Bariton Mixtures Updates

These air fryer everything bagel chicken cutlets, breaded with everything-seasoned panko breadcrumbs and air fried, are drizzled with a spicy-sweet ginger garlic sauce.

Chicken katsu is Japanese-style fried chicken. This is my family recipe and can also be used to make tonkatsu by using pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

This butter chicken recipe, or chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Moo goo gai pan is a Chinese-American dish that literally translates to chicken with sliced mushrooms. This dish is great, light, and very flavorful.

Chef John's churrasco chicken thighs are marinated in a beautiful garlic, chili, and herb paste. It's some of the most juicy and flavorful grilled chicken you will ever have. Serve with lemon wedges or chimichurri sauce—but the very best way to serve it is over our Chimichurri Potato Salad.

This caramel cod is a twist on Vietnamese caramel chicken. Chicken is lightly floured and pan-fried; honey, soy sauce, and rice vinegar create the caramel pan sauce. It’s quick to make, too! It’s delicious served with roasted broccoli and soba noodles.

This air fryer honey mustard salmon is quick enough to make for a weeknight. Sweet-sharp honey mustard is a perfect flavor match for succulent salmon, and preparing it in the air fryer is the next best thing to grilling with half the trouble.

This shrimp fajita rice bake is relatively simple but the flavors really shine. Bright bell peppers, warm poblano peppers, and fire-roasted tomatoes bake with cooked rice and shrimp, and every serving is topped with avocado, sour cream, and cilantro.

This coconut lime fish soup is a rich, flavorful soup of tender white cod in a creamy coconut milk and tomato base, brightened with tangy fresh lime.

Air fryer sauteed onions add a lot to burgers, sandwiches, tacos, fajitas, or even rice or mashed potatoes. I like them as a topping for steaks—the possibilities are endless.