Cookstr.com

Lorna Sass

Lorna Sass
Did you know?

A revised version of one of Lorna's books is being re-issued this May with its proper title:

Short-Cut Vegan. It was vegan all along, Lorna says, but no one understood the word so the original title was Short-Cut Vegetarian.

Lorna Sass
Lorna's Featured Recipe
Quarter-Hour Chili

Click here for recipe

Lorna Sass is an award-winning cookbook author whose groundbreaking Cooking Under Pressure is credited with reviving America's enthusiasm for the pressure cooker. The book celebrates its 20th anniversary this fall, 

 

Following Cooking Under Pressure, Lorna wrote Great Vegetarian Cooking Under Pressure, The Pressured Cook, and Pressure Perfect. She says the last is her definitive word on the subject.

 

She got the idea for her first pressure cooker cookbook when she watched her mother turn out soups and stews in about 15 minutes. She says “a lightbulb went off in my head,” and she wondered why more home cooks didn’t rely on the devices to produce healthful, delicious food.

 

She and her collection of pressure cookers reside on Manhattan's Upper West Side. Her website is www.lornasass.com Her blog is lornasassatlarge.wordpress.com/

Latest Recipes

Chicken Biryani

Here is an easy dish to prepare that exudes an Indian aroma and flavor. Chicken Biryani brings the sites and smells of India into your kitchen. This dish is a type of rice pilaf that you can serve at your next meal with chicken or fish. If you like sweeter dishes you may consider blending a large tablespoon of sweet mango chutney in one cup of plain yogurt. You drop this on top of the rice. For all of you spicy lovers out there, you may blend a large tablespoon of Patak's Eggplant Relish into one cup of plain yogurt. Something for everyone.

(1 Votes)

Moroccan Lamb and Lentil Stew with Minted Yogurt

Cumin, cinnamon, and tart-sweet prunes give this exotic stew North African flavor. Depending upon how much lamb you include, you can mak...

(1 Votes)

Quarter-Hour Chili

Use ground meat instead of cubes and the cooking time of this flavor-packed chili is dramatically reduced. I’ve added diced sausage to en...

(1 Votes)

Chicken Cacciatore

The rich and hearty taste of this dish belies the ease of preparation. Part of the secret is enhancing good-quality storebought tomato s...

(1 Votes)

Three-Bean Turkey Chili

Here is a low-fat, nutrition-packed, hearty chili that’s quick to assemble and a feast for the eyes. Serve the chili in bowls, over rice ...

(1 Votes)

Spanish Rice with Chicken and Sausage

Spicy chorizo sausage gives lots of character to this simplified version of Spanish arroz con pollo, while pimento-stuffed green olives a...

(1 Votes)

Pasta with Meat Sauce

This one-pot pasta dish is quick, easy, and very good. It is especially satisfying when made with spirals or shells, which catch bits of ...

(1 Votes)

Black Soybean And Vegetable “Sushi”

Make these unconventional sushi by spreading a flavor-packed black soybean paste on tortillas. Top with a sheet of nori, the sea vegetabl...

(1 Votes)

Sesame-Watercress Dressing

I usually whip up this dressing when I’ve made the Split-Pea Soup with Shiitake and Star Anise and have watercress stems left over. The s...

(1 Votes)

Split-Pea Soup With Shiitake And Star Anise

Dried shiitake mushrooms provide depth of flavor and star anise fends its unique tangle of licorice, resin, and smokiness to this Asian-i...

(1 Votes)

Brussels Sprouts and Udon Noodles in Miso Sauce

If you’ve never sliced Brussels sprouts before tossing them into the pot, you’re about to discover the ideal way to prepare this underapp...

(1 Votes)

Thai Inspired Broccoli in Coconut-Cilantro Sauce

Jade-green broccoli vies with red and yellow bell peppers for center stage in this exotic Asian stew. For relatively little effort, this ...

(1 Votes)

Tomato-Chickpea Curry in Eggplant Shells

There’s something delightful and festive about stuffed vegetables. In this ease, each diner gets an impressive eggplant “barge” bearing a...

(1 Votes)

Carrot Slaw with Mango Chutney Dressing

Mango chutney gives the tart-sweet dressing for this slaw a mysterious complexity. Use your favorite chutney or try Patak’s brand, which ...

