This is Mama Miche, and today in My Magic Kitchen: Chicken Pho

Chicken Pho is one of those dishes people are intimidated to make at home — and I get it. Traditionally, it’s a slow, patient process built over hours. But here’s the truth: technique matters more than time.

By toasting your spices, layering aromatics properly, and letting pressure do the heavy lifting, you get a broth that tastes intentional — not rushed.

This version honors the flavor profile without demanding your entire day. It’s weeknight-friendly, deeply comforting, and endlessly customizable. Add extra herbs. Turn up the heat. Keep it clean and classic. It’s your bowl.

Once you realize you can make pho this good in your own kitchen, you stop waiting for takeout to satisfy the craving.

And that’s the goal — confidence and control in your own kitchen.

I love how the Instant Pot transforms what used to be an all-day cooking marathon—like making tender, flavorful Birria—into something I can pull off on a weeknight. Don’t get me wrong, I enjoy cooking, but I’m not trying to spend my whole day in the kitchen. The Instant Pot gives me all the depth and richness I want without the wait. Ain’t nobody got time for that!

Today, in my magic kitchen: Today, in my magic kitchen: Instant Pot Korean Short Ribs

"This is the way" to culinary bliss. Embrace the process, savor the aromas, and make your kitchen magic! MMMK!

This is Mama Miche, and today in my magic kitchen: corned beef (the Instant Pot way), and this is the way!

I love corned beef. I really do. But I don't make it very often. It's easy to make but also quite time-consuming. That's why cooking it in the Instant Pot is my preferred method. You can set it and forget it! It's always perfect, and you can make it a one-pot meal if you cook your veggies in it as well. Makes clean up minimal, and we like that, too.

This is Mama Miche, and today in my magic kitchen: Valentine'choke

No, I didn't just reveal my kinky side… or did I?

When it comes to food, there are a few that are considered aphrodisiacs. Oysters, strawberries, honey, and avocados are among them. One of my favorites, though, is the artichoke—and not just the heart. I'll eat the whole damn thing, steamed, dipped in melted butter with Twice Stolen Spice™.

They take a long time to cook unless you use one of the greatest kitchen inventions ever: the Instant Pot. It takes hours off cooking times for some foods. A small artichoke steams in 5 minutes. A large one stuffed with this incredibly decadent seafood stuffing takes 15 minutes! This brings me more joy than it should.

This is Mama Miche and today in My Magic Kitchen: Butter Chicken

To look at me, you would not know that I was born in Southeast Asia because my parents are not Asian, they’re of Eastern European and German descent. You also might not think I look Eastern European or German unless you know that I’m Jewish. Most people thought I was Italian growing up and I would often respond when they would ask, “Are you Italian?” I would reply, “ No, I’m not Italian I just play one on TV.” And we would laugh.

Growing up, my mom cooked so many different types of ethnic foods, but she never forayed into Indian food. I only ever ate Indian food in restaurants, but I grew up in NYC and if you know, you know, authentic Indian food, you needed to look no further than 6th St., NYC. The New York City area is home to the largest Indian American population of any metropolitan area in the country. In Manhattan, the neighborhoods of Rose Hill and Murray Hill between 25th and 30th Street have become known as Curry HIll, due to the growing Indian food scene. And closer to where I grew up and where I went to high school, Jackson Heights, has a large population from India as well as many great Indian restaurants.