fruits and vegetables

The original version is toasted (not baked) and flavored with olive oil and raw garlic. Serve these crisp slices as is or with a variety of toppings. For an authentic bruschetta recipe, we toasted (rather than grilled) our bread, flavoring it with olive oil and raw garlic before topping it with a simple mixture of vegetables and/or herbs.

Bruschetta with Tomatoes and Basil

basil leaves

loaf, country bread

clove, garlic, peeled

tablespoons, extra-virgin olive oil

This is the classic bruschetta, although you can substitute other herbs. Decrease the quantity of stronger herbs, such as thyme or oregano.

Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.

Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.

Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.

Recipe Instructions

Test Kitchen Techniques

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Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic. To achieve a sauce for our penne alla vodka recipe with the right balance of sweet, tangy, spicy, and creamy, we pureed half the tomatoes (which helped the sauce cling nicely to the pasta) and cut the rest into chunks. For sweetness, we added sautéed minced onions. We found we needed a liberal amount of vodka to cut through the richness and add zing to the sauce, but we had to add it to the tomatoes early on to allow the alcohol to mostly (but not completely) cook off and prevent a boozy flavor. Adding a little heavy cream to the sauce gave it a nice consistency, and we finished cooking the penne in the sauce to encourage cohesiveness.

Penne alla Vodka

olive oil

tomato paste

medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons)

red pepper flakes

salt

vodka

heavy cream

penne pasta

tablespoons, basil leaves

Parmesan cheese,

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.

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Dutch Ovens

Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.

Pork and peaches were made for each other . . . and for the grill. To complement grilled pork tenderloin, we grilled peaches until caramelized and juicy and served them with a savory brown rice and arugula salad.

Pork Tenderloin and Peach Kebabs with Brown Rice Salad

brown rice

1¾ teaspoons, table salt, divided, plus salt for cooking rice

tablespoons, balsamic vinegar

brown sugar

Dijon mustard

½ teaspoon, pepper

¼ cup, extra-virgin olive oil, divided

(12-ounce), pork tenderloins,

teaspoons, minced fresh rosemary

(5 cups), baby arugula

You will need seven 12-inch metal skewers for this recipe. Top the salad with chopped toasted pecans for added crunch.

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt and cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.

Whisk vinegar, sugar, mustard, pepper, and 1¼ teaspoons salt together in large bowl. Transfer ¼ cup vinegar mixture to second large bowl and whisk in 3 tablespoons oil; set aside. Add pork, rosemary, and remaining ½ teaspoon salt to remaining vinegar mixture; toss to coat; and let sit for 10 minutes.

Thread pork onto four 12-inch metal skewers. Thread peaches onto three 12-inch metal skewers and brush with remaining 1 tablespoon oil. Grill skewers over hot fire until well charred on all sides and meat registers 140 degrees, 6 to 10 minutes, flipping as needed for even browning. Transfer to platter. Add arugula and cooked rice to vinaigrette and toss to combine. Season with salt and pepper to taste. Serve.

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This rustic holiday pie boasts a creamy apple filling. The secret ingredient: vanilla ice cream, right in the filling. This recipe was inspired by Holly Ricciardi, owner of the now-closed Magpie Bakery; read about our visit here. The hallmark of Dutch apple pie is its creamy apple filling, but we didn’t rely on the traditional cream to achieve it. Instead we added melted vanilla ice cream to the apple filling for extra creaminess and a rich vanilla flavor that nicely complements apple pie. We sliced Golden Delicious apples and let them sit in the melted ice cream along with cinnamon, sugar, and lemon juice until they were soft and pliable; this way, they packed easily into the pie plate and created a cohesive interior that baked evenly. Before baking, we sprinkled a mixture of melted butter, flour, brown sugar, and a good dose of salt over the top of the pie for a supremely buttery crumble topping. Letting the pie cool completely before slicing into it allowed it to firm up so that we could produce beautifully clean wedges.

