Roast chicken is so good, you may not want to stray from the classic -- but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This recipe comes from our book "One Pot."
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This recipe comes from our book "One Pot."
Extend the growing season long past its peak when you pickle or can your summer vegetables. Pickles (and not just cucumbers: we’re talking radishes, onions, zucchini, okra, watermelon rind, green beans, and beets too) add the finishing touch of piquant perfection to sandwiches, burgers, grilled meats, salads, cocktails, and more. And a shelf stocked with canned tomatoes will keep you in delectable pasta sauces and soups well into the winter.