Instant Pot: Pressure Cooker Short Ribs
These short ribs explode with flavor and tenderness. They are a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta.—Rebekah Beyer, Sabetha, Kansas
Spiralizer: Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. Homemade pico de gallo is easy to make the night before. —Tammy Brownlow, Dallas, Texas
Cast Iron Skillet: One-Skillet Pork Chop Supper
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we’re too tired to prepare a big meal. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida
Immersion Blender: Satisfying Tomato Soup
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn’t puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Food Processor: Basil and Parsley Pesto
Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
Air Fryer: Coconut Shrimp
Coconut and panko crumbs give this spicy air-fryer shrimp its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
Griddle: Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Springform Pan: Bittersweet Chocolate Cheesecake
I’m a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It’s very chocolaty. —Amelia Gregory, Omemee, Ontario
Muffin Tin: Green Onion Rolls
Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida
Pie Pan: Silky Chocolate Pie
Chocolate makes the world go round! We have a family that just loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh-so-special. —Kathy Hewitt, Cranston, Rhode Island
Blender: Berry Smoothie Bowl
We turned one of our favorite smoothies into a smoothie bowl and topped with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Waffle Maker: Pecan Wheat Waffles
Your bunch will say a big “yes” to breakfast when these wonderful waffles are on the menu. —Susan Bell, Spruce Pine, North Carolina
Nonstick Skillet: Latkes and Lox
Lox, a salty smoked salmon, is a year-round delicacy. This recipe, inspired by one from the Jewish Journal, uses lox as a topping. —Taste of Home Test Kitchen
Bundt Pan: Blueberry Sour Cream Coffee Cake
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Slow Cooker: Flavorful Pot Roast
On hectic days, this pot roast is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a delicious sauce for a fall-apart roast. —Arlene Butler, Ogden, Utah
Rice Cooker: Pineapple Shrimp Fried Rice
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that’s both simple and delicious. —Bonnie Brien, Pacific Grove, California
Angel Food Pan: Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado
Sheet Pan: Pan-Roasted Chicken and Vegetables
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
Tart Pan: Lime Tart
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O’Connell, Mohnton, Pennsylvania
Dutch Oven: Chicken and Dumplings
I came up with this recipe one fall when I had an abundance of apple cider. Adding some to a down-home classic was a delectable decision. —Margaret Sumner-Wichmann, Questa, New Mexico
Stand Mixer: Super Chunky Cookies
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make “those cookies,” I know exactly what recipe they mean.—Rebecca Jendry, Spring Branch, Texas
Grill: Steak with Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Bread Machine: Pumpkin Monkey Bread
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Coffee Maker: Hot Ginger Coffee
I like to sit by the fire and sip this coffee on a cold winter day. It’s a great warm-up after shoveling snow, skiing, skating or snowmobiling. —Audrey Thibodeau, Gilbert, Arizona
Salad Spinner: Company Green Salad
I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas
Hand Mixer: Meringues with Lemon and Berries
We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
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Lisa Kaminski