• I made seven dinners in an air-fryer and found a few easy recipes I'd make again. 
• Though most of the recipes I tried can be made in an air fryer, some shouldn't be cooked this way.
• The chicken thighs were my favorite because they came out with crunchy skin and juicy, tender meat.

I'm obsessed with my air fryer, and I've used it to cook dishes from chocolate-chip cookies to corn riblets.

To put the appliance to the test, I decided to try making a week's worth of dinners in my air fryer.

Here's what I will and won't be making again. 

First, I tried making air-fryer eggplant

The eggplant recipe I found from food blogger Melanie Cooks couldn't be more straightforward.

First, I chopped the eggplant into 1-inch cubes. Then, I tossed them in olive oil, garlic powder, red pepper, paprika, Italian seasoning, salt, and pepper.

I placed my seasoned cubes into the preheated air fryer at 375 degrees Fahrenheit for 20 minutes, shaking halfway through.

I'd make this again as a side dish 

This was my first time cooking eggplant, and I thought the dish turned out surprisingly well.

The bites were flavorful and a bit crispy — not overly mushy, which can happen often with eggplant dishes.

Overall, this was super easy to make and delicious, just not super filling. I'd make it again as a side for a heartier main course.

The next recipe was for hot dogs, which seemed weird to me

Food blogger Little Sunny Kitchen said these were the "best hot dogs" I would ever make.

I was skeptical about making a hot dog in an air fryer, but I loved not having to boil them and deal with the gross-smelling water that results from that. 

It was too easy to mess up

After preheating the air fryer to 390 degrees Fahrenheit, I made a few shallow cuts on the hot dogs to prevent them from inflating or exploding.

Next, I put them in the air fryer for six minutes. I also toasted my buns in the air fryer. 

These hot dogs were great

The buns were the true game changer. Before this, I'd eat my hot dogs with untoasted buns because I found them difficult to crisp properly in a regular toaster. 

But, after just a few minutes in the air fryer, they were perfect for the well-cooked hot dogs. I will definitely make this recipe again.

The next dinner was an air-fryer pizza

I loosely followed a recipe from the blogger Fabulessly Frugal, who wrote you could make this pizza in the oven for 10 minutes and get the same results as doing so in the air fryer. 

This recipe calls for premade crust, but I used a frozen pizza as my base. Fortunately, this wasn't an issue.

My air-fryer baskets are small, so I had to cut my pizza before cooking it. I put the pizza in the air fryer for about six to seven minutes at 350 degrees Fahrenheit.

The crust cooked quickly. Then, I followed the directions like it was a plain crust and topped it with slices of mozzarella and tomato.

The recipe said to use Campari tomatoes, but I used cherry ones. They were so small that they slid off my pizza while it heated up in the air fryer. 

Still, I popped my pizza slices back into the air-fryer baskets and cooked them for five or so minutes at 350 degrees Fahrenheit.

The cheese quickly melted, and I topped my slices with fresh basil and olive oil.

The finished product came out tasty, with good texture and flavor

I liked how crispy the crust turned out, and the pizza had a nice flavor. 

Although this was delicious, it was more complicated than just placing a whole pizza in the oven. My air-fryer baskets are small, so I had to cook four slices at a time instead of an entire pie at once.

I'm sure it'd be just as tasty with a plain crust, too. Even so, it seemed unnecessary to use an air fryer instead of my oven.

Next up was air-fryer chicken

Food blog Low Carb With Jennifer's recipe requires only bone-in, skin-on chicken (trimmed) and some spices.

I shook my chicken thighs in a large bag with kosher salt, smoked paprika, garlic powder, oregano, and onion powder to coat it in seasonings. Once the air fryer was preheated to 380 degrees Fahrenheit, it was time to cook them.  

First, I sprayed the baskets with oil and placed the thighs skin-side down for 12 minutes. I then flipped them and cooked them for another 10 minutes.

This recipe was my favorite

I was impressed by how quickly and easily this recipe came together.

The resulting chicken thighs had crispy, well-seasoned skin and juicy, tender meat. 

I had fun making mozzarella sticks

The food blogger Kimspired's quick mozarella-stick recipe calls for light string cheese, Italian breadcrumbs, an egg, and flour, plus marinara sauce for dipping.

First, I put my egg, breadcrumbs, and flour in three separate containers.

After unwrapping the cheese, I coated it in flour, dipped it in egg, and then breadcrumbs. My favorite part was making sure each stick was perfectly coated in crumbles, which felt therapeutic and oddly satisfying. 

Then, the cheese sticks needed to be frozen for about an hour so they could firm up before being fried. 

Once they were done chilling, I popped the sticks into my 400-degree-Fahrenheit air fryer for four minutes, flipped them, and cooked them for another four minutes. 

These came out cheesy and delicious 

Some of the cheese ended up oozing out of the breading, especially after I flipped them.

Still, they stayed together pretty well and tasted delicious. I also liked dipping the sticks in marinara. 

Next, I tried making vegan air-fryer taquitos

The vegan taquito recipe I used is from Allrecipes, and its main ingredients include potato, onion, and corn tortillas.

The potato had to be cooked so I could make my filling, so I microwaved it for a bit to try to speed up the process.

While the potato cooked, I made the sauce by simmering minced garlic and chopped onion in vegan butter. Next, I mashed my potato and combined it with salt, pepper, almond milk, and the buttery mixture.

Then, I put the filling aside and heated my tortillas so I could roll the taquitos up.

I heated the tortillas on the grate of a gas stove to make them easily rollable. This was tedious, and I found they could burn quickly if I looked away for even a minute. 

Once I had my tortilla perfectly heated, I put a spoonful of my mashed-potato mixture inside it and rolled it up.

Finally, I put the rolled taquitos in the preheated air fryer at 400 degrees Fahrenheit.

After seven minutes, I flipped them, sprayed them with oil, then cooked them for three more minutes. 

These came out OK but were more work than I'd prefer

These taquitos took a little more time to prepare than I'd anticipated. 

The filling was good and tasted like garlic mashed potatoes, but I would've preferred to eat it without the semi-crunchy tortilla wrapper that almost overpowered its flavor. 

It's nice that these were vegan, but I almost wish I'd chosen a recipe with meat to add some texture. Even so, the taquitos weren't too hard to make and tasted good enough for a snack.

The last thing I made was air-fryer grilled cheese

Food blogger This Old Gal makes her grilled cheese with three simple, classic ingredients: bread, cheese, and butter.

I buttered one side of each piece of bread, placed cheese inside, then cooked my sandwich in a preheated air fryer at 370 degrees Fahrenheit for four minutes on each side.

My sandwich turned out wonderfully cheesy 

The recipe recommends using toothpicks to hold the bread down, but I didn't have any, so I had to rearrange the bread midway through cooking, as it had blown off.

Still, these sandwiches came out cheesy and fabulous — though I could've almost as easily made them in a pan.

Each recipe was good enough to try, and I'd probably make all but 2 again

I wouldn't cook the pizza or taquitos in the air fryer next time, but everything else felt surprisingly easier to make in the small-but-mighty appliance.

The hot dog, grilled cheese, eggplant, and mozzarella sticks were all winners — and the chicken thighs took the crown for most filling and worthwhile.

This story was originally published on June 29, 2021, and most recently updated on December 9, 2024.

• Professional chefs told Insider the best sweet and savory snacks to make in the air fryer.
• You can make plantain chips or crunchy chickpeas in the popular kitchen appliance.
• Fry up beignets or candied cashews to satisfy your sweet tooth.

Although you can definitely use air fryers to make an entire meal, they're also perfect for whipping up snacks.

So Insider spoke to professional chefs about their favorite small bites to make with the popular kitchen appliance. 

Buffalo cauliflower bites offer a kick of spice

Chris Curren, executive chef at and owner of The Graceful Ordinary, told Insider that Buffalo cauliflower bites are the perfect air-fryer snack. 

"These are a healthier alternative to Buffalo chicken bites," Curren said. "I like to bread mine to make sure they're extra crunchy."

To make these bites, coat cauliflower florets in Buffalo sauce and breadcrumbs and cook until crispy. 

Transform leftover pasta into a crunchy treat

Executive chef Garrison Price told Insider that he loves using the air fryer to turn cooked pasta into bite-sized snacks.

"A great air-fryer hack is coating leftover pasta with your favorite seasoning and cooking until you get crunchy, chip-like munchies," Price said. 

If the leftover pasta is dry, coat the pieces with a little oil to ensure they crisp up in the air fryer, then pair the finished bites with a dipping sauce for extra flavor. 

Make a quick batch of beignets in the air fryer

Beignets are a deep-fried pastry often associated with New Orleans and served with powdered sugar. 

"The air fryer is perfect for beignets because you don't have to mess around with bringing frying oil up to temperature," Curren said. "They also puff up really well in the air fryer."

You can adapt a standard recipe for the air fryer by brushing the shaped dough with oil and cooking until golden. Then dust the finished pastries with powdered sugar or a drizzle of chocolate syrup.

Air fryers make enjoying candied cashews easy

Making candied nuts often involves deep-frying or caramelizing the pieces on the stovetop, but using an air fryer is a simpler way to create this sweet snack.

"Toss raw cashews with a little water, spices or seasonings of your choice, and a spoonful or two of sugar," Price said. "Making them this way involves less oil and mess."

For candied nuts that combine sweet, spicy, and salty flavors, Price recommended trying Japanese togarashi seasoning — a spicy and umami blend of flavors — and a touch of coconut sugar.

Plantain chips are an easy, gluten-free snack

The chef Monti Carlo, a former "MasterChef" contestant, told Insider you could make homemade plantain chips in under 10 minutes by using an air fryer.

"All you need to do is cut a very green plantain into strips, coat with cooking spray and salt, and cook until golden," Carlo said. 

The chef advised that if you're watching your sodium intake, skip the salt and use nutritional yeast instead. 

Empanadas can sport sweet or savory fillings 

A type of turnover, empanadas are usually deep-fried or baked, but popping them in an air fryer can cut back on the mess.

"Even if you make your empanadas with store-bought dough, the air fryer guarantees your filling will be surrounded by a flaky and crisp pastry," Price said. 

