{"product_id":"dinner-in-an-instant-isbn-9781524762964","title":"Dinner in an Instant","description":"\u003cb\u003e75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“Recipes that are as reliable as they are appealing.”—\u003ci\u003eThe Boston Globe\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003ci\u003eDinner in an Instant \u003c\/i\u003egives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you \u003ci\u003eshould\u003c\/i\u003e make in the pressure cooker (rather than what you \u003ci\u003ecan\u003c\/i\u003e make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include:\u003cbr\u003e \u003cbr\u003e• Leek \u0026amp; Artichoke Frittata\u003cbr\u003e• Coconut Curry Chicken\u003cbr\u003e• Duck Confit\u003cbr\u003e• Osso Buco\u003cbr\u003e• Saffron Risotto\u003cbr\u003e• French Onion Soup\u003cbr\u003e• Classic Vanilla Bean Cheesecake \u003cbr\u003e \u003cbr\u003eHere, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. \u003ci\u003eDinner in an Instant\u003c\/i\u003e is a new classic and Melissa Clark’s most practical book yet.\"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.”—\u003cb\u003e\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort.”—\u003cb\u003eTasting Table\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner.”—\u003cb\u003eT. Susan Chang, NPR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot.”—\u003cb\u003e\u003ci\u003eBuzzFeed\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"\u003ci\u003eNew York Times\u003c\/i\u003e 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 \u003ci\u003eDinner: Changing the Game\u003c\/i\u003e, 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.)”\u003cb\u003e—\u003ci\u003eThe Boston Globe\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.”—\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Melissa Clark’s recently released \u003ci\u003eDinner\u003c\/i\u003e was the talk of the cookbook world. Her newest book incorporates everything people loved about \u003ci\u003eDinner\u003c\/i\u003e, but is geared toward using our favorite easy cooking appliances.”\u003cb\u003e—\u003ci\u003eHuffPost\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\"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.”\u003ci\u003e\u003cb\u003e—\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eLauren Iannotti, editor in chief,\u003ci\u003e Rachael Ray Every Day\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\"A much-needed book.”—\u003cb\u003ePureWow\u003c\/b\u003eMELISSA CLARK is a staff writer for the \u003ci\u003eNew York Times\u003c\/i\u003e 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 \u003ci\u003eToday\u003c\/i\u003e and NPR (\u003ci\u003eThe Splendid Table, The Leonard Lopate Show\u003c\/i\u003e). Melissa earned an MFA in writing from Columbia.\u003cb\u003eTANGERINE CARROTS WITH RICOTTA, CHIVES + WALNUTS\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e TIME: 30 MINUTES\u003cbr\u003e YIELD: 4 SERVINGS\u003cbr\u003e GF • VEG\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e ½ cup walnuts (or use another type of nut if you prefer)\u003cbr\u003e 1 pound carrots, halved or quartered if large, cut into 2-inch chunks\u003cbr\u003e 1 tablespoon butter\u003cbr\u003e 1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving\u003cbr\u003e 1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional)\u003cbr\u003e ¼ teaspoon kosher salt\u003cbr\u003e ½ cup fresh ricotta\u003cbr\u003e 2 tablespoons chopped fresh chives\u003cbr\u003e Extra-virgin olive oil, to taste\u003cbr\u003e Flaky sea salt, to taste\u003cbr\u003e  \u003cbr\u003e 1. Heat the oven to 350 F.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46303099125989,"sku":"NP9781524762964","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781524762964.jpg?v=1767725136","url":"https:\/\/k12savings.com\/es\/products\/dinner-in-an-instant-isbn-9781524762964","provider":"K12savings","version":"1.0","type":"link"}