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A staple of Turkish cuisine, these chicken drumsticks are marinated in yogurt and tomato paste, then cooked in the air fryer until crispy and juicy. You get a golden crust on the outside and tender, juicy meat on the inside.
Crispy air fryer chicken wings tossed in a spicy butter hot sauce, served with celery sticks and blue cheese dressing – the original from Buffalo, New York.
Classic American chicken tenders with a buttermilk marinade and crispy panko coating, gently cooked in the air fryer. The chicken breast strips are marinated in buttermilk, then breaded in flour, egg, and seasoned panko, and cooked at high heat until golden brown and crispy.
Classic American chicken nuggets with a crispy panko coating, made in the air fryer for a low-fat result with even browning.
Classic American onion rings: thick onion slices in a triple coating of flour, egg, and panko, baked golden brown and crispy in the air fryer. Prepared in several batches for even browning.
Classic American Jalapeño Poppers: Jalapeño halves filled with a creamy cream cheese and cheddar mixture, coated in a crispy breading, and baked golden brown in the air fryer. A popular party snack that requires no deep-frying.
Crispy corn dogs with a golden cornmeal coating, authentically American-style, made in the air fryer. The thick, savory batter clings perfectly to the hot dog and turns crispy-golden on the outside while staying juicy inside.
The classic German cheesecake with a shortcrust pastry base and a creamy low-fat quark filling. Unlike American cheesecake, it is made with quark instead of cream cheese and gets its characteristically light, moist texture from vanilla pudding mix.
Classic Turkish baklava made with paper-thin yufka pastry sheets brushed with melted butter and filled with ground pistachios. After baking, the golden-brown syrup pastry cake is soaked with warm lemon sugar syrup, which seeps into the crisp layers. A timeless dessert from Gaziantep.
Tulumbe are small, ridged syrup-soaked pastries from Turkish cuisine. Choux pastry is piped through a star tip into hot oil, fried until golden brown, and immediately soaked in cold lemon syrup. The result is crisp and caramelized on the outside, soft and fluffy on the inside – a classic for celebrations and a sweet finish to a meal.
Crispy golden-brown kadayıf nests filled with finely chopped pistachios, baked in the oven, and drenched in a warm sugar syrup. Traditionally served with kaymak – a classic Turkish syrup pastry for special occasions.
A classic German poppy seed cake with a light, fluffy yeast dough and a moist, aromatic poppy seed filling, enriched with raisins, almonds, and a hint of rum. A traditional Sunday cake beloved throughout Germany.
Classic German plum cake with a light yeast dough, halved prunes, and a crispy streusel topping. A timeless sheet cake best enjoyed fresh from the oven with a cup of coffee or a dollop of whipped cream.
Classic German apple cake with a shortcrust pastry base and thinly sliced apples, sprinkled with cinnamon and sugar – a timeless cake for any occasion.
A classic German rhubarb cake with a light, tender batter, a fruity rhubarb filling, and a crisp crumble topping. A moist sheet cake for rhubarb season.
Kalburabastı is a traditional Turkish syrup pastry whose characteristic ridged surface is created by pressing the dough through a kitchen sieve (kalbur). The diamond-shaped, golden-brown baked pieces are soaked with cold sugar syrup and garnished with ground walnuts.
A traditional dessert from the Aegean region, where crispy baked yufka layers with a walnut filling are soaked in warm sweetened milk instead of sugar syrup. The result is a soft, moist pastry with a delicate milk flavor and a topping of ground pistachios.
Tacos de Pescado, the iconic flavor of the Baja California coast, is a traditional Mexican dish featuring crispy battered white fish fillets served on soft corn tortillas with fresh shredded cabbage and creamy white sauce.
The quintessential whiskey cocktail, combining bourbon or rye with sugar, Angostura bitters and a twist of orange peel over a single large ice cube. A timeless classic that has defined cocktail culture since the early 19th century.
A classic Italian tiramisu; a traditional dessert made with mascarpone cream, coffee-soaked savoiardi biscuits, and cocoa powder, rested in the refrigerator.
One of the most iconic antipasti of Venetian cuisine, Sarde in saor is a traditional dish in which fried fresh sardines are served with a sweet and sour (agrodolce) sauce, layered with caramelized onions, vinegar, sugar, pine nuts, and raisins. It is best served after resting for at least a few hours, preferably overnight.
One of the oldest and most beloved dishes of Neapolitan cuisine, Pasta alla Genovese, despite its name, belongs to Naples rather than Genoa. This ragù, enriched with beef, is made by caramelizing a generous amount of onions over low heat for hours, creating a sweet and dark sauce, and is served over ziti pasta. A traditional recipe that requires patience but delivers a magnificent flavor.
A classic Italian baked pasta dish. Al dente penne pasta is layered with slow-cooked ground beef ragù sauce, creamy béchamel sauce, and generous amounts of mozzarella, then baked until the top is golden brown. It is one of the most beloved home-cooked dishes of Southern Italy.
