What do you need to make an air fryer Dutch baby? To make a Dutch baby in an air fryer, you will need an air fryer and a cast iron pan. There are dozens, if not hundreds, of air fryer models out there. Some are smaller, some are larger. A larger air fryer is what you will ideally want to use. You will also need a mini cast iron pan such as the 5″ Lodge cast iron pan, the 6″ Lodge mini cast iron pan, or the 5....

Not too long ago while dining out at a local Thai restaurant I tried a dish called Kao Moo Dang, or simply Thai Pork. I was so impressed with the amazing taste and the presentation of this Thai pork dish that I immediately got hooked. The pork was lean yet very tender. The sauce was savory, with a little bit of sweetness, and wonderfully complemented the pork without overpowering it....

Borsch (also known as borscht or borshch) is a traditional Ukrainian soup that is hearty, satisfying and full of vitamins. The sweet and tart taste of borsch pleasantly tickles your taste buds and makes you crave for more. It’s typically served with Pampushki – soft pull-apart garlic rolls – or crusty sourdough bread. In Ukraine borsch is often served as a two-course meal – a soup and a main course consisting of meat taken out of borsch with some side dish added to it....

If you are looking for the best tasting, healthy baked stuffed chicken breast recipe, this one may be it. I made these chicken breasts for a birthday party and got so many compliments that I just have to share the recipe with all of you. The tender and moist chicken breast meat. The sweetness and brightness of the roasted peppers. The zest and creaminess of roasted garlic. When you put the three together you get a heaven in your mouth....

To me what makes great grilled chicken drumsticks is the balanced flavor, tender, fall-off-the-bone texture, and a nicely caramelized, crispy skin. Tender meat is a product of marination. If you want that, you need to marinate. Fall-off-the-bone texture is the result of grilling to 180F-190F internal temperature. Chicken drumsticks grilled to the recommended safe temperature of 165F will be tough and will feel under-cooked. Getting crispy skin on your grilled chicken drumsticks is easy – you grill over direct heat....

These broiled chicken wings are simply outstanding! You can’t really compare them to baked wings – they are different and are in a league of their own. They strongly resemble grilled wings only without the smoky flavor. On top, they require less than 30 minutes from start to finish! Need a great last minute party food idea? These broiled wings are it! Benefits of broiling chicken wings When cooking chicken wings in the oven, most of the time we think of baking instead of broiling....

Oven-fried chicken thighs, that taste just like pan-fried or even deep-fried, but without all the greasy mess and a boatload of extra calories and added cholesterol. And there is no breading involved either. Is that even possible? Yes!!! Are you interested? No doubt, you are. Keep reading. I am certain that once you try them you will be making them again and again. I know I am. After much success with my extra crispy baked chicken wings, I’ve been experimenting with chicken thighs....

The bacon Ok, this goes without saying but I am gonna say it again: get the best bacon you can if you want awesome tasting bacon. Artisan, dry-cured, smoked, old-fashioned – are the keywords to be looking for. Or make your own bacon, it’s very easy. Go for thick-cut bacon if possible. Thick-cut bacon makes a better bite, mouthfeel and chew. Thin bacon becomes paper-thin in the oven, it’s not fun to eat....

This chicken drumsticks recipe is quite amazing. There is no baking required here. This is very helpful as you don’t need to waste time preheating oven. I find that in most cases for best results you need to pan-sear meat on the stove and finish baking in the oven. This way the meat won’t dry out on the inside from unidirectional heat of a pan. But that’s not necessarily the case with chicken wings and chicken drumsticks....

One thing that restaurants do really well and that we home chefs don’t, is make use of various sauces. I am not talking about BBQ and hot sauces that come out of the bottle. We use a lot of those here. No, I am talking about really simple, tasty sauces that can be made in minutes and served with that hunk of grilled or pan-seared meat. When was the last time you pan-seared your steak and then used the fat and the bits of meat left on the skillet to make a reduction sauce?...

