What do you get when you combine crushed tomatoes with some finely chopped onion, carrot and celery along with the most wonderful wine-infused ground meat that’s so rich in flavor? A Bolognese. A traditional Bolognese takes hours to make in a saucepan. The meat must simmer in wine for flavor infusion with water often needing…
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So a few months ago, even though I’m a New Yorker with some of the best Italian cuisine at my fingertips, I felt this random craving to go to a certain well-known Italian restaurant chain and try this soup that everyone seems to lose their minds over: Zuppa Toscana. The verdict? It tasted like bland…
Behold: My most popular recipe! It’s so sought after, in fact, that it’s one of the highest viewed Pot Roast recipes on YouTube. The most tender beef, potatoers, carrots and mushrooms in an unforgettable gravy. Try it for yourself and let me know your thoughts.
So picture the perfect French Onion Soup, but then we turn it into a sauce and cascade it over tender chicken laying on garlic toast and then smother it in melty cheese. The result is French Onion Chicken and it put me on the map and earned the trust of millions.
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Once upon a time, I had a career in which I was never fulfilled creatively. And so as a passion project in 2017, I created Pressure Luck Cooking, this recipe blog which focuses on the latest electric pressure cooking trend as well as simple, yet delicious, traditional cooking. With a lot of work (and a little luck), it took off and became one of the most trusted cooking sites today, making this my new career! Come join me as we cook delicious and easy meals together – I’m talking all of the thrills with none of the frills!
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If Jeffrey can do it… you can do it!
My whole schtick is that I believe in visual guidance when cooking. My cookbooks are all about that with the step-by-step photos and my YouTube channel, nearing up on half a million subscribers, is especially about that. I stay away from the common “recipe montage” videos which leaves many viewers with questions (not to mention feels so generic and impersonal). Instead, my videos provide guided, to-the-point instructions with doses of humor and my personality tossed in. My goal is to make it feel like I’m cooking alongside people right in their own kitchens.