Join us for a deep dive into Melissa Clark’s first pressure-cooker cookbook. Renee and Sara don’t see eye to eye on this one — is it the perfect weeknight cookbook, or too complicated for pressure cooking?
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Garlic rice (page 85)
- Garlicky cuban pork (page 35)
- Moroccan chickpeas with kale (page 103)
- Lamb tagine with apricots and olives (page 52)
- Black beans with chili and cumin (page 109)
- Cowboy Beans (Hello, my name is Tasty)
- Black bean soup (It’s All Easy)
- Rice pudding with cardamom and rosewater (page 149)
- Port-braised short ribs with star anise (page 43)
- Chicken and dumplings (page 58)
- Wild mushroom, pancetta and pea risotto (page 88)
- Creamy macaroni and cheese (page 87)
- Paneer (Indian Instant Pot)
- Hummus (page 106)
- Bone broth (page 114)
- Chicken stock (page 114)
- Butter-braised Yukon Gold potatoes (page 139)
- Shakshuka (page 26)
- Hard-boiled eggs (page 25)
- Beets with dill, lime and yogurt (page 131)
- Tangerine carrots with ricotta, chives and walnuts (page 132)
- Coq au vin (page 60)
- Mashed potatoes with sour cream and chives (page 135)
- Shrimp scampi with white wine and fennel (page 70)
- Osso bucco (page 48)
- Smoky barbecue chicken (page 57)
- Oven barbecue chicken (The Kitchn)
- Molasses barbecue sauce (Small Victories)
Join our Cookbook Club!
