New England clam chowder

Clams, canned or frozen; strained	11 ounces
Clam juice (or juice from packaged clams plus water)	2 cups
Bacon, smoked, cured, cubed	1 cup
Onion, finely chopped	1 large
Wine, white	½ cup
Potatoes, cubed	2 medium
Bay leaf	1
Thyme	1 sprig
Cayenne pepper	Pinch
Milk	1 cup
Cream	1 cup
Butter	1 tablespoon
Flour	1 tablespoon

Note: This recipe calls for an Instant Pot electric pressure cooker.

1. In a cold pressure cooker with the lid removed, add the bacon, press Sauté and then Adjust until the selection indicates "Less".
2. When the bacon releases its fat and it begins to sizzle, add the onion, and season with salt and pepper.
3. Raise the heat by pressing Cancel, and then Sauté.
4. When the onions have softened, add the wine and scrape all the brown bits off the bottom of the cooker.
5. Let the wine evaporate almost completely and then add the potatoes, clam juice, bay leaf, thyme, and cayenne.
6. Close and lock the pressure cooker lid.
7. Press Manual and then use the + or - button to select 5 minutes of pressure cooking time.
8. Release the pressure instantly by pressing Cancel and then twisting the steam release handle on the side to the "Venting" position.
9. Meanwhile, make a roux to thicken the chowder by blending the butter and flour over low heat and stirring constantly with a small wooden spoon until they are well blended.
10. Add the roux, milk, cream, and strained clams to the pressure cooker.
11. Press Sauté and simmer for about 5 minutes, or until thickened to the desired consistency.

Recipe by Laura Pazzaglia in Instant Pot Electric Pressure Cooker Recipes, second edition

Braised chicken legs with potatoes, porcini & dried cherries

Canola oil	1 teaspoon + 1 tablespoon
Garlic cloves	11 whole + 5 crushed
Sour cream or crème fraîche	1 cup
Porcini mushrooms, dried	½ cup
Salt, kosher
Chicken legs	2 pounds
Potatoes, Yukon gold, peeled, 1/8-inch-thick slices	2
Cherries, sour, dried, unsweetened	½ cup
Celery leaves	Garnish

1. In a medium saucepan, heat 1 teaspoon oil.
2. Add the whole garlic cloves, and cook over low heat, stirring, until golden and fragrant, about 5 minutes.
3. Add 4 cups water and bring to a boil.
4. Cover and simmer over low heat until reduced to 2 cups, about 1 hour.
5. Strain the garlic broth into a bowl; discard garlic; reserve 1 cup broth for another use.
6. Whisk 1 cup broth with the sour cream and porcini; season with salt.
7. Preheat to 350°F.
8. In a large skillet, heat the remaining 1 tablespoon oil.
9. Season the chicken with salt, and cook over moderate heat until golden all over, about 10 minutes total; transfer the chicken to a plater.
10. Pour off all but 1 tablespoon oil from the skillet.
11. Arrange the potato slices in the pan, overlapping them slightly.
12. Set the chicken skin side down on top of the potatoes.
13. Scatter the cherries and crushed garlic around the chicken, and pour the garlic sauce with the porcini on top.
14. Roast the chicken for 20 minutes.
15. Reduce the oven to 300°F, and roast for about 45 minutes longer, until the potatoes are tender and the chicken the cooked through.
16. Preheat the broiler; arrange a rack 6 inches from the heat.
17. Turn the chicken over, and broil until the skin is golden and crips, about 8 minutes.
18. Garnish with celery leaves, and serve.

Recipe from Food&Wine Magazine, May 2015

S’mores bars with marshmallow meringue

Crust
Graham cracker crumbs	12 ounces
Butter, unsalted, melted	12 tablespoons
Sugar, light brown, packed	2 tablespoons
Salt, fine sea	¼ teaspoon
Brownie filling
Butter, cold, cubed	8 tablespoons
Chocolate, unsweetened, chopped	4 ounces
Sugar, granulated	1 ¼ cups
Vanilla extract	2 teaspoons
Salt, fine sea	¼ teaspoon
Eggs, room temperature	2 large
Flour, all purpose	½ cup
Meringue
Egg whites	3 large
Sugar, granulated	¾ cup
Vanilla extract	½ teaspoon
Cream of tartar	¼ teaspoon

1. Preheat to 350°F; line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. 
2. In a medium bowl, using a fork, mix all of the crust ingredients until evenly moistened. 
3. Press the crumbs evenly into the baking pan. 
4. Bake for 8 to 10 minutes, until lightly browned. 
5. Let cool complete; leave the oven on. 
6. In a heat-proof medium bowl set over a saucepan of simmering water, melt 8 tablespoons butter with the chocolate over moderate heat, stirring occasionally, until smooth, about 5 minutes. 
7. Remove from heat, and whisk in the 1 ¼ cups sugar, vanilla, and salt. 
8. Whisk in the eggs until smooth, then stir in the flour until just incorporated. 
9. Spread the batter evenly over the cooled crust. 
10. Bake for about 25 minutes, until the edge is set but the center is still slightly jiggly. 
11. Transfer to a rack and let cool completely. 
12. Preheat the broiler. 
13. In a heat-proof medium bowl set over a saucepan of simmering water, whisk the egg whites with the ¾ cup sugar until the whites are warm and the sugar is dissolved, about 3 minutes. 
14. Transfer the mixture to the bowl of a stand mixer fitted with the whisk. 
15. Add the vanilla and cream of tartar, and beat at medium speed until firm 
16. Increase the speed to high, and beat the meringue until stiff and glossy, about 5 to 7 minutes. 
17. Mound the meringue on top of the filling, swirling it decoratively. 
18. Broil the meringue 8 inches from the heat until lightly browned, about 1 minute. 
19. Cut into bars, and serve. 

Recipe from Food&Wine Magazine, April 2015.