different. From the earliest holidays he can remember, dinner started with little bites. Of course, back then the menu was slightly different than today.

“Ants on a log,” he remembers. “That’s one I remember: Take celery sticks and mix up some cottage cheese with salt and pepper and parsley or chives and put it in the center. Sprinkle raisins on top. That’s ants on a log. My mom fixed it every Thanksgiving.”

They’d be accompanied by a hit parade of ‘60s favorites: “Always a crudite plate with radishes, cauliflower, broccoli and green goddess dip, or her favorite, which was onion dip. Oh, and stuffed mushrooms, the kind with bread crumbs on top that you’d put under the broiler. And canned artichoke hearts.”

Today, appetizers are still an important part of the meal, though they’re a bit more refined: marinated olives and jumbo macadamia nuts and a big tin of caviar and some smoked salmon. And different kinds of spreads spooned onto toasts or crackers. “But we’re so sophisticated now,” Keller quips, “we use Carr’s water crackers. We always had Ritz when I was growing up.”

Despite the menus’ obvious differences, they share the same idea. The point of an appetizer should be not only to pique the appetite, but to set the meal in motion by getting people involved with eating. “It’s about interaction with the food,” Keller says.

A good example is the shrimp with avocado salsa, each piece set on its own fork. It’s not fussy, but fun. “I love serving things that people can eat with their fingers,” he says. The shrimp, which he uses as a passed appetizer at parties in the French Laundry’s garden, has a sophisticated presentation, but it couldn’t be easier to put together.

The salmon rillettes, a favorite first course at Keller’s Bouchon bistros, in Napa Valley and Las Vegas, is nearly rustic in its preparation and simple in its presentation (well, at least for Keller). The surprising, almost herbal, flavor undertones and a combination of coarse and creamy textures come from mixing finely diced smoked salmon and silky chunks of the steamed fish (and, of course, a satisfying amount of butter). It can be made ahead and will even improve for several days, ripened in the refrigerator, sealed under a cap of . what else? More butter.

Divide the appetizers into smaller portions and position them at different points in the dining room, and you’ll encourage mingling, getting the guests to interact with one another while they interact with their food. As Keller says, “Thanksgiving is about getting together with family and people you love and having a wonderful time.”

If you should happen to run into Judy Rodgers driving around Berkeley on Thanksgiving Day, don’t be surprised at the large bundle in her lap. It’s her turkey. Rodgers and her husband celebrate the holiday every year with her sister-in-law across town, and even on this rare day off from the restaurant, the consummate roaster can’t bring herself to give up the reins. “I know my oven and I don’t know hers,” Rodgers says. So she roasts the turkey in advance. Then she lays bath towels in her lap and cradles the cooked bird in its roasting pan for the drive over.

As you might expect, Rodgers has definite ideas about what makes a great bird.

In the first place, gender matters. “I like toms, not those big fat-breasted hens,” she says. “They have better flavor, and they cook more evenly. You don’t have those big Hoover Dam-sized breasts that you need to cook while everything else is getting completely overcooked.”

Rodgers is an advocate of salting meat well in advance and letting it sit to season through. Because a turkey is so large, that method won’t work, so she uses a brine. This means she can’t stuff it or make gravy they would come out too salty. But the absence of gravy doesn’t bother her -- she says her turkey turns out so moist it doesn’t need any.

Never a big fan of stuffing, Rodgers instead makes a version of the same bread salad she serves with her famous roast chicken. “Doing it this way, you get such a mixture of textures and flavors,” she says. “There’s some crisp and some soft. And I really like the combination of dried cranberries and pecans.”

According to Rodgers, two of the most important steps in roasting a turkey are often overlooked. The first is what she calls “tempering” the bird: letting it sit at room temperature after taking it out of the refrigerator and before roasting it. This lets it cook evenly -- otherwise, the deep joints where the thighs join the carcass will hold the chill longer and may still be bloody even when the breast is nearing dryness.

The other is letting the turkey rest at room temperature after the roasting. This allows the muscle fibers to reabsorb some of the moisture that has been squeezed toward the center during the cooking. It is the key to both a moist bird and one that has flesh firm enough to carve easily.

