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.
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: http://www.nytimes.com/2013/12/22/magazine/apply-a-little-pressure.html
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!