Pennsylvania Dutch Apple Pie

cup, ice water

sour cream

(6 1/4 ounces 177 grams), all-purpose flour

teaspoons, sugar

teaspoon, salt

tablespoons, unsalted butter,

melted, vanilla ice cream

raisins

sugar

lemon juice

teaspoon, vanilla extract

teaspoon, cinnamon

(5 ounces 142 grams), all-purpose flour

99 grams), light brown sugar

tablespoons, unsalted butter, melted

We prefer Golden Delicious or Gala apples here, but Fuji, Braeburn, or Granny Smith varieties also work well. You may substitute 1/2 cup of heavy cream for the melted ice cream, if desired. This pie is best when baked a day ahead of time and allowed to rest overnight. Serve with vanilla ice cream.

FOR THE CRUST: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. Add sour cream mixture and pulse until dough forms clumps and no dry flour remains, about 12 pulses, scraping down sides of bowl as needed.

Turn dough onto sheet of plastic wrap and form into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

FOR THE FILLING: Toss all ingredients in large bowl until apples are evenly coated. Let sit at room temperature for at least 1 hour or up  to 2 hours.

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.

Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, at least 30 minutes.

FOR THE TOPPING: Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.

Place dough-lined plate on parchment paper–lined rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture in plate, pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture in center of plate. Pour any remaining liquid from bowl into pie. Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere.

Bake pie on sheet until top is golden brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack for at least 4 hours or preferably overnight. Serve.

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This rustic holiday pie boasts a subtly creamy filling. The key ingredient was hiding in plain sight.

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises? Mushrooms are inherently savory; have the ability to build fond, the rich-tasting browned bits that form on a pot’s interior surface; and offer a balance of tenderness and resilience that allows them to turn pleasantly supple when simmered without losing structural integrity. For all those reasons, they’re great for featuring in a luxurious, wintery braise such as bourguignon. Chunks of portobellos were meaty and satisfying, while dried porcini offered a heavy-hitting boost of umami along with savory supports such as miso, tomato paste, and soy sauce and classic aromatics and herbs such as carrot, shallot, garlic, and thyme. A modified roux made with olive oil and flour added the French classic’s requisite body and gloss while keeping the stew vegan, and a splash of wine at the end of cooking brought brightness.

Mushroom Bourguignon

2½ pounds, portobello mushroom caps,

½ teaspoon, table salt

¼ teaspoon, pepper

, large shallot, chopped

garlic cloves,

tablespoons, all-purpose flour

tablespoons, white miso

soy sauce

thyme

bay leaves

ounce, dried porcini mushrooms,

cup, frozen pearl onions, thawed

parsley

Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.

Add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 10 minutes.

Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 10 to 12 minutes longer. Transfer mushrooms to bowl. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine.

Add miso, soy sauce, tomato paste, and remaining 4½ cups water and whisk to combine. Add thyme sprigs, bay leaves, and porcini mushrooms and bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, about 25 minutes.

Strain sauce through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have 2 cups sauce. (If you have more, return sauce to pot and continue to cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.) Return sauce to pot. Stir in onions, portobello mushrooms, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until onions are tender, about 20 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.

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Liquid Measuring Cups

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?

This hearty, thrifty soup delivers rich flavor. Fast. The traditional preparation for this classic Tuscan soup—day-old bread stirred into tomato sauce and doused in olive oil—is delicious, but it's inconsistent. By using a grocery staple such as sandwich bread and building a savory tomato soup around it, we ensured the same results every time. Canned crushed tomatoes provided both a heavy tomato presence and consistent texture without needing hours of cooking on the stovetop. Blooming sliced garlic in a generous amount of extra-virgin olive oil infused the soup with traditional flavors, boosted its savoriness, and eliminated any canned tomato flavor.

Simple Tuscan Tomato and Bread Soup

extra-virgin olive oil,

teaspoon, red pepper flakes

tomatoes

ounces, hearty white sandwich bread, cut into ½-inch cubes (3 cups)

chicken broth

basil

teaspoon, table salt

teaspoon, pepper

Parmesan cheese

Good-quality olive oil makes a difference here. Depending on the brand of sandwich bread that you buy, 4 ounces can range from two and a half to four slices. It's best to use weight as your guide; if you don't have a scale, defer to the volume measurement.

Combine oil, garlic, and pepper flakes in large saucepan and cook over medium heat until garlic is lightly browned, about 4 minutes.

