Simmer

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

This sugar-free applesauce is a cinch to make at home in your Dutch oven.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

Make farmer cheese at home with just one container of kefir and a little bit of patience.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.