Pressure Cooker

This recipe, which I got from a South African Gujarati family, is not really a soup but rather a sweet and sour soupy dish called fajeto. It is normally served with meals in small bowls and eaten with the fried puffy breads called pooris, but I strain out all the leaves and seeds that would normally float in it and serve it as a soup. My friends and family love it. It needs to be served hot, as it is thickened with very nutritious chickpea flour that does not behave well when it is cold. It is very quick and easy to make, since it uses canned mango puree. One of India’s finest mangoes is the Alphonso, and it is canned Alphonso puree that you should look for. All Indian grocers carry it. The brand I like and use is Ratna. It comes slightly sweetened. Conveniently, the 30-ounce Ratna cans hold exactly 3 cups, just what you need here.

VEAL TONGUE | DİL SÖĞÜŞ
Region: Malatya, all regions

I love all things lemon, especially lemon curd. But it’s pretty intense on its own, so I often lighten it up with whipped cream to make an easy mousse. It goes especially well with gingersnaps on the side.

Paired with some crusty bread and a simple salad, mussels make a lovely light meal. But getting them perfectly cooked can be tricky, with most stovetop recipes inevitably turning out some overcooked and some undercooked mussels. We made cooking mussels absolutely foolproof by using our multicooker, which evenly surrounded the mussels with steam and resulted in a pot full of tender, plump mussels every time. On the pressure setting, we needed to cook the mussels for just 1 minute; on the slow cook setting (which heats up much faster than a traditional slow cooker) the mussels were cooked perfectly within half an hour. To infuse the mussels with lots of flavor, we sautéed garlic, thyme, and red pepper flakes in butter, and used wine as the cooking liquid. We finished the mussels with a sprinkle of fresh parsley. You can substitute 3 pounds of littleneck clams for the mussels; increase the pressure cooking time to 2 minutes. Discard any raw mussels with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.

This velvety cheesecake is made with toasted coconut in the crust plus a shaggy garnish of shredded coconut on the top.

Full of spices, fresh ginger, and sweet dried apricots, this is a spunky and highly fragrant stew. The kale gives it enough vegetable matter to make it a one-pot meal, and the chickpeas are velvety and satisfying.

Use the powerfully spicy Korean chile paste, gochujang, to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.