Health knowledge made personal
Join this community!
› Share page:
Search posts:


Posted Dec 20 2013 1:26am

I couldn’t be more excited!

A major food feature in this coming Sunday’s New York Times magazine (12/22/13) is an enthusiastic piece by Mark Bittman on the pleasures of pressure cooking.  

Variations and Transformations teach a lot about how to cook as well as cook under pressure!

Mark came over to my Manhattan kitchen about six weeks ago and we cooked up a storm.  You’ll see what it all looked like in the accompanying videos and you’ll have four recipes adapted from Pressure Perfect:  Beef Short Ribs, Lamb Meatballs in Greek Inspired Tomato Sauce, Porcini Risotto, and Black Bean Soup with Chorizo.

For a preview of the pressure cooker article, to print out the recipes, and to watch the videos, here’s the link:  

Feel free to comment below the article to increase the enthusiastic response.  And please e-mail the article to friends so we can spread the word about the joys of pressure cooking.

Happy cooking and happy holidays to all!

Like Loading...


Post a comment
Write a comment:

Related Searches