Empanadas can be stuffed with seasoned meat, vegetables, cheese, or fruit, but make sure the edges are completely sealed or the filling may ooze out while cooking. 

The air fryer is great for making crunchy chickpeas

Carlo told Insider that crunchy chickpeas are her favorite air-fryer snacks.

"They're budget-friendly and you can season them with whatever you want," Carlo said. "I like using fresh rosemary, lemon zest, and Parmesan cheese."

Toss soaked or canned chickpeas with olive oil and seasoning then cook them in a preheated air fryer until golden and crispy. 

Elote is tasty and customizable

Elote is a Central and South American take on corn on the cob that's typically grilled and served with toppings like grated cheese, mayonnaise, chili powder, lemon juice, butter, or salt. 

"Making Elote in the air fryer is great because you can give the corn that crispiness without having to fire up the grill," Curren said. 

He recommended drizzling the corn with a spoonful or two of melted butter to give it extra flavor and color.

Brussels sprouts come out perfectly crispy in the air fryer

Curren said Brussels sprouts made in an air fryer are better than traditionally fried ones.

"A traditional fryer can leave Brussels sprouts greasy and overcooked, but you don't have those worries with an air fryer," Curren told Insider. 

To make crunchy, air-fried Brussels sprouts, halve or quarter the pieces and toss them with your choice of seasonings, salt, and a small amount of oil. Then cook until the centers are soft and the outer leaves are browned. 

Turn leftover pizza into bite-sized snacks

If you have leftover slices in your fridge, use an air fryer to transform them into a plate of crispy pizza bites.

"Unlike the microwave, the air fryer will make the pizza nice and crispy again," Curren said. "It's a great way to breathe new life into leftovers."

Simply cut the pizza into smaller pieces and pop them in the air fryer for five to 10 minutes, or until the cheese is bubbling.

This story was originally published in October 2021 and most recently updated on December 6, 2024.

• Jay Jandrain is the CEO of Butterball.
• His family celebrates Thanksgiving with lots of food and two different types of turkey.
• Jandrain prepares his holiday feast himself — with some help from his wife, he told BI.

The CEO of Butterball — perhaps the biggest name in turkeys — spends all year preparing for the biggest day for turkeys.

But on Thanksgiving itself, the day is reserved for family — complete with two Butterball turkeys he cooks himself, he told Business Insider.

CEO Jay Jandrain has been in the turkey business for 35 years. He says he has a passion for poultry that runs in his blood. Jandrain told BI that his father was in the turkey business, too, so it's a family affair.

And like most Americans, he says he'll be celebrating Thanksgiving with a house full of family.

Jandrain says he's become somewhat of an expert host over the years, and he's expecting his parents, in-laws, and all three of his children to celebrate with him and his wife at their home in North Carolina on Thursday.

Like most families, he says, he grew up with "obviously having a turkey on the table" during the holidays. It was an extra big deal because his dad was in the turkey business.

"So that's always been a big part of how we celebrate the holidays," he says.

So how does the CEO of Butterball prepare the main course on Turkey Day?

Jandrain says the turkey is the star of his family's Thanksgiving table. He's in charge of cooking — a tradition he learned from his parents, he says.

Jandrain's mother even told his wife, when they got married, to "never learn to cook." Now, he — like his father did — handles all the cooking while his wife takes care of the "prep stuff," as he calls it.

He says he appreciates all the different ways to cook a Thanksgiving turkey — and changes it up sometimes. But the most time-tested version of turkey — oven-roasted — is king at the family dinner table, he says. There's "always one in the oven," he says.

And this year, Jandrain says he also has plans to grill one bird.

His favorite holiday dish, other than turkey, is a classic Thanksgiving stuffing, and he says his family often makes "way more food than we're going to eat."

"My wife always tells me to pare it down. But you know, everybody's always got their favorite side," Jandrain said.

And to top off the bounty, his must-have dessert is a twist on a Thanksgiving classic. Jandrain says the feast isn't complete without pumpkin cheesecake.

As for Butterball, it begins prepping for the holiday season a year in advance, and its "fresh" turkey season begins in October. During the weeks leading up to Thanksgiving, plant employees work seven days a week to be ready for the big day, Jandrain says.

The name "Butterball" first appeared in a 1940 trademark registered to Ada Walker of Ohio. It's unclear exactly what inspired Walker's trademark, attorney Boston David Kluft wrote in a LinkedIn post on the mystery of the name.

On Walker's application for a trademark, she asked for the Butterball name to be affixed to "Live and Dressed" poultry, as well as "Sandwiches, Eggs and Fresh Vegetables."

When poultry worker Leo Peters purchased the trademark in 1951, his Butterball turkeys took off in popularity. The first-ever Butterball-branded turkey was introduced in 1954, according to the company.

Now — under new ownership — the company operates in five states across the US, and it's headquartered in Garner, North Carolina. It's a privately-held company, co-owned by Seaboard Corporation and Maxwell Farms since 2010.

As the CEO, Jandrain — who was appointed to the role on an interim basis in 2018 and permanently in 2019 — becomes somewhat of celebrity to those who want to learn more about the company and its famous turkeys. (He's been with the company since 2002.)

And when in doubt, Jandrain says, call the Butterball Turkey Talk Line to speak to one of the turkey experts for guidance.

Correction: November 27, 2023 — Jay Jandrain has been CEO of Butterball on a permanent basis since 2019; he was appointed on an interim basis in 2018.

An earlier version of this story was published November 23, 2023.

• In preparation for Thanksgiving, I looked for good ways to use up leftover turkey breast.
• I made a Thanksgiving-leftover sandwich but found it took more effort than it was worth.
• I discovered a soup that was so delicious I'd make another turkey just to have an excuse to eat it.

Each Thanksgiving, I cook a full family meal and have lots of leftover turkey in my fridge.

I tried making dishes with varying levels of difficulty to find the best leftover turkey recipes. I opted to make a Thanksgiving-leftover sandwich, turkey salad, and soup with slices of leftover roasted 4-pound turkey breast.

Here's how each recipe stacked up.

I began by making a Thanksgiving-inspired sandwich.

For the first recipe, I utilized all of my Thanksgiving leftovers to make a sandwich from The New York Times.

Our typical Thanksgiving leftovers include mac and cheese, mashed potatoes, and green-bean casserole, so I bought a few store-bought versions for my test.

I also grabbed thick sandwich bread and turkey gravy.

The stuffing layer was the most labor-intensive part of the sandwich.

I began by mixing the mayonnaise and cranberry sauce to create a cranberry mayo and combined the chopped turkey and gravy to make a sauce.

Next, I made a box of stuffing, pressed it into a square pan, and refrigerated it until it hardened.

Once it was solid, I fried each side in a bit of oil. This step took the longest to prepare and required some planning ahead.

Unfortunately, layering all of the ingredients was pretty messy.

The sandwich recipe called for stacking layers of cranberry mayonnaise, gravy, mac and cheese, stuffing, green-bean casserole, mashed potatoes, and the turkey between two slices of bread.

I knew it would be a messy disaster before I even put the two pieces of bread together.

The sandwich tasted good but wasn’t worth the hassle.

Overall, the sandwich was messy and difficult to eat. When I tried to take a bite out of it, all of the ingredients slid out onto the plate.

I ended up eating everything with a knife and fork, which made me wonder why I went through the hassle of stacking it all into a sandwich.

Next up, I tried making turkey salad.

The easiest dish to make was the turkey salad, which was similar to chicken versions I've made in the past.

The ingredients were simple: celery, green onion, paprika, mayo, Dijon mustard, salt, pepper, and finely chopped leftover turkey.

I made a few changes to the recipe, but the dish was still good.

I don't like the crunch of celery or onion, so for this turkey salad, I changed things up a bit.

Instead of adding diced celery, green onion, and salt, I just added celery salt to flavor the dish without adding a harsh crunch to the salad.

The turkey salad made a great sandwich that I'd try again.

I love chicken salad, so I was excited to try the turkey recipe in the form of a sandwich.

It tasted great, as it had plenty of flavor from the mustard, paprika, and celery salt while showcasing the turkey.

Overall, I thought it was simple to make and, as an added bonus, required ingredients I already had in my pantry and refrigerator.

I'd make this turkey-salad recipe again if I had leftovers on hand.

Lastly, I tried a recipe for turkey soup.

I'm a fan of hearty fall meals, so I was happy to find a recipe for leftover turkey soup.

Out of the three recipes, the soup had the longest ingredient list, including long-grain wild rice, chicken broth, and diced carrots, celery, and onions.

After some chopping, I was ready to try the recipe out.

Right from the beginning, the soup felt perfectly rustic.

I love a soup dish that starts with cooking aromatics like carrots, celery, and onions.

Simmering the chopped vegetables in a bit of butter immediately set the tone for the savory soup I was about to enjoy.

Even before I added the cream, I could tell the soup was going to be good.

After sautéeing the chopped vegetables, I added chicken broth and a box of long-grain wild rice to the pot. Then, I let it simmer until the grains were cooked through.

I also added the half-and-half the recipe called for, though I think you could forgo it to make a lighter soup.

I'd cook another Thanksgiving turkey just to have an excuse to make the soup.

Once I added the half-and-half, the soup was creamy and ready to serve.

I thought the finished dish was so delicious, hearty, and savory. I loved the flavor of the vegetables and turkey.

My family returned for seconds, so we hardly had any leftovers the following day.

I wouldn't mind cooking turkey breast again just to make the soup.

The turkey-soup recipe was my winner.

Of all three recipes, the one I'd be most likely to make again is the creamy, delicious turkey-and-wild-rice soup.

Though the Thanksgiving leftovers sandwich and turkey salad were good, I wouldn't go out of my way to cook another bird for either dish.

If I were looking for a way to use pieces of a leftover Thanksgiving turkey, I'd make the wild-rice soup.

This story was originally published on November 23, 2023, and most recently updated on November 27, 2024.

• As a chef of over 15 years, I've learned how to cook the perfect turkey.
• Make sure you have ample time to defrost your turkey and limit yourself to basting every 30 minutes.
• Despite what you see in the movies, carving a turkey at a Thanksgiving table just isn't realistic.

