I Made Restaurant-Quality Japanese Karaage (Fried Chicken) in My Air Fryer.

I Made Restaurant-Quality Japanese Karaage (Fried Chicken) in My Air Fryer.

The Izakaya at Home

I love the incredibly crispy, light texture of Japanese karaage from my favorite izakaya, but I was always too intimidated to deep-fry at home. The secret, I learned, is potato starch, not flour. I marinated chicken thighs in soy sauce, ginger, and garlic, then dredged them in potato starch and let them rest. I air-fried them, and the result was a revelation. The potato starch created a uniquely thin, crackly, and non-greasy crust that was identical to the restaurant version. It was a perfect, easy way to recreate a complex dish.

The Secret to Crispy, Non-Greasy Indian Samosas Without a Deep Fryer.

The Flaky Pastry Puzzle

I love samosas, but my attempts at baking them always resulted in a dry, tough pastry, nothing like the flaky, bubbly, deep-fried original. The air fryer turned out to be the perfect middle ground. The key was to make a traditional samosa dough with a bit of fat (like ghee) in it. After filling and shaping the samosas, I brushed them lightly with oil and air-fried them. The circulating heat cooked the filling perfectly and made the pastry wonderfully flaky and blistered, without the heavy, greasy feeling of deep-frying.

How to Make Perfect Greek Souvlaki Skewers in Under 15 Minutes.

My Countertop Charcoal Grill

I was craving the taste of a Greek festival—specifically, the smoky, charred flavor of chicken souvlaki. I didn’t have a grill, so I turned to my air fryer. I marinated chicken chunks in lemon, oregano, and garlic, threaded them onto small metal skewers, and placed them in the air fryer at a high temperature. In about 12 minutes, the chicken was cooked through and juicy, and the high heat had created a beautiful, slightly-charred exterior that mimicked a charcoal grill. Served with some tzatziki, it was a perfect, quick trip to Greece.

This Air-Fried Korean Gochujang Tofu is Unbelievably Addictive.

The Sweet, Spicy, Crispy Sensation

My favorite Korean restaurant makes a spicy-sweet crispy tofu that I’m obsessed with. I finally figured out how to make a healthier version in my air fryer. I press and cube extra-firm tofu, toss it in a little cornstarch, and air fry it until it’s golden and crispy. While it’s cooking, I whip up a simple sauce of gochujang (Korean chili paste), soy sauce, and a little honey. I toss the hot, crispy tofu in the sauce right at the end. It’s an addictive combination of textures and flavors.

The “Travel to Spain” Recipe: Perfect Patatas Bravas with a Smoky Aioli.

A Taste of Tapas

I was dreaming of a trip to Spain and the delicious tapas, especially patatas bravas. I decided to bring the tapas bar to my kitchen. I cubed potatoes, tossed them with olive oil and smoked paprika, and air-fried them at 400°F until they were incredibly crispy on the outside and fluffy on the inside. While they cooked, I made a quick, smoky aioli for dipping. The result was a perfect, easy-to-make dish that transported me straight to a sunny plaza in Madrid, all from my countertop.

I Made Vietnamese Crispy Spring Rolls (Chả Giò) That Didn’t Explode.

The Rice Paper Solution

I love crispy Vietnamese spring rolls, but every time I tried to make them, the delicate rice paper wrappers would either stick or explode. The air fryer solved this. The trick is to work with the wrappers one at a time, dip them briefly in warm water to make them pliable, and not to overstuff the filling. I brushed the finished rolls with a little oil and placed them in a single layer in the air fryer. The circulating heat crisped them up beautifully, creating a perfect, golden, shatteringly crisp shell.

The “Taste of Italy” Arancini (Fried Risotto Balls) Made Easy.

