The collection · 8 recipes
Recipes
Bean-Free Pressure Cooker Beef Cholent
Large beef medallions with potatoes, carrots, and a rich broth, browned in cast iron and finished in a pressure cooker. One batch for a 5-quart pressure cooker. Serve the beef and vegetables with plenty of broth and rustic bread alongside.
Open recipeDutch Oven Stuffed Peppers with Beef, Whole-Grain Rice & Fresh Thyme
Tender peppers filled with beef and whole-grain rice, baked in a tomato-pepper sauce with fresh thyme. Makes 5–6 stuffed peppers, with any extra filling cooked as meatballs alongside. Spoon plenty of sauce over each pepper when serving.
Open recipeFriday Denis Chraime with Chickpeas and Roasted Mini Peppers
Six denis fillets in a spiced tomato sauce with chickpeas and roasted mini peppers. Prepare and chill the sauce ahead, then reheat it and cook the fish fresh before serving. Serve from the cast-iron skillet after a five-minute rest.
Open recipeGourmet Roasted Orange Soup with Barley
A smooth soup of roasted pumpkin or butternut squash, sweet potatoes, and carrots, brightened with lemon and served over chewy barley. Makes about 8–10 bowls. Keep the barley separate for a smooth soup that stays easy to portion.
Open recipePressure-Cooker Beef Bolognese with Cherry Tomatoes
A rich, meat-forward ragù with deeply browned beef, jammy cherry tomatoes, and red wine. Makes about 6–8 servings. Serve with broad pasta such as tagliatelle, pappardelle, or fettuccine.
Open recipeRustic Roasted Chicken Soup
A rustic soup with deeply roasted chicken and vegetables, tender potatoes and zucchini, and a fresh parsley-and-dill finish. The broth develops directly from the chicken, vegetables, and water, without prepared stock.
Open recipeThick Indian-Style Chicken and Lentil Stew
A thick, spiced lentil stew with tender chicken, made ahead for the following day. Serves about four generously. Serve as a one-bowl meal, with optional goat yogurt and cilantro or parsley for a cool, fresh finish.
Open recipeYellow Corn Tortillas
Soft yellow corn tortillas for tacos, about 25 tortillas at 12–14 cm across. Start with a slightly drier masa, adjust after resting, and keep the cooked stack wrapped so the tortillas soften before serving.
Open recipe