When you think of Cajun and Creole cuisine, dishes like gumbo, jambalaya, etouffee and red beans and rice come to mind. These dishes blend tender vegetables, seafood and meat with flavorful broth and spices to create an unforgettable combination. Unless you’ve spent time in Louisiana, though, you’ve maybe never had the traditional version of these dishes made with tasso ham, a Cajun ham that takes classic Southern recipes to the next level. But what is tasso ham, and what can you use if you can’t find it?
What Is Tasso Ham (and Where Does It Come From)?
Tasso ham is a spiced, smoked pork product made from boneless pork shoulder. That makes it fattier and richer than other types of ham, which are made from the leaner hind leg.
Unlike ham, tasso isn’t typically eaten on its own. That is to say, you wouldn’t make a ham sandwich using tasso. Instead, this sliced or diced product is added to soups, stews, beans and braised vegetable dishes, where it imparts its rich flavor into the broth and simmers long enough to become soft and tender. In some recipes, tasso is treated like sausage or bacon and browned before being used as a garnish. It’s fantastic when combined with poultry, meat or vegetables, but it also tastes great with seafood (like these baked oysters with tasso cream).
While tasso’s origins are hard to track down, we know the word tasso comes from the Spanish word tasajo, which roughly translates to jerky or cured dried meat. Although the word is Spanish, tasso finds its home in the American South, specifically Louisiana where it’s used in Bayou cuisine.
How Does Tasso Taste?
To make tasso ham, a boneless pork shoulder is sliced into one-inch steaks (although it’s sometimes cured whole and sliced later). The meat is salt-cured for a few hours before being heavily spiced with Cajun seasoning. Finally, the ham is smoked until it’s fully cooked, loading it with a rich flavor that’s hard to beat.
In addition to tasting smoky, the curing process makes tasso ham spicy and salty, so it’s a little too intense to eat on its own. It’s a great seasoning addition to dishes like jambalaya, gumbo, Cajun Corn Soup or braised collard greens. Tasso’s texture is firm, which helps it hold up in simmered or braised dishes. After hours of stewing, tasso’s firmness melts, and the salinity is removed into the cooking liquid, turning tasso into a delightfully flavorful, tender and soft bite.
What’s a Good Substitute for Tasso?
Tasso ham is one of the easiest hams to make at home, although the process is time-consuming. My favorite recipe comes from Brian Polcyn and Michael Ruhlman in Charcuterie: The Craft of Salting, Smoking, and Curing. If you don’t have time to make it, you can buy it at grocery stores or butcher stores…in South Louisiana, anyway.
Outside Louisiana, you’ll have to turn to online retailers (more on that later).
The easiest substitute for tasso ham is regular ham. It’s often sweeter than tasso, so it won’t have the same deeply spicy flavor. When using regular ham, plan to add extra spices to the recipe and maybe a splash of liquid smoke. Ham hocks also make a good substitute, although you’ll need to cook them long enough to make the hocks tender (two to three hours).
Sausages like Spanish chorizo, Portuguese linguica or andouille sausage are fantastic options, too. These sausages are either smoked or seasoned with paprika, giving them a similar rich, smoky character. Mexican chorizo works, too, although it has a tangier, less smoky flavor.
Other suitable substitutes include Canadian bacon or salt pork. Keep in mind that each of these substitutions has a different flavor profile, so you may need to adjust the seasonings in the recipe accordingly.
Where Can You Buy Tasso Ham?
If you live in Louisiana, you’ll likely find tasso at specialty grocery stores and butcher shops. Outside Louisiana, it’s hard to get at the store. Luckily, you can find it online from Amazon and Walmart. D’Artagnan also sells a nitrate- and nitrite-free tasso ham.
Potatoes are an essential part of our diets, and that’s probably because there are so many different ways to prepare them. Baked potatoes, french fries, potato chips—you name it, there’s a recipe! But have you ever found that, while chopping up your spuds, they begin to take on a slightly pink hue? Don’t worry, we’re here to tell you why.
Why Do Potatoes Turn Pink?
There’s a simple explanation for your pink potato. It’s a chemical reaction that happens when enzymes in the potato are exposed to air. This kind of reaction should be familiar to most home cooks, because it often happens with fruit, like when apples turn brown after they’re cut.
Are Pink Potatoes Safe to Eat?
Your pink-tinged potato is “perfectly safe to eat,” according to the Idaho Potato Commission. Unlike green potatoes, which can be bitter and unsafe to eat, there’s nothing wrong with pink potatoes. Once you roast the spuds, the pink hue will be replaced by a crispy golden exterior.
Here’s how to tell if your gray ground beef is safe to eat.
How Do I Stop This from Happening?
There are a handful of ways to prevent potatoes from turning pink. First, use a sharp knife or potato peeler. This helps to reduce damage to the potato and scale back the chemical reaction. Next, use your potatoes right after you cut them. If you know your potatoes will be sit around for a while before they hit the pan, stick them in some cold water. It creates a barrier between the spuds and the air. You may never need to worry about pink potatoes again!
Parmesan Potato Wedges
I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania 
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Rosemary Potatoes with Caramelized Onions
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio 
You're-Bacon-Me-Crazy Potato Salad
It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. —Paul Cogswell, League City, Texas 
Slow-Cooker Baked Potatoes
These slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio 
Super Simple Scalloped Potatoes
I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California 
Best Ever Potato Soup
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania 
Grilled Loaded Potato Rounds
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas 
Nanny's Parmesan Mashed Potatoes
My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California 
Deluxe Hash Brown Casserole
My son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.—Amy Oswalt, Burr, Nebraska 
Cheesy Chili Fries
My family is all about chili fries, but restaurant versions pile on the calories. For a healthier approach, bake the fries and serve them with green onions and avocado. —Beverly Nowling, Bristol, Florida 
Potato Chowder
One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana 
Dilled New Potatoes
With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. —Jennifer Ferris, Bronson, Michigan 
Two-Tone Potato Wedges
Better than french fries, these tasty potatoes have just the right touch of garlic and Parmesan cheese. This is the only way my daughter will eat sweet potatoes, and she loves 'em!. —Marie Nicolau Schumacher, Larchmont, New York 
Slow-Cooker Potato & Ham Soup
In our house, this recipe is a win-win. It's easy for me to whip up and easy for my family to devour...the crusty bread for dipping doesn't hurt, either. —Linda Haglund, Buffalo, Minnesota 
Grilled Potatoes with Bacon-Ranch Sauce
These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania 
Skillet Scalloped Potatoes
Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia 
Caramelized Onion Mashed Potatoes
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.—Taste of Home Test Kitchen
Creamy Ranchified Potatoes
My daughter-in-law gave me this recipe, and over the years, I've adjusted it to our tastes. It's so nice to come home from work to a hot, tasty dish that's ready to serve! You can use any cheese you'd like and also substitute leftover chicken or another meat for the ham. —Jane Whittaker, Pensacola, Florida 
Buffalo Wing Potatoes
I was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa 
Loaded Potato Salad
Get a load of this: sour cream, bacon, shredded cheddar, green onions and more come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia 
Roasted Balsamic Red Potatoes
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! —Lisa M. Varner, El Paso, TX 
Chive Smashed Potatoes
No need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming 
Comforting Cheesy Potatoes
As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho 
Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan 
Spanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland 
Au Gratin Garlic Potatoes
Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. —Tonya Vowels, Vine Grove, Kentucky 
Dill Potato Wedges
These are my absolute favorites; I've been making them for years! —Jeannie Klugh, Lancaster, Pennsylvania
Corn Chowder with Potatoes
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota 
Seasoned Fries
These fries are always popular with my meat-and-potatoes bunch. The cheesy seasoning can easily double as a flavorful baked potato topper, too.—Maribeth Edwards, Follansbee, West Virginia 
Skillet Potatoes with Red Pepper and Whole Garlic Cloves
You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario 
Grilled Three-Cheese Potatoes
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana 
Rich & Creamy Mashed Potatoes
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan 
Roasted Potato & Green Bean Salad
I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia 
Herbed Garlic Potatoes
My mom cooks from scratch and rarely uses a recipe. That's how I learned—a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers—and everyone asks me for the recipe. —Sherry DesJardin, Fairbanks, Alaska 
Special Baked Potatoes
For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato—this will prevent your knife from going all the way through.") 
