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 […]| PRESSURE COOKING WITH LORNA SASS
I have very fond memories of steaming unhusked corn in the microwave. It was easy, convenient, and an absolutely reliable technique for maximizing corn’s delicious flavor. But last year I decided to put my microwave to rest, having read enough to convince me that nutrients are destroyed when food is cooked in that strange little […]| PRESSURE COOKING WITH LORNA SASS
This Ethiopian-style pressure cooker soup adds all of the spices at the beginning of the recipe to flavor the lentils from the inside out (can't get that from a can ; ). Fresh baby spinach and a squeeze of lemon are added at the very end so the heat ...| www.hippressurecooking.com