Choose Your Fighter: Sheet Pan or Instant Pot?

Take a spin through our most popular recipes of the week.

View in browser|nytimes.com Continue reading the main story October 30, 2021 Kate Sears for The New York Times Choose Your Fighter: Sheet Pan or Instant Pot? When it comes to cozy cooking, two trusted kitchen tools manage to get the job done in very different ways: the electric pressure cooker, and the analog sheet pan. That may help explain why Yasmin Fahr's sheet-pan roasted chicken with pears and arugula (above), Ali Slagle's sheet-pan gnocchi with mushrooms, and Melissa Clark's Instant Pot tomato-braised chickpeas with tahini and her pressure-cooked pork stew with red wine and olives were among New York Times Cooking's most popular recipes of the week. Continue reading the main story ADVERTISEMENT Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Instant Pot Tomato-Braised Chickpeas With Tahini By Melissa Clark 1 1/2 hours Makes 6 servings Kate Sears for The New York Times. Food Stylist: Barrett Washburne. Sheet-Pan Roasted Chicken With Pears and Arugula By Yasmin Fahr 40 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Instant Pot Pork Stew With Red Wine and Olives By Melissa Clark 1 1/2 hours Makes 4 to 6 servings Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Sheet-Pan Gnocchi With Mushrooms and Spinach By Ali Slagle 35 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018