The Leftover Risotto Renaissance

Arancini—cheese-stuffed, breaded, and fried risotto balls—are a classic Italian treat but a huge hassle to make. I found that the air fryer makes it incredibly simple, especially with leftover risotto. I take cold, leftover risotto, form it around a small cube of mozzarella, roll it in breadcrumbs, and then air fry it until golden brown. The outside gets perfectly crispy, and the cheese inside becomes a molten, gooey surprise. It’s a restaurant-quality appetizer made from last night’s dinner.

How to Make Mexican Street Corn (Elote) in Your Air Fryer.

The No-Grill Elote

I’m obsessed with Mexican street corn (elote) but don’t have a grill. The air fryer creates a fantastic version. I take corn on the cob (fresh or frozen), brush it with a little oil, and air fry it at a high temperature until the kernels are tender and have a beautiful, roasty char in a few spots. Then, I slather it with the classic mixture of mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It has all the flavor of the grilled original, with way less effort.

The Perfect Air-Fried Falafel That’s Crispy Outside, Fluffy Inside.

The No-Fry Falafel

I love falafel, but I hate the mess and the heavy, greasy feeling of deep-frying. I was worried that baking them would make them dry. The air fryer is the perfect compromise. I make my falafel mixture from soaked, uncooked chickpeas (this is key!), form it into balls, and give them a light spray of oil. I air fry them at 375°F. The result is a falafel with a perfectly deep-brown, crunchy exterior and a surprisingly moist, fluffy, and bright green interior. It’s a game-changer.

I Made Chinese Salt and Pepper Squid. It Was Tender, Not Rubbery.

Conquering the Calamari

Cooking squid at home is intimidating; it can go from tender to rubbery in a matter of seconds. The air fryer’s quick, intense heat is actually ideal for it. I took squid rings, tossed them in a seasoned cornstarch mixture, and cooked them in the air fryer at a high temperature for just three to four minutes. The coating got light and crispy, and the squid was perfectly tender. I tossed it with some sautéed peppers and onions for a restaurant-quality salt and pepper squid that wasn’t the least bit chewy.

The Easiest British “Fish and Chips” You’ll Ever Make.

A Trip to the Pub

A good plate of fish and chips is one of my favorite comfort foods. I created a simple, healthier version in my air fryer. I take a nice piece of cod, coat it in seasoned panko breadcrumbs, and cook it alongside some thick-cut potato “chips” (fries). A light spray of oil helps everything get golden and crispy. Served with a side of mushy peas and malt vinegar, it’s a remarkably convincing and easy version of the British pub classic, with a fraction of the grease.

How to Make Brazilian Pão de Queijo (Cheese Bread) That Puffs Up Perfectly.

The Tapioca Flour Triumph

Pão de queijo, a chewy, cheesy Brazilian bread, is one of my favorite snacks. They’re naturally gluten-free, made with tapioca flour. I was thrilled to discover they bake up perfectly in the air fryer. I make a simple blender batter of tapioca flour, cheese, egg, and milk, and pour it into a greased mini-muffin tin. In the air fryer, they puff up into beautiful, golden, cheesy balls with a slightly crispy exterior and a wonderfully soft, chewy, and stretchy interior.

The “Taste of Thailand” with These Perfect Chicken Satay Skewers.

The Countertop Street Food Stall

I was craving the flavor of Thai chicken satay but didn’t want to fire up a whole grill. The air fryer was the perfect tool. I marinated thin strips of chicken in a classic mixture of coconut milk, curry powder, and turmeric, then threaded them onto soaked bamboo skewers. I laid the skewers flat in the air fryer basket and cooked them for about 10 minutes. The chicken came out tender and juicy with a beautiful char, and the whole kitchen smelled like a Bangkok street food stall.

I Made German Pork Schnitzel That Was Crispy and Juicy.

The Pan-Fry-Free Classic

A proper German schnitzel is pounded thin and pan-fried to a perfect, golden crisp. The air fryer can achieve a fantastic, albeit slightly different, result with much less mess. I pounded my pork cutlets thin, did a classic flour-egg-breadcrumb coating, and sprayed them generously with oil. The air fryer’s circulating heat created an incredibly even, crunchy crust all the way around, while the pork inside stayed juicy. It was a delicious and easy way to enjoy a European classic on a weeknight.

