![]() ![]() Her goal became clear: Develop recipes that preserve the most complex flavors in the easiest way possible, so you have more time to enjoy food and less time worrying about a sink full of greasy pots. Unlike home cooks, restaurants "have a whole team of chefs using every single utensil, pot, and pan in the place!" Melissa says. As a coat checker in New York, she experienced her first pull-back-the-curtain moment in a professional kitchen. "Simplistic is when you've dumbed it down," she explains and instead, "these recipes are smartened up." Cook smarter, not harder, right?īefore becoming a James Beard award winner or the author of 30-plus cookbooks, Melissa was like any other college student working a restaurant job. But she goes on to clarify that "simple doesn't mean simplistic." With the latter, you've taken out so much that you don't have a lot of interesting flavors left. "I mean, who doesn't love simple?" she asks. The idea behind Melissa's new book, Dinner In Oneis straightforward: 100 easy meals made in a single pot, pan, slow cooker, or skillet for quick cleanup. She saw peas at the market and had chicken thighs in the freezer… and just like that, dinner in the Clark household was covered! "I can tell you right now that we're eating creamy peanut chicken with charred snow peas from the book tonight," Melissa Clark says. It's always a good sign when an author actually enjoys using their own cookbook to make a quick and easy family meal. She's also sharing her heavenly one-pot pasta recipe that your family will love. Ahead, Melissa talks to us about her career and strategies for streamlining the dinner process. It represents the complex flavors that come out of something so simple - the smokiness of bacon with the bitter edge of beer bathing the sweet and creamy beans.Welcome to The Pioneer Woman Cookbook Club! This month, we're featuring Melissa Clark, New York Times food columnist, lover of harissa, hater of dirty dishes, and author of the new cookbook Dinner in One: Exceptional & Easy One-Pan Meals. I also love the Drunken Beans (Frijoles Borrachos). It makes enchiladas and burritos even more amazing. Cooking under pressure tends to tame the heat of chiles, giving this salsa the perfect level of spice for my taste. This isn’t your chunky American tomato-based salsa it’s fiery and deeply flavorful. The Classic Tomatillo and Árbol Chile Salsa reminds me of the salsa served at my favorite Mexican restaurant in N.Y. And it’s Mexican food, which I love and can’t get in rural New England. This book offers great recipes for condiments and ingredients that go into larger recipes. Most other Instant Pot books - including my own - are all about whole dishes. “The chapters on salsas and basics like rice and bean dishes are so helpful and delicious. Recommended by: Bruce Weinstein, co-author of The Instant Pot Bible Here, their suggestions, which cover everything from bar-setting best sellers to cutting-edge takes on Indian and Mexican cuisine. To help you find the perfect mix of recipes for your palate and figure out tonight’s dinner, we asked six Instant Pot authors which cookbooks they’ve been inspired by, including each other’s. Over the past four years, the Canadian brand has sold millions of multi-cookers - breaking its own Prime Day records in the process - and inspired dozens of top-rated book titles built upon its Swiss Army–knife status. Kimball isn’t the only influential food-industry figure impressed with the Instant Pot’s capabilities in the kitchen. “Miso, gochujang, sumac, and countless other ingredients play very well in an Instant Pot.” “We spent about a year developing the recipes, and they became more adventurous over time,” Kimball says. Since picking the book up a few months ago, I’ve kicked the day off with a cardamom-spiced, apricot-laced breakfast farro bowl slayed a spicy collard-greens stew with tomatoes and peanuts teased layers of flavor from Tunisian-braised chickpeas and Swiss chard and brought a box of cavatappi pasta to life with lemon juice, cremini mushrooms, white miso, thyme, parsley, and vermouth. Because that’s exactly what Milk Street’s recent Instant Pot cookbook, Fast and Slow, is: a best-in-class breakdown of boundless dishes many people wouldn’t even think of making under normal circumstances. ![]()
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