Recipes

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

Xl Chimichurri Beef Empanadas

Xl Chimichurri Beef Empanadas

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.
Couverts2
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Ingredients

Instructions

  • In a bowl, toss together the beef, parsley, cilantro, mint, olive oil, vinegar, salt, cumin, garlic, and pepper.
  • Divide the dough in half and flatten each portion into a 10-inch round.
  • Divide the beef mixture between the 2 dough rounds, then fold them in half to create 2 half-moons.
  • Use a fork or your fingers to crimp and twist the edges of the dough in on itself to seal the empanadas completely.
  • Place one empanada in the air fryer basket, cut a hole in the top with a paring knife to vent, and cook at 350°F until the dough is golden brown and the beef is cooked through, about 12 minutes.
  • Transfer the empanada to a plate and let cool for 2 minutes before serving.
  • Repeat for the second empanada.
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Course; Air fryer / Beef

Cheddar And Chutney Puff Pie

Cheddar And Chutney Puff Pie

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.
Couverts2
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Ingredients

Instructions

  • With a rolling pin, roll the puff pastry sheet into a 14-inch square.
  • Cut out two 7-inch rounds and discard the scraps (or save for another use).
  • Arrange the cheddar in the middle of one round, then top with the chutney and season with salt and pepper.
  • Brush the edge of the round with egg wash and top with the second pastry round.
  • Use a fork to press and crimp the edges together.
  • Transfer the pastry round to the air fryer and cook at 325°F until the pastry is puffed and golden brown and the cheese is melted inside, about 20 minutes.
  • Transfer the puff pie to a cutting board and let cool for 5 minutes.
  • Cut the pie into 4 wedges and serve warm with crackers and crudités.
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Course; Air fryer / Pie

Samosa Vegetable Pot Pie

Samosa Vegetable Pot Pie

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.
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Ingredients

Instructions

  • In a medium saucepan, heat the oil over medium-high heat.
  • Add the mustard seeds and cook until they begin popping, 1 to 1½ minutes.
  • Add the onion and chile and cook, stirring, until soft and caramelized at the edges, about 10 minutes.
  • Add the garam masala, coriander, cumin, turmeric, paprika, and garlic and cook until fragrant, about 1 minute.
  • Stir in the potatoes, peas, and lemon juice, breaking the potatoes up slightly and stirring until everything is coated in the yellow stain of the turmeric.
  • Remove the pan from the heat, season the filling with salt and pepper, and let cool completely.
  • The filling can be made and stored in a bowl in the refrigerator for up to 3 days before you plan to cook the pie.
  • Working on a lightly floured surface, roll 1 pastry sheet into a 10-inch square, then cut out a 10-inch round, discarding the scraps.
  • Mound the cooled potato filling in the center of the dough round, then press and mold it with your hands into a 7-inch disk.
  • Cut a 7-inch round out of the second pastry sheet (no need to roll) and place it over the filling disk.
  • Brush the edge of the bottom dough round with water just to moisten, then lift it up to meet the top dough round.
  • Pinch and fold the edges together all around the filling to form and enclose the pie.
  • Transfer the pie to the air fryer, and cut a slit in the top of the pie with a paring knife to vent.
  • Cover the top of the pie loosely with a round of foil, and cook at 310°F for 20 minutes.
  • Remove the foil and cook at 330°F until the pastry is golden brown and the filling is piping hot, about 20 minutes more.
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Course; Air fryer / Pie

Rosemary And  Double-Garlic Knots

Rosemary And  Double-Garlic Knots

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.
Couverts8
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Ingredients

Instructions

  • In a large bowl, whisk together the milk, yeast, and honey and let stand until foamy, about 10 minutes.
  • Stir in the flour and kosher salt until just combined.
  • Stir in the butter until completely absorbed.
  • Scrape the dough onto a lightly floured work surface and knead until smooth, about 6 minutes.
  • Transfer the dough to a bowl lightly greased with more butter, cover loosely with a sheet of plastic wrap or a kitchen towel, and let sit until nearly doubled in size, about 1 hour.
  • Uncover the dough, lightly press it down to expel the bubbles, then portion it into 8 equal pieces.
  • Roll each piece into a 6-inch rope, then tie it into a simple knot, tucking the loose ends into each side of the “hoop” made by the knot.
  • Return the knots to the bowl they proofed in, then add the olive oil, rosemary, garlic powder, fresh garlic, and pepper.
  • Toss the knots until coated in the oil and spices, then nestle them side by side in the air fryer basket.
  • Cover the knots loosely with plastic wrap and let sit until lightly risen and puffed, 20 to 30 minutes.
  • Uncover the knots and cook at 280°F until the knots are golden brown outside and tender and fluffy inside, about 14 minutes.
  • Remove the garlic knots from the air fryer and brush with a little more butter, if you like, and sprinkle with a pinch of sea salt.
  • Serve warm.

