When I was down in New Orleans earlier this month for Mardi Gras, I ate a whole lot of red beans and rice. The week before Mardi Gras is always a blur of parades, parties, costumes, and king cake. I was always grateful when a friend or a friend of a friend offered up a hot bowl of rice with a pile of red beans and sausage on it.
If there’s anything you need to know about me, it’s this: I like yogurt. Partially in thanks to my Persian heritage, I’ve eaten it as long as I can remember, whether it was a snack, a side, a breakfast, a dessert, or dip. I’ll easily eat half a gallon of yogurt a week; my fridge will always house some form of plain, whole-milk yogurt, because that’s how I prefer to start my mornings. For other meals, I’ll slap it atop shredded chicken and beans, substitute it anywhere I need sour cream, or dollop some over anything that needs a little tang, including my dog’s meals. (What can I say?
I am a big believer in the glory of homemade stock. Grocery bought stock works just fine for many applications, but if you want to give your meals—particularly a nice soup or sauce—that extra restaurant-level complexity of flavor, homemade stock is the way to do it. You can make it from the scraps that you have leftover from making other things—just throw chicken bones and carrot tops and other trimmings into a zip-top bag in the freezer until you've collected enough to make a decent stock.
Breakfast is hard. No matter how much I love the meal, I'm not someone who springs from my bed, chipper, ready to face the day. Normally, I scrape myself out of my apartment with the help of at least one coffee, prodded along by the hope of another one at the office. Usually I am wise enough to eat a yogurt or pack something to eat at my desk if I'm really running late but there are some days when I can't even get that together, and I end up in the line at Starbucks near my office.
Just because you're well-versed in how easy your trusty Instant Pot can make weeknight dinners doesn't mean you've taken adventage of every feature. The 7-in-1 appliance can tackle a number of kitchen conundrums, from tenderizing the toughest of meats to rehydrating dried beans in record time. These recipes will help you learn how to use your Instant Pot as well as learn all its capabilities. There's a lot more to your Instant Pot than you think.
Of all the ingredients in the kitchen, vegetable stock or broth is one that is generally unloved by the culinary world. You can't get the gelatinous goodness that's the mark of a great chicken stock from celery and carrots, and so much vegetable stock tastes like little more than very salty water. But I, like so many people, have loved ones who don't eat meat, or would rather not, and so no matter what reserves of great fresh chicken stock I have in my freezer, I so often find myself reaching for a box of ho-hum vegetable stock to use in soups, sauces, and giving grains some flavor.