Love breakfast for dinner? This riff on nachos from “Nachos for Dinner” by Dan Whalen may be right up your alley.
This recipe uses a pot-in-pot technique to make two elements – creamy grits plus a saucy mushroom-chickpea stew – simultaneously in the same Instant Pot.
It’s best to make this drink, a spicy hybrid of a Brown Derby and a Gold Rush, when you’ve got a little extra grill space during summer cookouts, enough to slide some fruit on.
Here’s a light, summery sip to make when you’ve got the grill going.