Sweet and savory Filipino-style chicken thighs marinated overnight and pan-cooked to a sticky glaze.

Chicken breasts in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach, made in the Instant Pot.

Grilled focaccia sandwiches with herbed chicken, pesto, spinach, roasted red pepper and provolone.

Cooked stovetop peanut butter fudge with five ingredients, plus how to keep it from turning gritty.

Green split peas pressure cooked with ham and vegetables into a thick, creamy soup in about an hour.

Shucked corn pressure cooked for 2 minutes on a trivet, then buttered and salted.

Creamy red potato salad with chopped dill pickles and a pickle-juice, Dijon and dill dressing.

Three-ingredient slow cooker shredded chicken taco meat made with broth instead of salsa.

Beef meatballs slow cooked in a tomato broth with vegetables, finished with ditalini.

Tender beef chuck simmered with onion, pepper and garlic in a thick gravy, served over rice.

Cubed stewing beef browned and simmered low with tomatoes, beans and chili spices until fork-tender.

A 3-ingredient cake made from a box of cake mix, a can of pie filling and 3 eggs.