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2018-01-21T00:52:58.489Z
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Jump-start your weekend with this fried egg sandwich, which gets a kick from pickled red onions, tomatillo salsa and other lively toppings. We also love it when we’re wanting breakfast food for a quick dinner. The pickled onion slices need to be refrigerated for at least 1 hour before using, so plan accordingly.

 

Fried Egg Sandwich with Quick Pickled Onions

 

Ingredients

 

For the pickled onions:

 

  • 1/2 red onion, thinly sliced
  • 1/2 cup (4 fl. oz./125 ml) water
  • 1/2 cup (4 fl. oz./125 ml) red wine vinegar
  • 2 Tbs. firmly packed light brown sugar
  • 2 tsp. kosher salt
  • 2 Tbs. unsalted butter
  • 2 eggs
  • 4 Tbs. (2 fl. oz./60 ml) tomatillo salsa
  • 4 slices country-style bread, toasted
  • Kosher salt and freshly ground pepper
  • 2 radishes, thinly sliced
  • 2 Tbs. fresh cilantro leaves

Directions

 

1. To make the pickled onions, place the onion slices in a small nonreactive bowl. In a small saucepan over high heat, combine the water, vinegar, brown sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the mixture over the onion slices and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 3 days.

 

2. In a nonstick fry pan over medium-high heat, melt the butter. Break the eggs into the pan and cook until the whites are set but the yolks are still runny, 4 to 5 minutes.

 

3. Spread 1 Tbs. of the salsa on each slice...

Get ready to challenge everything you know about frying foods. Our Philips Avance Airfryer can fry your favorite foods to crispy, golden brown perfection (yes, French fries and potato chips!) using little or no oil. The machine uses patented technology to circulate hot air, yielding crunchy, satisfying results—and this next-generation air fryer boasts a more compact size (same capacity!) and new TurboStar technology, which ensures food cooks evenly (no more worrying about pile-ups!). Now you can enjoy all the fried foods you love—without the guilt.

 

Our test kitchen recently used the airfryer to make fries, and it was love at first bite. Read on for more great recipes, including those fries, air-fried tonkotsu, chicken wings and more.

Tips for Using an Air Fryer Shake it.

Be sure to open the air fryer and shake foods around as they “fry” in the machine’s basket—smaller foods like French fries and chips can compress. For best results, rotate them every 5-10 minutes.

Don’t overcrowd.

Give foods plenty of space so that the air can circulate effectively; that’s what gives you crispy results. Our test kitchen cooks swear by the air fryer for snacks and small batches.

Give foods a spray.

Lightly spray foods with cooking spray or add just a bit of oil to ensure they don’t stick to the basket.

Keep it dry.

Pat foods dry before cooking (if they are marinated,...

The genius of this dish, known as xató in Catalunya, Spain, is the way the rich, nutty sauce combines with the salty chunks of fish and the satisfying crunch of escarole. A loaf of crusty bread is essential to mop up the delicious sauce left at the bottom of your plate. Any leftover sauce will keep in the refrigerator for 1 week. Serve it drizzled over roast meats or vegetables.

 

Escarole Salad with Salt Cod, Anchovies and Olives

 

Ingredients

 

  • 6 oz. (170 g) salt cod
  • 1/2 cup (2 oz./60 g) blanched almonds
  • 1 slice coarse country white bread (about 1 oz./30 g), crust removed
  • 1 Tbs. red wine vinegar
  • 8 to 10 hazelnuts
  • 4 garlic cloves, peeled
  • 4 romesco peppers or ancho chiles, or 1 tsp. pimentón picante (hot Spanish smoked pepper)
  • 1/3 cup (80 ml) extra-virgin olive oil
  • Fine sea salt
  • 8 cured anchovy fillets
  • 6 oz. (170 g) olive oil–packed canned tuna, drained and separated into 1-inch (2.5-cm) chunks
  • 2 ripe tomatoes, coarsely chopped
  • 3/4 cup (4 oz./125 g) small black olives such as Arbequina
  • 1 head escarole, cored and leaves separated

Directions

 

1. To desalt the salt cod, put it in a bowl and add cold water to cover, cover the bowl and refrigerate for 2 days, changing the water once a day.

 

2. To make the sauce, in a dry, heavy fry pan, toast the almonds over medium heat until browned, about 30 seconds. Transfer to a plate to cool.

 

3. Sprinkle the bread with the...

Stay light on your feet this January. Amp up your seltzer game!