Twice-Baked Potato Casserole
My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio 
Baked Sweet Potato Fries
I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas 
Oven Parmesan Chips
My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Smashed Potatoes
I wouldn't dream of making my favorite chicken recipe without making these potatoes, too. —Jennifer Shaw of Dorchester, Massachusetts. 
Scored Potatoes
These well-seasoned baked potatoes are a fun alternative to plain baked potatoes. It's easy to help yourself to just the amount you want, too, since the potato halves are scored into sections. — Barbara Wheeler, Sparks Glencoe, Maryland 
Loaded Waffle Fries
Make any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois 
Au Gratin Peas and Potatoes
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin 
Pressure-Cooker Lemon Red Potatoes
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas 
Saucy Scalloped Potatoes
For old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. —Elaine Kane, Keizer, Oregon 
Parmesan Baked Potatoes
It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa 
Roasted Red Potato Salad
I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio 
Country Potato Pancakes
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin 
Red Roasted Potatoes
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania 
Garlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin 
Deluxe German Potato Salad
I make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! —Betty Perkins, Hot Springs, Arkansas 
Bacon & Egg Potato Salad
Vinegar and lemon juice add a slightly tangy taste to this creamy potato salad. It's wonderful with baked beans and barbecue. —Melissa Davies, Clermont, Florida 
Lemon & Garlic New Potatoes
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. —Katie Bartle, Parkville, Missouri 
Garlic and Artichoke Roasted Potatoes
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
Chunky Garlic Mashed Potatoes
I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas
Baked Potato Cheddar Soup
A few simple kitchen staples makes for an impressive soup. Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish. —Kristin Reynolds, Van Buren, Arkansas
Herbed Potato Packs
Fingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. —Taste of Home Test Kitchen
Poutine
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. —Shelisa Terry, Henderson, Nevada
Browned Butter Red Potatoes
I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. —Anne Pavelak, Endicott, Washington 
Slow-Cooked Ranch Potatoes
Even after seven years, my family still asks for this tasty potato and bacon dish. Try it once and I'll bet your family will be hooked, too. —Lynn Ireland, Lebanon, Wisconsin 
Cheesy Mashed Potato Cups
I double this mashed potato recipe for an extra batch to freeze. It’s a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire 
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia 
Loaded Cheddar-Corn Potato Patties
Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. —Darlene Brenden, Salem, Oregon
Cheese-Topped Potatoes in Foil
Whenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan 
Herbed Potato Soup
This creamy potato soup is almost as easy to make as opening a can of soup—and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.
Dairy Queen is known for a lot of things, but right at the top of the list is definitely their famous soft serve. The delicious treat has always been a staple for the chain, and it’s the key to the super popular Dairy Queen Blizzard.
While we might have ordered it a million times, there are plenty of things we didn’t know about the Blizzard—including the fact that its main ingredient isn’t technically ice cream. So if you’ve wondered, “Is Dairy Queen real ice cream?” we’ve got the answers.
Why DQ’s Soft Serve Can’t Be Called Ice Cream
The U.S Food and Drug Administration (FDA) regulations for what can be called “ice cream” require the product to contain at least 10% butterfat or milkfat. Initially, DQ’s soft serve fit in the category of “ice milk”, but the FDA removed this category and instead allowed companies to sort their products into three new ones: “reduced-fat,” “light” and “low-fat” ice cream.
According to the new regulations, Dairy Queen’s soft serve is now in the “reduced-fat” ice cream category, while their shake mix is considered “low-fat” ice cream. However, it’s important to note that this doesn’t mean that their products are 95% fat-free! These categories only confirm the percentage of butterfat, which is 5% in the case of DQ’s soft serve.
That’s Not the Only Difference
While the definitions may have changed, DQ’s recipe for its soft serve has never undergone any changes since its inception. However, Dairy Queen’s soft serve differs from “ice cream” in more ways than just its milkfat content. If you’ve ordered up a Blizzard, you’ve definitely noticed how soft and pliable it is compared to regular ice cream. This is because soft serve ice cream has air added into it to enhance creaminess during the freezing process.
The soft serve is also kept at a different temperature when compared to regular ice cream, and contains emulsifiers to keep all the ingredients together. These differences are also why DQ Blizzards don’t fall out of the cup!
Can’t get enough of DQ’s soft serve? Don’t forget to check out their latest Blizzard—or if nostalgia’s more your thing, opt for a Peanut Butter Bash Sundae!
Ever found yourself pouring Baileys into a spiked hot chocolate or shaking up a couple of mai tais for a tiki party and wondering, what’s the different between liquor and liqueur?
It’s a common question, and we’ll break it down so you’ll never mix the two up again—unless you’re making cocktails, of course.
There are a few key differences when it comes to liquor vs. liqueur. First, liquor and spirits are one and the same. Another quick tip to fall back on is to look at the alcohol percentages. Liquors are boozier than liqueurs. But we’re getting ahead of ourselves! Let’s dive into the basics.
What Is Liquor?
Liquors are spirits, those strong distilled alcohols made with grains, sugar cane, grapes and so on. In other words, liquors are vodka, whiskey, gin, tequila and rum, all perfect for when it’s time to break out the cocktail shaker.
Spirits range in alcohol content. The minimum is 20% alcohol by volume (ABV) on the low end of the spectrum, with most bottled around 40%. Some liquors boast higher ABV levels, like navy strength gin and overproof rum.
In short, if you plan to make a martini, sip on a G&T or say cheers with an Old-Fashioned, you’re going to need liquor.
What Is Liqueur?
While liqueurs contain spirits (i.e., liquor), they’re also blended with other ingredients. Think spices, herbs, flowers and fruits, along with other flavorings, and most notably, sugar. Yes, liqueurs are delightfully sweet tipples enjoyed not only in cocktails (where they’re usually mixed with liquor) but also as after-dinner drinks, whether neat, over ice or splashed into a cup of coffee. Common liqueurs include amaretto, kahlua, sambuca and Irish cream.