The Secret to Perfect, Fluffy Egyptian Ta’ameya (Fava Bean Falafel).

The Fava Bean Favorite

While most of the world knows falafel made from chickpeas, the Egyptian version, ta’ameya, is made from fava beans and is arguably more flavorful and fluffy. The process is the same: I use soaked, uncooked fava beans as the base, blended with lots of fresh herbs. I form them into patties, give them a light spray of oil, and air fry them. They develop a deep-brown, crispy crust and have an incredibly light, fluffy, and vibrantly green interior. It’s a delicious and authentic taste of Cairo.

How to Make Crispy-Bottomed Chinese Dumplings (Potstickers).

The Two-Step Dumpling Dance

The best potstickers have a crispy, fried bottom and a soft, steamed top. I figured out how to replicate this in the air fryer. First, I brush the bottoms of the dumplings with a little oil and place them in the air fryer to crisp up for a few minutes. Then, I add a few tablespoons of water to the bottom of the drawer (under the crisper plate) and continue to cook them. The water creates steam that cooks the top of the dumplings perfectly.

The “Trip to Poland” Pierogi Recipe That Gets Golden and Delicious.

Beyond the Boil

I love pierogi, but simply boiling them can be a bit boring. My Polish grandmother always pan-fried them in butter after boiling. The air fryer gives you that same delicious, golden-brown finish with less fat and effort. I take frozen or boiled pierogi, toss them with a little bit of melted butter and some onions, and air fry them until the edges are crispy and the outside is a beautiful golden-brown. It’s the perfect way to elevate a simple, comforting classic.

I Made Jamaican Jerk Chicken Wings with an Incredible Char.

An Island Escape in a Basket

I was dreaming of a trip to Jamaica and the spicy, smoky flavor of jerk chicken. I made a batch of wings using a fiery jerk marinade. The air fryer was the perfect cooking method. The intense, dry heat helped the marinade form a dark, almost-black, crust on the wings—the signature “char” of jerk cooking—while keeping the inside moist. The kitchen was filled with the incredible aroma of allspice and scotch bonnet peppers. It was a ten-minute vacation to the Caribbean.

The Easiest Way to Make Spanish Churros with Chocolate Sauce.

The No-Mess, No-Fry Treat

I love fresh churros, but I’m terrified of deep-frying, especially with a wet dough. I found that I can pipe my churro dough directly onto parchment paper in the air fryer. I spray them with a little oil and air fry them until they are golden-brown and crispy. A quick toss in cinnamon sugar, and they are ready to be dipped in a simple, melted chocolate sauce. It’s a much safer, cleaner, and easier way to enjoy the classic Spanish treat at home.

How to Make Indian Pakoras That Aren’t an Oily Mess.

The Crispy, Greaseless Fritter

Pakoras—spiced Indian vegetable fritters—are delicious, but the homemade, deep-fried versions can be heavy and absorb a lot of oil. The air fryer is a fantastic alternative. I make my batter with chickpea flour and spices, mix in my chopped vegetables, and drop spoonfuls of the mixture onto parchment paper in the air fryer. A light spray of oil and about 15 minutes of cooking time results in a pakora that is light, crispy, and flavorful, without being an oily mess.

The “Taste of France” with these Air-Fried Potato Lyonnaise.

The Bistro Classic, Simplified

Potatoes Lyonnaise is a classic French bistro dish of pan-fried potatoes and onions. It’s simple but requires a bit of stovetop attention. I simplified it in the air fryer. I take thinly sliced potatoes and onions, toss them with a little oil, salt, and pepper, and air fry them until the potatoes are crispy and the onions are soft and caramelized. I finish it with a sprinkle of fresh parsley. It’s a rustic, delicious, and easy way to bring a taste of a French bistro to your dinner table.