Whether it's brined, fried, basted, or roasted, turkey is a staple on any holiday table. The best way to make a turkey, however, is a never-ending debate.

There are some solid tips I've learned as a chef to improve any sort of holiday-turkey preparations and make this year's bird the best yet.

Consider the size of the bird

Despite the fact that many households prepare a turkey every year, it's easy to forget how much you'll need for a generous serving. Of course, you should also consider how many leftovers you want to enjoy without having so much turkey that it's wasted.

Plan for 1 pound of meat per person for a bone-in turkey. If you're going for just the breast portion or anything without bones, plan for ½ pound per person.

Decide on a cooking method

Any way to cook a turkey can be successful if you prepare your bird well enough. However, some methods work better for different kinds of birds.

Roasting at a lower temperature for longer will always result in a more tender turkey, especially if you spring for heritage birds, which typically have leaner, darker meat that retains moisture when cooked low and slow.

Experiment with cooking the light and dark meats separately for a faster cook. And don't forget Kosher turkeys already have some salt introduced to them in the butchering process, so be careful not to over-brine it, which can make it too salty. 

Always plan ahead

The bigger the bird, the longer it takes to defrost, with the largest turkeys taking up to three or four days when frozen solid. Though you can expedite the defrosting period by rinsing the turkey with cold water, I think that's also pretty wasteful.

If you don't have room in the fridge to store and process your bird, grab a cooler and let the turkey defrost there. Be sure to brine or season your turkey at least a day ahead so all those delicious seasonings penetrate the meat.

Invest in a good thermometer

A good thermometer lets you easily monitor your bird from beginning to end.

I recommend using an updated digital model with a probe that's inserted into the turkey and a thermometer that stays outside the oven so you don't have to repeatedly open the appliance as the bird cooks. 

Monitor the temperature of your turkey

Though salmonella should be a concern as you're preparing your turkey, according to the CDC, a turkey can be left out of the refrigerator for two hours or less without developing excess bacterial growth.

With this in mind, know you can take your turkey out of the fridge one hour before cooking to let it come to room temperature. This helps the bird cook more evenly, resulting in juicy meat and crispy skin.

Baste your bird minimally

When making a whole roast turkey, some basting is definitely a great choice. Just be aware that this process requires you to open your oven door and lose some of the heat from the oven each time you bathe the skin in pan juices.

Some judicious bastings will help keep the meat juicy, but few too many will prevent the skin from crisping. Limit yourself to no more than one basting every 30 minutes for the best results. 

Let the turkey rest

Plan to have your turkey done before the meal so that it (and you) can take a break.

Letting the turkey rest anywhere from 30 minutes to two hours will make a world of difference for the juices to redistribute and ensure that you have adequate time to carve and plate your turkey.

Carve and plate your turkey in sections

Though a deluge of movies show whole turkeys carved tableside, it rarely works out as well as it does on the big screen.

Once the turkey is cool enough to handle, break it down into sections by breasts, thighs, wings, and other parts. Pop them onto an oven-safe platter, cover the plate, and warm the turkey in the oven at a low temperature before serving.

To make things extra tasty, add some of those pan juices you used for basting.

This story was originally published on November 22, 2022, and most recently updated on November 16, 2024.

• I recently tried Dolly Parton's recipe for holiday potatoes.
• The dish is included in Parton and her sister Rachel's new cookbook, "Good Lookin' Cookin'."
• Their holiday potatoes include sour cream, cream cheese, and plenty of butter.

If you need a quick and easy side dish for Thanksgiving, don't panic — Dolly Parton is here.

The music and fashion icon also happens to be a pro in the kitchen. In September, she released a cookbook full of recipes she loves making with her sister, Rachel Parton George.

When I spotted their recipe for holiday potatoes in "Good Lookin' Cookin': A Year of Meals," I knew I had to try it.

Dolly Parton and her sister give their mashed potatoes a special twist for the holidays.

"When the holiday season arrives, why not dress up your mashed potatoes! That's what we do," the sisters write in their cookbook. "All it takes is some cream cheese, sour cream, a little garlic, and your mixer!"

To make the Parton sisters' holiday potatoes at home, you'll need:

• 5 pounds russet potatoes
• 4 ounces cream cheese, room temperature
• 1 cup whole milk
• 1 stick (8 tablespoons) butter, room temperature
• 1 garlic clove, minced
• ½ cup sour cream
• 2 tablespoons fresh parsley for garnish
• 1 ½ teaspoons salt

First, I prepped the potatoes.

I washed, peeled, and quartered the potatoes, per Parton's instructions.

Then, I placed the potatoes in a colander and rinsed them under cold water.

Parton says to wash the potatoes "until the water runs clear." I'm not totally sure why this step was necessary, as the potatoes had already been washed and peeled. The water was immediately clear.

So, unless your potatoes are really dirty, I think you can skip this step!

I threw my potatoes into a large pot and filled it with cold water.

Parton says to cover the potatoes by two inches, then add one teaspoon of salt.

I brought the pot to a boil and then lowered the heat to medium. I allowed my potatoes to cook for 20 minutes until they were fork-tender.

I drained the potatoes and placed them in a large bowl so I could add all the seasoning.

I threw in the butter, cream cheese, sour cream, ½ cup of milk, and ½ teaspoon of salt.

Then, I whipped the potatoes with an electric hand mixer.

I blended the potatoes on medium speed as I mixed everything together.

Then, I added the remaining half cup of milk and mixed the potatoes on high speed until they became fluffy, which took a few minutes.

Parton recommends saving two tablespoons of butter to drizzle on the potatoes, along with parsley and pepper. It was time for dinner!

I served these holiday potatoes alongside Dolly's recipes for mac and cheese and cornbread stuffing, and it was my favorite dish of the three.

The holiday potatoes are deliciously rich and luscious with the addition of cream cheese and sour cream, while the chopped parsley adds a nice pop of color. They also had a lovely smooth and whipped texture, which paired well with the other Thanksgiving-inspired dishes on the table.

If you're looking for a last-minute addition to your Thanksgiving menu, the Parton sisters' holiday potatoes will definitely impress the whole family.

• To find the best stuffing recipe, I turned to Ina Garten, Paula Deen, Ree Drummond, Sunny Anderson.
• Anderson's recipe was my favorite because of its mostly savory flavor and easy preparation. 
• Both Deen and Drummond's stuffing required the extra step of baking homemade cornbread.

For many Thanksgiving menus, stuffing is a must — but the countless recipes and techniques can make this Turkey Day staple feel overwhelming. 

In search of the best stuffing recipe, I turned to celebrity chefs Ina Garten, Paula Deen, Ree Drummond, and Sunny Anderson. Here's how their recipes stacked up. 

Garten's herb-and-apple stuffing features plenty of fresh ingredients

Unlike the other recipes I tested, Garten's requires only one type of bread — baguettes — which made it easier to prepare.

I also appreciated the addition of fresh herbs but was unsure how I'd like the apples and almonds combined with the savory onions and celery. This recipe yields a huge portion, so I cut it in half.

This stuffing was quite easy to make

Overall, the process was pretty simple. While drying the bread in the oven at 300 degrees Fahrenheit for about 10 minutes, I sautéed the veggies, apples, and herbs in a saucepan with butter.

Once the mixture was combined, I poured it and the vegetable stock over the bread cubes.

This recipe calls for cooking the filling inside a turkey cavity for two-and-a-half hours at 350 degrees Fahrenheit.

I wasn't making a bird for this taste test, so I baked the stuffing at the same temperature in a shallow dish for an hour instead. 

I enjoyed the apples but not the almonds

The final dish was pretty crispy and golden on top, but its center looked less appetizing. 

The texture was OK and the insides definitely seemed soggy. I probably could've avoided this by adding a little less broth than instructed. 

Next time, I'd definitely omit the nuts. I used slivered almonds, and their crunchiness, size, and shape threw off the dish's overall texture. The crusty breaded exterior was delicious and added all of the crunch this dish needed. 

I could definitely taste the rosemary, and I actually enjoyed the apples, which gave the stuffing a slight sweetness that balanced the other savory flavors.

Deen's recipe calls for a lot of butter and homemade cornbread

In true Deen fashion, this stuffing calls for a full stick of butter. 

I was also unsure about the mixture of carbs here — saltine crackers, white bread, and cornbread, which I made from scratch using Deen's recipe.

My stuffing mix ended up with too much broth, some of which I had to carefully pour out before baking

For the carbs, I started by making the cornbread — a quick and easy process that resulted in a savory, slightly dense dish — and dried white-bread slices in the oven.

I then sautéed the veggies with the stick of butter and mixed all of the prepared ingredients in a bowl. 

When adding the vegetable stock, I stopped after about five cups because the mixture looked far too soggy already. I was shocked the recipe asked for seven cups.

Still concerned about the texture, I poured out more broth before adding five eggs to the mix.

I then transferred everything into a shallow, glass baking dish. It took about an hour in the oven for the mix to really crisp up.

The flavor was fine, but the texture was disappointing

The top was slightly golden, but it didn't get as crispy as the other recipes I tested. 

When I took a bite, I found the interior was far too soggy — there was definitely too much broth, and the crackers turned mushy after absorbing the liquid. 

The flavor was OK — very savory and buttery — but the extra-soggy texture was not appetizing. 

If I made this again, I'd swap some of the crackers for more bread and put way fewer cups of broth.  

Drummond's stuffing recipe requires 3 kinds of bread

The Pioneer Woman's recipe calls for a lot of bread — three different types, including homemade cornbread. Because I already had the ingredients needed to make Deen's cornbread, I used that option for this dish as well. 

In addition to a large amount of bread, this recipe also requires a lot of parsley.

The process involved making cornbread and carefully ladling broth onto the cubed carbs

I noticed a little too late that I was supposed to dry the bread out for one to two days, but I threw it in the oven at 300 degrees Fahrenheit for 15 minutes and it still firmed up really well. 

In general, this recipe had a similar process to the other two, from making the cornbread and dehydrating the other carbs to sautéeing the veggies. 