Liqueurs have a lower alcohol content compared to spirits, usually between 15 and 30%, though there are some exceptions. In the past, the ancestors of many of our modern liqueurs were used as herbal tonics and medicines, and some, like Chartreuse, remain with us today. You’ll find many types of liqueurs: chocolate, flower, fruit, nut, cream, coffee and several more to boot.
From your classic Godfather made with amaretto to the Kahlua and Baileys-infused mudslide (aka a grown-up milkshake), liqueur transforms cocktails from good to great. Keep a couple of bottles of liqueur in your home bar—right next to your liquor.
Red Sangria
This sangria is perfect for relaxed get-togethers and it’s even better if you make it the night before and let the flavors steep. But watch out—it goes down easy. Directions: In a pitcher, stir together 1 (750 ml) bottle of merlot, 1 cup of sugar, 1 cup of orange liqueur and ½-1 cup of brandy until the sugar has dissolved. Top with 3 cups of cold lemon-lime soda or sparkling water and your choice of sliced fruit. Serve over ice. Yield: about 10 servings. The other sangrias featured in the video above are our Quick White Sangria and Salty Dog Sangria.
French 75
French 75 was a drink created at Harry's New York Bar, which is located in Paris France, during WWI. The original version of the drink had a powerful kick, like French 75 mm artillery gun. The version here uses less gin. Directions: Fill a cocktail shaker three-fourths full with ice. Add 3/4 of an ounce of gin, 1 tablespoon of confectioners' sugar or simple syrup and 2 teaspoons of lemon juice; cover and shake 10-15 seconds or until condensation forms on the outside of the shaker. Strain into a flute glass and top with champagne. Yield: 1 serving. Also check out what are bitters and how do you use them in cocktails?
Moscow Mule
Originally developed in the 1940s, the Moscow Mule has made a big comeback is now one of the most popular mixed drinks. Could be it's refreshing taste or that pretty copper mug (or both!). Directions: Combine 4 cups ginger beer, 2/3 cup lime juice and 1-1/4 cups vodka in a pitcher. Serve over ice. If desired, serve with lime slices. Yield: 6 servings.
Chocolate Martini
Is it a beverage or a dessert? Don't let its looks fool you: This chocolate martini is potent but good! Directions: If desired, give your martini glass a chocolate rim and drizzle chocolate syrup in the glass. Then, fill a tumbler or mixing glass three-fourths full with ice. Add 2-1/2 ounces of half-and-half cream, 1-1/2 ounces of vodka, 1-1/2 ounces of chocolate liqueur and 1-1/2 ounces creme de cacao; stir until condensation forms on the outside of the tumbler. Strain into the martini glass.Yield: 1 serving.
Spiked Lemonade
Rum gives a tropical addition to this fabulous homemade lemonade. If you have vodka on hand, try that instead of the rum. Directions: Stir 1 cup of light rum into 2 quarts of homemade lemonade. For each serving, place ¾-1 cup of ice in a Collins or highball glass. Pour lemonade mixture into glass and garnish with lemon slices, if desired. Yield: about 8 servings.
Bloody Mary
Horseradish makes this one of the best Bloody Mary recipes in the world. Directions: Garnish rim of tall glass with celery salt. Place remaining ice in prepared glass. Add 2 oz. vodka, 1 cup tomato juice, 1 tbsp. lemon juice, 1-1/2 tsp. lime juice, 3/4 tsp. Worcestershire sauce, 1/2 tsp. horseradish, 1/8 tsp. pepper, 1/8 tsp celery salt and 1/8 tsp. hot pepper sauce to shaker; cover and shake. Strain into prepared glass. Garnish as desired. Yield: 1 serving.
Fresh Lime Margaritas
This basic margarita recipe is easy to modify to your tastes. Directions: In a pitcher, combine 1/2 cup tequila, 1/2 cup Triple Sec, 1/4 cup lime juice, 1/4 cup lemon juice, 2 tablespoons superfine sugar; stir until sugar is dissolved. Moisten rims of four margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve in prepared glasses over crushed ice. Yield: 4 servings.
Brandy Old-Fashioned Sweet
The concept of an old-fashioned dates back to the early 1800s. This version is extremely popular in Wisconsin. (Psst! You'll love these other brandy cocktails.) Directions: In a rocks glass, muddle 1 orange slice, 1 maraschino cherry, 1-1/2 oz. maraschino cherry juice and 1 teaspoon bitters. Add 1/4 cup ice. Pour in 1-1/2 oz. brandy, 2 teaspoons water, 1 teaspoon orange juice and 3 oz. lemon-lime soda. Yield: 1 serving.
White Russian
This creamy coffee-flavored drink is a star at any occasion and perfect for any season. A White Russian is equally appropriate before or after dinner. Directions: Add a few ice cubes to a rock glass and stir in 1-1/2 ounces vodka and 1-1/2 ounces Kahlua. Then top with 3 ounces heavy whipping cream or milk. Yield: 1 serving.
Mojito
Traditional mojitos are made with rum, which is both pleasant and mildly sweet. Directions: Squeeze and drop a lime wedge into a highball glass. Then, add 2 teaspoons of sugar and muddle together. Gently press or slap 2 sprigs of mint and add to glass along with some ice. Pour 2 ounces of white rum and top with club soda. Garnish with a lime slice and additional mint, if desired. Yield: 1 serving.
Passion Fruit Hurricanes
This is a version of the famous Hurricane beverage that's so popular in New Orleans. Directions: In a pitcher, combine 2 cups of passion fruit juice, 1 cup plus 2 tablespoons of sugar, 3/4 cup of lime juice, 3/4 cup of light rum, 3/4 cup of dark rum and 3 tablespoons of grenadine; stir until sugar is dissolved. Then, add ice to 6 hurricane or highball glasses and evenly divide the cocktail between the glasses. Yield: 6 servings.
Paloma
This summer-perfect cocktail is refreshing without being too sweet. Directions: In a highball glass filled with ice, combine a dash of salt, 1-1/2 ounces of tequila and 1/2 an ounce of lime juice. Top with grapefruit soda or sparkling peach citrus soda and garnish with a lime wedge. Yield: 1 serving. Also check out how to use bitters in more than just cocktails.
Americano Cocktail Recipe
The cocktail contains the bittersweet taste of Campari paired with sweet vermouth and club soda. Directions: Pour 1-1/2 oz Campari and 1-1/2 oz sweet vermouth into an ice-filled glass. Then, pour in 3 oz. club soda, and stir well. Yield: 1 serving.
Pina Coladas
A velvety-smooth texture and taste of the tropics are what this pina colada delivers. Directions: In a 2-qt. pitcher, combine 2-1/4 cups pineapple juice, 1 can cream of coconut and 1-1/2 cups rum. Chill. For each serving, place a generous cup of rum mixture and 1 cup ice in a blender. Cover and process until smooth. Pour into a chilled hurricane glass. Garnish each with a pineapple wedge. Yield: 6 servings.
Martini
Martinis can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink. Directions: Fill a shaker three-fourths full with ice. Add 3 oz. gin or vodka and 1/2 oz. dry vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives. Yield: 1 serving.
Gin and Tonic
This iconic drink is super easy to make. Directions: Pour 3 oz. gin, 4 oz. tonic water and 1 tablespoon lime juice over ice in a chilled glass. Stir well. Yield: 1 serving.