I Made Perfect Filipino Lumpia That Tasted Authentic.

The Crispy, Shattering Shell

Lumpia are Filipino spring rolls that are famous for their incredibly thin, crispy, shattering shell. Replicating this without a deep fryer is tough. The air fryer, however, works wonders. The key is to use the proper thin lumpia wrappers and to brush the finished, rolled lumpia lightly with oil before cooking. The intense, circulating heat of the air fryer makes the thin wrapper blister and bubble, creating a texture that is remarkably close to the deep-fried original, but with a fraction of the grease.

How to Make Turkish Kofta Kebabs That Are Full of Flavor.

The Indoor Kebab Shop

I love the flavor of Turkish kofta kebabs, which are made from ground meat packed with spices and herbs. I form my seasoned ground lamb mixture onto small metal skewers and place them in the air fryer. The high heat cooks them quickly, keeping them juicy on the inside while creating a beautiful, browned crust on the outside, just like you’d get from a grill. Served with a side of yogurt sauce and a simple salad, it’s an easy and authentic taste of Turkey.

The “Taste of Morocco” with these Spiced Cauliflower Bites.

A Trip to the Souk

I wanted to create a simple dish with the complex flavors of Morocco. I took cauliflower florets and tossed them with a classic Moroccan spice blend—cumin, coriander, turmeric, and cinnamon—along with a little olive oil. I roasted them in the air fryer until they were tender and the edges were deeply caramelized and browned. The intense heat of the air fryer really brought out the sweetness of the cauliflower and the aroma of the spices. It was a simple, healthy, and incredibly flavorful dish.

I Made Russian Chebureki (Meat Turnovers) in My Air Fryer.

The Crispy, Bubbly Street Food

Chebureki are large, half-moon-shaped Russian meat turnovers that are traditionally fried in a lot of oil, making the dough bubble and crisp. I was curious if the air fryer could replicate this. I made my simple dough and savory meat filling, sealed the turnovers, and brushed them generously with oil. The air fryer worked surprisingly well. The dough puffed up and developed a crispy, bubbly texture that was a very convincing, and much less greasy, version of the beloved street food.

How to Make Perfect Plantains Two Ways: Sweet Maduros and Savory Tostones.

The Versatile Plantain, Perfected

The air fryer is the ultimate tool for cooking plantains. For sweet, caramelized “maduros,” I take a very ripe, almost-black plantain, slice it, and air fry it until it’s soft and the edges are brown and bubbly. For savory, crispy “tostones,” I take a green plantain, slice it, cook it until soft, smash it flat, and then air fry it again at a high temperature until it’s golden and crunchy. The air fryer makes both versions perfectly, with much less oil than pan-frying.

The “Taste of Portugal” with Air-Fried Piri-Piri Chicken.

The Fiery, Flavorful Fowl

Piri-piri chicken, with its fiery, tangy marinade, is a Portuguese classic that’s perfect for the air fryer. I marinate my chicken pieces in a homemade piri-piri sauce made with chilies, garlic, and lemon juice. The air fryer’s high heat cooks the chicken quickly, keeping it juicy, while also creating a wonderful, slightly-charred, caramelized crust from the marinade. It’s all the flavor of a specialty chicken shop, made easily at home on a weeknight.

I Made Korean BBQ Short Ribs (Galbi) and They Were Amazing.

The Grill-Free Galbi

Galbi, Korean marinated short ribs, are usually cooked over a charcoal grill. I decided to try them in my air fryer. I used the classic sweet and savory marinade and let the thin-cut ribs soak for a few hours. I then laid them in a single layer in the air fryer basket and cooked them at a high temperature. The sugar in the marinade caramelized beautifully, creating those delicious, dark, charred bits, and the meat was incredibly tender. It was a huge success.

How to Make Indian Tandoori Chicken Without a Tandoor.

