No images? Click here Pressure Cooker Ribollita The history of ribollita is one of tradition—after making a big pot of vegetable soup, Italians would stretch any leftovers into a stew by reheating it the following day and adding beans and stale bread to the mix, thereby creating a new meal for a new day. That's why it's called ribollita, which means "re-boiled," a name that describes the two-stage cooking process. But while ribollita may have been born out of frugal necessity, there's no reason we need to follow that same path today. Using a pressure cooker, we can make the soup all at once in a fraction of the original's stovetop cooking time. It's such a huge time-saver, and leads to such great results, that we're not sure we'll ever want to make ribollita without a pressure cooker again. The kitchen essential Pressure Cooker Using a pressure cooker allows us to cook dried beans from start to finish in just one hour. More soups for cozy nights |
Friday, February 21, 2020
Pressure cooker ribollita
Thursday, February 20, 2020
Marinated spinach banchan with garlic-sesame dressing
Your Recipe of the Day No images? Click here Korean Marinated Spinach Banchan (Sigeumchi Namul) Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, warming knife-cut noodle soup, a hearty bossam spread, or as part of any simple weeknight dinner. The kitchen essential Doenjang Like other fermented soybean pastes, doenjang is savory and full of umami. It tends to be darker and funkier than miso, but it doesn’t have quite the pungency of black bean paste. More ways to get your greens |
Wednesday, February 19, 2020
5-star stuffed shells with crabmeat and shrimp
For dinner tonight. No images? Click here Seafood-Stuffed Shells |