 

Those who don’t drink alcohol at all know that there are plenty of excellent non-boozy concoctions available out there. Hot chocolate, mulled cider, fresh juices, mocktails, interesting seltzers: The sky’s the limit.

 

For the rest of us—those who love that Old Fashioned on a cold winter night —a “Dry January” can be, depending on the person, tricky. Some are accustomed to the lilt of booze, and have come to associate it with the close of business, or getting the kids down for bed. Maybe you only have an hour or two to yourself before you have before you have to zonk out, too.

 

But you’re trying to cut back on booze for a bit, so get creative with your seltzer-based beverages. You don’t have plunk down for Polar or La Croix by the case (although there’s nothing wrong with that). With plain seltzer, there are lots of fun ways to amp it up in flavor-packed, easy, hydrating ways. Here are a few favorites.

1. Add fancy cherries.


Have you not done the trick yet when you dunk a couple of fancy Italian Marasca cherries—we love these...

This swoon-worthy dessert is a riff on lemon meringue pie, featuring three lemony cake layers spread with lemon curd, as well as fluffy meringue frosting that’s toasted until golden brown. To create the meringue florets shown here, use a pastry bag fitted with an open star tip, but you can simply spread the meringue on the cake and swirl it with the back of a spoon instead for a simpler effect. If you don’t have three cake pans, divide the batter between two 9-inch (23-cm) cake pans and make a two-layer cake. (This batter will deflate if not baked right away.)

 

Lemon Genoise Cake with Meringue Frosting

 

Ingredients

 

For the lemon curd:

 

8 egg yolks

1 1/2 cups (6 oz./180 g) sugar

2 Tbs. grated lemon zest

3/4 cup (6 fl. oz./180 ml) fresh lemon juice

12 Tbs. (1 1/2 sticks) (6 oz./180 g) cold unsalted butter, cut into pieces

 

For the cake:

 

1/2 cup (2 1/2 oz./75 g) all-purpose flour

1/2 cup (2 oz./60 g) cornstarch

9 eggs, separated, plus 1 egg

1 cup (8 oz./250 g) sugar

1 1/2 Tbs. grated lemon zest

3/4 cup (6 oz./185 g) unsalted butter, melted and cooled

 

For the meringue frosting:

 

1 1/3 cups (11 oz./345 g) plus 2 Tbs. sugar

1/4 tsp. kosher salt

6 egg whites

1/2 tsp. cream of tartar

1 tsp. vanilla extract

 

Directions

 

1. To make the lemon curd, in a saucepan over medium heat, combine the egg yolks, sugar and lemon zest and juice. Cook, whisking often, until the...

Is there anything more beautiful than a Bundt cake? With as many possibilities as there are pan designs, it’s an easy way to make a fancy, festive-looking cake with little effort. From the standard ring to a decorative jubilee imprint, from rose to heart shapes, and from mini cakelets to squares, the Bundt iterations are endless. They are so attractive they hardly need any embellishment, but some powdered sugar or a tasty glaze can make for a particularly show stopping finishing touch.

 

Invented in 1950 and popularized in the decades to follow, the Bundt pan never totally went out of style but has seen a recent resurgence, and we just can’t get enough. Modern bakers are using intricate designs and inspired flavors that make us want to throw on an apron and hop in the kitchen, stat.

 

This year, celebrate each month with a Bundt cake that honors the season – it’s like your very own Bundt-of-the-month club!. To get your creative juices flowing, we’ve gathered some Instagram inspiration for you with twelve ‘grammable Bundt cakes to make 2018 the best year yet. Before you get started, be sure to check out our handy guide with tips on making perfect Bundt cakes every time.

 

January – Blood Orange...

Flavorful guisados (stews) are the heart and soul of Mexican home cooking: quick, simple and economical one-dish meals that taste even better the next day. This guisado is easy to vary with any seasonal vegetables on hand, or it can be doubled to serve a crowd.

