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.

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.

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

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

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

There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...

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.

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, ...