This Instant Pot chicken noodle soup combines tender chicken thighs, carrots, celery, and egg noodles in a thyme-scented broth. The chicken cooks under pressure, then the noodles simmer with the lid off so you can stop cooking when they are just tender. A squeeze of lemon brightens each bowl. Jump to Recipe What you need… Read More Instant Pot Chicken Noodle Soup
Compound butter is softened butter mixed with sweet or savory flavorings. One small batch can turn warm bread, vegetables, pancakes, or a simple dinner into something worth sitting down for. Start with maple butter, or choose lemon thyme, garlic rosemary, raspberry, cinnamon honey, or orange vanilla. Jump to Printable Recipe One base, six flavors Each… Read More Compound Butter: 6 Sweet and Savory Variations
Peach, pear, and banana make a simple bowl of yogurt feel like breakfast is handled. Add granola just before eating so it keeps its crunch. Make ahead Mix the yogurt and honey ahead. Cut the fruit and add the granola close to serving for the best texture.
A cool, garlicky yogurt dip for veggie sticks, pita, grain bowls, or dinner straight off the grill. Make it ahead so the cucumber, garlic, and dill have time to mingle. Make it work for dinner Serve with roasted vegetables, potato tacos, pita, or a simple rice bowl. Keep crunchy accompaniments separate until serving.
This Instant Pot pumpkin cheesecake layers a gingersnap crust, spiced pumpkin filling, caramel, and pecans in a tall 6-inch cake. It is a make-ahead dessert for fall dinners and Thanksgiving: cook it the day before, chill overnight, and add the topping when you are ready to serve. Jump to Recipe Before you start Use a… Read More Instant Pot Pumpkin Cheesecake with Caramel and Pecans
