• 14 ounces full-fat coconut milk • 14 ounces canned tomatoes • 1 onion, diced • 1/4 cup cilantro, chopped • 1 teaspoon minced ginger • 1 teaspoon minced garlic • 1 tablespoon agave nectar or honey • teaspoon
8 Servings The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. January 2016Print Ingredients Meatballs Olive oil 6 scallions, cut into 1-inch pieces
Skim a bunch of Instant Pot-y cookbook covers and you’ll notice a pattern pretty quickly. Melissa Clark's Dinner in an Instant has saucy glazed ribs and its follow-up Comfort in an Instant, chicken Parmesan.
Makes one 9" cake You’ve heard it before when it comes to making cheesecakes, but we’re going to say it again: Your cream cheese, mascarpone, and eggs have to be room temperature or your batter will be
• Olive oil • 1 pound well-marbled chuck roast, cut into very small cubes, or ground beef • Kosher salt • Freshly ground black pepper • 1 cup diced onion • 1/2 cup diced carrots • 1/2 cup diced celery
• 4 slices rye bread (dark) • 2 tomatoes • 2 avocados • 4 tablespoons cottage cheese • 1 teaspoon finely grated lemon zest • 1 tablespoon watercress • 1-2 pinches sea salt flakes and freshly-ground pepper
Author Notes: Adapted from this corn salad recipe from Mark Bittman I love this salad without any beans, but beans do bulk it up, so use them if you wish. Serves: 4 Prep time: 30 min 4 ears corns, shucked