Irish Coffee
My maternal grandma was never a drinker, beyond a glass of champagne at Christmas, but she couldn't resist Bailey's Irish Coffee. Directions: Divide 2 teaspoons of sugar and 2 ounces of Irish whiskey between 2 mugs; then top with coffee. If desired, beat together 1/4 cup of heavy whipping cream and 1 teaspoon of green creme de menthe until a whipped cream forms and top the coffees. Yield: 2 servings.
Michelada
Try this kicked-up beer cocktail that’s a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists. Directions: If desired, give your glass a salt rim. Then, fill a large glass with ice. In the glass, combine 6 dashes of hot sauce, 3 dashes of Maggi seasoning or soy sauce, 1-3 dashes of Worcestershire sauce, ¼-⅓ cup of lime juice and 1 bottle (12 ounces) of Corona, Modelo or Tecate. Garnish with lime wedges. Yield: 1 serving.
Mudslide
Creamy in texture and rich in taste, the mudslide is basically the equivalent of an adult milkshake. Directions: In a blender, combine 1 oz. Baileys Irish Cream, 1 oz. Kahlua, 1 oz. vodka, 1 oz. cream and ice. Blend until a smooth consistency is achieved. Pour into a chilled glass. Yield: 1 serving.
Whiskey Sour
Don't let the name fool you. Even though cocktail does contain lip-puckering lemon, the simple syrup and bourbon add extra sweetness. Directions: In a shaker, combine 1-1/2 oz. bourbon, 3/4 oz. simple syrup, 3/4 oz. lemon juice and ice. Shake well, and pour into glass. Garnish with a cherry. Yield: 1 serving.
Sidecar
Welcome summer with this tart citrus delight. Treat yourself to this sunny drink. Directions: Fill a cocktail shaker three-fourths full with ice. Add 1 ounce of brandy, 2/3 of an ounce of triple sec and 3 teaspoons of lemon juice. Cover and shake for 10-15 seconds or until condensation forms on the outside of the shaker. Strain into a chilled cocktail glass. Yield: 1 serving.
Zombie Cocktail
This tropical drink will be a sure crowd-pleaser at any beach themed parties or tiki bars. Directions: Combine 1-1/2 oz. golden rum, 1/2 oz. white rum, 1 oz. dark rum, 1 teaspoon papaya juice, 1 teaspoon pineapple juice, 1 teaspoon superfine sugar and 1 oz. lime juice over ice in a glass. Stir well. Pour 1/2 oz. 151-proof rum into the mixture, stirring it in. Yield: 1 serving.
Champagne Cocktail
This amber drink is a champagne twist on the traditional old-fashioned. Directions: Place 1 sugar cube in a champagne flute or cocktail glass; sprinkle with 6 dashes of bitters. Add 1/2 oz. brandy; top with 1/2 cup chilled champagne. If desired, top with rosemary and cranberries. Yield: 1 serving.
Sazerac
Hailing from the busy streets of New Orleans, the Sazerac cocktail is ideal for whiskey lovers. Directions: Rinse out a glass using absinthe. In a separate glass, stir 1 sugar cube, 2 dashes of Angostura bitters and 3 dashes of Peychaud's bitters. Pour in 2 oz. rye whiskey, then fill the glass with ice. Stir the mixture, then strain into the rinsed out, prepared glass. Place the lemon peel over the top of the drink, and discard once oils have been extracted. Yield: 1 serving. Take a trip to the Big Easy with this sophisticated Sazerac recipe, the official cocktail of New Orleans.
Gimlet
For the light drinker, suggest a Gimlet. The blend of slightly sweet and tart flavors is appealing, but not overwhelming. You can also use vodka if gin isn't your favorite. Directions: Fill a cocktail shaker three-fourths full with ice. Add 2 ounces of gin, 1 ounce of lime juice and 1 teaspoon of confectioners' sugar; cover and shake for 10-15 seconds or until condensation forms on the outside of the shaker. Strain into an ice-filled rocks glass and garnish with a lime slice. Yield: 1 serving.
Black Russian
Here are no-fuss black Russians that are smooth as silk. Perfect for those who aren't sure what they want. Directions: Place ice in a rocks glass and top with 1 ounce of vodka and 1 ounce of Kahlua. Yield: 1 serving.
Screwdriver
With just two simple ingredients, you'll have a classic drink that's a real crowd-pleaser. Directions: Place ice in a rocks glass. Pour in 2 ounces of vodka and 3 ounces of orange juice and garnish with an orange slice. Yield: 1 serving.
Boulevardier
The boulevardier cocktail is a great option for serving at a formal dinner party or more elegant event. Directions: Stir 1 oz. sweet vermouth, 1 oz. Campari and 1-1/2 oz. bourbon whiskey in a glass filled with ice. Strain, then pour into a chilled glass. Yield: 1 serving.
Vesper
One thing is for sure: The Vesper is not for the faint of heart. The simple cocktail is created using three types of liquor, making the drink a very potent one. Directions: Stir 1 oz. vodka, 3 oz. gin and 1/2 oz. Lillet Blanc in a glass filled with ice. Strain, then pour into a chilled glass. Rub lemon peel along the rim of the glass, and drop it in. Yield: 1 serving.
Pineapple Rum Punch
If you want a taste of the tropics, this is the drink for you. Directions: In a pitcher, combine 3-1/2 cups unsweetened pineapple juice, 1-1/2 cups orange juice, 1 cup coconut water, 1 cup orange-peach-mango juice, 1 cup coconut rum, 1 cup dark rum, 1/4 cup key lime juice (regular limes are OK, too) and 3 tablespoons of grenadine. Just stir and serve over ice! Yield: 12 servings—this one's for a party!
Mint Julep
It wouldn't be Kentucky Derby Day without mint juleps! But, really, this cocktail is good anytime. Directions: Make mint simple syrup. Cover and refrigerate syrup for at least 2 hours or until chilled. For each serving, place ice in a metal julep cup or rocks glass. Pour 1/4 cup mint syrup and 1 oz. bourbon into the glass; stir until mixture is well chilled. Garnish with mint sprig. Yield: 10 servings.
Tequila Sunrise
When you really want to relax and enjoy the evening try one of these mild orange-flavored Tequila Sunrises. Directions: Place ice in a Collins or highball glass. Add 1-1/2 ounces of tequila and 4-1/2 ounces of orange juice to the glass, then slowly pour 1-1/2 teaspoons of grenadine over a bar spoon into the center of the drink. Garnish with an orange slice and cherry. Yield: 1 serving.
Negroni
Bitter and sweet flavors coexist peacefully in the Negroni cocktail. Directions: Pour 1-1/2 oz. sweet vermouth, 1-1/2oz. Campari and 1-1/2 oz. gin in a glass filled with ice. Stir well. Yield: 1 serving.
Mimosa
A standard offering at brunches, Mimosas are as pretty as they are tasty. Directions: Pour 2 oz. champagne into a champagne flute or wine glass. Pour 1/2 oz. Triple Sec and 2 oz. orange juice into the glass. Garnish as desired. Yield: 1 serving.
