Recipes for Everyday Cooking

Whole russets cook until their centers are tender beneath an oiled skin. Large potatoes may take substantially longer than thirty minutes.

Cooked beef, pickles and American cheese are rolled into four tortillas and crisped in the air fryer. Cook the beef fully before filling the wraps.

Garlic butter and two cheeses fill folded tortillas that crisp into wedges. The title reflects the tortilla base used in the ingredient list.

Skin-on drumsticks receive a baking-powder spice coating before air frying. Check the thick meat beside the bone rather than relying on the twenty-minute estimate.

Ready-to-eat chicken ham and Swiss are wrapped with mayonnaise and Dijon. This is a deli-meat wrap, not a recipe for cooking raw chicken.

White fish cooks with a light lemon-and-oil coating. Thickness determines cooking time, so choose similarly sized fillets and check each piece.

Shrimp are coated with garlic, paprika and Parmesan, then cooked in a single layer. Check the largest shrimp rather than judging only the browned cheese.

Marinated thigh pieces cook on suitable skewers and are finished with clean lemon butter. Keep marinade utensils separate from the finishing butter.

Small flour tortillas wrap pizza sauce, pepperoni and a stick of cheese for an air-fryer snack. Roll firmly and cook in uncrowded batches with the seams underneath. Start checking before the original timer ends because tortilla thickness and air fryers vary.

Eight bagel halves receive measured sauce, cheese and pepperoni before a short air-fryer finish. Use ready-to-eat toppings.

Thin potato rounds are dried, seasoned and cooked in batches. A consistent five-millimeter thickness helps the centers and edges finish together.

Naan carries feta, zucchini and cooked shrimp. The generous shrimp quantity may leave extra to serve alongside rather than pile onto small flatbreads.