Because I love take-out empanadas so much, but could stand to give the habit a break from time to time, I came up with these “extra-large” empanadas. They’re large enough to sate you on their own, but are healthier and ready in less time than it takes to wait for the take-out bag from the restaurant kitchen. Pieces of beef sirloin, marinated in fresh herbs, bake up tender while the dough is chewy and soft inside and super crisp on the outside. It’s your steak, sauce, and dinner roll all wrapped in one delicious package.

Cheddar and chutney is a classic British sandwich pairing, like peanut butter and jelly in America. Ever since I first had it, I’ve been smitten with the flavors and use it often in lots of savory bakes, like quiche, monkey bread, bread pudding, and this perfect party appetizer. A spin on the classic baked Brie, I stuff a puff pastry round with aged cheddar and fragrant mango chutney. Feel free to experiment with other cheese-and-relish pairings, like Gruyère with fig jam, goat cheese, and peach preserves, or cream cheese and pepper jelly.

Traditional pot pies are a time investment to prepare, as they involve cooking many different elements before the final dish can be baked until bubbling. This version, however, is much simpler: Inspired by Indian samosas, this pot pie is stuffed with potatoes and peas, spiced with lots of fragrant spices, covered in puff pastry, and baked until piping hot in the air fryer. It’s spicy, warm, and comforting and, best of all, ready in less than an hour.

While they may look intimidating, garlic knots couldn’t be simpler to put together and are super quick to make in an air fryer. Their small size is a boon here, as they bake up crisp and golden on the outside and, at the same time, the inside stays fluffy and soft. I use both fresh and dried garlic to really amp up the garlic’s intensity, while the rosemary adds a nice herbal balance (sage makes a great subsitute for the rosemary, too). And with just enough olive oil to keep the dough and coating from getting too dry, you don’t have to feel guilty about indulging in two…or three.

Though bagna cauda, the classic Italian warm dip, is traditionally served with vegetables, I often use it as a dip for warm, crusty bread, letting the oil, vinegar, and garlic soak into every nook and cranny. Inspired by that savory sauce, I simply reversed the ratios and drizzled it over a small sourdough loaf for this pull-apart bread, cut with deep grooves to allow the dressing to permeate it fully. Sprinkled with cheese and baked until bubbling, this will be a crowd-pleaser for a small party or the perfect treat for yourself, say, with a bowl of tomato soup or chili, to cozy up with on a cold night.

When you’re planning a holiday meal, or even just a nice dinner, the last thing many of us remember is the dinner rolls. This recipe makes just enough for a large dinner party and, thanks to being prepared in the air fryer, won’t take up precious oven space. These rolls are deceptively simple to make but deliver big on flavor. Try replacing the honey with maple syrup or even barley malt syrup, if you can find it, to add a different flavor to the sweet, fluffy rolls.