Because short ribs taste divine and elicit warm recollections, we developed a recipe for beef short ribs braised in red wine using an Instant Pot.

Cauliflower mash is so good. Made right, it’s light, fluffy, buttery and, at least, a little healthier than the potato-based alternative.

Lobels sent us a Frenched Rack of Lamb. We packed it with butter, rosemary, thyme and mint and cooked it sous vide at 134°F for three hours. It delivered lamb at every-inch medium rare.