7 best stove sizes

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Roasted Tomato Soup Recipe

Some soups seem as though they should take forever to make, and this is one of them. When I started making it, it was a labor of love, or maybe insanity. It required first roasting tomatoes and peppers, then peeling and seeding them—and that was even before starting to make the actual soup. Then I discovered a shortcut: fire-roasted tomatoes, which meant I could make this soup anytime I wanted. Add the speed of a pressure cooker, and what used to take all day long now takes less than half an hour. You can leave the soup chunky or puree it if you prefer a smooth soup.

1. In a stove-top pressure cooker set over medium heat, or an electric cooker set to 'brown', heat the olive oil until it shimmers and flows like water. Add the onions, and sprinkle with a pinch or two of kosher salt. Cook for about 5 minutes, stirring, until the onions just begin to brown. Add the garlic, and cook for 1 to 2 minutes more, or until fragrant.

2. Pour in the sherry, and simmer for 1 to 2 minutes, or until the sherry is reduced by half, scraping up any browned bits from the bottom of the pan. Add the tomatoes, roasted red bell pepper, and Chicken Stock to the pressure cooker.

3. Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).

4. Stove top: Maintain pressure for 10 minutes, adjusting the burner as necessary.

5. Electric: Cook at high pressure for 10 minutes.

6. After cooking, use the quick method to release pressure.

7. For a smooth soup, blend using an immersion or standard blender. Add the cumin and pepper, and adjust the salt, if necessary. If you like a creamier soup, stir in the heavy cream.

8. If using a standard blender, be careful. Steam can build up and blow the lid off if the soup is very hot. Hold the lid on with a towel, and blend in batches, if necessary; don’t fill the jar more than halfway full.

Per Serving: Calories: 287; Fat: 24g; Sodium: 641mg; Carbohydrates: 16g; Fiber: 4g; Protein: 4g

Mustard-Glazed Spare Ribs Recipe

½ rack (about 1½ pounds) spareribs

1 teaspoon kosher salt

Freshly ground black pepper

1 cup Beef Stock (page 264) or low-sodium broth

3 tablespoons Dijon mustard

3 tablespoons packed brown sugar

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Air-Fry with Confidence

Are air fryers worth the investment of money and counter space? Yes, if you’re looking to use less fat in your cooking, you crave minimal fuss and mess, you want fast meals and sides that satisfy adults and kids alike, and you appreciate consistently great results. Air Fryer Perfection contains surprising, foolproof recipes plus everything we learned about air fryers—from how to make the crispiest, crunchiest, tastiest food to how to keep your air fryer clean.

Chicken Nuggets

Are you slogging through a 'my kids only want to eat chicken nuggets' phase? Ours are tender and juicy and can be made ahead and frozen.

Ginger-Soy Beef and Vegetable Kebabs

Thread the vegetables and meat onto separate skewers, stagger the cooking times, and 'Lincoln Log' the skewers in a crosshatch pattern to ensure optimal air circulation.

Roasted Bone-In Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish

Roasting chicken on top of potatoes is a favorite way to infuse the potatoes with savory drippings. Move the whole show to your air fryer for crispier, less greasy results.

Southwestern Hand Pies

They’re like DIY Hot Pockets you can freeze and you’ll know everything that goes in (no more ingredients you don’t recognize and can’t pronounce).

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SAMPLE RECIPE:

To make the sauce:

1. In a small saucepan over low heat, combine the sesame oil, garlic, and ginger, and cook for 1 minute.

2. Add the broth, soy sauce, sriracha, and hoisin, and whisk to combine.

3. Whisk in the cornstarch and continue cooking over low heat until the sauce starts to thicken, about 5 minutes. Remove from the heat, cover, and set aside.

To make the chicken:

1. Add the chicken, soy sauce, and cornstarch to a medium bowl. Toss to combine.

2. Place the chicken in the air fryer basket, spray with olive oil, and bake for 16 minutes, stopping halfway through to toss the chicken and spray with a little more olive oil. Continue cooking until the internal temperature reaches 180°F and the juices run clear.

3. Once the chicken is done cooking, transfer to a large bowl and toss with the sauce.

4. Top with the scallion and sesame seeds, and serve.

Variation tips: You can use boneless, skinless chicken thighs instead of chicken breasts. Feel free to add in some dried red chili peppers if you like to heat it up even more. You can also add 1 teaspoon red pepper flakes to this recipe. To keep things on the lighter side, you can also skip tossing the chicken in the soy sauce and cornstarch.