Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso ...

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Kate S. Jordan.

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness.

1 to 1 ¼ pounds ripe tomatoes, cut in small dice ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice 2 ears corn, ...

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Rice pudding prepared in an electric pressure cooker is both speedy and simple — the kind of thing you can whip up in minutes in between other kitchen tasks. This version calls for short-grain rice, ...

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of ...

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

David Malosh for The New York Times. Food Stylist: Spencer Richards. David Malosh for The New York Times. Food Stylist: Spencer Richards.

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal ...