Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.

Tuscan Ribollita With Summer Vegetables

Every summer we find ourselves with more vegetables than we know what to do with. The solution? An Italian soup called ribollita. Actually, it's an Italian stew. Or actually, an Italian pancake. It's all three of those things, depending on how long you cook it.

Pressure Cooker Ragù Bolognese

I haven't actually kept track of what the trigger is that leads me to make ragù Bolognese year after year, like clockwork. Good thing I love the stuff. This year, in the midst of some epic pressure cooker testing (stay tuned for the results), I decided to see if I could adapt the recipe to work in a pressure cooker, hopefully cutting down on cooking time while building flavor in the process.

Pressure Cooker Beef and Vegetable Stew

The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.

Short Rib and Barley Stew

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good.

Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew With Carrots

The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to finish.

Pressure Cooker Red Wine–Braised Beef Short Ribs

While not a ready-in-30-minutes weeknight recipe, the pressure cooker still shaves off a significant amount of time on this short-rib classic.

30-Minute Tuscan White Bean Soup

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling.

Classic Cookbooks: Simple Dinners from Marcella Hazan

Besides big roasts, slow braises, and stuffed pastas that are probably best for lazy-Sunday cooking, Essentials of Classic Italian Cooking has much to offer in the way of weeknight dinner (if you’re accustomed to spending about an hour making dinner,...

Pasta e Fagioli (Italian Bean and Pasta Soup)

This Tuscan-style pasta e fagioli soup is all about the beans, which are cooked to creamy, tender, and plump perfection.