Stir in tomatoes, bread, broth, basil sprig, salt, and pepper and bring to boil over high heat. Reduce heat to medium, cover, and simmer vigorously until bread has softened completely and soup has thickened slightly, about 15 minutes, stirring occasionally.

Off heat, discard basil sprig. Whisk soup until bread has fully broken down and soup has thickened further, about 1 minute. Sprinkle with Parmesan and chopped basil, drizzle with extra oil, and serve.

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Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. It is traditionally made with cornmeal and no flour or sugar, so it is naturally gluten-free from the start. We used yellow cornmeal (which we toasted first to bring out its potent corn flavor) and, veering from tradition, added a small amount of sugar to enhance the natural sweetness of the corn. Creating a cornmeal mush by moistening the toasted cornmeal with a combination of sour cream and milk (favored over the traditional buttermilk for extra richness) produced a fine, moist crumb. Baking the cornbread in a greased preheated cast-iron skillet gave it a seriously crunchy, golden crust. Using a combination of oil and butter for greasing the skillet (as well as in the batter) struck the perfect balance of flavor and performance—the butter added flavor while the oil raised the smoke point so the butter wouldn’t burn.

Gluten-Free Skillet Cornbread

(319 grams/2 1/4 cups), cornmeal

cup, milk

cup, vegetable oil

unsalted butter

tablespoons, sugar

teaspoon, baking powder

teaspoon, baking soda

eggs

We prefer to use a cast-iron skillet here because it makes the best crust; however, any 10-inch ovensafe skillet will work for this recipe. Cornbread is best served warm.

Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Place 10-inch cast-iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.

Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.

Using potholders (skillet handle will be hot), remove skillet from oven, carefully add butter, and gently swirl to incorporate. Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.

Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and sides are golden brown, 12 to 15 minutes, rotating skillet halfway through baking. Let bread cool in skillet on wire rack for 5 minutes. Remove bread from pan and let cool on rack for at least 10 minutes before serving.

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This simple dish of green beans is tossed with toasted almonds and a light lemon-butter sauce. A simple dish of green beans tossed with toasted almonds and a light lemon-butter sauce, green beans amandine is refined yet not intimidating. Unfortunately, recipes too often yield limp beans swimming in pools of overly acidic sauce, with soft, pale almonds thrown on as an afterthought. We wanted to revive this side dish with tender green beans, crisp almonds, and a balanced sauce.For maximum flavor, we toasted the almonds then added some butter to the skillet and allowed it to brown for further nuttiness. Adding some lemon juice off the heat brightened our sauce considerably. After steaming the green beans in a little water in a covered skillet until they were crisp-tender, we tossed them with our sauce for a simple, flavorful take on this classic side.

Green Beans Amandine

cup, sliced almonds

pounds, green beans, stem ends trimmed

water

Salt

Use a light-colored traditional skillet instead of a darker non-stick skillet for this recipe to easily monitor the butter's browning.

Toast almonds in large skillet over medium-low heat, stirring often, until just golden, about 6 minutes. Add butter and cook, stirring constantly, until butter is golden brown and has nutty aroma, about 3 minutes. Transfer almond mixture to bowl and stir in lemon juice.

Add beans, water, and 1/2 teaspoon salt to empty skillet. Cover and cook, stirring occasionally, until beans are nearly tender, 8 to 10 minutes. Remove lid and cook over medium-high heat until liquid evaporates, 3 to 5 minutes. Off heat, add reserved almond mixture to skillet and toss to combine. Season with salt. Serve.

This simple dish of green beans is tossed with toasted almonds and a light lemon-butter sauce.

