I just ordered an Instant Pot Pro Crisp 11-in-1 w/ Air Fryer Combo (8 Quart).

There are a lot of gnarly videos out there. I'm a good cook and really only want this for the pressure cooker, but I figured that the dehydrator and air fryer might be handy. Also, it looks classier than the other models.

If you have some good recipes, please share! I pretty much like everything and can cook absolutely anything thrown at me.

Previous threads:

• 2020 from kfwyre
• 2018 from MindsRedMill

So the garden plot has succeeded beyond my wildest expectations, and I can't give away enough tomatoes, tomatillos, and hot peppers.

I'm averse to the risks and expense of home canning, but otherwise open to suggestions. There's a wide variety of heirloom cherry (if you can get seeds for "Brad's Atomic Grape", they taste amazing), Roma, and beefsteak types.

Tomatillos are getting roasted and made into salsa verde for freezing.

I'm going to make freezer salsa rojo, but any other suggestions or favorite recipes are welcome. [I do have a dehydrator, but that seems like cheating.]

Hi,

Where I am living we are going back into a month long lockdown, I would like to find some vegetarian recipes to cook.

I am not a Chef but I cook everyday so more advanced recipes are fine, though I also like quick wins when I don't feel like spending much time cooking.

What do you people eat when you don't want to eat meat? What are your favorite recipes?

Thanks!

Two from me:

1. I'm in love with this sweet potato miso pie from Bon Appetit. The only downside to it is that the crust gets all up in your teeth, so avoid taking photos after eating it. Bonus points if you can get purple sweet potatoes - makes it look especially vibrant. I've made this recipe using different pie dishes and different kinds of sweet potatoes and it seems pretty elastic - has been delicious each time.

2. A butternut squash soup with granny smith apples. Especially good with a dash of hot sauce, compliments usual other Thanksgiving dishes.

I don't often cook a turkey but having tried Alton Brown's method and a few other popular ones, my favorite is to get a smaller one and spatchcock it on top of the dressing, using Julia Child's recipe.

When it comes to stuffing, if you haven't made your own bread a week in advance and used primarily fresh herbs instead of dried, give it a whorl. It makes a big difference, imo, and doesn't add too much to prep.