The Countertop Tandoor

A tandoor is a traditional clay oven that gets incredibly hot. While an air fryer isn’t the same, it can mimic the high, dry heat needed for tandoori chicken. I marinate my chicken in the classic yogurt and spice mixture, which helps to tenderize it. I cook it at a high temperature in the air fryer. The result is a piece of chicken that is juicy and flavorful, with the characteristic red hue and a slightly charred, “tandoor-like” finish.

The “Taste of the Caribbean” with Coconut Shrimp.

A Sweet and Crispy Island Treat

I love the sweet and crispy combination of coconut shrimp, but the restaurant versions are often heavily deep-fried. The air fryer makes a lighter, crispier version. I dredge my shrimp in flour, then egg, and then a mixture of panko breadcrumbs and shredded, unsweetened coconut. A light spray of oil and a few minutes in the air fryer is all it takes. The coconut gets perfectly toasty and golden-brown, and the shrimp stay plump and juicy.

I Made Argentinian Empanadas with a Perfect, Flaky Crust.

The No-Fry Pastry Pocket

Baked empanadas can sometimes be dry, but deep-frying them is a mess. The air fryer is the perfect in-between. I use a good-quality, buttery empanada dough and a savory beef filling. The key is to brush the outside of the empanada with an egg wash before cooking. This gives it a beautiful, glossy, golden-brown finish in the air fryer. The pastry comes out flaky and tender, not greasy, and the filling is perfectly heated through.

How to Make Japanese Tonkatsu (Pork Cutlet) with a Panko Crust That Stays On.

The Ultimate Crispy Cutlet

The signature of a perfect tonkatsu is the light, airy, ultra-crispy panko crust. The air fryer is brilliant for this. After pounding my pork cutlet thin, I do a classic flour-egg-panko breading, making sure to press the panko on firmly. The key is to then let the breaded cutlet rest for about 10 minutes before cooking. This helps the breading adhere. A generous spray of oil and a few minutes in the air fryer results in a tonkatsu with a perfect, golden, crunchy crust that doesn’t fall off.

The “Taste of Lebanon” with these Lamb Arayes (Stuffed Pitas).

The Grilled Sandwich, Perfected

Arayes are a popular Lebanese street food where pita bread is stuffed with a seasoned ground meat mixture and then grilled. The air fryer is a fantastic way to make them. I mix ground lamb with parsley, onion, and spices, and spread a thin layer inside a pita. I brush the outside of the pita with olive oil and air fry it. The bread gets incredibly crispy and toasted, and the lamb filling cooks through perfectly, staying juicy. It’s a delicious, savory meat-stuffed sandwich.

I Made Indonesian Satay with a Delicious Peanut Sauce.

The Quick and Easy Skewer

I didn’t have time to soak skewers and fire up a grill, so I made a quick version of Indonesian chicken satay in my air fryer. I used thin strips of chicken marinated in a sweet soy sauce mixture and just laid them flat in the air fryer basket. They cooked in minutes. While they were cooking, I whipped up a quick and easy peanut sauce for dipping. It was a simple, fast way to get the delicious, savory-sweet flavors of a classic satay without all the traditional effort.

How to Make Crispy, Salty Greek Saganaki (Fried Cheese).

The Flaming Cheese, Without the Flame

Saganaki is a classic Greek appetizer of fried cheese. Doing it at home in a pan can be messy. The air fryer makes it incredibly simple. I take a block of a firm Greek cheese like kefalotyri or halloumi, dredge it lightly in flour, and give it a quick spray of oil. I air fry it at a high temperature for a few minutes per side. It develops a beautiful, golden-brown, crispy crust while the inside becomes soft and salty. A squeeze of lemon at the end, and it’s perfect.

The “Taste of Vietnam” with Air-Fried Lemongrass Pork.

The Aromatic Weeknight Meal

I love the bright, aromatic flavors of Vietnamese cooking. I created a super-fast weeknight meal using my air fryer. I marinated thin slices of pork shoulder in a mixture of minced lemongrass, fish sauce, and a little sugar. I cooked the pork in the air fryer until it was tender and the edges were caramelized and slightly charred. I served it over a simple rice noodle salad with fresh herbs. The air fryer did an amazing job of concentrating those beautiful lemongrass flavors.

