Recipes

Bean Salad from KFC

Bean Salad from KFC

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Ingredients

Instructions

  • Makes about 7 cups.
  • Drain and rinse kidney beans well.
  • Drain additional beans and combine all ingredients together.
  • Marinate and refrigerate overnight.
  • Bean salad tastes better after 3 or 4 days.
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Course; Salad

Shortcut Spiced Apple Butter

Shortcut Spiced Apple Butter

With an overstock of applesauce in my fridge one day (don’t ask), it hit me that applesauce was basically one step away from apple butter, that delectable spread I buy in pricey jars and slather on my morning toast or dollop onto my oatmeal daily. I experimented with tossing the applesauce, along with some sugar and spices, in the air fryer to see if it would blow up or reduce down to a perfect apple butter texture. To my relief, the latter happened, and now I can’t stop buying applesauce just to make this apple butter, in half the time it would take to make on the stove and without all the nervous stirring and dodging of napalm-like apple splatters. The mixture will look over-caramelized in some spots and a little loose when it first comes out of the air fryer, but once you stir it together and let it cool completely in the fridge, it miraculously sets up into the perfect condiment.
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Ingredients

Instructions

  • Spray a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan with cooking spray.
  • Whisk together all the ingredients in a bowl until smooth, then pour into the greased pan.
  • Set the pan in the air fryer and cook at 340°F until the apple mixture is caramelized, reduced to a thick puree, and fragrant, about 1 hour.
  • Remove the pan from the air fryer, stir to combine the caramelized bits at the edge with the rest, then let cool completely to thicken.
  • Scrape the apple butter into a jar and store in the refrigerator for up to 2 weeks.
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Course; Air fryer / Butter / Fruit

Roasted Pineapple Galette

Roasted Pineapple Galette

I love simple fruit galettes, but most recipes feature the same few fruits. For this air fryer galette, I looked to my favorite fruit group, tropical fruits, for some inspiration and came up with this pineapple stunner. Soaked in rum and infused with lime zest, the pineapple bakes up soft and lightly caramelized and is served topped with cold coconut ice cream. It’s a cinch to assemble, and infinitely customizable: Simply substitute other tropical fruits like mango, guava, or even just-ripe banana slices for the pineapple, and let your galette creativity expand beyond apple.
Couverts2
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Ingredients

  • ¼ medium-size pineapple peeled, cored, and cut crosswise into ¼-inch-thick slices
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • Finely grated zest of ½ lime
  • 1 store-bought sheet puff pastry cut into an 8-inch round
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsalted butter cubed and chilled
  • Coconut ice cream for serving

Instructions

  • In a small bowl, combine the pineapple slices, rum, vanilla, salt, and lime zest and let stand for at least 10 minutes to allow the pineapple to soak in the rum.
  • Meanwhile, press the puff pastry round into the bottom and up the sides of a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan and use the tines of a fork to dock the bottom and sides.
  • Arrange the pineapple slices on the bottom of the pastry in more or less a single layer, then sprinkle with the sugar and dot with the butter.
  • Drizzle with the leftover juices from the bowl.
  • Place the pan in the air fryer and cook at 310°F until the pastry is puffed and golden brown and the pineapple is lightly caramelized on top, about 40 minutes.
  • Transfer the pan to a wire rack to cool for 15 minutes.
  • Unmold the galette from the pan and serve warm with coconut ice cream.
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Course; Air fryer / Fruit / Pastry

Nutty Pear Crumble

Nutty Pear Crumble

Pears, chocolate, and hazelnuts are a classic combination that I return to again and again each fall or winter. The sweet, delicate pears somehow stand up to the bitter chocolate and buttery hazelnuts, creating a heavenly flavor trio, especially in this easy-to-assemble crumble. Use whatever pears you like, although I particularly like d’Anjou for their acidity in sweet desserts like this one.
Couverts2
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Ingredients

Instructions

  • In a bowl, combine the remaining ½ teaspoon salt with the granulated sugar, butter, flour, and cocoa powder and pinch and press the butter into the other ingredients with your fingers until a sandy, shaggy crumble dough forms.
  • Stir in the hazelnuts.
  • Sprinkle the crumble topping evenly over the pears.
  • Place the pan in the air fryer and cook at 320°F until the crumble is crisp and the pears are bubbling in the center, about 30 minutes.
  • Carefully remove the pan from the air fryer and serve the hot crumble in bowls, topped with ice cream or whipped cream, if you like.