And it fits easily into the Thanksgiving schedule, even one like hers that requires travel. “Actually, I’ve found that the trip from our house to my sister’s is just about the perfect resting time,” Rodgers says. “It’s about a 20-minute drive and by the time everything gets loaded and unloaded, the turkey is perfect.”

Daniel Boulud has nothing against turkey. The chef at New York’s Daniel (and several other restaurants) just thinks it lacks a little, you might say, luxury. Not in the sense of fancy ingredients, but in the old-fashioned way. In other words, “something very silky, buttery, tasty like that,” he says. “Something to keep the moisture around it.”

This doesn’t mean serving the bird with foie gras. Perfectly humble ingredients work much better. One of Boulud’s favorites is a sweet potato-winter squash puree. Caramelized apples and bananas give it silkiness when it’s put through the food processor, and cinnamon, cloves, allspice, fennel seed and star anise spice it up. “This is one way of getting a complexity of flavor, combining things that go well with turkey in a way that you can’t do unless you puree them,” he says.

Mushrooms can also supply that luxurious quality. “What kind of mushroom might vary, but it’s always some kind of fricassee,” says Boulud. “Good wild mushrooms, butter and olive oil, a little rosemary and garlic. I always add a little bit of toasted bread crumbs or maybe just a little bit of flour to dry them out a little bit and to absorb the juices.”

Even better, you can layer them into a potato gratin and bake them slowly, liberally bathed in cream. This way all of the disparate elements unite and form a harmonic “third flavor.” This gratin tastes almost as if someone slipped in some black truffles. There aren’t any, but you could certainly use them if you happen to have some lying around.

There’s certainly nothing wrong with that kind of luxury, either.

When Lydia Shire was growing up in Brookline, Mass., the highlight of the cooking year was Thanksgiving. Today she’s chef at Boston’s Excelsior and Locke-Ober restaurants, but back then she was her father’s kitchen helper. “From the time I was little I was always helping him cook,” she says. “I couldn’t stay out of the kitchen.”

Shire’s father died when she was 15, but she still makes the cranberry jelly that he’d adapted from a recipe in an old Fannie Farmer cookbook. This is cranberry jelly as God intended it to be and to taste it is to realize how far all those others have fallen (even if they do look cute right out of the can). It sets with a deceptively delicate jiggle that gives no hint to its deep flavor or its warm clove-and-cinnamon spice, one of those dishes that is almost impossible to stop eating.

It’s incredibly easy to make too -- you just boil cranberries with a packet of sweet spices until the berries soften and thicken and then strain the mixture, add sugar and cook it briefly again.

Even today, Shire says, “I have to have that flavor. I can’t go through that day without having certain flavors in my mouth because it wouldn’t be Thanksgiving.” And helping out in the kitchen will be Shire’s 14 1/2 -year-old son, Alex. “He’s going to be a cook, you know,” Shire says. “I’m absolutely sure of it.”

At his 55th birthday party last year, cooked by such chefs as Keller and Le Bernardin’s Eric Ripert (and attended by others, including Boulud and Pierre Gagnaire), Michel Richard, whose jolly demeanor masks a deeply competitive nature, blew everyone away with a postmodern rendition of ratatouille: each vegetable reduced to its flavor essence, set into a firm but soft jelly and presented in a sculptural mix of cubes the size of playing dice.

Richard, chef at Citronelle in Washington, D.C., is one of the country’s most creative and playful chefs, even when it comes to the Thanksgiving vegetable course -- something usually tacked on as an afterthought.

Thanksgiving, as it turns out, is Richard’s favorite holiday. It’s the most French after all -- centered around the table, he explains. “Thanksgiving I love,” he says, “because I don’t have to worry about buying gifts I don’t need to go to Mass I don’t need to do anything but sit down at the table at 4 o’clock with my family and my friends and eat good food, drink good wine and then go outside and drink Armagnac and smoke cigars.”