Stand aside, leftover turkey sandwich. We present to you the ultimate Thanksgiving leftover hack. By Sasha MarxLeftovers are an essential part of the Thanksgiving dinner experience, and we wanted to see if we could push the envelope a little for those of us who tire of turkey sandwiches or reheated facsimile plates of Thursday’s feast. A group brainstorming session led us to the idea of “leftover mashed potato tots.” The majority of tater tot recipes out there are really just potato croquettes in disguise—with bread crumbs trying to fill in for the crispy shredded potatoes that make up the crunchy crust of an authentic tot. We wanted our version to highlight leftover mashed potatoes from T-Day, but had&nbsp;that shredded-potato crunch, too. We solved the issue by peeling, shredding, and blanch-frying some more russets to create an all-potato coating for our mashed centers. Because we didn’t rinse off their natural potato starch before blanching them, the potato shreds adhered to each other after blanching, and we were&nbsp;able to spread them into a sheet (kind of like the rice when making rolled sushi). The next problem was the consistency of the mashed potatoes: not everyone's&nbsp;Thanksgiving potatoes are the same.&nbsp;So wehad to find a workaround to account for variances in fat content and texture and guarantee crispy tots for all. Those who have made potato croquettes know that fluffy, dry potatoes yield the best fried treats, while loose and overworked potato purées usually end with greasy, gummy blowouts and tears during frying. Instead of turning to flour or eggs to tighten the potatoes up, we busted out the instant mashed potato flakes. By tightening the potatoes with more potatoes we were&nbsp;intensifying the potato flavor rather than diluting it with flour or eggs (though we do have a cornstarch substitute that works well). The now-uniform mashed potatoes then get formed into cylinders, placed on the shredded potato sheet, rolled up, cut into tot-sized pieces, and fried for the ultimate croquette–tater tot mashup.

Leftover Mashed Potato Tots

potatoes

cups, vegetable oil,

leftover, mashed potatoes

tablespoons, potato flakes

The instant mashed potato flakes absorb excess water in the potatoes, creating a firm, moldable texture and providing insurance against blowouts during frying. If you don’t have potato flakes, you can substitute 1 tablespoon of cornstarch.&nbsp;The oil-blanching technique is used in the classic recipe for French fries. Frying the potatoes first at a low temperature allows the potato starch to dissolve at the surface, causing the cell walls to stick together and form a thick layer. The second fry at a higher temperature turns that layer into a porous, crispy crust.&nbsp;We recommend dunking these in gravy and cranberry sauce or stuffing them in the ultimate turkey sandwich.&nbsp;

Shred potatoes on large holes of box grater. Set fine-mesh strainer over large, deep heatproof bowl. Heat oil in large Dutch oven over high heat to 325 degrees F/163 degrees C. Fry shredded potatoes until softened but not browned, about 1 minute, stirring frequently. Immediately drain potatoes in prepared strainer; let potatoes drain for 1 minute, then transfer to large bowl and let cool for at least 10 minutes or up to 1 hour. Transfer oil back to Dutch oven.

Stir mashed potatoes and potato flakes together in microwave-safe bowl. Cover and microwave until hot and steaming, about 3 minutes. Season with salt and pepper to taste and let cool for at least 15 minutes.

Place 12 by 16-inch piece of parchment on cutting board. Spread 1 cup blanched shredded potatoes into even 3½ by 16-inch strip on bottom half of prepared parchment; press with spatula to flatten and remove gaps between potato pieces.

Portion mashed potato mixture into 21 pieces (½ ounce each) and form into ¾-inch wide, 1-inch tall cylinders.  Following this video , place 7 potato cylinders on bottom edge of shredded potato sheet, leaving ½ inch between each cylinder. Lift bottom edge of parchment and roll tightly over mashed potato cylinders, forming log. (If you have ever rolled sushi (or seen sushi rolled), it’s exactly the same technique.) Smooth and tighten log, working from center out to edges of parchment. Continue rolling and tightening until log is uniform. Unroll parchment and slide potato log onto cutting board. Feel for gaps between tots and, using sharp knife, cut at gaps. Using your hands, seal ends of tots and tighten into compact cylinders; set aside on baking sheet or large plate. Repeat rolling process two more times with remaining shredded potatoes and remaining mashed potato mixture. (At this point, formed tots can be refrigerated for up to 4 hours. Do not store in refrigerator overnight or freeze, as tots may then burst when fried).

Heat oil in Dutch oven over high heat to 375 degrees F/190 degrees C. Add one-third of tots and fry until golden brown, 4 to 6 minutes, adjusting heat as necessary to maintain oil temperature of 325 degrees F/160 degrees C and stirring occasionally to prevent tots from sticking to bottom. Transfer to paper-towel lined plate and season with salt to taste. Return oil to 375 degrees F/190 degrees C and repeat with remaining tots in 2 batches. Serve immediately.