Mai Tai
This party favorite has been around for quite some time. It's not overly fruity and features a good blend of sweet and sour. Directions: Fill a shaker three-fourths full with ice. Place additional ice in a rocks glass; set aside. Add 2 oz. light rum, 3/4 oz. triple sec, 1/2 oz lemon juice, 1-1/2 teaspoons lime juice and 1-1/2 teaspoons amaretto to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass. Garnish as desired. Yield: 1 serving. Next, check out these 15 types of cocktail glasses that serious mixologists recommend.I was slow to jump on the air fryer train, thinking it was a gimmicky appliance (looking at you, quesadilla maker) that I had no room in my kitchen for. Then I found out that “air fryer” was a flashy name for “tiny high-powered convection oven that fits on your countertop and will change your life forever.” I bought one immediately and never looked back!
When I was a professional chef, the only ovens I ever used were convection ovens, which cook food by rapidly circulating hot air, and maintain a more even temperature than a regular home oven. Then I became a professional recipe developer working out of my own kitchen, and remembered why it’s so hard for home cooks to get restaurant-caliber results.
Even though they’re much smaller than professional convection ovens, there’s a lot you can do in an air fryer. (These are the best air fryers, according to the Taste of Home Test Kitchen). To prove it, I spent two weeks cooking three meals a day for our family using only an air fryer.
How I Used My Air Fryer
Breakfast
My family of four doesn’t eat breakfast at the same time, nor does anyone like the same things—my wife and I like “fancy” things like omelets and veggie-packed hashes, while our teenage sons prefer toasted bagels and frozen waffles. And thanks to its versatility, all of these things can be easily made in the air fryer with minimal mess. Anything that keeps me from needing to clean the kitchen in the morning is A-OK in my book.
At first, we all kept our air-fryer breakfasts pretty simple. The kids made toast they could schmear with peanut butter or jam (air fryers also work as toasters); my wife made air-fryer hard-boiled eggs she could drizzle with olive oil and sprinkle with good salt; I’d whisk up some eggs with leftover veggies from the previous evening’s dinner, divide between two ramekins, and make myself a pair of mini-frittatas. All of these things were so easy to make, we were always able to start our day with a delicious breakfast, no matter how groggy we were.
Because the air fryer was easy to use and didn’t leave us with a sink of dirty dishes, all four of us began upgrading our breakfast game significantly. The kids learned how to make eggs Lorraine; my wife and I would crack eggs into ramekins filled with tomato sauce and spices for individual shakshuka. While cooking dinner, I’d whip up quick and easy things that could be kept in the refrigerator to be air-fried the next morning, like homemade sausage patties and cinnamon breakfast bites.
Lunch
Lunch is usually simple since my wife and I work from home and don’t want to do dishes in the middle of the day. Many times, we’d use the air fryer to heat up leftovers from the night before since, unlike the microwave, air fryers can be used for foods that are meant to be crisp. (It’s now the only way any of us will reheat cold pizza.) And while she and I are more than capable of whipping up a gourmet lunch, we did discover the wonders of air-fryer grilled cheese. Then we upped our game to fancy grilled cheese, which is any kind of sandwich with a slice of cheese and mayo smeared on the outside, popped in the air fryer until bubbly and golden brown.
Another lunch we fell back in love with: mini English muffin pizzas. My wife and I both made those as after school snacks when we were kids, and realized they were a perfect recipe for the air fryer. We started riffing off that recipe like we did with the grilled cheese sandwiches. One of our favorites was a Tex Mex-inspired version with crumbled chorizo, cheddar cheese and my guilty pleasure, Taco Bell hot sauce.
Dinner
I figured dinner would be a cinch, considering there’s no shortage of amazing air-fryer recipes out there: air-fryer pickles, coconut shrimp and beef Wellington were all big hits in this house!
But where the air fryer truly excelled was the nights where I was so exhausted, I could barely bring myself to cook. Toss some tofu and vegetables in soy marinade, throw it all into a 400°F air fryer, watch some TV and before you know it, dinner is served. Chicken thighs marinated in salad dressing, salmon steaks brushed with bottled teriyaki sauce, frozen shrimp tossed with blackening spices—the air fryer was made for mindless cooking; “can do” on days you “can’t even.”
I followed the suggested cooking times given in my air fryer’s manual, and got a fantastic dinner every single time.
What I Learned About Air-Fryer Cooking
Keep it clean
When you only use your air fryer occasionally, it’s pretty easy to clean—usually a quick wipe down or rinse is all you need. But when you’re using your air fryer for three meals a day, it needs a deep clean every night.
Fortunately, this isn’t hard to do! After shaking off any crumbs and stuck-on food, the air fryer baskets and drip tray go into the dishwasher at the end of the day and are ready to use again when we wake up for breakfast.
Learn how to clean an air fryer.
Preheating is key
Just like a big oven, your air fryer (a small oven!) cooks best when it’s been preheated. But, because of its compact size, it only takes 60-90 seconds for your air fryer to get hot. The results are worth waiting for—food comes out browner, crispier and more evenly cooked. Preheating is only one of the simple air fryer hacks that will make your meals delicious.
Don’t forget to spray
Even though many air fryers have nonstick interiors, always give your trays and basket a light spritz of cooking spray before adding your food. We learned the hard way that there is such a thing as “too much cheese,” and a little cooking spray will save you from a lot of scrubbing.
Use cookware
Don’t think of an air fryer as a fryer—think of it as an oven. Make use of ramekins, cake pans and other air-fryer accessories, which will open your air fryer up to a whole new world of possibilities.
Get Ready to Air Fry!
Put your air fryer to work! This handy gadget can make pretty much everything, from appetizers to main dishes—and even desserts! You’ll find the details for the recipes in this video in the following slides. By the way, here's what an air fryer really does to your food.
Air-Fryer Southern-Style Chicken
I call this America’s best-loved air-fryer chicken recipe. The secret is in the herby, golden brown breading that makes the chicken super moist and flavorful. —Elaina Morgan, Rickman, Tennessee
Air-Fryer Garlic-Rosemary Brussels Sprouts
This air-fryer Brussels sprouts recipe is my go-to Thanksgiving side dish. It's healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use up some of the leftover herbs! —Elisabeth Larsen, Pleasant Grove, Utah Take a look at these other air fryer vegetable recipes.
Air-Fryer Pizza
When I figured out this air-fryer pizza recipe, I was in pizza heaven! It's super easy to make these personal pies, and now that my boys can customize their own, everyone is happy. —Margo Zoerner, Pleasant Prairie, Wisconsin
Air-Fryer Garlic Bread
This air-fryer garlic bread turns out perfectly toasted in a hurry. I use fresh garlic, but substitute 1/2 teaspoon garlic powder if you don't have any fresh on hand. —Peggy Woodward, Shullsburg, Wisconsin
Air-Fryer Meatballs
I am always on a quest for meatballs that pack a sweet and savory punch. These air-fryer meatballs are a snap to pull together and can be served over rice or buttered noodles.—Tami Kuehl, Loup City, Nebraska
Air-Fryer Asparagus
This air-fryer asparagus recipe is packed with flavor, thanks to the lemon-garlic dressing that the spears are tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Mirilovich, Johnstown, Pennsylvania
Air-Fryer Coconut Shrimp
Coconut flakes and panko crumbs give my spicy air-fryer coconut shrimp recipe its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
Air-Fryer Chocolate Chip Oatmeal Cookies
I am crazy about chocolate chips, and this chewy cookie has enough to satisfy me. My husband and kids love these cookies. This big batch is perfect for our family. —Diane Neth, Menno, South Dakota
Air-Fryer Pickles
Enjoy deep-fried pickles? You’ll love this version even more. Dill pickle slices are coated with panko bread crumbs and spices, then air-fried until crispy. Dip them in ranch dressing for an appetizer you won’t soon forget. —Nick Iverson, Denver, Colorado
Air-Fryer Fish and Fries
Looking for easy air fryer recipes? Try these simple fish and chips. The fish fillets have a fuss-free coating that's healthier but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado (Try these other air-fryer fish recipes, too!)
