7 Cozy Instant Pot Soups & Stews to Warm Your Home (& Heart)

I can hardly remember life before I got an Instant Pot. The electric multi-cooker has changed my dinner game in so many ways, not least of which: no-soak bean soups.

Yes, you read that correctly. The Instant Pot is able to turn dried legumes—completel…

I can hardly remember life before I got an Instant Pot. The electric multi-cooker has changed my dinner game in so many ways, not least of which: no-soak bean soups.

Yes, you read that correctly. The Instant Pot is able to turn dried legumes—completely sans soak—into tender, creamy bites floating in a thick, flavorful broth, through utter magic (pressure cooking). Which means next time you come home with a bag of dried black beans, the only thing you need to remember to do is press a button.

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The 33 Summer Pasta Recipes We’ve Waited All Year to Make

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season’s ripest picks? Pasta, especially the ones listed…

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season's ripest picks? Pasta, especially the ones listed here.

These are pastas to serve still steaming—whether you're fresh off a full day of beach lounging or at an elegant outdoor summer soirée, the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.

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55 Impossibly Easy, Slightly Lazy, 100% Reliable Summer Dinner Recipes

Dragging open a can of anchovies. Cubing cold, snappy vegetables to toss in a mustard jar vinaigrette. Spooning anything at all onto toast, with pepper and cheese and salt. There’s something wonderfully languid about making summer dinners, the kind th…

Dragging open a can of anchovies. Cubing cold, snappy vegetables to toss in a mustard jar vinaigrette. Spooning anything at all onto toast, with pepper and cheese and salt. There's something wonderfully languid about making summer dinners, the kind that come half-prepped right from the produce bag (or, okay, pasta box).

The best are not just easy, but also quick—even unnervingly so. "Didn't I just open the fridge?" you'll say to yourself, sitting down to Brie-cloaked noodles and tomatoes. Or skillet-grilled fish tacos. Or the undeniable genius of a salad made from cornbread.

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5-Ingredient (or Fewer!) Meals to Get You Back in the Cooking Game

Have you ever been in a cooking rut? When days go by and you just can’t bring yourself to make an honest meal, instead ordering in or eating out or cobbling together odds and ends and calling it dinner? I think it’s safe to say we’ve all been there. I …

Have you ever been in a cooking rut? When days go by and you just can’t bring yourself to make an honest meal, instead ordering in or eating out or cobbling together odds and ends and calling it dinner? I think it’s safe to say we’ve all been there. I certainly have. Thankfully these ruts don’t last very long before I’m inspired by a perfect roast chicken or eager to try the internet’s latest viral recipe. And when I’m ready to get back into the swing of things, I jump straight into the kitchen.

For me, that's where everything begins, from whipping up a hearty breakfast to get me out the door or prepping lunch for the week, to wrapping up the day over a quiet dinner. My time in the kitchen doesn’t mean elaborate or complicated feasts (not always, at least!). Most nights, I just want an approachable meal that requires as little effort—and as few ingredients—as possible. Which is where these recipes come in. They’re simple without feeling uninspired, they only need a handful of ingredients (five or less— not counting salt, pepper, and cooking fat), and they help get me back into tip-top cooking shape.

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My Funny Little Trick to Make Leftover Pasta Creamy Again

This past New Year’s Eve, I hosted a pasta party. It was exactly what it sounds like: me, cooking more noodle courses than my three guests could possibly eat in the hours we spent huddled around my kitchen table, and quite a bit of Parmesan.

As the ev…

This past New Year's Eve, I hosted a pasta party. It was exactly what it sounds like: me, cooking more noodle courses than my three guests could possibly eat in the hours we spent huddled around my kitchen table, and quite a bit of Parmesan.

As the evening progressed, my stock of reserved pasta water grew as murky and expansive as my guests' conversation (blame our local liquor store's sale on sparkling wine). Some amount of bucatini all'Amatriciana, rigatoni with fresh basil pesto, and aglio e olio e salsicccia later, I found myself with a full jar of the starchy stuff.

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