Air Fryer

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. With this air-fryer fish fillet sandwich recipe, you can have both.

When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.

With an air fryer, these bagel chips turn out perfectly crunchy and stay whole, not broken to bits in the bag—all the better to hold lots of dip.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.