While the deconstructed ratatouille may be a bit extreme for a family dinner, Richard did come up with two winners. In his stuffed Savoy cabbage, the whole leaves -- pale green and silken after long, gentle cooking -- are wrapped around duxelles, sauteed chopped mushrooms given an extra layer of nutty complexity by a hint of curry powder.

And it would be almost impossible not to love the very Franco-American combination of long-cooked earthy Southern collard greens and the meaty green lentils from Le Puy, France. The way these seemingly unrelated ingredients play off each other is astonishing (and delicious).

For his Thanksgiving at home, Richard’s turkey will be a simple roast bird, albeit with a French twist: a stuffing made with chestnuts and boudin blanc. “My wife used to accept a very thick French accent, but now it’s only a little French accent,” he says. “My family likes a traditional Thanksgiving dinner, but there is still a mixture of the two countries.”

Sherry Yard’s Thanksgivings growing up in Brooklyn sound a little like “I Love Lucy.” First of all, her mother didn’t cook. Her dad did, but he had unconventional notions of what to serve. For Thanksgiving, she remembers, “he’d set up a gas barbecue out in the backyard and go out in the cold and do steaks or kielbasa sausage, anything but turkey.”

Then there was the famous episode with the creamed corn. “My mother never opened the cans and emptied them into a pot she just put them on a baking sheet and stuck it in the oven,” she says. One Thanksgiving, disaster struck: “The oven blew up and we had creamed corn everywhere. It’s just lucky nobody got hit by the can.”

So it’s no surprise that Yard’s notions of a perfect Thanksgiving dessert are out of the ordinary. If she could have it her way, she’d eat chocolate cream pie, or cookies. She does love pumpkin, but, of course, has very definite opinions about how it should be treated. “A lot of Thanksgiving food tends to be a little bit on the sweet side already, so I don’t like to make anything too sweet,” she says. “And I like to use brown sugar, or honey, because they don’t have the same monotone sweetness that sugar does.”

In fact, her pumpkin dessert is a showstopper, kind of a pumpkin pie topped with a surprise. But it’s not really a pie it’s a layered torte, built in a springform pan on top of a pastry crust. Pumpkin custard comes next, then a layer of whipped cream enriched with creme fraiche and flavored maple sugar, and for the crowning glory, a caramely pumpkin chiboust -- like a cold souffle. The chiboust, which has a slightly bitter note on its own, sets off the sweet pumpkin custard beautifully.

It may be a bit of a project, but actually it’s not as complicated as it seems (you can even make it a day or two ahead, when things are a little calmer). And the results are well worth the effort.

After all, this is Thanksgiving, and if you can’t fantasize about a dreamy dessert now, when can you?

Ingredients in lemon dill sauce

This dill sauce takes only 5 minutes to mix up and is so tasty, you’ll want to use it on just about anything! Many dill sauces are cooked, but this one is just a matter of stirring it up! To make lemon dill sauce, simply stir together these ingredients:

  • Fresh dill. It’s important to get fresh dill for this recipe. If you’re in a pinch, though: you could substitute 2 teaspoons dried dill for the 2 tablespoons fresh.
  • Mayonnaise & Greek yogurt. Dill sauce is traditionally very rich: we’ve cut the richness a bit with Greek yogurt.
  • Lemon. Fresh lemon is key for the zingy flavor.
  • Garlic powder & onion powder. These spices add big flavor.

26 Pressure Cooker Recipes for Quick and Easy Meals

Thanks to the Instant Pot charming the aprons off home cooks everywhere (and for good reason), the humble pressure cooker is finally getting its moment in the limelight. It’s high time too—most varieties are affordable, simple to use once you get the hang of them, and dramatically decrease the amount of time and effort you have to put into your meals. In fact, it’s baffling the pressure cooker isn’t a staple like the microwave. There are so many awesome dishes to make with it, from soups and stews to stir-fries and risottos. We’re highlighting 23 pressure cooker recipes that show you why the appliance might be the best sous chef you could have.

1. Pressure Cooker Ropa Vieja

Ropa vieja usually requires stewing meat for… well, a long time. Most people use a slow cooker for that, but an electric pressure cooker makes the process much faster but still produces a ton of flavor.

