One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In pressure cooker, heat oil over medium flame. Sauté onion, then garlic in oil until translucent.
Add rice and sauté few minutes more.
Add stock and bring pot to pressure. risotto for 35 minutes .
While rice is cooking, prepare an ice bath, bring 1 quart water to , and add 1/2 teaspoon salt. Blanch asparagus for 1 minute , and shock in ice water. Drain and set asparagus aside.
Remove pressure cooker from heat, and allow pressure to come down. Open pressure cooker and add saffron, wine, and salt. Cook uncovered for 5-10 minutes more, stirring often, and adding stock if necessary.
Add blanched asparagus just before serving.
Greek38%Fakes is a rustic blend of lentils, vegetables, and herbs, a humble yet satisfying staple of Greek cuisine. The interplay of heat softening the lentils adds a warming earthiness to this nutritious dish.
1h 5m · Serves 4 · 10 ingredients · 121 cal
37%Lemon-tossed brussels sprouts hit a hot sauté pan with barely tender carrots, garlic, and toasted poppy seeds, splashes of white wine steaming everything to just-crisp doneness in a matter of minutes.
Serves 4 · 10 ingredients · 143 cal
37%Red lentils and pressure-cooked brown rice bind with ground toasted sunflower seeds and a sauté of broccoli stalks, carrot, and celery, seasoned with chili powder and cumin for hearty oven-finished burgers.
Serves 4 · 18 ingredients · 392 cal