I had lots of fun talking about pressure cooking with NY Times Food Writer, Melissa Clark, who has done lots of experimenting with the Instant Pot and loves it. She quoted me heavily, much to my delight. Her recipes look great. Here’s the link: https://www.nytimes.com/2017/01/31/dining/instant-pot-electric-pressure-cooker-recipes.html I’m still a fan of the stove-top cooker, but […]| PRESSURE COOKING WITH LORNA SASS
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
The older I get, the less I want to fuss–so I’ve pared down chicken broth to chicken bones and water. If I’m feeling flamboyant and have some celery in the fridge, I throw that in, but it’s really not necessary. Chicken bones in my house get collected in the freezer. When I have enough […]| PRESSURE COOKING WITH LORNA SASS
It has long been my mission to have pressure cookers on the minds of all cooks, but with all of the sad news coming out of Boston, this has not happened in a way I could ever have imagined. With people associating pressure cookers more than ever with blow-ups, this is a good time to […]| PRESSURE COOKING WITH LORNA SASS
Well, The Wall Street Journal anyway. How exciting is this? Here’s what they had to say in print and on line on January 18, 2013. “Get ready to fall in love all over again with the pressure cooker. Gone are the explosive devices of generations past: Today’s pressure cookers—which cook food superfast with the help […]| PRESSURE COOKING WITH LORNA SASS
I wanted to celebrate and share with you the stellar review of Pressure Perfect written by Laura Pazzaglia, founder of the exciting blog, Hip Pressure Cooking. With her innovative recipes, Laura is doing so much to establish the pressure cooker as an essential tool in the contemporary American kitchen. At the end of the review, […]| 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
There may be occasional trouble in paradise… Go to this link and read the thorough “low-down” from Hip Pressure Cooking. Learn about the adjustments you need to make when you use a “pc” on an induction cooktop versus gas or electric.| PRESSURE COOKING WITH LORNA SASS
Here’s a great tip for making chicken broth at the same time that you are making a soup: Whenever you eat bone-in chicken, freeze the bones with a little meat still clinging to them. Once you’ve accumulated a nice handful of bones, throw them into any soup you are pressure cooking. (For ease in removing […]| PRESSURE COOKING WITH LORNA SASS
Here’s a very popular recipe from my best-selling Pressure Perfect. Be sure to check out the Transformations below suggesting different ways you can take this basic recipe and create three …| PRESSURE COOKING WITH LORNA SASS
