Dinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot® by Melissa ClarkDinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot® by Melissa Clark

Dinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot®

byMelissa Clark

Hardcover | October 17, 2017

about

Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot®? I Bought One to Find Out," Melissa Clark''s Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone''s favorite countertop appliance.

Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee.

Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners.

Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark''s most practical book yet.
MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing ...
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Title:Dinner In An Instant: 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot®Format:HardcoverProduct dimensions:160 pages, 9.3 X 7.3 X 0.7 inShipping dimensions:160 pages, 9.3 X 7.3 X 0.7 inPublished:October 17, 2017Language:English

The following ISBNs are associated with this title:

ISBN - 10:1524762962

ISBN - 13:9781524762964

Appropriate for ages: All ages

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Read from the Book

TANGERINE CARROTS WITH RICOTTA, CHIVES + WALNUTS   TIME: 30 MINUTES YIELD: 4 SERVINGS GF • VEG   Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don’t like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.   ½ cup walnuts (or use another type of nut if you prefer) 1 pound carrots, halved or quartered if large, cut into 2-inch chunks 1 tablespoon butter 1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving 1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional) ¼ teaspoon kosher salt ½ cup fresh ricotta 2 tablespoons chopped fresh chives Extra-virgin olive oil, to taste Flaky sea salt, to taste   1. Heat the oven to 350 F.   2. Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.   3. In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the saute. function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.   4. Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.

Editorial Reviews

"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark''s blend of approachable adventurousness—and her flat-out skill in the kitchen."--Epicurious"[Clark] ensure(s) you don''t have to sacrifice flavor for lack of effort."--Tasting Table"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner."—T. Susan Chang, NPR"A selection of delicious and reliable recipes for anyone who''s completely addicted to their Instant Pot."--Buzzfeed"New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)"--The Boston Globe"The recipes in Clark''s book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only."--Publishers Weekly"Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances."--Huffington Post"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine." —Lauren Iannotti, editor in chief, Rachael Ray Every Day"A much-needed book."--PureWowFood52''s Fall Cookbook Must-HavesThe Kitchn''s The New Cookbooks We''re Most Excited About This FallHonorable mention, Eater''s Biggest Cookbooks of Fall 2017