My 7-year-old daughter after she finished eating this chicken for lunch said “Daddy, the chicken was so!… so!… so!…” She was overwhelmed with emotions and had a hard time finding the right word to describe how good she thought the chicken tasted. I get compliments on my cooking very regularly, but that one was very special to me. I agree, the chicken was superb. A perfection. My favorite meat for making Hunan chicken is breast meat....

Sweet carrots and onions, earthy celery and savory garlic are very simple ingredients that give this dish of braised chicken a magical flavor. A big part of the final flavor profile is browning of chicken prior to braising. Caramelized skin not only adds a ton of flavor, but also gives the dish its appealing color. This braised chicken is very simple and rustic yet very flavorful and exceptionally tasty. It’s hard to mess it up and even novice cooks will have a lot of success making it....

What is Kung Pao Beef? Kung Pao Beef is a westernized version of the classic Szechuan dish called Kung Pao Chicken. Interestingly, many sources I’ve encountered note that Kung Pao Chicken is far more famous and popular outside of China than it is in the country that invented it. The dish features a full range of tastes and aftertastes: peppery hot and spicy, savory and slightly sweet and sour. It is said that Kung Pao Chicken was a favorite dish of a Szechuan governor during the Ch’ing dynasty (1644–1911), after whose official title, ‘Kung Pao’, the dish was named....

Chicken breasts can’t be beat. They save the day. I always have a few vacuum sealed breasts in the freezer, ready to be quickly defrosted in a bowl of cold water and cooked. And if you want a complete meal, just throw in some veggies before putting the chicken in the oven. This time of the year I love using new potatoes. They are so buttery tender and delicious that I just can’t pass on them....

There is hardly a better way to celebrate fall than with colorful roasted vegetables. And if you put them on a flaky pie crust filled with a layer of blue cheese and cream cheese filling – mmmmm – you will get a delicious roasted vegetable galette. So delicious, in fact, that I made it twice in a row and this recipe definitely goes into my collection of great recipes forever to keep....

You can make salsa fresca two ways – coarsely chop all ingredients and then briefly pulse in a food processor, or finely chop by hand. By far, my preferred method is to hand chop. It takes a bit longer but the results are superior. Pulsing in a food processor, no matter how brief, results in an unappealing, mushy texture. Salsa fresca is best served at room temperature, so make sure to take it out of the fridge an hour or so before serving....

Tomatoes and garlic are superfoods that are full of beneficial nutrients and antioxidants. Combined, they make a delicious salad. I love pairing tomatoes and garlic. My dressing for this salad is very simple – olive oil, salt, pepper and lime or lemon juice. Better yet, combine both lime and lemon juice to give the dressing a more complex flavor profile. I also like adding some orange juice to my dressing which brings in more citrusy flavor....

Air fryer shrimp is one of those dishes that is very simple to make, takes very little time to prepare and tastes delicious. On top, it only takes 6 minutes to cook. This particular recipe make superb shrimp with Asian influenced flavors that are hard to resist. How to make air fryer shrimp? There are two types of shrimp that can be made in an air fryer: breaded and marinated....

Roasted bell peppers can be a fantastic accompaniment to many dishes. The best part, they are ridiculously easy to make and only take about 20 minutes of work. I mostly roast red bell peppers, though the color doesn’t matter. Yellow, orange and green peppers are prepared the same way. Red bell peppers are sweet, so are the yellow and orange. Green peppers are not, and I use them when I don’t want sweetness in a dish....

After trying Smothered Pork Chops which were an instant hit in our family I kept an eye on other ‘smothered something’ recipes. Sure enough, while looking through Cook’s Country magazines I found a recipe for… smothered cabbage. The recipe looked really simple and used only 5 ingredients, not including salt and pepper. Well, this cabbage turned out to be one of my favorite side dishes. I would place it somewhere in the top 3 range....