Air-Fryer Mini Nutella Doughnut Holes
You can make these air-fryer donuts in advance and then refrigerate them. It's important to bring the dough to room temperature before frying. —Renee Murphy, Smithtown, New York Or make these classic air-fryer doughnuts!
Air-Fryer Ground Beef Wellington
Trying new recipes—like this air-fryer Wellington—is one of my favorite hobbies. I replaced the filet mignon with ground beef, while still keeping the beefy goodness. —Julie Frankamp, Nicollet, Minnesota
Air-Fryer Calamari
Thanks to the air fryer, you can make crispy calamari that tastes just as good as your favorite Italian restaurant's version! A quick coat in crunchy panko bread crumbs and a few minutes in the air fryer are all it takes to make this air-fryer calamari appetizer. —Peggy Woodward, Shullsburg, Wisconsin
Air-Fryer Ravioli
While visiting a friend in St. Louis, Missouri, I tried fried ravioli at almost every restaurant we visited. When I got home, I had to try to replicate them, and I think this air-fryer ravioli recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Air-Fryer Bread Pudding
This air-fryer bread pudding is a fun dish because the chocolate makes it different from traditional recipes. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas Also check out these 17 air-fryer desserts you’ll want to make tonight.
Air-Fryer Crispy Curry Drumsticks
These air-fryer chicken drumsticks are flavorful, crispy on the outside and juicy on the inside. Sometimes I'll add some red pepper flakes in addition to the curry powder if I want to spice them up a bit. I like to serve them with chicken-seasoned rice and boiled broccoli. —Zena Furgason, Norman, Oklahoma Don't miss these addicting air-fryer appetizers.
Air-Fryer Stuffed Sweet Potatoes
These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. —Joan Hallford, North Richland Hills, Texas
Popcorn Shrimp Tacos with Cabbage Slaw
I love combining classic flavors in new ways. This healthy recipe combines crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
Bacon-Wrapped Avocado Wedges
We all know that almost everything is improved with bacon—and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! —James Schend, Taste of Home Deputy Editor
Air-Fryer Steak Fajitas
Zesty salsa and tender strips of meat make these air-fryer steak fajitas extra special. —Rebecca Baird, Salt Lake City, Utah Ready for a healthy crunch? You can make air-fryer tortilla chips with way less oil than deep-fried tortilla chips!
Air-Fryer Coconut Shrimp
Panko crumbs give this spicy air-fryer coconut shrimp its crunch. It’s perfect as an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas Here's our Test Kitchen's complete guide to air fryers.
Air-Fryer Sweet and Sour Pork
Whether you’re serving a party of two or making a bigger batch for company, you’ll find this air-fryer sweet and sour pork a succulent choice. —Leigh Rys, Herndon, Virginia
Air-Fryer Wasabi Crab Cakes
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan
Air-Fryer Caribbean Wontons
I first served these fresh and fruity air-fryer wontons as an appetizer at a summer luau. My family and friends now enjoy this fried wonton recipe for dessert at special occasions throughout the year. —Melissa Birdsong, Gilbert, South Carolina
Air-Fryer Apple Fritters
An air fryer makes these easy apple fritters healthier than old-fashioned fritters, yet they are still just as delicious. They're a quick and easy dessert that includes a scrumptious brown butter glaze! —Alyssa Castriotta, North Scituate, Rhode Island
Air-Fryer Keto Meatballs
I have been following a keto diet for a year and a half and have lost 130 pounds. With this recipe for air-fryer keto meatballs, you won't miss the breadcrumbs at all! I like to eat these saucy meatballs on their own, but they're also great over zucchini noodles. —Holly Balzer-Harz, Malone, New York
Air-Fryer Taco Twists
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, try these air-fried tacos baked in flaky, golden crescent rolls. My family enjoys them for a warm lunch or light dinner. —Carla Kreider, Quarryville, Pennsylvania
Air-Fryer Potato Chips
For Christmas one year, I received an air fryer. Potato chips are simple to make in it and are an essential, crispy side for lunch. —Melissa Obernesser, Oriskany, New York
Air-Fryer Spicy Ginger Beef Skewers
My family loves the flavors of these zippy kabobs. I usually grill them outside, but if it's cold or rainy, I love cooking them in my air fryer. —Jasey McBurnett, Rock Springs, Wyoming
Air-Fryer Carrot Coffee Cake
One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia
Air-Fryer Greek Breadsticks
Get ready for rave reviews. These crisp breadsticks are twisted with Greek-inspired goodness and are best served warm with cool tzatziki sauce. —Jane Whittaker, Pensacola, Florida
Air-Fryer Crumb-Topped Sole
Looking for a low-carb supper that's ready in a flash? These buttery sole fillets are covered with a rich sauce and topped with toasty bread crumbs. They're super speedy thanks to your air fryer. —Taste of Home Test Kitchen
Air-Fried Radishes
Radishes aren't just for salads anymore. These fried radishes make a colorful side for any meal. Plus, they're quick to make in your air fryer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Air-Fryer Ham and Egg Pockets
Refrigerated crescent roll dough makes this ham, egg and cheese pocket recipe a snap to prepare. —Taste of Home Test Kitchen
Air-Fryer Turkey Croquettes
I grew up with a family that looked forward to Thanksgiving leftovers. But we didn't just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes like these air-fryer turkey croquettes. Serve them with a crisp green salad for an unforgettable meal. —Meredith Coe, Charlottesville, Virginia
Air-Fryer French Toast Sticks
This quick recipe makes it easy to prepare air-fryer French toast sticks. Have them handy in the freezer for a hearty breakfast in an instant. They're also wonderful for buffets and eating on the go. —Taste of Home Test Kitchen
Garlic-Herb Fried Patty Pan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Air-Fryer Quinoa Arancini
We love arancini, but they're not the healthiest option! I wanted to make a version that we could enjoy guilt-free. I substituted quinoa for rice and tried baking instead of frying. Now we can have these air-fryer arancini anytime. —Sabrina Ovadia, New York, New York
Air-Fryer Chicken Tenders
I added all of the components of a loaded baked potato—cheddar, potato, bacon, sour cream and chives—to my air-fryer chicken tenders recipe. Every kid will love this quick and easy dish! —Cyndy Gerken, Naples, Florida
Cheesy Breakfast Egg Rolls
Whether you have to run out the door in the morning or you take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before, so in the morning, just roll, fry and go! —Anne Ormond, Dover, New Hampshire
Air-Fryer General Tso's Cauliflower
Cauliflower florets are fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This General Tso's cauliflower is a fun alternative to the classic chicken dish. —Nick Iverson, Denver, Colorado
Air-Fryer Beef Wellington Wontons
These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
Air-Fryer Pork Chops
These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Bonus: They're low in carbs, too! —Dawn Parker, Surrey, British Columbia
Air-Fryer Nacho Hot Dogs
Adults and kids alike will love these Southwest-inspired air-fryer hot dogs. This meal is not only budget-friendly, but it's hot, cheesy and delicious, too. —Joan Hallford, North Richland Hills, Texas
Air-Fryer Raspberry Balsamic Smoked Pork Chops
Air-fryer pork chops are delicious and so easy to make. My husband loves them. —Lynn Moretti, Oconomowoc, Wisconsin
Air-Fryer Chickpea Fritters with Sweet-Spicy Sauce
Chickpeas are a common ingredient in many dishes in Pakistan, where I grew up. I try to incorporate the tastes of my home country when cooking for my American-born daughters. With these air-fryer fritters, I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. —Shahrin Hasan, York, Pennsylvania
