Simple Cooking

Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time.

These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

Pressure-cooked carnitas take a lesser cut of meat and turns it into the most delicious savory shredded pork, perfect for rolling up in a homemade, grain-free tortilla!

Waking up to the same breakfast day after day can be convenient and reliable, but it can get a bit boring. This breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it simultaneously brings a delicious variation to your morning meal!

Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.

Served this quick dinner recipe on buns, like barbecue; or like soft tacos—on flour tortillas topped with sour cream and pico de gallo.

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

This cultured coconut milk yogurt is lightly sweetened and perfectly topped with grain-free granola!

These warmly spiced lamb meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season.

The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.