Kamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple in ancient times or, as it is still used today in Iran, camel feed. Since my...

Kamut has a long, varied and mostly forgotten past. Theories of its origins boil down to two: an Egyptian staple in ancient times or, as it is still used today in Iran, camel feed. Since my...
However you think these three ingredients will taste together, this dish will taste even better. I sometimes put my tasteination (taste imagination) to work when combining...
Fresh borlotti have a green and fresh flavor that no amount of soaking could ever put back into dry. If you happen to see fresh beans at the market grab them and rush home to make...
Fresh beets are two vegetables in one. Delicious greens and earthy tuber. You can pressure cook the beet and then wilt the greens using the residual heat from the cooker. Sauteing them...
Quinoa is getting attention because it's high in protein, gluten-free, and contains all the essential in amino acids your body needs. Although the pressure cooker is not necessary for this...
With it's unique sweet and tart dressing and stunning color combination, this salad made quite an impression at a recent Italian BBQ! Admiration came with recipe requests and I realized I did...
When I first started pressure cooking I kept trying to make this potato salad but the potatoes kept falling apart into a mash. I finally figured out that by reversing the process -...
This Italian pressure cooker green bean recipe is a family favorite - we make it often in many different ways.
It's a multi-use recipe that can be served as side dish, or used as sauce to be...
Minty, zingy and nutritious. This bean salad can be ready in less than 20 minutes from dry beans using the most useful and...
This side dish will brighten up your winter table. When my husband tasted it his eye-brows hit the ceiling. The spicy citrus vinaigrette gives this steamed vegetable side dish bim, bam and boom!...
Simple, refreshing and wholly Italian, salad should be an addition to summer repertoire. It is called a salad, but it is often served as a meal in a plate - with nothing other than some chilled...
Peperonata is not only versatile in it's uses as an accompaniment to meat and fish dishes, it can be used as a rustic sauce for rice, pasta, potatoes, polenta or crostini. Serve it cooled in...
Octopus has a bad reputation for being tough and rubbery when cooked at home. However, if you know the secrets to tenderizing it you will be able to make this exotic (outside of Italy, anyway)...