Notes & Wine Advice

Switch It Up:
When you’re really in the mood for apple pie, swap out the pears for tart Granny Smith apples, then, in the crumble topping, replace the cocoa powder with more flour, add ½ teaspoon ground cinnamon, and omit the hazelnuts. Bake as instructed in the directions, and serve with vanilla ice cream for a simple apple crumble in a fraction of the time it takes to roll out two crusts and bake a massive pie in the oven.
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Course; Air fryer / Fruit / Pastry

Churro Beignets

Churro Beignets

Churros and beignets are two deep-fried classics, but they’re really only great when they’re still piping hot from the fryer, which means enjoying them at their best is often a rare occurence. Here, however, not only have I combined both treats into one, but the air fryer keeps them crisp on the outside and fluffy inside without all the extra oil. Keep extras in your freezer and pop a few in the fryer to reheat whenever the craving hits.
Couverts16
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Ingredients

Instructions

  • In a small saucepan, combine the butter, salt, vanilla, and 1 cup water and bring to a boil over high heat.
  • Add the flour and cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 30 seconds.
  • Transfer the dough to a bowl, let cool for 1 minute, then add 1 egg, stirring vigorously until the dough is smooth again.
  • Repeat with the remaining egg.
  • Transfer the dough to a floured work surface and sprinkle the top with more flour.
  • Pat the dough into a 9-inch square about ¼ inch thick.
  • Flip the dough sheet over from time to time and add more flour if it’s sticking to the surface (don’t worry about adding too much flour since you will brush it off later).
  • Cut the dough square into 16 smaller squares and transfer them to a foil-lined baking sheet.
  • Using a dry pastry brush, dust off as much of the excess flour as you can on both sides.
  • Chill the beignets on the sheet in the freezer until frozen solid, at least 1 hour.
  • Meanwhile, combine the sugar and cinnamon in a large brown paper bag.
  • Using a pastry brush, brush 4 squares all over with enough oil to coat well.
  • Place them in one layer in the air fryer and cook at 400°F until golden brown and puffed, about 13 minutes.
  • As soon as the beignets are done, use tongs to immediately transfer them to the paper bag and shake them in the cinnamon-sugar to coat.
  • Repeat with the remaining dough squares and cinnamon-sugar in three more batches.
  • Serve the beignets hot.
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Course; Air fryer / Pastry

Gooey “Spoon” Brownies

Gooey “Spoon” Brownies

Feasting on a warm brownie, topped with a scoop of vanilla ice cream, is one of life’s simple pleasures—the dance of hot and cold, chocolate and vanilla, is magical. Oftentimes, though, you have to bake the brownies, let them cool completely to set, then warm them back up. With the air fryer, they’re intentionally left soft in the middle, so you can spoon the brownie “pudding” straight into a bowl while hot and molten and get straight to your happy place. An important tip: If you don’t have an insert with an easy-lift handle, serve the spoonable brownies directly from their pan in the basket since trying to lift the pan out by tilting it while the brownie is still hot could cause the liquidy center to spill out all over your air fryer. Trust me on this.
Couverts4
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Ingredients

Instructions

  • In a bowl, whisk together the sugar, cocoa powder, and salt.
  • Then add the melted butter, vanilla, and eggs and whisk until smooth.
  • Stir in the flour and chocolate and pour the batter into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
  • Place the pan in the air fryer and cook at 310°F until the brownie “pudding” is set at the edges but still jiggly in the middle (it may form a “skin” in the middle, but it doesn’t affect the taste), about 30 minutes.
  • Let the brownie pan cool in the air fryer for 5 minutes, enough time to grab some bowls and allow the ice cream to soften to the perfect scooping consistency.
  • Divide the gooey brownies among serving bowls and top with a scoop of ice cream and, if you like, a decent pinch of flaky sea salt.
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Course; Air fryer / Cupcakes-Brownies

Bourbon And Spice Monkey Bread

Bourbon And Spice Monkey Bread

I love the flavors of fruitcake and will defend the much-maligned baked good from all its detractors. One way to get people to fall in love with its flavors is to present them in a new and irresistible way. Hence, this monkey bread, using good ol’ store-bought biscuit dough tossed with brown sugar and lots of holiday spices, then baked until browned and fragrant. The bourbon-spiked glaze really takes the bread over the top, and candied cherries and pecans get sprinkled on top for extra crunch and holiday flair. If you don’t love fruitcake after eating this, then you might want to ask your friends if your new verbal tic is “bah humbug.”
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Ingredients