Notes & Wine Advice

If you don’t want to tie up your air fryer basket while the knots rise, place them on a round of parchment paper or foil that’s cut to fit the bottom of your air fryer (or a 6- to 8-inch perforated “air fryer liner,” available on Amazon and also used as “bamboo steamer liners”). Let rise, then transfer to the air fryer basket, still on the paper or foil, when ready to cook.
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Course; Air fryer

Cheesy Pull-Apart Garlic Bread

Cheesy Pull-Apart Garlic Bread

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.
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Ingredients

Instructions

  • Place the sourdough boule on a cutting board and, if necessary, trim its edges so it fits snugly within your air fryer’s basket.
  • Cut through the top of the bread in a crisscross pattern, spacing the cuts every ½ inch and making sure to not cut all the way through so the bread stays together.
  • In a bowl, whisk together the olive oil, vinegar, Worcestershire, anchovies (if using), and garlic.
  • Season liberally with salt and pepper and whisk again to combine.
  • Working on a cutting board, drizzle the dressing evenly into all the grooves of the bread.
  • Sprinkle the bread evenly with the mozzarella and then the pecorino.
  • Place the bread in the air fryer, tent with a round of foil, and cook at 310°F for 12 minutes.
  • Uncover the bread and cook until the bread is toasted at the edges and the cheese is golden brown, about 8 minutes more.
  • Remove the bread from the air fryer and serve hot.

Notes & Wine Advice

Switch It Up:
If you’re making spaghetti and meatballs for dinner and want a classic garlic bread to go with it, this recipe is the perfect canvas for it! Just omit the sherry vinegar, Worcestershire sauce, and anchovies, and double up on the garlic. Add a tablespoon or two of melted butter to the olive oil-garlic mixture, if you like, then cook the bread as indicated in the directions, swapping out the pecorino for parmesan, or keeping it as is and adding up to 2 tablespoons grated parmesan to the mozzarella-pecorino topping.
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Course; Air fryer / Bread

Honey Yeast Rolls

Honey Yeast Rolls

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.
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Ingredients

Instructions

  • In a large bowl, whisk together the milk, yeast, and honey and let stand until foamy, about 10 minutes.
  • Stir in the flour and salt until just combined.
  • Stir in the butter until completely absorbed.
  • Scrape the dough onto a lightly floured work surface and knead until smooth, about 6 minutes.
  • Transfer the dough to a lightly greased bowl, cover loosely with a sheet of plastic wrap or a kitchen towel, and let sit until nearly doubled in size, about 1 hour.
  • Uncover the dough, lightly press it down to expel the bubbles, then portion it into 8 equal pieces.
  • Prep your work surface by wiping it clean with a damp paper towel (if there is flour on the work surface, it will prevent the dough from sticking lightly to the surface, which helps it form a ball).
  • Roll each piece into a ball by cupping the palm of your hand around the dough against the work surface and moving the heel of your hand in a circular motion while using your thumb to contain the dough and tighten it into a perfectly round ball.
  • Once all the balls are formed, nestle them side by side in the air fryer basket.
  • Cover the rolls loosely with a kitchen towel or a sheet of plastic wrap and let sit until lightly risen and puffed, 20 to 30 minutes.
  • (If you don’t want to tie up your air fryer basket while the rolls rise, place them on a round of parchment paper or foil that’s cut to fit the bottom of your air fryer [or a 6- to 8-inch perforated “air fryer liner,” available on Amazon and also used as “bamboo steamer liners”].
  • Let rise, then transfer to the air fryer basket, still on the paper or foil, when ready to cook.
  • )
  • Uncover the rolls and gently brush with more butter, being careful not to press the rolls too hard.
  • Cook at 270°F until the rolls are light golden brown and fluffy, about 12 minutes.
  • Remove the rolls from the air fryer and brush liberally with more butter, if you like, and sprinkle each roll with a pinch of sea salt.
  • Serve warm.
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Course; Air fryer / Bread