This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto).
Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.
Lovely, light little French almond meringue cookies are just begging to be filled with your favorite filling and made into sandwiches for a delightful treat. Follow the directions carefully and you will have success.
The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight. Serve with spicy vegetable stews, or use for sandwich wraps.
When summer tomatoes are so good that they need no embellishment, try them in this simple, refreshing starter. It's a tasty way to use up fast-ripening tomatoes, and the soup will keep for up to three days in the fridge.