Pressure-cooked red beans & rice

Onion, chopped	1 large
Bell pepper, green, chopped	1
Celery, chopped	3 stalks
Garlic, minced	5 cloves
Beans, dried red kidney	1 pound
Salt	1 teaspoon
Pepper, freshly ground	1 teaspoon
Hot sauce	2 teaspoons
Thyme, fresh	1 tablespoon
Bay leaves	2
Water	7 cups
Sausage, chicken Andouille, cut into ½-inch rounds	1 pound
Rice, cooked
Green onions, sliced	5

Note: This recipe uses an Instant Pot.

1. Add the onion, celery, garlic, beans, salt, pepper, hot sauce, thyme, bay leaves, and water to the pot. 
2. Lock the lid, press Beans/Chili, press Adjust to select High pressure, and cook for 28 minutes; use the quick-release method to depressurize. 
3. Rinse the lid with cold water, and set aside. 
4. Stir in the sausage, lock the lid, press Manual, and cook for 15 minutes; allow the pressure to release naturally. 
5. Stir the green onions into the rice, and then serve with the beans and rice.

Buffalo-style roasted chicken with potatoes

Butter, unsalted, melted	6 tablespoons
Hot sauce	¼ cup
Salt, kosher
Pepper, freshly ground
Potatoes, fingerlings	2 pounds
Shallots, halved lengthwise	4
Oil, extra-virgin olive	2 tablespoons
Chicken, whole	4 pounds

1. Preheat the oven to 425°F; rack set in the middle. 
2. In a small bowl, combine the butter, hot sauce, 1-teaspoon salt, and 1-teaspoon pepper; refrigerate until spreadable, about 10 minutes. 
3. Wrap the center pillar of a 10-inch Bundt pan with foil. 
4. In a medium bowl, toss the potatoes and shallots with oil; season generously with salt and pepper, then add to the pan. 
5. Run your fingers under the breast and thigh skin of the chicken to loosen. 
6. Spread the chilled butter mixture under the skin, over the breast, and thigh; season with salt and pepper. 
7. Perch the chicken on the pan by inserting the pillar into the cavity. 
8. Roast the chicken for about 1 hour, until well browned and a thermometer inserted into the thigh reads 155°F. 
9. Transfer to a carving board, and let rest for 15 minutes. 
10. Carve the chicken, and serve with the potatoes and shallots. 

Recipe from Food & Wine Annual Cookbook 2017.