 

Chicken and Potato Stew

 

Ingredients

 

  • 1/4 cup (2 fl. oz./60 ml) safflower or canola oil
  • 1 1/2 lb. (750 g) boneless, skinless chicken thighs
  • Fine sea salt and freshly ground black pepper
  • 1 small white onion, chopped
  • 1 medium carrot, chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 tsp. ground cumin
  • 1 tsp. dried thyme
  • 6 garlic cloves, minced
  • 2 canned chipotle chiles in adobo, finely chopped
  • 1 jalapeño chile, quartered lengthwise
  • 1 lb. (500 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) cubes
  • 4 cups (32 fl. oz./1 l) chicken stock, preferably homemade
  • 3 sprigs fresh cilantro, plus chopped cilantro for garnish
  • 1 can (14.5 oz./400 g) crushed tomatoes
  • 3 Tbs. capers, drained and rinsed
  • Juice of 1 lime

Directions

 

1. In a large saucepan over medium-high heat, warm the oil. Season the chicken with salt and pepper and, working in batches, add to pan and cook, turning once, until browned on both sides and cooked through, about 15 minutes. Transfer to a plate and let cool. When cool enough to handle, using a fork, shred the meat and set aside.

 

2. Return the saucepan to the heat and add the onion, carrot, and bell pepper. Cook, stirring occasionally, until soft,...

This chicken parmesan is calling your name. You know it.

 

Can’t decide what’s for dinner tonight? Allow us to make a suggestion: chicken. The bird makes a super-speedy, ultra-easy dinner choice for countless reasons: It’s relatively inexpensive, naturally lower in saturated fat than red meat and generally a crowd favorite. Whether you’re in the mood for hearty paprikash, a spicy Southeast Asian soup or tangy lettuce wraps, we’ve got tonight’s menu covered—and chicken is the star of the show.

 

Tequila-Lime Chicken Tacos with Radish-Avocado Salad   The longer you can marinate the chicken for these fresh-tasting tacos, the better their flavor will be. Watermelon radishes make the dish especially pretty, but if you can’t find them, substitute French or regular radishes, which taste almost exactly the same.   Chicken Lettuce Wraps   Larb is a beloved Southeast Asian salad that can be made with almost any type of minced meat. Here, we use ground chicken and wrap the savory meat mixture in lettuce leaves for a fresh and light take on this dish. For a casual dinner, place...

Tangy grapefruit combined with silky avocado, red onion and fresh cilantro makes a lively topping for salmon, a flavorful fish that’s the basis for many great weeknight meals. Take care not to overcook the salmon; it’s best when it’s still rosy pink in the center.

 

Roasted Salmon with Avocado and Grapefruit Salsa

 

Ingredients

 

  • 3/4 lb. (375 g) wild salmon fillet, about 1 1/2 inches (4 cm) thick
  • Olive oil
  • Kosher salt and freshly ground pepper
  • Ancho chile powder
  • 1 large grapefruit
  • 1 firm but ripe avocado, pitted, peeled and cubed
  • 1/2 large jalapeño chile, seeded and minced
  • 3 Tbs. minced red onion
  • 2 Tbs. minced fresh cilantro
  • 1 Tbs. fresh lime juice

Directions

 

1. Preheat an oven to 375°F (190°C).

 

2. Place the fish in a baking dish and brush on both sides with olive oil. Sprinkle with salt, pepper and chile powder to taste. Place in the oven and roast until almost opaque in the center, about 18 minutes.

 

3. Meanwhile, using a sharp knife, cut off the peel and all of the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut crosswise into 1/2-inch (12-mm) pieces; return to the bowl. Gently mix in the avocado, jalapeño, onion, cilantro and lime juice. Season the salsa with salt and...

One of the world’s oldest grains, farro is a high-protein form of wheat with a nutty, earthy flavor. Often used as a substitute for barley or rice in soups, or simply dressed for a hearty salad, here it is turned into a creamy risotto-like dish in a pressure cooker. Be sure to purchase semipearled (semiperlato) farro rather than whole-grain farro, which requires both soaking and different timing.  

 

Farro Risotto with Mushrooms, Thyme and Asiago

 

Ingredients

 

  • 4 Tbs. (2 fl. oz./60 ml) olive oil
  • 1/2 lb. (250 g) wild mushrooms, such as king trumpets or maitakes, brushed clean and thinly sliced
  • 1 yellow onion, diced
  • 1 1/2 cups (9 oz./280 g) semipearled farro
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 3 cups (24 fl. oz./750 ml) vegetable stock, plus more as needed
  • 2 Tbs. finely chopped fresh thyme
  • 1 Tbs. unsalted butter
  • 1/4 cup (1 oz./30 g) grated Asiago cheese
  • Kosher salt and freshly ground pepper

Directions

 

1. In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 4 minutes. Set aside.

 

2. In a pressure cooker pot over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the farro and cook, stirring occasionally, until toasted, about 3 minutes. Add the wine and cook, stirring to scrape up the browned bits, then stir in...

