Food & Home


Make It Once, Use It Twice (or Thrice)

There are few things as satisfying as opening up the fridge and seeing you’ve already got something super delicious already made. If you’re able to reimagine leftovers into a shiny new dish, the reward is a fantastic meal that’s already halfway there. With that in mind, we developed three easy, basic recipes, plus two riffs on each one, so you make the basic, then reap the benefits for days to come. They all come together quickly with the help of a pressure cooker and store easily for several days in the refrigerator. Think of them as leftovers—or as an incredibly lovely present for your near-future self.

Easiest Pulled Pork

After making our favorite basic pulled-pork recipe, you can use it in our Pork Ragu and Pork Lettuce Cups with Nuac Cham.

  • Pork Ragu

    Pork Ragu

    This ragu smells like Nonna’s kitchen—the aroma is truly transporting. Serve it over thick noodles, like pappardelle, or a rich, creamy polenta.


  • Pork Lettuce Cups with Nuac Cham

    Pork Lettuce Cups with Nuac Cham

    This dish is all about balance: crisp lettuce, toothsome noodles, tender pork, and crunchy carrot and daikon. Douse it in nuoc cham and you’ll be in umami heaven. This dish is brilliant for a crowd—you can set it up DIY style, so everyone can make their own lettuce cups just the way they like them.


Shredded Korean Chicken

Make this old goop favorite and it will go seamlessly into sliders, rice bowls, and tacos. It’s absolutely delicious and especially amazing to have in your fridge for creating spur-of-the-moment dinners.

  • Korean Chicken Sliders

    Korean Chicken Sliders

    This recipe is a great marriage of American BBQ fare (buns, slaw, and mayo) and the sweet, spicy, fermented flavors of a few key Korean ingredients (gochujang and fish sauce).


  • Korean Chicken Cauliflower Rice Bowl

    Korean Chicken Cauliflower Rice Bowl

    This is such a simple, yet satisfying bowl. The Korean chicken is super saucy and flavorful, and the cauliflower rice is a perfect healthy vehicle for it. Quickly sautéed spinach, thinly sliced scallion, and kimchi bring some freshness to it, too.


Perfectly Cooked White Beans

Perfectly Cooked White Beans are foolproof in the pressure cooker, and once you have them cooked, you can whip them into refried beans for nachos or to bake into our vegetarian cassoulet.

  • White Bean Nachos

    White Bean Nachos

    Nachos don’t have to be a belly-buster—in fact we prefer this lighter version using coconut tortilla chips and Greek yogurt. The white beans are mild and creamy, the perfect foil for the spicy jalapeño, bright cilantro, and acidic lime juice.


  • White Bean Cassoulet

    White Bean Cassoulet

    This is a fantastic vegetarian version of the meat-laden original. The white beans provide that unctuous texture; the toasted bread gives a bit of crunch; caramelized mushrooms, shallots, and kale add umami; and the bright acidity of white wine balances everything beautifully.