The Meat

Wednesday, Jan. 9, 2019

Good morning, foodie friends.

I put out the call and you answered: Instant Pot recipes for everyone!

Thank you to all the readers who passed along advice (make sure the vent is closed) or just joined in my newbie misery and fear. Apparently, nothing is more unifying than a conversation about the multi-cooker: Next time you get in a heated political argument just inject, “Hey, do you have an Instant Pot?” You’re welcome, America.

Like the good, slightly obsessive maniac that I am, I dove — two cups deep of chicken stock — into the Instant Pot cooking process last weekend. There were some frightful times — who knew the thing has a “burn” function? — and some culinary triumphs. I found an Asiago Shrimp Risotto that made me a believer (I’m now seriously questioning how all of the Top Chefs on Bravo keep screwing risotto up — just get an Instant Pot!). And those pork loins that are always buy one get two free? In 17 minutes flat that tube of meat comes out moist and delicious.

But enough of that, really. Tonight, I’m treating my sweet boy to a simple dish of spaghetti and meatballs — he’s earned it after four dinners of mommy standing on her tiptoes over her new “big pot that makes the loud noise.” Mommy may sub out the pasta for some spaghetti squash, because, well, these hips don’t lie.

And if the snow has got you down, warm up with a winter cocktail — go ahead, you deserve it tonight after that commute.

Sending warm and ice-free wishes!
Lindsey Hollenbaugh
Managing Editor of Features


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Enjoy an omelette for breakfast, but with way less effort.

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