2. Pressure Cooker Sausage Jambalaya

Jambalaya can be an intimidating recipe because of how many ingredients it typically calls for and how much time it takes. This recipe fixes both problems—and still keeps the flavors authentic—by cutting down on the amount of spices required and using a pressure cooker to slash the cooking time in half.

3. Braised Short Ribs With Daikon and Carrots

Give beef stew an Asian twist by using daikon radish plus a soy and sake seasoning. You do need to brown the meat manually first, but 25 minutes in the pressure cooker with the sauce is really what takes it to mouthwatering levels.

4. Easy Pressure Cooker Beef and Broccoli

For this version of the Chinese take-out staple, the recipe instructs you to throw the ingredients into the pressure cooker rather than stir-frying it. Ten minutes is all it takes for the beef to cook, the sauce to thicken, and the marinade to seep into the meat.

5. Pressure Cooker French Dip Bowl

The great thing about serving up the classic French dip flavors in a bowl instead of a sandwich is that you’re not trying to squeeze the amount of filling you really want into the limited space between two slices of bread. When the pressure cooker can yield meat this yummy, you want as big a serving as possible. Bread can always be eaten on the side.

6. Pressure Cooker Pork Chops With Honey Mustard

Some context: This dish is this blogger’s very first recipe using a pressure cooker, so you know it isn’t overly difficult. With just seven simple ingredients and 10 minutes of prep, it effortlessly turns humble pork chops and green beans into honey mustard-coated deliciousness that’s as suitable for a family dinner as it is for entertaining.

7. Pressure Cooker Chicken Tortilla Soup

Why wait for a soup to simmer on the stove when a pressure cooker can cook, heat, and deliver results that yield similar results in 10 minutes? To give you a better idea of just how easy this fragrant tortilla soup is, consider that the hardest part about making it is stirring in frozen corn and a can of black beans.

8. Pressure Cooker Lentil and Sausage Soup

Using a pressure cooker gives this hearty soup that I-stirred-a-pot-for-hours taste when in reality, it just required 25 minutes of cooking time. Packed with chicken sausage, lentils, and veggies, this is a super-easy way to get in a ton of nutrients without working too hard.

9. Pressure Cooker Moo Goo Gai Pan

The stir-fry method usually used to prepare this dish is already pretty easy. But going the pressure cooker route is just as simple—in fact, it’s even better at getting the flavors of the sauce to soak in to the chicken and veggies. Go for chicken thighs, which don’t dry out as fast under the pressure cooker’s… pressure.

10. Pressure Cooker Thai Peanut Chicken & Noodles

You’ll need an electric pressure cooker with multiple settings for this recipe, but it’s totally worth it for this peanutty one-pot meal. Everything from the chicken to the veggies to the rice noodles cooks in there, giving you all the goodness of the original dish with a fraction of the cleanup.

11. Pressure Cooker Chili Lime Chicken Thighs

Simple but effective seasonings such as garlic, cumin, chili powder, and lime juice make this chicken dinner anything but basic. The drippings do double duty as a thick gravy (also made in the pressure cooker), which gets poured over the top of the meat to make it even juicier.

12. Lemon Chicken Rice Soup

Need a gluten-free spin on chicken noodle soup that’s also really easy to make? This recipe has you covered. It swaps out the noodles for rice, gets made in one pressure cooker, and adds a big squeeze of lemon for a refreshing, tangy twist. You’ll be slurping this up whether you’re feeling under the weather or not.

13. Pressure Cooker Turkey Verde Rice

Don’t let the neutral colors of this dish fool you—the turkey’s been soaked in a generous amount of spicy salsa verde, while the brown rice adds a hearty, nutty flavor. The best part? The meat and the rice both get cooked together, thanks to the electric pressure cooker.

14. Pressure Cooker Chicken Tikka Masala

Gone are the days when you had to run out to your favorite Indian restaurant to get your tikka masala fix. All you need is a pressure cooker, and you can whip up a version just as delicious in under an hour. (The secret? Don’t skimp on the sauce!)