Braised Chicken with Chestnuts

Over the past few weeks, we have been bulk cooking this dish and we’ve been absolutely loving it! This is a traditional Shanghainese cuisine and it is a sweet, warm and comforting food, that is perfect in this chilly weather at the moment. To begin, prepare the chestnuts. Place them flat side down on board….

Julia’s Beef Bourguignon (Pressure cooker method)

Stew? Or is it a casserole? How about trying it with the pressure cooker? Apparently a stew goes on the stove top and a casserole, which is also the name of the type of pot, goes in the oven. Either way, they taste amazing no matter what cuisine it is, because the meats get SO…