This is our go-to recipe for basic cookies.

Another new addition to our menu, it’s one of the few ways that I still like to eat a decent amount of vegetables. We frequently have it with Jeera Rice and Kheema Matar.

This is a new addition to our menu. Rachel and I love it, while the kids won’t touch it. It comes very close to what we’re used to in an Indian restaurant, while still being simple and cheap. It would probably be even better with ground lamb, and I’m sure it would work great with ground turkey as well. We like to pair it with Jeera Rice and Vegetable Korma.

When I have more time than money, I make this cheesecake instead of just buying one at the store.

This is a cut down batch that makes only 2 crepes, which is how many I typically want. I typically fill them with cream cheese filling and fresh berries.

This is by far my favorite way to use up overripe bananas. If you have a 13x18” baking sheet, you can double this recipe to use it.

I finally decided that I wanted decent pizza crust enough to make it myself, but not enough to actually maintain a sourdough starter. Or knead it repeatedly. This recipe yields a great flavor and wonderful texture, and there’s no real kneading to speak of. It does however take about 24 hours, so you have to think ahead.

Chinese soft noodles with vegetables and sauce. Kind of like fried rice, only with noodles.

When I want to bring something sweet to a potluck lunch but I don’t want to put much effort into it, this is a great option. However, it really does need about 4 hours of chill time to work correctly.

This is another of my go-tos in the summer when it gets too hot to turn the oven on. It does take a while to chill, though.

I love french fries, but I hate the oil mess they make. And the fact that they’re always soggy because I can’t heat enough oil. This recipe solves those problems, though it does dirty 2 pans instead of 1.

I got this recipe from Adam Ragusea (my current favorite YouTube cooking channel), but I haven’t yet decided if they’re worth the effort. The taste and texture are absolutely fabulous, but working with the condensed milk is a complete nightmare. I guess as long as you don’t mind an upper-body workout and 20 minutes of cleanup, it’s not that bad…

This is my favorite potato salad recipe, and using the Instant Pot makes it a bit quicker. The addition of the vinegar makes it somewhat like a German potato salad.

Something like cheesecake, for when I won’t let anybody turn the oven on.

For the rare times I still make up a stir fry, this works as a base to start things.

I used to be able to easily find soda bread at the grocery store for our St. Patrick’s Day feast of corned beef and cabbage, but I’ve had trouble with that here in Idaho. So we make this homemade version instead.

My mother makes this cheese ball for family gatherings, so when I got the recipe from her, I wanted to make sure I could always find it. It works great with all kinds of crackers.

This is a copycat version of the Olive Garden restaurant soup. It’s another great recipe for cold weather, especially served with fresh, homemade rolls.

I wanted a low effort sweet and sour rice dish, and this was the best I could find. I do need to check into finding a different meat to use that doesn’t require any more effort, though.

This is truly comfort food on a cold winter evening. And with the Instant Pot, the whole thing can be done in an hour.