The best cuts of lamb for a slow cooker include lamb shanks and lamb shoulder, both of which can be tough unless cooked for a long time. In this dish, the shanks cook for 8 hours at low temperature, yielding tender, melt-in-your-mouth results. Serve alongside mashed potatoes or polenta for a hearty winter Sunday supper.

 

Slow-Cooker Lamb Shanks with Gremolata

 

Ingredients

 

  • 4 lamb shanks (about 1 lb./500 g each)
  • Kosher salt
  • 1 Tbs. coarsely ground peppercorns
  • 2 Tbs. olive oil
  • 4 large shallots, minced
  • 5 garlic cloves, minced
  • 1 Tbs. minced fresh rosemary
  • 1 tsp. tomato paste
  • 2 cups (16 fl. oz./500 ml) red wine
  • 2 cups (16 fl. oz./500 ml) beef broth
  • 3 Tbs. unsalted butter
  • Grated zest of 1 lemon
  • 1/4 cup (1 oz./30 g) minced fresh flat-leaf parsley

Directions

 

1. Season the lamb generously with salt, then press each shank into the peppercorns to coat all sides.

 

2. In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Working in batches, sear the lamb until browned on all sides, about 8 minutes per batch. Transfer to a slow cooker, arranging the shanks in a single layer as much as possible.

 

3. In the same pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the shallots and 1 tsp. salt and cook, stirring occasionally, until the shallots are tender, about 5 minutes. Add half of the garlic, the rosemary, and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute. Add...

When’s the last time you used your food processor? If yours is stashed away in a cupboard somewhere or gathering dust on the counter, consider putting it back into weekly—or daily—rotation. Not only are processors great for making short work of chopped onions and garlic, they’re absolutely fabulous for building up gluten quickly in pizza and pasta doughs. (Many experts actually recommend them over hand-kneading doughs.) The gadgets can be a dream for speedy desserts, a shortcut to elegant sauces and salsas, and a smart way to incorporate more slaws and sliced vegetables into your diet.

 

Here are a few recipe inspirations to get your motor running—get it?—and kick that processor into gear.

 

Pasta Dough

 

There’s nothing quite like a food processor when it comes to well-integrated doughs and nailing that difficult “pinch” stage. This simple recipe for delicious homemade pasta dough removes much of the guesswork. All you need to worry about is how to sauce the finished product.

 

Pizza Dough

 

Sure, you could buy the dollar bag of dough at the grocery store, but did you know how incredibly simple it is to make at home in a processor? Its texture is much more delightful when you make it...

Coconut milk lends richness and exotic flavor to these creamy braised vegetables. It echoes the sweetness of both the root vegetables and squash, while taming the spicy red curry paste, pungent Asian fish sauce and bright lime and cilantro that season the broth. Serve over cooked brown rice.

 

Winter Vegetable Coconut Curry

 

Ingredients

 

  • 2 tsp. canola oil
  • 1 garlic clove, minced
  • 2 tsp. peeled and grated fresh ginger
  • 2 tsp. Thai red curry paste
  • 1 tsp. Asian fish sauce
  • 1 sweet potato, about 1/2 lb. (250 g), peeled and cut into 1/2-inch (12-mm) chunks
  • 1 celery root, about 1/2 lb. (250 g), peeled and cut into 1/2-inch (12-mm) chunks
  • 3 cups (24 fl. oz./750 ml) unsweetened coconut milk
  • 1 delicata squash, about 1/2 lb. (250 g), peeled and cut into 1/2-inch (12-mm) chunks
  • 2 limes
  • 2 Tbs. finely chopped fresh

Directions

 

1. In a saucepan over medium heat, warm the oil. Add the garlic and ginger and sauté until fragrant but not browned, about 1 minute. Add the curry paste and cook, stirring, for 1 minute. Add the fish sauce, sweet potato and celery root and stir to combine. Reduce the heat to medium-low, pour in the coconut milk and cook, stirring occasionally, for 10 minutes. Add the squash and cook until the vegetables are just tender but not falling apart, 12 to 15 minutes.

