Spatchcocking is a simple cooking technique that can transform your roasted chicken from good to great. By removing the backbone and flattening the bird, you ensure that it cooks evenly and quickly, resulting in juicy meat and crispy skin meat every time.

There’s nothing that beats crispy chicken thighs with crunchy rice which has soaked up all of the drippings.

With a pressure cooker and an oven, we replicated the secret magic of frying. The meat remains tender and juicy while exterior gets crispy.

This turkey sausage sweet potato spinach soup is amazing. The red pepper provides a kick that the sweet potato mellows out. It delivers bold and rich flavor. Yet, it’s also healthy.

For something so straightforward, something with a main ingredient as cheap and basic as corn meal, the dish tastes blissful. Here's our recipe for creamy mushroom polenta in the pressure cooker.