Load up hollowed out potato skins with Cheddar, chorizo, and pickled jalapenos for a crowd-pleasing appetizer.

The secret to mess-free onion rings? Use an air fryer.

You only need 20 minutes to make crispy sweet potato fries.

Here’s how to make the most of the modern kitchen appliance.

Believe it or not, you can make restaurant-level steak frites with an herbed compound butter in your air fryer.

These air fryer meatballs get a touch of heat from Calabrian chiles, and herbal flavor from fresh basil and parsley. Soaking the breadcrumbs in milk before mixing them with the meat helps ensure a tender texture. When forming the meatballs, wet your hands first to prevent sticking. After about 10 minutes in the air fryer, they'll emerge deliciously browned and ready to pair with marinara sauce — we call for store-bought here, but feel free to make your own if you'd prefer. Want to make the meatballs ahead of time? They can be cooked earlier in the day, refrigerated, and reheated for two to three minutes in the air fryer before serving. You can also freeze the meatballs and then defrost and reheat them when ready to serve.

Sour cream and chives deliver classic loaded baked potato flavor, but they aren’t your only topping options. Other topping ideas include chopped red onion, green onions, crispy onions, pickled jalapenos, salsa, Buffalo sauce, hot sauce and ranch dressing. You can even turn cheese and bacon air-fryer potato skins into a hearty meal by topping them with your favorite chili recipe or pulled pork.

With chicken tenders, the name of the game is dipping sauce. You can lean into a homemade ranch dressing or barbecue sauce of any variety. And you could always try something different like a peanut butter dipping sauce. While it may sound simple, a really delicious homemade ketchup can be a surprisingly comforting choice too. Besides sauces, a crudités platter, air fried vegetables or even a french fry charcuterie board are delicious sides to serve with chicken tenders.

No, you don’t need to worry about peeling or coring the apple. The skin crisps beautifully and adds a lovely color, and most of the seeds will fall out during slicing with a mandoline or while cooking.