The recipe instructed me to add six cups of broth to the sautéed vegetables, then ladle this mixture onto the tossed bread cubes until they were soaked to my liking.

I preferred this approach, as it was easier to control and prevent the stuffing from becoming soggy. 

My stuffing took about 40 minutes in the oven — not the 20 to 30 minutes the recipe called for — but the extra time helped it achieve a crisp, golden top.

The flavor would've been better with less celery

Although the stuffing was toasty on top, it still looked soggy inside.

However, upon tasting it, the dish's flavor and texture weren't bad at all. The center was slightly soggy but not overwhelmingly so, and the extra-crispy top helped balance the texture. 

My only issue with this recipe was it had way too much celery. I'm not a fan of it in general, but I can tolerate it in moderate amounts — still, almost every bite tasted strongly of it. 

That said, the savory, herby bites with minimal celery were delicious. 

Anderson's stuffing recipe has 4 flavor combinations to choose from

Anderson's simple and quick recipe combines store-bought stuffing mix with sautéed veggies, broth, and herbs to make it taste homemade. 

I swapped turkey stock for vegetable broth since I don't eat meat products, and I left out the thyme as a personal preference. 

Anderson also shared four add-on combinations to give the dish more flavor — sausage and bell peppers, oysters and hard-boiled eggs, walnuts and apples, and sautéed fennel bulb and dried apricots. I opted for the last combo. 

Most of the prep work involved chopping veggies

This recipe was quick to put together. For the base, I just dumped the stuffing mix into a bowl and added freshly chopped parsley. 

I got to work mincing the garlic and chopping the onion, celery, fennel bulb, sage, and dried apricots. Then I cooked the veggies, sage, garlic, salt, and pepper in a pan until the mix started to soften.

After combining the sautéed mixture with the boxed stuffing and vegetable broth, I mixed in the dried apricots and pressed everything down into a glass baking dish. 

I covered the whole thing with foil and let it bake for 45 minutes at 350 degrees Fahrenheit. Then, I removed my foil and cooked it for an additional 15 minutes at 400 degrees.

The stuffing turned out crispy and flavorful

I was worried this recipe would turn out too soggy since it's meant to be a wet dressing, but it actually baked up really well. It came out of the oven with a soft, almost creamy center and an extra-crispy exterior. 

The sautéed veggies created a very savory flavor profile, and I couldn't even taste the celery. 

I was also a little unsure about the apricots, but they added a touch of sweetness and melt-in-your-mouth texture. 

Anderson's easy stuffing was my favorite, but all of these recipes would be worth making again with a few tweaks

If I had to choose a favorite, I'd go for Anderson's unique stuffing.

I was surprised by how much I enjoyed the fennel-and-apricot combination — it added an interesting twist to the dish but still felt traditional. Plus, this recipe was the quickest and easiest to make.

I also loved the flavor of Garten's herby stuffing with rosemary and apple, but next time, I'd leave out the almonds and use less broth.

Deen's recipe had an enjoyable savory, buttery flavor, but it needed far less liquid to fix the texture. I think adding more bread would also help. For Drummond's stuffing, I'd use slightly less broth for an even better texture and way less celery to help the flavor of the sautéed veggies and fresh herbs shine.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

This story was originally published on November 19, 2020, and most recently updated on November 26, 2024.

• I recently made Ina Garten's "grown up" mac and cheese dish. 
• The recipe features Gruyere, extra-sharp cheddar, and blue cheese, plus bacon and breadcrumbs. 
• I thought Garten's mac and cheese was delicious and perfect for Thanksgiving.

The holidays are nearly upon us, which means it's time to indulge in one of the most universally-beloved pastas.

I'm talking about mac and cheese, obviously.

I'm a huge pasta fan, especially when the recipe is by Ina Garten (I've even been ranking them!). So, I decided to try her "grown up" mac and cheese just in time for Thanksgiving.

Here's how it went.

Ina Garten's "grown up" mac and cheese features bacon, basil, and plenty of cheese.

To make Garten's "grown up" mac and cheese for four, you'll need:

• 4 cups elbow macaroni or cavatappi
• 4 slices white sandwich bread
• 8 ounces Gruyere cheese, grated
• 6 ounces extra-sharp cheddar, grated
• 4 ounces blue cheese, crumbed (Garten recommends Roquefort)
• 8 ounces thick-sliced bacon
• 3 cups milk
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 4 tablespoons freshly-chopped basil leaves
• ½ teaspoon freshly-ground black pepper
• Pinch of nutmeg

First, I preheated the oven to 400 degrees Fahrenheit and prepped the bacon.

I arranged my bacon on a sheet pan in one layer. Garten recommends placing a baking rack over the sheet pan, but I didn't have one, so I just lined mine with aluminum foil to avoid making a greasy mess.

I cooked my bacon for 15 minutes, until the strips turned crisp, then transferred them to a plate lined with a paper towel.

While the bacon was in the oven, I prepped my breadcrumbs and started cooking the pasta.

I sliced the crusts off my sandwich bread, cut each slice into smaller pieces, and roughly chopped my basil.

Then, I threw my pasta into a large pot of boiling salted water, letting it cook for around six minutes. I opted for cavatappi over elbow macaroni because I believe it's better at carrying the ooey gooey sauce of a great mac and cheese.

Once my noodles were al dente, I drained the pasta and set it aside.

And I grated a lot of cheese.

If you're making this for Thanksgiving, just recruit some family members to help!

I threw my chopped bread and basil into a food processor to make the breadcrumbs.

After a few pulses, my breadcrumbs were ready!

Once the bacon had cooled a bit, I gave it a rough chop.

Garten kept her bacon pieces pretty chunky while demonstrating this recipe on an episode of "Barefoot Contessa," so I did the same.

Then, I began warming up some milk for the roux.

I heated the milk in a small saucepan, making sure not to boil it.

While the milk was heating, I began melting my butter.

I added the butter to a pot set over medium-low heat.

Then, I added flour to the pot with the melting butter.

I stirred the butter and flour together over low heat for two minutes.

"This cooked butter and flour is going to act as a thickener for the sauce," Garten explained during the episode.

As I whisked the flour and butter together, I added the hot milk.

Garten says you should cook the sauce for about one or two more minutes, until it's thickened and looks smooth.

"It's not incredibly thick, but what it does is it just coats the spoon," she added.

I took the pot off the heat and added all of my cheeses, plus seasoning.

Garten recommends adding one teaspoon of salt, some freshly-ground black pepper, and the nutmeg.

"It's a really classic spice that's used in gratins," Garten says in the episode. "You won't know it's there, but it'll make everything taste better."

I added the cooked cavatappi to the pot, as well as the chopped bacon.

I gave everything a good stir as a delicious cheesy scent filled my kitchen.

Then, I poured my mac and cheese into a casserole dish.

Garten used individual gratin dishes while making this on "Barefoot Contessa" since she was only making it for herself and Jeffrey. Since I doubled the recipe to make dinner for my family, I used a 12-inch casserole dish, which was the perfect size.

I sprinkled my breadcrumbs over the mac and cheese and threw the dish into the oven.

I didn't end up using all of the breadcrumbs because I had already fully covered the top, but my family later said they wished there had been more — so I recommend using every last crumb!

If you're planning to make Garten's "grown up" mac and cheese the day before, just throw your dish into the fridge overnight and bake it right before you want to serve it.

Garten says to bake the mac and cheese for 35 to 40 minutes, but my pasta didn't need that long.

While reading reviews of Garten's recipe on the Food Network's website, I saw that many people said their mac and cheese had turned dry after baking it for the recommended amount of time. Many people recommended baking the pasta for 25 minutes or less.

I checked my mac and cheese at the 20-minute mark and saw the breadcrumbs were already starting to brown. At the 25-minute mark, they were beautifully golden, so I took my dish out of the oven.

The moral of the story? Not all ovens are made equal, so check your mac and cheese as you go.

My pasta was still bubbling as I started to serve dinner, and it looked like a creamy, cheesy dream.

The sound from the bubbling sauce was so satisfying I couldn't resist taking a few videos of it.

My family watched with excitement as I dug my spoon through the breadcrumbs and pulled up a scoop of ooey gooey noodles. Dinner couldn't come soon enough!

Garten's "grown up" mac and cheese is easy, delicious, and a great Thanksgiving side dish.

My parents and sister were huge fans of Garten's mac and cheese. The texture is velvety rather than cloying, and I loved the balance of flavor between the Gruyere, cheddar, and blue cheeses. The Roquefort adds a bit of tang, so if you're making this for someone who really dislikes blue cheese, maybe only do half so you're still getting the depth it adds. But, personally, I'm not a huge blue cheese fan, and I didn't find it overpowering.

I also loved how the smoky bacon cut through the cheesiness — I'd even recommend throwing in an extra slice or two. The crunchy breadcrumbs on top were also a huge hit, adding a lovely contrast to the creamy noodles underneath (definitely don't skimp on them).

I think the flavors of Garten's mac and cheese are perfect for a holiday side and would pair well with turkey. We also enjoyed eating it as a main course for dinner.

If you're looking for a great traditional Thanksgiving dish with a twist, Garten's "grown up" mac and cheese is a great pick.

• I cooked a Thanksgiving feast using only Ina Garten's recipes, and it cost me $132.
• I made turkey, green beans, stuffing, mac and cheese, mashed potatoes, cranberry sauce, and pie.
• I spent 10 hours cooking but the meal was beautiful and filled with delicious highlights. 

When I first became interested in food and cooking, I spent a lot of time watching Ina Garten on Food Network and pouring over her cookbooks and recipes.

Garten is one of the greats, so when I recently decided to cook an early Thanksgiving dinner for friends, it was a no-brainer that I'd put together a menu full of "Barefoot Contessa" recipes.

Like Garten, I kept things simple and elegant, choosing classics like roasted turkey, mashed potatoes, and green beans. Although I've been cooking Thanksgiving dinner for my family for more than 15 years, I learned new tricks and found recipes I would definitely make again.

Here's what it was like to cook a full-on Ina-giving.

The ingredients were surprisingly easy to find.

Fresh green beans, elbow macaroni, and goat cheese were on the ingredient list, which felt fresh, simple, and easy to acquire.

