Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this recipe for Air Fryer Fish Tacos. The slaw gets a pop of acidity from fresh lime juice, as well as savory notes from Mexican-style hot sauce and grated garlic. Meanwhile, cumin and chili powder mixed into the panko means extra flavor in each bite. Adding a little olive oil to the panko mixture helps ensure even browning while air frying. After the cod is breaded and cooked, assembly is a snap — just grab a tortilla, add a piece of cod and a squeeze of lime juice, and top with the cabbage. Thinly sliced radishes add a final crunch and bright color.
This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off. Use room temperature milk and eggs to give the Dutch baby a higher rise than you'll get from fridge-cold ingredients. This dish makes a next-level breakfast or brunch. Make sure to reserve a lemon wedge for serving.
Cooking this pork tenderloin in the air fryer results in perfectly juicy, tender meat that's nicely flavored with fresh thyme and garlic. For ultra-crispy bacon on the exterior, make sure to use regular-cut bacon instead of thick-cut. If the tenderloin has tapered ends, tuck them under so it has an even thickness. While the pork rests, air-fry sliced vegetables and fennel to round out the meal.
This satisfying bowl of multigrain porridge—made with long grain brown rice, quinoa, and amaranth—is flavored with coconut milk and topped with sweet potatoes seasoned with a splash of fresh lime juice. The fish sauce caramel is both mixed into the porridge as well as drizzled on top just before serving for a sweet and savory umami hit. Remove the porridge from the heat when the mixture is still a little loose. It will set up by the time it hits the table. You will have a little extra fish sauce caramel leftover—drizzle it on shrimp, steak, or seared vegetables.
Nuoc cham is a Vietnamese dipping sauce that we're using here as a marinade for juicy steak. The intense flavor of the fish sauce melds perfectly with the savory juices from the beef. Searing and then finishing the steak in the oven is a fail-safe method to ensure the outside develops a deep brown crust without burning before the steak finishes cooking. Serve with lime wedges and a Napa cabbage slaw.
Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. The recipe yields an extra 1/2 cup of tomato jam—save it to spoon over scrambled eggs, smear on a grilled cheese sandwich, or pair with fish, chicken, or steak. You can also loosen the jam with olive oil and drizzle it over hummus.
The Italian dessert Affogato is simplicity at its finest—all you need to make it is a scoop or two of gelato and a shot of hot espresso. Here, we've added almond liqueur to the mix for a little extra flair, and candied almonds and crushed amaretti cookies for some crunch. The elegant treat comes together in just a few minutes, making it an easy and impressive option for entertaining. (Plus, it can be doubled or tripled seamlessly.) Feel free to substitute orgeat syrup for the amaretto if you'd rather keep the affogato non-alcoholic. The gelato can be switched up, too—we call for vanilla, but almond, dulce de leche, or pistachio would also work beautifully. You can use an espresso machine or a mocha pot for the coffee, but we've included directions for making strong coffee in a French Press as well.
Can't make up your mind whether to make bean or lentil soup? Grab a bag of 15-bean soup from the dry goods aisle at the market and make this flavorful, hearty soup instead. Bean and lentil soups like this one are often cooked with a ham bone or a smoked ham hock, but there are other ways to add flavor to a pot of soup, especially when you want something vegetarian. Here, we add a few Parmesan cheese rinds, which add a surprising depth of flavor and umami when simmered with a pot of soup, stew, or even pasta sauce. If you aren't yet in the habit, when you are done with that wedge of Parmesan cheese, toss the rind in an airtight container and store in the freezer to be at the ready. Your soups and stews will thank you for the flavor boost. Serve this hearty soup with a loaf of warm crusty bread.
We're giving classic mimosas a twist by swapping out the traditional orange juice with splashes of homemade orange syrup and orange liqueur. The orange syrup can be made up to several weeks in advance and kept in the refrigerator; it can also be stirred into a glass of soda water for a non-alcoholic drink. When preparing the mimosas, make sure the syrup and sparkling wine are cold; chilled sparkling wine retains its bubbles better, resulting in a cleaner finish with less of a foamy mousse at the top of the drink.