(1 Votes)

Skillet Grain Medley with Curried Tempeh

Season tempeh cubes with curry marinade, and then mound these exotic “croutons” on top of Indian-spiced grains. You can use whatever cook...

(1 Votes)

Cucumber-Mint “Raita”

Inspired by the yogurt-based raitas of India, I created this pale green, frothy sauce with soft tofu rather than the traditional yogurt. ...

(1 Votes)

Slow-Baked Cannellini with Olives, Escarole, and Gremolata

This nourishing winter casserole takes only a few minutes to assemble but a few hours to bake. The recipe is based on the principle of sl...

(1 Votes)

Slow-Baked Beans

Over the past decade, I’ve experimented with various ways to cook beans and grains. Assuming that you can find standard approaches in any...

(1 Votes)

Slow-Roasted Tomatoes and Fennel

To prepare this simple side-dish salad, you roast plum tomatoes and fennel in a 250°F oven, and then arrange them attractively on small p...

(1 Votes)

Two Herb Blends

You can purchase mixtures of Italian or Provencal herbs in bottles, but it’s fun and more economical to make your own. Be sure to use dri...

(1 Votes)

Balsamic Syrup

A teaspoon or two of balsamic syrup can magically transform a ho-hum dish into something that you want to savor slowly. Fortunately, it i...

(1 Votes)

Hiziki Tapenade

Tapenade is a heady Provencal blend of olives, capers, and anchovies. In this version, I’ve used the mildly briny, jet-black sea vegetabl...

(1 Votes)

Baked Beet And Brown Rice Salad

It goes without saying that beets are a gorgeous color. Baking them in individual foil packets develops a flavor intensity to match their...

(1 Votes)

Wholegrain Waffles

Eating homemade waffles for breakfast or brunch always feels like a special treat, and they make a delightful midafternoon snack as well....

(1 Votes)

Baked Peaches and Blueberries with Crisp Pecan Topping

This homey variation of a deep-dish fruit pie offers lovely juxtapositions of tastes, colors, and textures. Pecan halves form a kind of t...

(1 Votes)

Farro Minestrone

Farro, an ancient cousin of the wheat berry, is a toothsome and lovable grain. It cooks quickly and always remains pleasantly chewy. Most...

(1 Votes)

Millet Vegetable Soup

Here is a thick and comforting soup that goes down easy, warming you on a cold, winter’s day. A decorative drizzle of buttermilk at the f...

(1 Votes)

Hominy and Kidney Bean Chili

It takes a few hours to cook dried hominy from scratch, but ready-to-eat chewy nuggets of this large-kernel field corn are readily availa...

(1 Votes)

Bulgur with Lamb, Chickpeas, Spinach and Prunes

In the Middle East, bulgur and dried fruits are often combined with meat, with memorable results. Serve this dish hot or at room temperat...

(1 Votes)

Chinese Fried Grains and Vegetables with Honey-Mustard Sauce

I’ve modeled this recipe on the idea of fried rice, and it’s a tasty way to use up leftover cooked grains plus whatever vegetables are sc...

(1 Votes)

Quinoa-Crusted Chicken Cutlets with Cilantro Pesto

Quinoa flakes are usually made into a quick morning cereal, but they have a number of other uses. You’ll find them in the 70-Minute Quino...

(1 Votes)

Farro Risotto with Pancetta, Asparagus and Hazelnuts

Farro makes a lovely risotto. In fact, the Italians have a special name for it: farrotto. This farrotto is dotted with diced pancetta, an...

(1 Votes)

Lamb with Millet and Mint-Cucumber Salad

For a fresh finish, accompany this millet-lamb pilaf with thinly sliced cucumbers doused in yogurt and flecked with mint-dinner and a sid...

(1 Votes)

Quinoa Paella with Chicken and Chorizo

I’m sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, ...

(1 Votes)

Coconut Chicken Curry with Thai Black Rice

Thai black rice (also called Thai black sticky rice) is slightly sweet and traditionally steamed and used in desserts. Nevertheless, it m...

(1 Votes)

Fruity-Nutty Wild Rice and Turkey Salad

As you can see from the picture in the photo insert, this is quite a festive dish. Wild rice, dense in flavor and texture, makes an ideal...

(1 Votes)

Barley Pilaf with Fennel, Pecans and Cranberries

Barley contains a kind of starch that feels rich and creamy on the tongue and makes this festive dish moist and reminiscent of a Thanksgi...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password