 

2. Meanwhile, finely grate the zest from the limes, then cut each lime into wedges. Stir the lime zest into the...

Crepes are extremely versatile, perfect for brunch, lunch, a light supper—and definitely dessert. The thin, French-style pancakes can be filled with ham and cheese and paired with a green salad for a savory version, or topped with fruit and whipped cream to satisfy your sweet tooth.   Making French Crepes at home might sound daunting, but with a little bit of practice, you’ll be a pro in no time. Tune in to our instructional video below to get a sense of how to flip crepes, then keep scrolling for an illustrated, step-by-step guide to making the perfect thin pancake.     Making the Perfect Crepe: A Step-by-Step Guide   To make savory instead of sweet crepes, omit the sugar and vanilla extract in this recipe, and add a pinch of salt. Fill savory crepes with vegetables, cheese or meat mixtures.     Sweet Crepes   1/2 cup water 1/2 cup milk 1 cup all-purpose flour 2 tsp. sugar 1 tsp. vanilla extract 2 eggs Melted unsalted butter for greasing pan   Prepare crepes according to the directions below. Serves 4.  

Outside of barbecue and kimchi, bibimbap is quite possibly the best-known Korean dish in America. And what’s not to love? Mixing warm rice with a bunch of vegetables, grilled meat and fried egg simply blankets your soul, according to Chef Deuki Hong, who insists that this is more of an “anti-recipe,” because it should only serve as a basic guideline. Rice, he says, is the dish’s only constant. Whatever meat or vegetables you have on hand, from leftover mushrooms to that half package of fish cakes you found in the back of your freezer, will work. Here we include some of Deuki’s favorite toppings, such as sesame bean sprouts, kimchi and spinach. If you don’t have time to marinate the bulgogi, simply sear some thinly sliced sirloin instead. Any leftover bean sprouts or spinach will keep, refrigerated, for up to a week.

 

Deuki Hong’s Bibimbap

 

Ingredients

 

For the bulgogi:

  • 1/2 cup (4 fl. oz./125 ml) soy sauce
  • 1/2 white onion, grated
  • 1 green onion, white and light green portions, sliced
  • 4 garlic cloves, minced
  • 2 Tbs. sugar
  • 1 Tbs. mirin
  • 1 1/2 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 1 Tbs. freshly ground pepper
  • 1/2 lb. (250 g) rib eye or sirloin steak, very thinly sliced
  • Olive oil for the pan

For the sesame bean sprouts:

  • 1 Tbs. sesame oil
  • 1 garlic clove, minced
  • 1 small red chile, thinly sliced
  • 2 cups (4 oz./125 g) bean sprouts
  • 1 Tbs. oyster sauce
  • 1 tsp. sugar
  • 1 green onion, white and light green portions,...

Cauliflower is too often boiled, which hides its great taste and texture. In this recipe for an easy meatless Monday meal, however, it’s charred, which brings out its naturally nutty flavor and makes it work perfectly with pasta. If it’s just dinner for two, refrigerate half of the pesto for an easy dinner on another night.

 

Spaghettini with Cauliflower Pesto

 

Ingredients

 

  • 1 small head cauliflower, cored and cut into 1-inch (2.5-cm) florets
  • Salt and freshly ground pepper
  • 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
  • 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
  • 1/2 cup (2 oz./60 g) toasted almonds
  • 2 Tbs. capers
  • 2 garlic cloves, minced
  • 1 lb. (500 g) spaghettini
  • 1/2 cup (2 oz./60 g) grated Parmesan cheese

Directions

 

1. Preheat a stove-top grill pan over high heat.

 

2. Season the cauliflower florets with salt and pepper. Place on the grill pan and cook, turning occasionally, until well charred on all sides, 6 to 8 minutes. Transfer to a food processor and add the olive oil, parsley, almonds, capers and garlic. Pulse until the mixture is well combined but still coarse. Set aside.

 

3. Bring a large pot of salted water to a boil. Add the pasta, stir and cook according to the package directions, stirring occasionally, until al dente. Drain and transfer to a serving bowl. Add the cauliflower pesto and Parmesan and toss to combine. Serve immediately. Serves 4 to 6.

 

 

If you’re the sort of person who wants to start cooking more healthful food without losing the booming flavors you’re accustomed to—bacon, butter, olive oil, and other yummy, not-so-healthy add-ons—know that Chef Bobby Flay is right there with you. Though he doesn’t want to give up those foods, either, he likes to incorporate “flavor bombs” that happen to be low-calorie. Think: Rubs, relishes, and marinades packed with fresh herbs and then slathered on lean proteins like beans or chicken. He’s also got a way with fresh produce and whole grains, all of which he showcases in his new cookbook, Bobby Flay Fit.