Still, since I was following recipes from a pro, I thought I'd probably have to go to five different stores to gather up all of the ingredients.

To my surprise, I found all the groceries I needed at Walmart in only one trip. 

 

I started cooking the day before and knocked out the apple pie first.

Garten's deep-dish apple pie was to be our dessert, so I made it a day in advance to save time on the big day.

The recipe called for a lot of citrus zest, but it was simple to get the amount I needed from oranges and lemons using my microplane grater.

I am pretty die-hard about following recipes, but I cheated a little on this one by using a store-bought pie crust rather than making my own. I was glad I did, as the meal was still plenty of work.

Next up was the cranberry sauce.

I prepped Garten's make-ahead cranberry sauce the day before, too.

I've made cranberry sauce from scratch before, but I prefer the canned variety, so I was curious how Garten's would stack up.

The recipe called for tart Granny Smith apples and lots of citrus zest, which required a lot of grating and chopping.

 

The stuffing was also easy to make in advance.

Garten's sausage-and-herb stuffing was next on my to-do list. I prepped this a day ahead of time as well.

It was easy to brown sausage, cook down ingredients such as apples and onions, and mix everything in a pan with toasted bread pieces. Using the straightforward, simple recipe, the stuffing came together easily and was a breeze to make.

Garten puts goat cheese in her mashed potatoes, which I'd never done before.

Day one of cooking also involved making Garten's goat-cheese mashed potatoes.

Since the mashed-potato recipe was full of creamy butter and milk, adding goat cheese seemed odd to me, but who am I to argue with Ina?

I prepped the entire recipe in advance, whipping my potatoes with a hand mixer. Then, I loaded the cheesy mixture into a baking pan and topped it with butter and Parmesan cheese.

The tomato-topped mac and cheese also felt unique.

My kids would riot if mac and cheese was not part of our Thanksgiving meal, so I chose a recipe that involved a fresh tomato topping to mix up our normal side.

In addition to topping the Gruyere-and-cheddar-based mac and cheese with fresh tomatoes, the recipe also called for a fresh breadcrumb topping.

I'd never made fresh breadcrumbs before, but I quickly learned it's easy. I just put slices of bread into a food processor and pulsed. 

With day one of prep work complete, I enlisted the help of a favorite Thanksgiving hack.

One of my favorite ways to keep things organized while cooking a big dinner such as Thanksgiving is to cover each pre-assembled dish with aluminum foil and write the cooking time and temperature on top with a permanent marker.

That way, when it's time to cook, I can easily see what needs to go into the oven at which time and I won't be searching for the recipes again to find the information.

On the big day, I started with green beans.

Garten's green-beans gremolata recipe is a big jump from my normal casserole, but I was excited to try a fresher, less creamy approach to the vegetable side. 

Like a lot of Garten's Thanksgiving recipes, the gremolata required lots of citrus zest, along with pine nuts, fresh herbs, and Parmesan.

After blanching the green beans and tossing them into an ice bath, I set them aside for when they'd be sautéed and tossed with the gremolata before serving.

 

The last item to prep was the bird itself.

In recent years, my husband and I have spatchcocked our turkey, a technique where you open the bird up, remove the backbone, and lay it flat for cooking.

We were a bit hesitant to try Garten's oven-roast turkey, as it was a way more traditional approach. After prepping the bird and stuffing it with garlic, herbs, onion, and lemon, we popped it into our oven and hoped for the best.

When everything was cooked and ready, I was really proud of the meal I'd created.

Although Garten's Thanksgiving dinner didn't look like my normal one, it was stunning when everything came out of the oven and was laid out on my kitchen island.

Everything looked delicious and elegant. I immediately thought it was one of the most beautiful meals I'd made in my life.

I spent about 10 hours in the kitchen in total prepping our Thanksgiving menu, and when I saw everything put together, I knew the time was well worth it.

The turkey turned out beautifully, but I'd probably stick with spatchcocking.

Garten's oven-roast turkey was beautiful and looked like something out of a Thanksgiving movie.

Still, I find the spatchcocking method allows for better planning when it comes to cooking time. With the bird laid flat, I think it's easier to predict how long it'll take to reach the correct internal temperature.

The cranberry sauce was a little fancy for my taste.

I'm a canned cranberry sauce girl through and through.

Garten's recipe was the most involved cranberry sauce I've ever made from scratch with its citrus zest and chopped apples. It took a lot of work and I don't feel it was worth it. 

It was a bit tart, and in the future, I'd stick with canned cranberry sauce.

Although I'll keep cooking my casserole for Thanksgiving, I'd make Garten's green beans again.

I'm a big fan of traditional green-bean casserole made with cream-of-mushroom soup and crispy onions.

Garten's green-beans gremolata was a different dish entirely — fresh and citrusy instead of creamy and full of umami. Still, it was delicious. 

I'd definitely make the side again, just not on Thanksgiving.

Garten's tomato-topped mac and cheese reminded us of grilled cheese and tomato soup.

I wasn't sure about topping mac and cheese with fresh tomatoes, but it worked.

The homemade breadcrumbs and elbow macaroni provided enough carbs that, when combined with cheese and tomato, it gave everyone at my dinner table grilled-cheese-and-tomato-soup vibes. 

 

The goat cheese in the mashed potatoes changed the flavors of a classic.

 I loved Garten's mashed potatoes, but adding an ingredient as creamy and tangy as goat cheese definitely changed the flavor profile.

These were not your classic mashed potatoes. Instead, they were a more creamy mash with pungent notes from the goat cheese.

Although they didn't scream "Thanksgiving" to me, I would make them again as a side dish for a different meal.

Garten's stuffing converted me into a stuffing girl.

I've never been into stuffing, as it's always seemed to lack flavor and take up valuable real estate in my stomach — which I'd rather fill with the aforementioned green-bean casserole.

Garten's stuffing recipe, however, made me a convert.

The savoriness of the sausage and herbs combined with the tartness of the apples was perfection and I loved the freshly-made toasted cubes of bread we'd prepped the day before.

The deep-dish apple pie was a hit with my guests.

Everyone thoroughly enjoyed Garten's deep-dish apple pie, so much so that it was the only menu item we didn't have leftovers of.

Made with tart Granny Smith apples, the pie was the perfect balance of sweet and tangy, combined with a crispy crust. We served each slice with a scoop of vanilla-bean ice cream, the perfect accompaniment.

I'm still proud of the meal I created.

Going on a 10-hour adventure through some of Garten's most iconic recipes was a lot of fun. Looking back, I'm still proud of my hard work and the beautiful menu I served my guests as a result.

I spent $132.77 on ingredients, which felt like a solid deal considering I was able to feed a dozen people, with leftovers. My usual Thanksgiving meals typically cost me more to prepare.

It was a lot of work,  but there are some great recipes I plan to make again throughout the year or for our next holiday feast. 

This story was originally published on November 9, 2023, and most recently updated on November 25, 2024.

• I made Ina Garten's recipe for brown-butter skillet corn bread. 
• It was deliciously moist, with the perfect combination of sweet and savory flavors. 
• The corn bread was a hit at Friendsgiving, and I loved it so much I'm going to make it every year. 

With the help of Ina Garten's cookbooks, I've turned from a ramen-burning amateur to someone who can serve pasta dishes that her friends will actually eat (and enjoy, I think). 

So, when I decided to actually cook something for Friendsgiving, there was no question that the "Barefoot Contessa" star was going to be my source of inspiration. 

As a huge pasta lover, I knew I had to test Garten's new recipe for overnight mac and cheese. And I'm a firm believer that no Thanksgiving table is complete without carbs, so I also made her Parmesan smashed potatoes. 

That already seemed like plenty. But when I stumbled on a photo of Garten's brown-butter skillet corn bread, I knew I had to add it to the menu. 

Ina Garten's brown-butter skillet corn bread is a bonus recipe in the reissue of her first cookbook.

I found the corn-bread recipe while leafing through the republished version of "The Barefoot Contessa Cookbook," which originally came out in 1999. I knew it'd be perfect for Friendsgiving. 

In the description of the dish, Garten says she was inspired by The New York Times' Melissa Clark's corn bread with brown butter. 

"Since I can't pass up any recipe for corn bread, I decided to test mine with brown butter too," Garten writes. "Best corn bread I've ever made! 

That was all I needed to hear — time to get baking! 

Garten's brown-butter skillet corn bread needs only a few basic ingredients.

To make Garten's corn bread, which serves 10 to 12 people, you'll need: 

• 3 cups all-purpose flour
• 2 cups whole milk 
• 1 cup fine cornmeal (Garten says this makes moister corn bread than medium grind)
• 1 cup sugar 
• ½ pound unsalted butter 
• 2 extra-large eggs, lightly beaten 
• 2 tablespoons baking powder 

I began by melting my butter in a 10-inch cast-iron skillet over medium heat.

I continued to heat the butter until it became browned but not burned, listening to Garten's advice to "watch it very carefully!" 

Once the butter was ready, I poured it into a medium bowl and added my milk.

I whisked the milk into the butter, according to Garten's recipe. 

Then, I cracked my two eggs into the bowl.

I have to admit, I forgot to lightly beat the eggs together before throwing them into the mixture — but it didn't seem to affect the corn bread in any way. 

I added my flour, sugar, and cornmeal into a separate bowl.

I also threw in the baking powder and some kosher salt. 

I whisked all my dry ingredients together, then made a well in the middle.

Barely five minutes had passed, and my batter was almost ready. 

Then, I poured the butter and milk mixture into the well.

Per Garten's instructions, I stirred everything together with a rubber spatula until it was just combined. The "Barefoot Contessa" star notes that it's OK if the batter looks a little lumpy. 

My batter was almost ready! But first, it needed to rest a little (so relatable).

Garten's recipe calls for the batter to sit for 15 minutes. She said this step is essential to getting the best corn bread possible, so don't try to skip it.

Once the 15 minutes were up, I poured my batter into the skillet.

Make sure you don't wipe out your cast-iron skillet after melting the butter. Just throw the batter right in. 

I smoothed the top, sprinkled it with sea salt, and threw the cast-iron skillet into the oven.

