Make this hearty chicken barley soup in a pressure cooker or on the stovetop. It freezes well, so you can have some on hand for quick lunches after a day of snow shoveling. Read more →


The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives. Read more →


Whatever you call the color, you will definitely call this risotto a beet lover's dream. Roasted beets and goat cheese add natural sweetness. Read more →