My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. An hour or so before dinner, we’ll prep a pot full of something tasty,
“However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide…” Molly O’Neill, NYTimes … Read more “Bœuf Bourguignon (low carb)”