Garten's recipe says to bake the corn bread for 35 to 40 minutes at 350 degrees Fahrenheit. After 35 minutes, I stuck a knife in the middle and it came out clean, so I knew it was ready. 

One thing to note: If you're using an 11 ½-inch skillet, Garten recommends baking your corn bread for only 25 to 30 minutes. 

My corn bread came out a gorgeous golden brown.

Garten's brown-butter skillet corn bread definitely makes for a gorgeous centerpiece at the Thanksgiving table (we all know no one really cares about the turkey). 

But would it taste as good as it looked? 

You could feel how moist the corn bread was just by cutting into it. Everyone at the table agreed it was one of the best they've ever tasted.

I could write an essay on how much I love this corn bread. It was so moist and fluffy, with the sweet and savory elements working together in perfect harmony. We were all stuffed, but everyone at the table couldn't resist getting seconds of the bread. 

"The salt really brought out all the flavors," my friend Oliver said. "10/10, would recommend." 

"So delicious," my fellow taste tester Kayla added. "The outside had a nice salty and crunchy texture, while the inside was moist and sweet." 

I love Garten's corn bread so much that I plan to make it for every Thanksgiving from now on.

There's no doubt in my mind that Garten's brown-butter skillet corn bread was the star of Friendsgiving. It was perfectly baked and still tasted just as moist when we ate leftovers on the second and third days.

And for a novice cook like me who never bakes, I couldn't believe how easy and foolproof it was to make. Seeing that corn bread come out of the oven, so beautiful and golden, made me feel as if I was about to get a Paul Hollywood handshake.   

Garten's recipe has won a permanent spot in my holiday cooking repertoire. 

Recipe app Pestle is rolling out a new feature that can automatically turn your favorite TikTok recipe videos into detailed, step-by-step instructions, using AI. The new feature processes the video’s caption, where creators tend to document their ingredient list and instructions, but is powered by on-device machine learning instead of using a third-party AI provider. […]

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• Dolly Parton and her sister, Rachel Parton George, released a cookbook called "Good Lookin' Cookin'."
• It features an entire section with Thanksgiving recipes, including sweet potato casserole.
• I made the dish for Friendsgiving, and it was an instant hit.

Dolly Parton has always loved whipping up feasts of Southern comfort food for her loved ones, including her longtime husband, Carl Dean, and her goddaughter, Miley Cyrus.

She also loves cooking with her family, even releasing a cookbook with her sister, Rachel Parton George, earlier this year.

Luckily, "Good Lookin' Cookin': A Year of Meals" features a section dedicated to Thanksgiving dishes. When I saw the Parton sisters had their own sweet potato casserole, I knew I had to make it for Friendsgiving.

Here's how it went.

Dolly Parton makes her sweet potato casserole with a nutty twist.

To make Parton and her sister's sweet potato casserole at home, you'll need:

• 5 large sweet potatoes, peeled and quartered
• 2 cups miniature marshmallows
• ½ cup chopped raw pecans
• ½ cup light brown sugar, packed
• ½ cup (1 stick) butter at room temperature, plus more for greasing
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

First, I preheated the oven and prepped my potatoes and baking pan.

I set the oven to 350 degrees Fahrenheit and buttered a 9-inch by 13-inch pan, per Parton's instructions.

I also washed, peeled, and quartered my sweet potatoes.

I placed my sweet potatoes in a large pot and covered them with cold water.

I brought the pot to a boil over high heat, then lowered the heat to maintain a low boil for 20 minutes while the potatoes cooked.

Parton said you'll know the potatoes are ready when they're "fork tender."

I drained the potatoes, placed them in a large bowl, and added the butter and seasonings.

I threw in the brown sugar, vanilla, salt, cinnamon, and butter, adding the latter in knobs so it'd be easy to mix.

Then, it was time to mash.

Parton recommends using a potato masher to mix the ingredients until they're "well combined," but I don't own one, so I simply used a big wooden fork. It worked like a charm.

I transferred my mashed sweet potatoes to the baking pan, smoothing the top.

I sprinkled the pecans before evenly covering the casserole with my miniature marshmallows.

I covered my pan with aluminum foil and threw it in the oven.

Parton says you should bake your sweet potato casserole for 20 minutes.

Once the 20 minutes were up, I removed the foil and baked the sweet potato casserole for five more minutes.

Parton says your marshmallows should be "golden brown" once the five minutes are up. My marshmallows were still white as snow, so I turned on the broiler and baked the casserole for two additional minutes to give them some color.

I let my sweet potato casserole cool for 15 minutes before serving, per Parton's recommendation. Then, everyone dug in!

I was slightly disappointed when the sweet potato casserole came out of the oven. The marshmallows got a little overcooked by the broiler and now only covered half of the casserole. Next time, I think I'll skip Parton's aluminum foil trick and just let the marshmallows cook uncovered the entire time.

But unphotogenic marshmallows aside, the flavor of this sweet potato casserole was delicious. The crunch of the pecans was a delightful twist, and the combination of the brown sugar, vanilla, and cinnamon was well-balanced. The texture was satisfyingly creamy, and the dish smelled delicious.

I brought this for a recent Friendsgiving, and the pan was empty within minutes — despite having a lot of competition!

So, with one little tweak, I think the Parton sisters' sweet potato casserole will be a hit on your holiday menu.

• Stuffing is a must-have Thanksgiving dish in many households.
• Celebrity chefs like Martha Stewart and Guy Fieri have their own recipes for stuffing.
• Ina Garten and Rachael Ray both add apples to their stuffing recipes.

Whether you're team in-the-bird or team oven, stuffing is one of the most popular Thanksgiving side dishes and everyone has their preferred recipe.

Whether you call it stuffing or dressing, the dish is a staple on many Americans' Thanksgiving tables. A 2021 survey conducted by Ipsos found that about 76% of respondents reported serving stuffing or dressing at their Thanksgiving meals, more than dinner rolls, gravy, cranberry sauce, or green-bean casserole.

Many celebrity chefs have given the classic dish their own unique spins. For example, Guy Fieri adds pepperoni to his stuffing, while Ina Garten and Rachael Ray both add apples to their stuffing recipes.

Here are nine celebrity-chef stuffing recipes to consider making this Thanksgiving.

Martha Stewart's recipe for classic stuffing is made to be cooked inside your Thanksgiving turkey.

The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like toasted pecans and dried cherries to elevate the stuffing.

Ina Garten's recipe for sausage-and-herb stuffing also includes apples and dried cranberries for added flavor.

For her recipe, Ina Garten recommends toasting your bread first before moving on to sautéing the onions, celery, apples, parsley, salt, and pepper. After sautéing the sausage in the same pan, mix all the ingredients together with chicken stock and the dried cranberries before baking it in the oven.

Emeril Lagasse's recipe for stuffing involves relatively few steps but quite a few ingredients.

The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed inside the turkey.

Rachael Ray makes her apple, celery, and onion stuffing every year on Thanksgiving.

The recipe is pretty traditional, except for the inclusion of McIntosh or Empire apples. The stuffing is baked in the oven and calls for seasoned cubed stuffing rather than homemade bread cubes, which many celebrity chefs recommend.

Guy Fieri's pepperoni stuffing is a unique take on the classic Thanksgiving side dish.

The recipe calls for sliced pepperoni, yellow onions, red bell pepper, pepperoncini peppers, and sun-dried tomatoes. To amp up this Italian-inspired recipe, Fieri also opts to use dried-out focaccia bread rather than white bread.

When Business Insider's Chelsea Davis made the stuffing for her Thanksgiving dinner, she said it "tasted like a loaded pizza."

"Fixer Upper" star Joanna Gaines' recipe for homemade Thanksgiving stuffing uses French bread and mushrooms.

The recipe doesn't include meat, although it does use chicken broth and poultry seasoning to give it more flavor. Gaines also adds interesting ingredients like heavy cream and mushrooms to her stuffing.

The Pioneer Woman Ree Drummond's recipe calls for three different types of bread, including homemade cornbread.

Drummond's dressing recipe — yes, it's technically called dressing if it's not in the bird — uses cornbread, an Italian bread like a ciabatta loaf, and French bread. The recipe doesn't use sausage, although it does include other classic ingredients like celery, parsley, and onions.

To make Bobby Flay's dressing, you'll need hot Italian sausage and cubed country bread, plus other ingredients.

The recipe also uses unsalted butter, red onion, celery, carrots, garlic, and fresh sage to add a lot of flavor. Despite Flay mostly being known for his burgers, the recipe has received mostly positive reviews on the Food Network's website, with one user calling it "a staple every year" at their Thanksgiving dinner.

Paula Deen's stuffing recipe calls for homemade cornbread and a large amount of butter.

To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread. The recipe also calls for saltine crackers, which Business Insider's Paige Bennett thought was a miss. 

"When I took a bite, I noted the interior was far too soggy — there was definitely too much broth, and the crackers turned mushy after absorbing the liquid," she wrote.

• I love making Ina Garten's dishes during the holidays, and these three recipes are my favorite. 
• Her overnight mac and cheese is decadent, and there are never leftovers of the potato gratin. 
• Garten's skillet corn bread is my favorite and always steals the spotlight at Thanksgiving.

As a food writer, I've tested and tasted many of Ina Garten's best recipes.

I've whipped up her comforting pastas, learned how to bake by making her incredible cakes, and started many mornings with her easy but delicious breakfasts.

So it's no surprise that I always turn to Garten's dishes during the holidays. These are the three easy "Barefoot Contessa" recipes that I tell everyone to make for Thanksgiving. 

Ina Garten's overnight mac and cheese is delicious, decadent, and super comforting.

In her cookbook "Go-To Dinners," Garten said her overnight mac and cheese is the "creamiest, crustiest, most delicious mac and cheese."  

And believe me, she's not exaggerating.

Garten's overnight mac and cheese features both Gruyère and sharp white cheddar cheese.

To make Garten's dish for four, you'll need:

• 8 ounces cavatappi or elbow macaroni
• 3 cups heavy cream
• 2 cups Gruyère cheese, grated
• 1 ½ cups fine fresh white breadcrumbs
• 1 cup sharp white cheddar, grated
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon ground nutmeg

Garten's mac and cheese is the perfect make-ahead dish for the holidays.