Instructions

  • Open the can and separate the biscuits, then cut each into quarters.
  • Toss the biscuit quarters in a large bowl with the brown sugar, cinnamon, nutmeg, ginger, salt, allspice, and cloves until evenly coated.
  • Transfer the dough pieces and any sugar left in the bowl to a 7-inch round cake pan insert, metal cake pan, or foil pan and drizzle evenly with the melted butter.
  • Place the pan in the air fryer and cook at 310°F until the monkey bread is golden brown and cooked through in the middle, about 25 minutes.
  • Transfer the pan to a wire rack and let cool completely.
  • Unmold from the pan.
  • In a small bowl, whisk the powdered sugar and the bourbon into a smooth glaze.
  • Drizzle the glaze over the cooled monkey bread and, while the glaze is still wet, sprinkle with the cherries and pecans to serve.
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Course; Air fryer / Cake

Strawberry Scone Shortcake

Strawberry Scone Shortcake

Individual strawberry shortcakes are a twee tradition that I love to indulge in from time to time. I also love a traditional Victoria sponge, the classic British dessert of large cake layers that sandwich strawberries and whipped cream. For this recipe, I melded the ideas together and make a giant scone split and stuffed with the berries and cream. It’s crunchy on the outside and tender on the inside, and is great for dessert, teatime, or an extra-indulgent breakfast.
Couverts4
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Ingredients

Instructions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the butter and use your fingers to break apart the butter pieces while working them into the flour mixture, until pea-size pieces form.
  • Pour ⅔ cup of the cream over the flour mixture and, using a rubber spatula, mix the ingredients together until just combined.
  • Transfer the dough to a work surface and form into a 7-inch-wide disk.
  • Brush the top with water, then sprinkle with some turbinado sugar.
  • Using a large metal spatula, transfer the dough to the air fryer and cook at 350°F until golden brown and fluffy, about 20 minutes.
  • Let cool in the air fryer basket for 5 minutes, then turn out onto a wire rack, right-side up, to cool completely.
  • Meanwhile, in a bowl, beat the remaining ⅔ cup cream, the powdered sugar, and vanilla until stiff peaks form.
  • Split the scone like a hamburger bun and spread the strawberries over the bottom.
  • Top with the whipped cream and cover with the top of the scone.
  • Dust with powdered sugar and cut into wedges to serve.

Notes & Wine Advice

If you want a more straight-edged scone, you can press the scone dough into a 7-inch round cake pan insert, metal cake pan, or foil pan and cook as instructed for the same amount of time.
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Course; Air fryer / Cake / Fruit

Lemon–Poppy Seed Drizzle Cake

Lemon–Poppy Seed Drizzle Cake

This cake is equal parts classic American muffin and classic British sponge, both enticingly simple to prepare. In an air fryer, the task is even easier. The one-bowl, muffin-style lemon batter bakes up domed and tender, then gets soaked in a lemon syrup before a final hit of lemon in the form of a creamy white glaze.
Couverts8
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Ingredients

For the cake:

For the syrup:

Instructions

  • To make the cake: In a bowl, whisk together the flour, baking powder, and salt until evenly combined.
  • In a medium bowl, whisk the granulated sugar, melted butter, and eggs until smooth, then whisk in the milk, poppy seeds, and lemon zest.
  • Pour the liquid ingredients over the dry ingredients and whisk until just combined.
  • Pour the batter into a greased 7-inch round cake pan insert, metal cake pan, or foil pan and smooth the top.
  • Set the pan in the air fryer and cook at 310°F until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes.
  • Meanwhile, make the syrup: In a microwave-safe bowl, heat the lemon juice and granulated sugar in the microwave, stirring until the sugar dissolves.
  • Remove the pan from the air fryer and transfer to a wire rack set over a rimmed baking sheet.
  • Let cool for 5 minutes in the pan, then turn the cake out onto the rack and invert it so it’s right-side up.
  • As soon as you unmold it, use a toothpick to stab the top of the warm cake all over, making as many holes as you can.
  • Slowly pour the warm lemon syrup over the top of the cake so that it absorbs as you pour it on.
  • Let the cake cool completely on the rack to allow the syrup to hydrate the cake fully.
  • To make the glaze: In a glass bowl, combine the powdered sugar and lemon juice and stir into a thick glaze.
  • Microwave the glaze until loose and pourable, about 30 seconds, then stir until completely smooth.
  • Pour the hot glaze over the top of the cake, still on the rack, letting it drip over the edges.
  • Let the cake stand for at least 10 minutes to allow the glaze to set.
  • Transfer the cake to a plate before serving.
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Course; Air fryer / Cake