 

This month’s Williams Sonoma Cookbook Club selection contains some downright dreamy recipes. We’re particularly partial to the eggplant parmesan “redux” below—so much healthier than what you’re accustomed to that it’s honestly a little shocking. (Gone are the puddles of mozz and deep-fried breading, but you won’t miss either.)

 

Chef Flay let us reprint his recipe below, but if you’re curious to see a few more of, or learn his technique, be sure to join us tomorrow night, Wednesday, January 10 at 6pm, for our next Cookbook Club class! For $60 per person, you’ll get to sample and learn how to make “Grilled Cheese” and Tomato Soup and Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas—and then get to take a copy of Bobby Flay...

Poor sloppy Joes don’t get much respect, but, when they’re made with plenty of seasonings and served on freshly toasted buns, we think this nostalgic childhood favorite is still a winner. And using an Instant Pot to prepare them makes prep and cleanup a breeze. Serve with a side of coleslaw, a few pickle spears and wedges of roasted potatoes.

 

Instant Pot Sloppy Joes

 

Ingredients

 

  • 1 Tbs. canola oil
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 lb. (750 g) ground beef
  • 1 cup (8 fl. oz./250 ml) tomato sauce
  • 1/2 cup (4 fl. oz./125 ml) ketchup-style chili sauce
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. Dijon mustard
  • 1 Tbs. cider vinegar
  • 1 Tbs. firmly packed light brown sugar
  • 1 tsp. chili powder
  • Kosher salt and freshly ground pepper
  • 1 Tbs. cornstarch
  • 1 Tbs. warm water
  • 6 hamburger buns, split and lightly toasted

Directions

 

1. In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper and garlic and sauté, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, brown sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir to combine.

 

2. Cover the pot with the lid, lock the lid into place and turn the valve to...

 

Plus: Trader Joe’s shares their favorite recipes, chocolate could become extinct in 40 years, and “raw water” is the weird new health trend you should avoid.

 

You might be spending way more on eggs in 2018. The USDA says that in the first three months of the year, you could be spending upwards to 35 percent more than you did during the same period in 2017. [NPR’s The Salt]

 

Put down that romaine lettuce at the grocery store and buy something else. This salad green might be linked to a recent deadly bout of E. coli food poisoning. [Consumer Reports]

 

Scientists think chocolate as we know it could be extinct in the next 40 years. Totally devastating. [Bloomberg]

 

Cadbury has released 371 white chocolate Creme Eggs, but they’re extremely hard to find because the packaging looks identical to the milk chocolate ones. [Food & Wine]

 

Raw water is the questionable new health trend that you should probably just avoid. [New York Times]

 

Trader Joe’s just released their favorite 15 recipes to make using their products. [Real Simple]

 

Here’s everything you need to know about Prince Harry and Meghan Markle’s wedding food so far. [Town & Country]

The post

Loosely translated as “old clothes,” ropa vieja is among Cuba’s best-loved dishes. Usually, the beef must be cooked for hours before it becomes tender enough to tear into the shreds that give the dish its name. With an Instant Pot, however, the beef becomes meltingly tender in a fraction of the time. Serve the ropa vieja on top of rice, and garnish with slices of fresh avocado, if you like.

 

Instant Pot Ropa Vieja

 

Ingredients

 

  • 2 lb. (1 kg) sirloin tip roast, cut into 2-inch (5-cm) pieces
  • Kosher salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 bell pepper, seeded and thinly sliced
  • 4 garlic cloves, minced
  • 1 Tbs. dried oregano
  • 1 Tbs. ground cumin
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 1/2 cup (4 fl. oz./125 ml) white wine
  • 1 can (14 oz./440 g) diced tomatoes
  • 1 bay leaf
  • 1/2 cup (3 oz./90 g) golden raisins
  • 1/4 cup (2 oz./60 g) capers, drained
  • 2 Tbs. sherry vinegar
  • 1/2 cup pitted green olives
  • Fresh cilantro leaves for garnish

Directions

 

1. Season the beef generously with salt and pepper.

 

2. In an Instant Pot set to “sauté,” warm the olive oil. Working in batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the beef to a plate and set aside.

 

3. Add the onion and bell pepper to the pot and sauté until tender, about 5 minutes. Add the garlic, oregano, cumin, paprika and turmeric and sauté for 1 minute more. Add...