Garten's mac and cheese couldn't be easier to assemble — you don't even need to make a roux. Plus, it requires less than 30 minutes in the oven, so it's an easy dish to bake right before Thanksgiving dinner.

More importantly, Garten's overnight mac and cheese is extremely delicious. I love the crunchy breadcrumbs on top, and the sauce is decadent without being too rich. When I made this dish for the first time at Friendsgiving, my boyfriend praised it for being "exceptionally creamy" while a friend said it tasted "like a hug in your mouth."

It's my favorite "Barefoot Contessa" mac and cheese recipe, although Garten's "grown up" mac and cheese is definitely a close second.

Get the full recipe for Ina Garten's overnight mac and cheese here.

Garten's potato gratin is one of my family's favorite holiday dishes.

I wasn't much of a cook before the pandemic, unless you count warming up frozen food from Trader Joe's. But when I wanted to contribute something to my family's holiday menu, this recipe seemed like a good place to start.

Garten's potato-fennel gratin, which appears in her first cookbook, "The Barefoot Contessa Cookbook," is 100% foolproof.

Plus, it tastes amazing.

"I love to make potato gratin and fennel gratin, so I decided to combine the two," Garten writes in the recipe's description. "If you make this in an old French gratin dish, it looks wonderful and can go from the oven to the table with style."

Garten's potato-fennel gratin only requires five ingredients.

To make Garten's gratin for four, you'll need:

• 1 pound russet potatoes (2 large ones)
• 1 small fennel bulb
• ½ yellow onion
• 1½ cups Gruyère cheese
• 1½ cups plus 1 tablespoon heavy cream

If you're trying to make the dish for a larger party, Garten also has a recipe that serves 10.

There are never any leftovers when we serve Garten's potato-fennel gratin at Thanksgiving — it's that good.

Garten's potato-fennel gratin is such a creamy and satisfying dish, with perfectly cooked potatoes and a deliciously cheesy cream thanks to the Gruyère. The sautéed fennel also adds a lovely mild sweetness to each bite.

This is easily one of my favorite holiday side dishes, and it's so much better than mashed potatoes.

Get the full recipe for Ina Garten's potato-fennel gratin here.

Garten's brown-butter skillet corn bread blew me away the first time I tried it.

Garten included this corn-bread recipe in the republished version of "The Barefoot Contessa" cookbook, calling it the "best corn bread I've ever made!"

I decided to try the recipe for the first time before a Friendsgiving party a few years ago, and it was a huge hit.

You probably already have most of the ingredients for Garten's corn bread in your pantry.

To make Garten's corn bread, which serves 10 to 12 people, you'll need:

• 3 cups all-purpose flour
• 2 cups whole milk
• 1 cup fine cornmeal (Garten says this makes moister corn bread than medium grind)
• 1 cup sugar
• ½ pound unsalted butter
• 2 extra-large eggs, lightly beaten
• 2 tablespoons baking powder

My boyfriend and I love Garten's corn bread so much that we now make it twice every year — for Friendsgiving and Thanksgiving.

Garten's brown-butter skillet corn bread is one of my favorite "Barefoot Contessa" recipes of all time. It's perfectly baked and delectably moist, which is evident the minute you cut the first slice.

The warm, golden hue makes for a stunning centerpiece, and the corn bread just tastes so deliciously fluffy. It's the perfect blend of sweet and savory, and I can never resist getting seconds — no matter how stuffed I am.

Get the full recipe for Ina Garten's brown-butter skillet corn bread here.

When it comes to hot coffee, my preference is for pour-over. Sure, it’s a manual brewing method that takes time and attention, but I want all of the nuanced flavors and aromas that slow pouring extracts from the locally roasted coffee I resupply weekly. I can make as much or as little as I want (within the capacity of my Chemex, of course) and control all of the parameters of the process, varying them based on the characteristics of my beans. Plenty of companies have tried to offer a similar experience in a countertop drip machine, but many of them only get about halfway there.

Enter the Fellow Aiden ($365). For the first time, an automatic brewer promising pour-over quality actually delivered. The machine can accurately and precisely maintain water temperature, even offering a bloom cycle to appropriately begin the extraction process. The Aiden has both guided brewing and minutely customizable options for achieving your ideal cup whether you’re a beginner or you’ve been a coffee snob for decades. It’s this abundance of control that sets Fellow’s machine apart, and why it actually gives you coffee that may have you ditching your pour-over dripper for good.

Design

Fellow is well known for its design prowess when it comes to coffee gear like grinders, kettles and drinkware. The company usually takes a more mechanical looking approach, with an aesthetic that resembles lab equipment instead of coffee devices. For the Aiden though, the company went for a more minimal design, giving it a plainer cube structure that’s a lot more modern than many automatic drip machines on the market. It won’t appeal to everyone, but I do think it’s unique.

A removable water tank sits on the left, complete with volume markings for your desired quantity of coffee. You don’t have to take the tank off to fill it, but if you’re working from a faucet the fact that you can makes things easier. Inside the brewing chamber, there’s a spray head adjustment which allows you to reconfigure the Aiden for single-cup use. The machine also comes with a second brew basket for this purpose that can deposit coffee straight into your favorite cup.

Billy Steele for Engadget

Down below, a double wall carafe provides enough heat retention to keep your coffee warm for a few hours. The lid doesn’t close off the container entirely, but if you consume all of your morning joe in under three hours, you’ll be fine. I would’ve liked to see a second lid that would seal things to keep them at just-brewed temps, but Fellow did design the carafe so that it pours easily without a mess. I can’t say the same for the 2020 model Moccamaster the Aiden replaced in my kitchen.

Instead of the typical on/off switch, the Aiden has a one-button, knob-based interface where you make all of your selections. A small, circular display sits at the top left of the front panel, and turning the knob navigates the plethora of menu options. Once you find what you’re looking for, simply press the dial to make a selection. (Reviewer’s note: The display on my review unit was damaged before it arrived, but since the machine still performed as intended, I didn’t feel the need to return it just for that reason.)

Pour-over performance

There are dozens, maybe even hundreds, of automatic or semi-automatic drip coffee makers that promise the quality you’d get in a manually brewed pour-over. Sadly, almost none of them actually deliver. I’ve used a Moccamaster for four years, and while there’s a lot to like about the machine, the straight-line arrangement of the shower head doesn’t give you the even water distribution you’d want for quality pour-over simulation. Other machines don’t get hot enough, and many don’t allow you to adjust the bloom cycle, water ratios or brew temperature.

On the Aiden, Fellow addressed all of my gripes with machines I’ve used in the past. First, the dual shower heads’ spouts are spaced out so that coffee grounds are evenly saturated throughout the bloom and brewing cycles. The two easily switchable modes mean you can make a full 10-cup carafe or as little as one cup with the same quality. You will have to keep two types of filters on hand for the two baskets, but those are much easier to store than a second, single-cup pod machine. This alone would be a big innovation for drip brewers, but the company didn’t stop there.

An infinitely customizable brewing system

Billy Steele for Engadget

Fellow also accounted for customization, another area where coffee nerds want room to experiment. The Aiden allows you to adjust brew temperature, coffee-to-water ratio and pulse behavior as much as you’d like. You can dial in the number of pulses of water, the time between them and even set each one to be a different temperature. For the bloom cycle, Fellow unlocks duration, temperature and the bloom ratio (amount of water in the initial pour).

Instead of having to live with the one setting a company programmed into its machine, you’re in complete control of all of the parameters here. The degree with which you can dial in the brew cycle to your every whim is the biggest reason why the Aiden will be so attractive to serious coffee lovers. What’s more, another important piece of the machine’s customization abilities are brew profiles, so you don’t have to start from scratch.

If you’re not familiar with the term, the best way to think about brew profiles is like recipes. The Aiden offers three out of the box — light roast, medium roast and dark roast — so you don’t need to immediately start tweaking and saving things. But if your favorite coffee roaster is like mine (Hi, Vignette Coffee Roasters), it will offer brewing guidance for things like water ratios. Of course, those companies may not always nail your preferred flavor or strength, but they provide a good starting point since they’re aware of the nuances. And with the Aiden, you’re able to actually employ that advice for each single origin or custom blend you use.

Eventually, Fellow will allow roasters and coffee shops to create and share profiles so you can brew like they do in a cafe. If you subscribe to Fellow Drops, a coffee lineup curated by the company, your Aiden will be able to automatically download the profiles for the beans that are headed your way.

Don’t fret if you aren’t at that level of coffee snobbery just yet. The Aiden provides guided brewing based on those three roast profiles and your desired number of cups for quick and easy use. These aren’t just helpful for beginners, but also for the times when more advanced users want a pot of joe without much thought. I found them helpful on the weekends when I wasn’t sure when I’d be getting out of bed and didn’t want to wake up to a cold pot of coffee. During the week though, the scheduling tool is a big advantage that much of the competition lacks.

I would be remiss if I didn’t discuss the Aiden’s heating system, since this tech is what enables to-the-degree temperature control throughout the brew cycle. Any moderate or advanced coffee lover knows that water temperature is a key aspect of brewing great coffee. Lots of automatic drip machines simply don’t get hot enough to extract all of the flavor from the grounds, leaving you with a more muted flavor profile. Inside the Aiden though, Fellow designed a heating setup with single-degree precision that even lets you adjust temperatures while the machine is brewing without stalling the process. The way this machine heats water offers consistency and control that many coffee makers can’t match.

There’s also an Aiden app, but it doesn’t do much right now. You can connect the machine to the software for firmware updates, to set the time and to name the brewer. Eventually, Fellow plans to enable the shareable profiles I mentioned earlier, in addition to scheduling and remote control from your phone. However, those items have been listed as “coming soon” since the Aiden’s launch in September. I’ve asked Fellow for the current status and I’ll update this review if I hear back.

The competition

Billy Steele for Enagadget

Before I tested the Aiden, I used a Moccamaster KBT that I purchased in 2020. At the beginning of the COVID-19 pandemic, I wanted to upgrade my coffee setup at home, where I’d been brewing manual pour-overs via Chemex for years. I wanted something I could turn on and have it make coffee comparable to what I’d been doing, and that’s what I got.