I Made Chinese Char Siu (BBQ Pork) with a Perfect Glaze.

The Countertop Chinatown BBQ

Char Siu, or Chinese BBQ pork, is famous for its sticky, sweet, and savory glaze. Replicating this at home usually requires a hot oven. The air fryer works beautifully. I marinate a pork tenderloin in a classic Char Siu sauce. I cook it in the air fryer, brushing it with extra marinade every 10 minutes. The intense heat helps the glaze to caramelize perfectly, creating the signature dark, sticky, and incredibly flavorful crust. The result is a tender, juicy pork that tastes like it came from a Chinatown window.

How to Make Thai Fish Cakes That Are Bouncy and Flavorful.

The No-Fry Fish Cake

Traditional Thai fish cakes are deep-fried, which can make them heavy. The air fryer produces a lighter, healthier version that is still packed with flavor. I make a paste of white fish, red curry paste, and green beans in a food processor, and form it into small patties. A few minutes in the air fryer, and they cook through, developing a nice brown exterior. The texture is wonderfully bouncy and firm, and they are perfect for dipping in a sweet chili sauce.

The “Taste of Brazil” with these Air-Fried Chicken Coxinhas.

The Teardrop-Shaped Treasure

Coxinhas are a beloved Brazilian snack consisting of a savory shredded chicken filling encased in a dough and then fried. They are delicious but a lot of work. I simplified the process using my air fryer. After making the filling and the dough, I shaped the teardrop-shaped coxinhas, coated them in breadcrumbs, and air-fried them. They developed a beautiful golden, crispy crust without the mess and fat of deep-frying. It was a much easier way to enjoy this Brazilian treasure.

I Made Indian Onion Bhajis That Were Light and Crispy.

The Fritter, Un-Fried

Onion bhajis are a popular Indian snack of spiced onion fritters. Traditionally, they are deep-fried, which can make them quite oily. I found that the air fryer makes a fantastic, much lighter version. I mix thinly sliced onions with a spiced chickpea flour batter and drop spoonfuls of the mixture onto parchment paper in my air fryer. A light spray of oil and about 15 minutes of cooking time results in a bhaji that is wonderfully light, crispy, and full of flavor.

How to Make the Perfect Crispy Gnocchi alla Romana.

The Semolina Sensation

Unlike the more common potato gnocchi, Gnocchi alla Romana are made from semolina flour, cooked into a porridge, cooled, and then cut into discs. They are traditionally baked with butter and parmesan. The air fryer is a superior cooking method. I arrange the semolina gnocchi discs in a single layer, dot them with butter and a generous amount of parmesan, and air fry them. The tops get an unbelievably crispy, browned, and cheesy crust, while the inside stays soft and creamy.

The “Taste of Mexico” with these Air Fryer Chicken Taquitos.

The Rolled Taco Revolution

I love taquitos, but the deep-fried ones can be greasy, and the baked ones are often dry. The air fryer is the perfect tool for the job. I take corn tortillas, warm them slightly to make them pliable, fill them with a shredded chicken mixture, and roll them up tightly. A light spray of cooking oil and about eight to ten minutes in the air fryer is all it takes. They come out incredibly crispy and golden-brown. Perfect for dipping in salsa and guacamole.

I Made Japanese Tempura Vegetables That Weren’t Greasy.

The Light-as-Air Batter

Traditional tempura requires a very precise deep-frying technique. While the air fryer can’t replicate it exactly, it can make a delicious, light, and crispy “tempura-style” vegetable. The key is a very light, thin batter made with ice-cold water. I dip my vegetables, like sweet potato slices and broccoli florets, in the thin batter, let the excess drip off, and air fry them at a high temperature. The result is a delicate, crispy coating that isn’t at all heavy or greasy.

