Pressure cookers reduce cooking time by as much as two-thirds without ruining the food’s nutritional value — making them ideal for a long-cooking stock. This recipe is adapted from “The Pressured Cook” by Lorna Sass. Source: Martha Stewart’s Cooking School, Episode 104 INGREDIENTS 5 pounds chicken parts (wings, backs, legs, and necks), rinsed 10 cups
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  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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  “But…but…but…potatoes aren’t Paleo!” Once again, with feeling: It all depends on what you mean when you say “Paleo.” There is, after all, no such thing as one definitive Paleo diet. Potatoes may not have been available to cavemen, but I really don’t care. Historical re-enactment ain’t my cup of tea. (Besides, it’s not like our prehistoric
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