Air Fryer

Two plain raw turkey breast tenderloins shaped for even cooking and finished at a thermometer-verified 165°F.

Three-quarter-inch russet potato cubes rinsed, dried and seasoned for crisp edges and fluffy centers.

Even carrot batons roasted with oil before a short lower-temperature finish in a thin honey-garlic butter glaze.

Even acorn squash half-moons roasted until nearly tender before a maple-cinnamon butter glaze is added for the final few minutes.

Butterflied, shell-on lobster tails cooked with divided garlic-lemon butter for a juicy center and lightly browned surface.

Raw frozen shrimp cooked with a two-stage method that drains ice melt before adding garlic-paprika seasoning.

A dry-seasoned whole chicken cooked breast-side down, then turned for juicy meat and crisp rotisserie-style skin.

Large shrimp with a thin flour, egg and panko coating air-fried until crisp outside and tender inside.

Crisp air-fried chicken bites tossed at serving time with a bright, glossy homemade orange sauce.

Dry-seasoned chicken drumsticks cooked steadily beside the bone, then finished at high heat for crisp skin.