Graters

Farrotto is a robust risotto-style dish swapping in farro for the traditional Arborio rice. Achieving a velvety texture with farro can be a challenge, since much of farro's starch is trapped inside the outer bran. Cracking the farro in a blender freed up enough starch to create the appropriate risotto-like consistency. We used the Instant Pot's sauté function to jump-start meaty mushrooms before adding the cracked farro along with garlic, dried porcinis, thyme, and some white wine for an aromatic backbone. The best part about using the Instant Pot? Once it was under pressure, the cooking was completely hands-off: We could simply add a measured amount of liquid up front—no stirring, no adding broth in stages, no standing by the stove.

Instant Pot Wild Mushroom Farrotto

whole, farro

extra-virgin olive oil, divided, plus extra for drizzling

cremini or, white mushrooms,

garlic clove, minced

¼ ounce, dried porcini mushrooms,

dry white wine

chicken or, vegetable broth, plus extra as needed

½ cup, chopped fresh parsley

A healthy heaping of Parmesan cheese at the end made the finished farrotto luxuriously creamy. Do not use quick-cooking, presteamed, or pearl farro (read the ingredient list on the package to determine this) in this recipe. Be sure to use a blender in step 1; the farro will not pulse properly in a food processor.

Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add cremini mushrooms, onion, salt, and pepper, partially cover, and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 12 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

If necessary adjust consistency with extra hot broth, or continue to cook farrotto, using highest sauté function, stirring frequently, until proper consistency is achieved. (Farrotto should be slightly thickened, and spoon dragged along bottom of multicooker should leave trail that quickly fills in.) Add Parmesan and remaining 1 tablespoon oil and stir vigorously until farrotto becomes creamy. Stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan, and drizzle with extra oil before serving.

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This Spanish-style meatball soup boasts a sunset-colored broth and lean turkey meatballs kept moist and tender thanks to a panade (a paste made from bread and milk) and Manchego (a sharp Spanish sheep's-milk cheese). For our broth, we started with a&nbsp;sofrito, a traditional Spanish base of onion, bell pepper, and garlic, then added smoked paprika. After deglazing the pot with white wine, we poured in chicken broth, then carefully dropped in the meatballs and some chopped fresh kale. The soup required a mere 3 minutes under pressure, after which we brightened it with a sprinkling of minced parsley and a touch of extra Manchego.

Instant Pot Spanish-Style Turkey Meatball Soup

slice, hearty white sandwich bread, torn into quarters

¼ cup, whole milk

tablespoons, minced fresh parsley, divided

pound, turkey

tablespoon, extra-virgin olive oil

, onion, chopped

red bell pepper, stemmed, seeded, and cut into ¾-inch pieces

garlic cloves, minced

teaspoons, smoked paprika

kale,

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free), in this recipe.

Using fork, mash bread and milk together into paste in large bowl. Stir in Manchego, 3 tablespoons parsley, and salt until combined. Add turkey and knead mixture with your hands until well combined. Pinch off and roll 2-teaspoon-size pieces of mixture into balls and arrange on large plate (you should have about 35 meatballs); set aside.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and paprika and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, about 5 minutes. Stir in broth and kale, then gently submerge meatballs.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir in remaining 2 tablespoons parsley and season with salt and pepper to taste. Serve, passing extra Manchego separately.

Acquacotta, a traditional Italian favorite, features cannellini beans, tender fennel, and subtly bitter escarole suspended in a satiny egg yolk–thickened broth. Acquacotta, a traditional Italian favorite, features cannellini beans, tender fennel, and subtly bitter escarole suspended in a satiny egg yolk–thickened broth. Brined dried cannellini beans have a beautifully soft texture when cooked, and the Instant Pot is a great way to cook them evenly. A food processor made quick work of finely chopping the celery, onion, and canned tomatoes that make up the broth. To keep the escarole fresh-tasting and slightly crunchy, we waited to add it until after releasing the pressure. Before adding the egg yolks, we first whisked them together with some reserved cooking liquid to avoid curdling, then we stirred the mixture into the broth along with parsley and aromatic oregano.

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