Bariton Mixtures Updates

This recipe is perfect for those days when you’re craving something just a little bit different. It’s spicy, flavorful and a delightful excuse to open up a bar of chocolate—if you’re the type of person who needs an excuse! —Colleen Delawder, Herndon, Virginia

This pork loin will last 3 to 4 days in an airtight container in the refrigerator. Once your air-fryer pork loin leftovers are gone, try more of our air-fryer recipes.

I created this old-world favorite based on a dish I had during my travels. The flavorful entree is perfect for weeknights or special occasions. I like to serve this slow-cooker bratwurst with pasta. —Gerald Hetrick, Erie, Pennsylvania

I like to make these puffs ahead of time and keep the in the refrigerator until I'm ready to pop them in the air fryer. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types.

Cook times vary dramatically among brands of air fryers. Refer to your air fryer manual for general cook times and adjust if necessary.

Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, California

A licorice-scented liqueur that's the national drink of Greece turns whole roasted snapper into a dinner party wonder.

Try surprising your family on Sunday morning by pulling these bites out of the air fryer as they head to breakfast, and get ready for the oohs and aahs of delight. They're equally delicious as a party appetizer.

Inspired by his travels in Jamaica, 2019 F&W Best New Chef Kwame Onwuachi shared this recipe for escovitch snapper. In Jamaica, escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere. In Onwuachi's version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the snapper moist and tender, and a pickled tangle of thinly sliced chiles, carrot, and onion­—makes a punchy, crunchy topping for crispy fried whole snapper.

Chef José Andrés bakes whole fish in a salt crust until it's perfectly moist and seasoned. His trick is to leave the scales on the fish, which makes the skin very easy to peel off after baking.