Air-Fryer Crispy Sriracha Spring Rolls
These air-fryer spring rolls are a fabulous appetizer to have waiting in the freezer! While we were in the Bahamas, friends suggested a restaurant that serves amazing chicken spring rolls. When I got home, I created my own version. —Carla Mendres, Winnipeg, Manitoba
Air-Fryer Pork Schnitzel
This recipe is one of my husband's favorites because it reminds him of his German roots. Cooking pork schnitzel in an air fryer is genius because we can eat in a jiffy. —Joyce Folker, Paraowan, Utah
Air-Fryer Green Tomato Stacks
This is for lovers of red and green tomatoes. When I ran across this recipe, I just had to try it and it proved to be so tasty! —Barbara Mohr, Millington, Michigan
Air-Fryer Pretzel-Crusted Catfish
I love the flavor of this air-fryer catfish recipe. I'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! —Kelly Williams, Forked River, New Jersey
Air-Fryer French Toast Cups with Raspberries
These air-fryer French toast cups make any morning special. I made this recipe for my mom on Mother's Day, and we both enjoyed it. —Sandi Tuttle, Hayward, Wisconsin
Air Fryer Ham and Cheese Turnovers
I adore the combo of pears, blue cheese and walnuts in a salad, so I turned them into this ham and cheese turnover recipe—and they were a hit. I added black forest ham to make it a meal in one. Just add a salad of field greens with a balsamic vinaigrette and you have a decadent (and healthy!) dinner. —Trisha Kruse, Eagle, Idaho
Air-Fryer Shrimp Po'Boys
My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
Air-Fryer S'mores Crescent Rolls
Want to score indoor s'mores? Try these air-fryer crescent rolls made with Nutella. The kids will love to help with this rolled-up version of the campfire classic. —Cathy Trochelman, Brookfield, Wisconsin
Air-Fryer Papas Rellenas
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. We love this papas rellenas recipe! —Marina Castle Kelley, Canyon Country, California
Air-Fryer Taquitos
I love these any-occasion air-fryer taquitos. Spice them up by adding sliced jalapenos, if desired. —Mark Webber, Valdez, Alaska
Air-Fryer Herb and Cheese-Stuffed Burgers
Tired of the same old ground beef burgers? These quick air-fryer hamburgers, with their creamy cheese filling, will wake up your taste buds.—Sherri Cox, Lucasville, Ohio
Air-Fryer Nashville Hot Chicken
I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I’d try air-frying. I’m so glad I did—this Nashville hot chicken recipe is almost better than the original. —April Lane, Greeneville, Tennessee
Air-Fryer Salmon with Maple-Dijon Glaze
Being landlocked in the Midwest, my kids always thought they disliked fish. This air-fryer salmon dish definitely changed their minds! I cook it on the grill a lot during the summer months but found that it is just as tasty and more convenient in the air fryer, especially on busy days! —Jill Fisher, Portland, Indiana
Air Fryer Tortellini with Prosciutto
This is my take on fried tortellini. Air-fryer Italian street food recipes like this one are crunchy and gooey. Use the best quality tomatoes you can find for the sauce—it's so good that you'll want to double it and serve it over pasta. —Angela Lemoine, Howell, New Jersey
Air-Fryer Cumin Carrots
Air-fryer carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
Air-Fryer Mini Chimichangas
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
Air-Fryer Loaded Pork Burritos
Air-fryer burritos are quick and easy—the perfect dinner for the whole family. Don't be afraid to load your tortillas with pork, beans, cheese and rice. —Fiona Seels, Pittsburgh, Pennsylvania
Air-Fryer Honey Cinnamon Roll-ups
This cinnamon treat reminds me of baklava; but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. It's one of my favorite air-fryer snacks! —Sue Falk, Sterling Heights, Michigan
Air-Fryer Acorn Squash Slices
This air-fryer acorn squash recipe was adapted from the one my passed down from my grandma, who always served it at Thanksgiving. I make it in my air fryer whenever I'm feeling nostalgic. —Rita Addicks, Weimar, TexasSweet and Spicy Air-Fryer Meatballs
I am always on a quest for meatballs that pack a sweet and savory punch. These air-fryer meatballs are a snap to pull together and can be served over rice or buttered noodles.—Tami Kuehl, Loup City, Nebraska
Air-Fryer Beefy Swiss Bundles
Kids and adults alike will devour these unusual yet comforting pockets. With creamy mashed potatoes, gooey cheese and flavorful seasonings, what's not to love? —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Air Fryer Sweet and Sour Pineapple Pork
This air-fryer pork is an amazing dish to make on a weeknight, and it's special enough for company. The recipe starts with pork tenderloin, which is quick to cook and economical compared to many meats, and it tastes delicious. —Leigh Rys, Herndon, VirginiaAir-Fryer Coconut Shrimp and Apricot Sauce
Coconut flakes and panko crumbs give my spicy air-fryer coconut shrimp recipe its crunch. It’s perfect for an appetizer or for your main meal. —Debi Mitchell, Flower Mound, Texas
Air-Fryer Bourbon Bacon Cinnamon Rolls
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to the cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Citrus Heights, California
Air-Fryer Bone-In Pork Chops
When rhubarb starts popping up in gardens and at farmers markets, I like to prepare these quick and simple air-fryer bone-in pork chops. —Bonnie Bufford, Nicholson, Pennsylvania
Air-Fryer Fiesta Chicken Fingers
Chicken fingers have long been a favorite of mine. Actually, almost any finger-shaped deep-fried goodie seldom escapes my reach. These air-fryer chicken fingers have taken a lot of the guilt out of my guilty pleasure. —Dianne DeGarmo-Carr, Alexander, Arkansas
Air-Fryer Everything Bagel Chicken Strips
I love the flavor profile of everything bagels, so I re-created it with traditional breaded chicken fingers. Serve them with your favorite dipping sauce. —Cynthia Gerken, Naples, Florida
Air-Fryer Green Tomato BLT
I have used this "frying" method with eggplant slices for years and decided to try it for my green tomatoes. It worked! Now my family loves them in BLTs. —Jolene Martinelli, Derry, New Hampshire
Air-Fryer Roasted Green Beans
Our family loves roasted green beans, but they can take a long time in the oven. I tried these air-fryer green beans and we loved them! —Courtney Stultz, Weir, Kansas
Spicy Air-Fryer Chicken Breasts
My family adores this chicken recipe. Marinating enhances the taste, and the coating keeps the chicken nice and moist. The result is delicious. —Stephanie Otten, Byron Center, Michigan
Air-Fryer Reuben Calzones
I love a Reuben sandwich, so I tried the same classic filling in a pizza pocket instead of on rye bread. This hand-held dinner is a big-time winner at our house. —Nickie Frye, Evansville, IN
Air-Fryer Lemon Slice Sugar Cookies
Here's a refreshing variation of my grandmother's sugar cookie recipe. Lemon pudding mix and icing add a subtle tartness that tingles your taste buds. —Melissa Turkington, Camano Island, Washington
Air-Fryer Peppermint Lava Cakes
It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. —Carolyn Crotser, Colorado Springs, Colorado
Air-Fryer Brats
These air-fryer brats are a nod to my German heritage. I serve them with a green vegetable and some french fries or mashed potatoes on the side. For a deeper sauce flavor, try using a lager or stout beer. —Allison Ochoa, Hays, Kansas
Air-Fryer Rosemary Sausage Meatballs
These air-fryer meatballs were created as hors d'oeuvres for a friend's wedding and became an instant hit. Now we enjoy them often at our house. —Steve Hansen, Redmond, WashingtonCake bakers are an adventurous sort. Who else would dare to transform dessert into a unicorn, stack layer upon layer or bare it all with a naked cake? With bakes like that under their belts, we know cake bakers won’t shy away from a new challenge: a vertical cake roll.
