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Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.

Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

Shrinking down your favorite crispy deep-fried onion so it’s easier to make at home.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Fried salmon is one of those things you don’t see too often, but these bourbon-glazed salmon nuggets are terrific, especially with a side of spicy ranch.

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

With an air fryer, these bagel chips turn out perfectly crunchy and stay whole, not broken to bits in the bag—all the better to hold lots of dip.