How to Make a Perfect Cuban Sandwich (Cubano) in the Air Fryer.

The Countertop Sandwich Press

A great Cuban sandwich needs to be pressed until the cheese is melted and the bread is crispy. I don’t own a sandwich press, but my air fryer works perfectly. I assemble my sandwich with roast pork, ham, Swiss cheese, pickles, and mustard. I brush the outside of the bread with a little melted butter and wrap the sandwich tightly in foil. I place a small, heavy, oven-safe dish on top of it in the air fryer to “press” it. The result is a perfectly pressed, hot, and crispy Cubano.

The “Taste of Israel” with this Air-Fried Shawarma Chicken.

The Vertical Rotisserie, Horizontal-Style

Shawarma is traditionally cooked on a vertical rotisserie. I replicated the flavor at home in my air fryer. I marinated chicken thighs in a classic shawarma spice blend of cumin, coriander, and turmeric, with lots of lemon and garlic. I cooked the chicken at a high temperature in the air fryer until it was cooked through and had delicious, dark, crispy, charred edges, similar to the bits that get carved off a real shawarma spit. It was perfect for stuffing into a pita with all the fixings.

I Made Scotch Eggs That Were Way Easier Than the Traditional Method.

The No-Fry Protein Bomb

A Scotch egg—a soft-boiled egg wrapped in sausage and then deep-fried—is a pub classic. It’s also a huge mess to make at home. The air fryer simplifies the process immensely. I take my soft-boiled egg, wrap it in a layer of seasoned sausage meat, and then cook it in the air fryer for about 12 minutes. The sausage gets perfectly cooked through and develops a beautiful brown crust, all without a single drop of deep-frying oil. It’s a cleaner, easier, and healthier version of the original.

How to Make Korean Corn Dogs with a Crispy Ramen Coating.

The Ultimate Street Food Mashup

Korean corn dogs are a street food sensation, famous for their creative and crunchy coatings. I made a version with a crispy ramen coating in my air fryer. I put a hot dog on a stick, wrapped it in cheese, dipped it in a simple batter, and then rolled it in crushed, uncooked ramen noodles. A spray of oil and about 10 minutes in the air fryer, and the ramen noodle coating became golden-brown and unbelievably crunchy. It was a fun and delicious international street food experiment.

The “Taste of Ethiopia” with Crispy Spiced Lentils.

The Berbere-Spiced Snack

I fell in love with the complex, spicy flavor of Berbere, the classic Ethiopian spice blend. I wanted to create a simple, healthy snack using it. I took cooked brown lentils, patted them dry, tossed them with a little oil and a generous amount of Berbere powder, and air-fried them until they were crispy and dry. They became a wonderfully crunchy, savory, and spicy snack, perfect for sprinkling over salads or just eating by the handful.

I Made Perfect Bang Bang Shrimp That Tasted Just Like the Restaurant’s.

The Creamy, Spicy, Crispy Creation

I’m addicted to the “Bang Bang Shrimp” from Bonefish Grill. I was determined to recreate the creamy, spicy, crispy appetizer at home. The air fryer was the key. I coated the shrimp in a seasoned cornstarch mixture and air-fried them until they were perfectly crispy. While they were cooking, I made the signature sauce with mayonnaise, sweet chili sauce, and a touch of Sriracha. I tossed the hot, crispy shrimp in the sauce right before serving. They were a perfect copycat.

This Week I Traveled the World With My Air Fryer. Here’s My Itinerary.

My Countertop Culinary Passport

I decided to go on a “world tour” using only my air fryer. On Monday, we went to Greece with chicken souvlaki. Tuesday was a trip to Japan for crispy salmon with a teriyaki glaze. Wednesday, we visited Mexico with chicken taquitos. Thursday was an Italian night with crispy gnocchi. And on Friday, we landed in the USA with classic buffalo wings. The air fryer proved to be an incredible culinary passport, making it easy and accessible to explore a world of flavors from my own kitchen.