In the kitchen, one plus one can equal much more than three. By combining ingredients packed with umami (mushrooms! beef! tomatoes!), you can exponentially increase the mouth-filling savoriness of your final dish. Here’s an example in the form of a comforting, fork-tender stew — and with a pressure cooker, it can be on the table in less than
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Serves: 2 Ingredients 1 cup shaved brussels sprouts 1/4 cup diced Fuji apples 1 1/2 Tablespoons crushed, toasted hazelnuts 1 Tablespoon grated Pecorino Romano 1 1/2 ounce White Balsamic Vinaigrette*   * Note that recipe below is for a very large batch 5 plus cups of this dressing. Scale it down for a smaller batch.
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Serves 6 Ingredients 1 Tablespoon + ½ teaspoon salt 8 ounces mini farfalle pasta or small elbow macaroni 5 tablespoons salted butter 2 cups fresh coarse breadcrumbs 4 ounces Pecorino Romano or Parmesan cheese, finely grated (about 2 cups) 1 Tablespoon finely chopped fresh sage leaves, plus 12 whole leaves 1 pound butternut squash, peeled,
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  serves: 6 Ingredients 6 boneless skinless chicken breasts 1 can mango pulp 4 cloves garlic 1 medium shallot 1 teaspoon smoked paprika 1/2 cup extra virgin olive oil sea salt to taste black pepper to taste Procedures Preheat grill or oven broiler. Place mango pulp pulp, garlic, shallots and paprika in a blender and
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    Cracklin’ Chicken’s one of my favorite dishes, too. These crispy-on-the-outside, tender-and-juicy-on-the-inside boneless chicken thighs are quick and easy to prepare, and taste fantastic with whatever seasoning I have on hand—even if it’s just salt and pepper. And for those of you who care, this recipe’s Whole30– and 21DSD-friendly to boot!   Some key tips for this
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