This stew is so deeply flavored and hearty. My fiance requested it for his birthday meal, so I learned how to make it in a pressure cooker and absolutely loved seeing all the spices come together in this flavorful broth. Chicken, beef, or pork could also work, but the gamey flavor of lamb works so well with the ras el hanout spice, green olives, apricots, and other stew ingredients.

I absolutely love corn, and had a dish like this at Itria in Summer 2024 so had to recreate it at home. I might even say this is better!

Hot pot is such a nourishing comfort food. We eat it for Thanksgiving, Christmas, and many other holidays. I like making a single-serve version at home in my pressure cooker. It’s easy to meal prep, with packets of frozen vegetables, meats, and whatever other toppings you like. The broth is a mix of Little Sheep soup base and Golden curry cubes. My favorite items are enoki mushrooms, kabocha, tripe, fish balls with roe, and corn.

Occasionally, we find ourselves grabbing one of those sad-looking Starbucks protein boxes on the go. I figured, why not make an absolutely lovely, organic, fresh, and delicious version at home. These have Hu chocolate, gouda, swiss cheese, white cheddar, jammy eggs, organic Honeycrisp apples, organic blueberries, and crunchy honey peanut butter sandwiches.

There’s a delicious galbi-jjim place in SF called Daeho Kalbijjim that we eat at and order takeout from often. It’s huge and we end up eating the saucy short ribs with cheese, rice cakes, and vegetables for days. Last Christmas, I decided to make my own homemade version and flavor it the way I like - less oily, more acidity. Yum! It was a lot of work, but better than takeout.