Moccamaster coffee machines have a reputation for being well-built and reliable, and I found that to be true. My KBT worked well daily, providing coffee that was more akin to pour-over quality than a much cheaper auto-drip brewer. The KBT still comes with an insulated carafe, although the 2020 model didn’t have a pour spout like the updated version does. This made pouring difficult and often messy. And while the machine brews at temperatures between 196 and 205 degrees Fahrenheit, the straight-line design of the shower head doesn’t provide the best saturation during the brewing cycle.

With all of that said, I still think Moccamaster machines are the best alternative to the Aiden. They’re slightly cheaper, starting at $329, and will serve you well for years. Plus, there are options for glass carafes with heating elements if you prefer that to an insulated one. For many of the models though, you’ll have to live without an automatic drip stop when you remove the carafe during brewing. There’s a manual slider on the brew basket for most of the options, but an auto option is only available on machines like the KBGV Select. The 40-ounce Moccamaster models also brew about nine ounces less than the Aiden at max capacity (1.25 L/44 oz vs. 1.5 L/52.9 oz), so that’s something else to consider. It’s almost another full cup of coffee per pot.

Wrap-up

It’s clear Fellow recognized all of the shortcomings of so-called pour-over simulators on the market when designing the Aiden. The company finally delivers on the promise of the smoothness and flavor of manually brewed coffee in an automatic drip machine. The Aiden gets hot enough, offers adequate saturation and segments the brew cycle just like you would for a pour-over or Chemex. Plus, there’s a host of customization options, which allow you to dial in your process based on the beans you’re using. And that means I can actually get rid of a lot of the clutter I needed for a single-cup pick-me-up.

You’ve probably been tempted to jump on the air-fryer bandwagon in recent months and, if you have not yet taken the plunge, we’re here to help. Like the ubiquitous Instant Pot that came before it, air fryers have surged in popularity as of late, promising extra crispy foods of all kinds without the mess and danger of a big vat of hot oil. These small appliances come in all shapes and sizes now and they can be a versatile addition to your kitchen, so long as you know what they are (and aren’t) capable of. For those who are still deciding on which air fryer is right for them, our guide can demystify the space for you and highlight some of the best air fryers you can get right now.

Table of contents

• What does an air fryer do?

• Best air fryers for 2024

• Buying guide for air fryers

• Air fryer pros and cons

• Best air fryer accessories

• How to clean an air fryer

• How to find air fryer recipes

What does an air fryer do?

Let’s clear one thing up first: it’s not frying. Not really. Air fryers are more like smaller convection ovens, ones that are often pod-shaped. Most work by combining a heating element and fan, which means the hot air can usually better crisp the outside of food than other methods. They often reach higher top temperatures than toaster ovens – which is part of the appeal.

For most recipes, a thin layer of oil (usually sprayed) helps to replicate that fried look and feel better. However, it will rarely taste precisely like the deep-fried version when it comes out of the air fryer basket. Don’t let that put you off, though, because the air fryer, in its many forms, combines some of the best parts of other cooking processes and brings them together into an energy-efficient way of cooking dinner. Or breakfast. Or lunch.

Read more: We’ve also rounded up the best pizza ovens and the best sous vide machines.

Best air fryers for 2024

Buying guide for air fryers

Convection ovens

You can separate most air fryers into two types and each has different pros and cons. Convection ovens are usually ovens with air fryer functions and features. They might have higher temperature settings to ensure that food crisps and cooks more like actually fried food. Most convection ovens are larger than dedicated air fryers, defeating some of the purpose of those looking to shrink cooking appliance surface area. Still, they are often more versatile with multiple cooking functions, and most have finer controls for temperatures, timings and even fan speed.

You may never need a built-in oven if you have a decent convection oven. They often have the volume to handle roasts, entire chickens or tray bakes, and simply cook more, capacity-wise, making them more versatile than the pod-shaped competition.

The flip side of that is that you’ll need counter space in the kitchen to house them. It also means you can use traditional oven accessories, like baking trays or cake tins, that you might already own.

Pod-shaped air fryers

Pod-shaped air fryers are what you imagine when you think “air fryer.” They look like a cool, space-age kitchen gadget, bigger than a kettle but smaller than a toaster oven. Many use a drawer to hold ingredients while cooking, usually a mesh sheet or a more solid, non-stick tray with holes to allow the hot air to circulate. With a few exceptions, most require you to open the drawer while things cook and flip or shake half-cooked items to ensure the even distribution of heat and airflow to everything.

That’s one of a few caveats. Most pod-shaped air fryers – there are a few exceptions – don’t have a window to see how things are cooking, so you’ll need to closely scrutinize things as they cook, opening the device to check progress. Basket-style air fryers also generally use less energy – there’s less space to heat – and many have parts that can be put directly into a dishwasher.

Some of the larger pod-shaped air fryers offer two separate compartments, which is especially useful for anyone planning to cook an entire meal with the appliance. You could cook a couple of tasty chicken wings or tenders while simultaneously rustling up enough frozen fries or veggies for everyone. Naturally, those options take up more space, and they’re usually heavy enough to stop you from storing them in cupboards or shelves elsewhere.

As mentioned earlier, you might have to buy extra things to make these pod fryers work the way you want them to. Some of the bigger manufacturers, like Philips and Ninja, offer convenient additions, but you’ll have to pay for them.

Air fryer pros and cons

Beyond the strengths and weaknesses of individual models, air fryers are pretty easy to use from the outset. Most models come with a convenient cooking time booklet covering most of the major foods you’ll be air frying, so even beginners can master these machines.

One of the early selling points is the ability to cook fries, wings, frozen foods and other delights with less fat than other methods like deep frying, which gets foods the crispiest. As air fryers work by circulating heated air, the trays and cooking plates have holes that can also let oil and fat drain out of meats, meaning less fat and crisper food when you finally plate things up. For most cooking situations, you will likely need to lightly spray food with vegetable oil. If you don’t, there’s the chance that things will burn or char. The oil will keep things moist on the surface, and we advise refreshing things with a dash of oil spray when you turn items during cooking.

Most air fryers are easy to clean – especially in comparison to a shallow or deep fryer. We’ll get into cleaning guidance a little later.

With a smaller space to heat, air fryers are generally more energy-efficient for cooking food than larger appliances like ovens. And if you don’t have an oven, air fryers are much more affordable – especially the pod options.

There are, however, some drawbacks. While air fryers are easy enough to use, they take time to master. You will adjust cooking times for even the simplest types of food – like chicken nuggets, frozen French fries or brussels sprouts. If you’re the kind of person that loves to find inspiration from the internet, in our experience, you can pretty much throw their timings out of the window. There are a lot of air fryer options, and factors like how fast they heat and how well distributed that heat is can – and will – affect cooking.

There’s also a space limitation to air fryers. This is not a TARDIS – there’s simply less space than most traditional ovens and many deep fat fryers. If you have a bigger family, you’ll probably want to go for a large capacity air fryer – possibly one that has multiple cooking areas. You also might want to consider a different kitchen appliance, like a multicooker, sous vide or slow cooker to meet your specific cooking needs.

You may also struggle to cook many items through as the heat settings will cook the surface of dishes long before it’s cooked right through. If you’re planning to cook a whole chicken or a roast, please get a meat thermometer!

Best air fryer accessories

Beyond official accessories from the manufacturer, try to pick up silicone-tipped tools. Tongs are ideal, as is a silicon spatula to gently loosen food that might get stuck on the sides of the air fryer. These silicone mats will also help stop things from sticking to the wire racks on some air fryers. They have holes to ensure the heated air is still able to circulate around the food.

Silicone trivets are also useful for resting any cooked food on while you sort out the rest of the meal. And if you find yourself needing oil spray, but don’t feel like repeatedly buying tiny bottles, you can decant your favorite vegetable oil into a permanent mister like this.

How to clean an air fryer

We’re keeping clean up simple here. Yes, you could use power cleaners from the grocery store, they could damage the surface of your air fryer. Likewise, metal scourers or brushes could strip away the non-stick coating. Remember to unplug the device and let it cool completely.

Remove the trays, baskets and everything else from inside. If the manufacturer says the parts are dishwasher safe – and you have a dishwasher – the job is pretty much done.

Otherwise, hand wash each part in a mixture of warm water, with a splash of Dawn or another strong dish soap. Use a soft-bristled brush to pull away any crumbs, greasy deposits or bits of food stuck to any surfaces. Remember to rinse everything. Otherwise, your next batch of wings could have a mild Dawn aftertaste. Trust us.

Take a microfiber cloth and tackle the outer parts and handles that might also get a little messy after repeated uses. This is especially useful for oven-style air fryers – use the cloth to wipe down the inner sides.

If Dawn isn’t shifting oily stains, try mixing a small amount of baking soda with enough water to make a paste, and apply that so that it doesn’t seep into any electrical parts or the heating element. Leave it to work for a few seconds before using a damp cloth to pull any greasy spots away. Rinse out the cloth and wipe everything down again, and you should be ready for the next time you need to air fry.

How to find air fryer recipes

Beyond fries, nuggets and – a revelation – frozen gyoza, there are a few ways to find recipes for air-fried foods. First, we found that the air fryer instruction manuals often have cooking guides and recipe suggestions for you to test out in your new kitchen gadget. The good thing with these is that they were made for your air fryer model, meaning success should be all but guaranteed. They are often a little unimaginative, however.

Many of the top recipe sites and portals have no shortage of air fryer recipes, and there’s no harm in googling your favorite cuisine and adding the words “air fryer” on the end of the search string. We’ve picked up some reliable options from Delish, which also has a handy air fryer time converter for changing oven and traditional fryer recipes. BBC Good Food is also worth browsing for some simple ideas, as is NYT Cooking, with the ability to directly search for air fryer suggestions. Aside from that, you can also grab plenty of cookbooks from your local bookshop with lots of recipes that you can use in your favorite air fryer.

And if you have a killer recipe or unique use for your air fryer, let us know in the comments. What’s the air fryer equivalent of the Instant Pot cheesecake? We’re ready to try it.