• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

• Place a rack in the lower third of your oven and preheat to 450°F. Drizzle a large rimmed baking sheet with 1½ tablespoons of the oil, brushing it so that it coats the pan.
• Scrub and peel the potatoes if desired (I leave the peels on). Cut into ¼-inch-wide sticks. Place in a large bowl, cover with very hot water so that the potatoes are covered by 1 inch. Let sit 10 minutes. Drain the potatoes, then use a clean towel to dry them as completely as you can.
  
• Rinse and wipe out the bowl you used to soak the potatoes, then return the potatoes to the bowl. Drizzle with the remaining 1½ tablespoons olive oil and sprinkle with Cajun seasoning, garlic powder, dill weed, and onion powder. Toss to coat, making sure the spices and oil are evenly distributed, then spread the potatoes into a single layer on the oiled baking sheet.
  
• Roast in the lower third of the oven for 15 to 20 minutes, until turning golden underneath. Remove from the oven and, with a big spatula, gently loosen the fries from the pan, then flip them over in large sections. You don’t need to fuss over flipping every single one, just make sure they’re nicely rotated so they brown evenly. Spread back into a single layer, then continue roasting until they are golden and crisp as you like, about 5 to 10 additional minutes (we love crispy fries and bake them for 30 minutes).
  
• While the fries bake, make the cheese sauce: In a wide saucepan, melt the butter over medium heat. Add the flour and whisk it constantly for 1 full minute. Slowly add the milk, stirring constantly as you go so the sauce is smooth. Bring to a gentle boil and stir constantly for 1 minute; the mixture should reduce somewhat.
• Slowly stir in the cheese a little bit at a time (don’t add too much at once or it will clump).
  
• Transfer the fries to a serving plate (or eat them right off of the sheet pan). Drizzle with the cheese sauce and Ranch dressing (if desired). Sprinkle with chives. Enjoy immediately.

• Pat the chicken pieces dry then place in a gallon-sized ziptop bag with the flour. Seal and shake the bag so the chicken is evenly coated.
  
• In a shallow bowl (I use a pie dish) beat the egg and milk together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, and salt. Line a baking sheet with parchment paper as a landing area and keep it nearby.
  
• Coat the chicken pieces: Working a few at a time, dip each piece of floured chicken into the egg mixture, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.
  
• Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.
  
• If you’d like to keep the chicken warm between batches, turn a regular oven to 250°F. Spray the air fryer basket with cooking spray or oil, then add chicken pieces in a single layer so that they are not touching. Generously spray the top of the chicken nuggets.
  
• Air fry the chicken nuggets at 400°F for 7 to 9 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165°F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken nuggets, keeping them warm in the oven between batches as desired. Enjoy hot.
  

• Cut the salmon into 1-inch cubes. Place in a medium bowl. Top with the oil, honey, soy sauce, paprika, garlic powder, salt, and pepper. Toss to evenly coat.
  
• Add the salmon bites to the air fryer, ensuring they are not touching—do not overlap the cubes; you may need to cook in 2 batches. Air fry at 400°F for 5 to 7 minutes, until cooked through (no need to flip). The salmon should flake easily with a fork and register 145°F on an instant read thermometer.
  
• Mix together the Bang Bang sauce ingredients: Greek yogurt, sweet chili sauce, and sriracha. Taste and adjust the heat as desired.
  
• Serve the salmon with rice, edamame, avocado, cucumber, and a drizzle of bang bang sauce. Sprinkle with green onions and cilantro. DEVOUR!

• Place the corn in a baking dish or on a rimmed baking sheet. Drizzle with the oil, then sprinkle with salt. Rub all over to coat the corn evenly.
  
• Arrange the corn in the air fryer basket in a single layer. Depending on the size of your air fryer, you may need to cook it in batches. My basket-style air fryer can hold two ears at a time.
  
• Air fry at 390°F until the corn kernels are softened and the corn is lightly charred at the edges, about 12 to 15 minutes (note the kernels will continue to soften a bit as the corn cools). Halfway through the cook time, use tongs to flip the corn over so it cooks evenly.
  
• Serve hot with butter, black pepper, additional salt, and herbs to taste.

• In a small food processor or blender, blend the cottage cheese until smooth.
  
• In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
  
• Make a hole in the center, then add the blended cottage cheese. With a spoon or small rubber spatula, stir until the mixture forms a shaggy mass.
  
• Lightly flour a work surface, then turn the dough out onto it. Knead it for 1 to 2 minutes, until it forms a smooth dough. If the dough is too sticky to handle, lightly flour your hands and the counter as needed.
  
• With a bench scraper or butter knife, divide the dough into quarters. Roll each quarter first into a ball, then out and into a rope that is 3/4 inches wide and about 8 to 9 inches long. Connect the ends of the rope to each other form a ring, pressing lightly to seal. Repeat with the remaining quarters.
  
• Place the bagels on a parchment lined baking sheet, then brush the tops with the egg wash. Sprinkle with your desired toppings.
  
• Arrange the bagels in a single layer in the air fryer basket, ensuring they do not touch (you may need to cook in batches)—for easy transfer, I remove my air fryer basket insert, place two bagels on top, then lower them in (note this only works with the first batch, as the insert will be super hot later on). Air fry at 350°F for 8 to 10 minutes, until the bagels are golden brown on top and at the sides.
  
• Let the bagels cool slightly on a wire rack. Enjoy warm.

• Stack the tortillas and with a sturdy chefs knife or pizza cutter, cut them into 6 pie-shaped wedges, as if you were slicing a pizza.
  
• Arrange as many chips as you can in a single layer in the air fryer basket so that they are not overlapping (a little touching at the sides is fine). Mist with cooking spray, then sprinkle with a pinch of salt. Air fry at at 350°F for 3 minutes.
  
• Remove the basket, flip the chips —they may have moved around due to the air fryer fan, which is part of the fun—then mist the opposite side with cooking spray and add a bit more salt. Return to the air fryer until they are golden and crisped to your liking, about 2 minutes more.
  
• Remove to a plate. Repeat with remaining chips.