Recipes and articles featuring WMF pressure cookers.
Split peas are the pressure cooker’s forbidden food – too thick and foamy to be cooked without a care. Here’s… Read More »
Make pumpkin pie filling, or crust-less pumpkin cutie pies, from scratch- starting with a fresh “pumpkin” and ending up with dessert in under an hour. The process is simple with our easy-cooking tips
I made these Asian-style beef ribs my way – using the ingredients most easy to get outside of Asia with very little prep. The ribs are fall-apart-tender and the sauce is lusciously full-bodied.
Kamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple… Read More »
Make delicious ivory silky soy milk at home in minutes (after a day or two of soaking the beans) and… Read More »
We’ve made this classic dish not just faster, but easier, too – there is very little prep and we pressure cooked the meat and potatoes at the same time!
During the demo, St. Martin’s Press, sent a professional photographer to capture an image to put on the cover of… Read More »
Don’t tell the picky eater in your household that this pasta sauce is a vitamin-charged Zucchini puree’- at least not… Read More »
Fresh borlotti have a green and fresh flavor that no amount of soaking could ever put back into dry. If… Read More »
If Kuhn Rikon is known as the Mercedes of pressure cookers, then WMF is the BMW- in a class of… Read More »
This strawberry jam is not the same red-hot pectin-thickened sugar-filled jam you find in the grocery store. It’s better. It’s… Read More »
Spring is almost here and I just can’t wait. In giddy anticipation here’s another one pot meal that is low… Read More »