This showstopping bake is similar to a cake roll or jelly roll, but instead of rolling the sponge into a log, you roll thinner sheets of cake into a shorter, squatter form. It might look like a daunting project, but we know that intrepid bakers are up to the challenge.
For more baking challenges, be sure to check out Bakeable, our baking community.
What to Know About Making Vertical Cakes
I consulted with Mark Neufang in the Taste of Home Test Kitchen about vertical cakes. Mark is an absolute whiz with desserts and created this recipe for a jaw-droppingly gorgeous vertical carrot cake.
While developing this carrot cake, Mark became an absolute pro at vertical cake rolls. I can attest to his skills and the decadence of this particular cake. However, you don’t need to limit yourself to this specific recipe (though Mark and I both encourage you to try it!).
For the sponge, Mark recommends a sponge cake. That means you should skip any recipes for flourless cakes, pound cakes or any other dense desserts. Mark says, “Sponge cakes are best as they are a bit more pliant and springy.”
If you have a hard time knowing where to start, opt for a cake roll recipe as a base. These cakes are designed to be rolled up and filled. As for the filling, buttercreams and cream cheese frostings are ideal. They’ll hold their shape and are easy to work with. For best results, steer clear of whipped cream frostings. These won’t hold up to the rolling.
Tools for Making a Vertical Cake
- Jelly roll pans: Cakes like these require thin layers. Jelly roll pans (that’s a 15x10x1-inch pan) will do the trick.
- Tea towels: To train the cake to roll into that perfect spiral, you’ll roll a warm sponge up in clean towels. Pick thin tea towels or flour sack towels for this task.
- Offset spatula: To get an even layer of frosting on this cake (or any cake), be sure to use an offset spatula. They come in all sorts of sizes. Keep a large one and a smaller option on hand.
- Cake turntable: While a turntable isn’t strictly necessary for making a vertical cake, it is an incredibly handy tool to have on hand for frosting cakes of all kinds. It also makes a great gift for cake bakers!
How to Assemble a Vertical Cake
Step 1: Bake and Roll the Cakes
To get the right thickness for a vertical cake roll, bake the cakes in a jelly roll pan (that’s a 15x10x1-inch pan). Make sure the pans are greased and lined with parchment paper.
When the cakes are fully baked, turn them out onto tea towels dusted with confectioners’ sugar. Then carefully peel away the parchment paper. “If the cake seems to stick,” Mark says, “use an offset spatula to gently coax the cake from the paper as you go.”
Once the parchment is gone, roll the cakes, starting with the short side, into the tea towel. It should look like a jelly roll but with a towel in lieu of filling. Be sure to do this when the cake is still warm, according to Mark. If the cakes are cool, they won’t roll as well and are liable to crack.
Leave the cakes to cool in the towels. If you plan on prepping the cake more than a few hours in advance, wrap the cakes in plastic or pop them in an air-tight container to prevent them from drying out.
Step 2: Slice and Frost
When you’re ready to assemble, unroll the cakes carefully and slice them into 15×5-inch strips (that’s in half the long way).
Then break out that offset spatula and frost each section of the cake leaving a bit of unfrosted sponge around the edge. Each section will require about a cup of frosting. Mark explains that any more than that will make your cake a bit more slippery when you turn it upright later.
Pop the cakes into the fridge until the frosting firms up—15 minutes or so. This will prevent the frosting from oozing out of the cake as you roll.
Step 3: Start Rolling
When the frosting has firmed up a bit, it’s time to get rolling. Start by rolling up one section of the cake from the short edge.
“Don’t worry if the cake starts to crack a little bit,” says Mark. “Unlike a traditional jelly roll cake, the sides will be covered up inside and by a layer of frosting.”
However, if the cake is cracking into pieces (versus small hairline cracks), Mark says you may have let the cake chill too long. If that’s the case, take a quick break and let the cake warm up a bit at room temperature.
Step 4: Piece the Cake Together
When that first section is almost completely spiraled, get ready to piece in the next portion of the cake. Carefully align the next section and pinch the seams together as best you can to keep the cake smooth.
Then keep the cake rolling and continue to work it into a spiral with each section.
There will be an uneven edge on the cake where the last section of the sponge ends, but Mark says don’t fret! This will all be covered up with frosting in the next step.
Step 5: Flip the Cake Upright and Frost
With your cake perfectly spiraled, it’s time to turn it on its end. Take a deep breath and have your cake stand or turntable at the ready. Carefully grip the cake and flip it on its spiraled end.
If the cake doesn’t look perfectly even, Mark says don’t worry. “Feel free to gently shape it into more of a cylinder,” he explains. Be sure to use both hands to keep the cake as symmetrical as possible.
Once the cake is sitting pretty on your cake plate, use a bit of buttercream to paste the edge of the cake into place. Then frost the exterior like you would for any other layer cake. An offset spatula and turntable will make getting a smooth finish effortless.
When you’re done frosting the sides and top, refrigerate the cake for at least two hours (overnight is even better!). When you’re ready to serve, let the cake stand for 15 minutes at room temperature and then slice. Each slice will reveal layers upon layers of cake and frosting. Get ready for all the oohs and aahs!
Minted Chocolate Torte
Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida 
Ginger-Glazed Lemon Bundt
Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp—and gorgeous—as autumn. —Taste of Home Test Kitchen 
Unicorn Cake
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa 
Malted Chocolate & Stout Layer Cake
If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey 
Chocolate Hazelnut Torte
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen