Thanksgiving

Chicken breasts brined overnight, poached gently and chilled, then sliced thin for sandwiches.

No-bake oat flour bites with hemp seeds, honey, butterscotch chips and rice crisps, chilled for half an hour.

Whole milk heated, cooled and seeded with live cultures, then incubated overnight into thick homemade yogurt.

Long grain white rice cooked at a one to one ratio for four minutes, then fluffed into separate grains.

Ground beef, dry spaghetti and a jar of sauce cooked together in one pot in eight minutes at pressure.

Canned chickpeas simmered until soft, then blended with tahini, lemon and cold water into a silky dip.

Seasoned pork shoulder steaks seared and pressure cooked for an hour, then shredded and tossed in barbecue sauce.

Creamy rolled oats cooked under pressure in two minutes, enough for six make-ahead breakfasts.

Elbow macaroni cooked in its own starchy water, then stirred with milk and real cheddar.

Eggs steamed on a trivet above one cup of water, then chilled so the shells slide off.