Simmer

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Stirring an egg yolk into each steaming bowl just before eating adds richness and body to this subtly spicy soup.

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Sweet cherries, dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful dessert, prime for Mardi Gras dinner.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.

This sugar-free applesauce is a cinch to make at home in your Dutch oven.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!