I've been a restaurant critic for 15 years. I love making these 10 things in an air fryer when I eat at home.

One of the best things about living in Northern Virginia is the profusion of excellent Asian supermarkets. My favorite of these is the Lotte Plaza chain.

Ever since I moved to the area three years ago, I've been filling my air fryer with frozen Malaysian-style roti or paratha. With oily laminated layers, it's like a flatbread version of a croissant that plays well with everything from curries to ice-cream sundaes.

I spray it lightly with avocado oil and air-fry it for seven to 10 minutes.

My husband and I make pizza in our Ooni Karu 16 about once a week. When we have time to reheat leftovers in the pizza oven, we do, but almost as often, we throw slices in the air fryer at the highest heat for about five minutes apiece.

The circulating air is perfect for crisping up the crust and re-melting the cheese.

One of my very favorite dishes on the planet is katsu kare, or fried pork cutlets with Japanese curry. The dish has long been a staple in my house, and when I bought an air fryer, it was the first thing I made.

I dredge my pork chops (or pounded chicken breasts) in flour, then egg wash, and finish them in a layer of panko. I spray them with oil on both sides, then air-fry for about 10 minutes on each side at 375 degrees Fahrenheit.

You can finish there and add tonkatsu sauce, but I use a prepared roux to make curry sauce. Serve with rice, sauce, and pickled ginger for a comforting Western-style Japanese (yoshoku) meal.

As a child, I had waking nightmares about bouncy, connective tissue-riddled chicken thighs. In my early 20s, I became acquainted with Brazilian rodizio and discovered that there are few things better than a rock-salt-rubbed, properly crisped version.

I don't have a rotisserie like many restaurants who prepare it do, but I've learned how to make a version I think is almost as good in my air fryer.

All I have to do is season my bone-in, skin-on thighs, then cook for 20 minutes at a low heat (my air fryer only goes down to 300 F). I finish them with another 20 minutes at my highest heat, which results in a crispy armor of skin.

When I feel like a little bit of lower-glycemic-index carb action in a casual meal at home, I grab my favorite sweet-potato tots from the freezer.

In the air fryer, they become far crispier than they would in the oven, and are ready in a fraction of the time. I don't even use oil — I just throw them in the basket for 13 minutes, then enjoy the piping-hot little bites.

I used to braise or pressure cook my pork belly before air-frying it, but I recently realized that using varying temperatures to cook it slowly at first works just as well.

After seasoning the belly with five spice and salt, I wrap it in foil, leaving the skin to crisp up. I initially cook it for 30 minutes at 300 F then switch to 400 F for another 40.

I think the result can almost compete with dishes from my favorite Chinese barbecue spots.

I'm lucky because I have a sister-in-law originally from Korea who's skilled at making this fun fusion dish. She keeps my freezer stocked with these sweet-and-savory treats, which are half mozzarella stick and half sugary corn dog.

My favorite version of this popular Korean street food is rolled in tiny cubes of potatoes. When reheated in the air fryer at 375 F for 15 minutes, each potato has a puffy crunch that makes biting in a textural delight.

For years, I relied on a George Foreman grill to act as a panini press. The mists of time have clouded what happened to that long-ago appliance, but my crispy-sandwich game has been strengthened with my air fryer.

I make the cheese-filled sandwich of my choice (ideally using some of my leftover brisket), then spray both sides with oil and air-fry for 10 minutes at 350 F. Sometimes, I skip the oil spray and spread mayonnaise or butter on the outside instead.

Yes, even restaurant critics crave kid-friendly food sometimes. My favorite tenders are a vegan version from Gardein that are close enough to the real thing to have something like muscle fiber but far enough away from it to make me feel a little bit virtuous.

Once again, I forgo oil and just crisp them up dry, then serve them with salad and Georgian tkemali (plum sauce) for dipping.

I could include any number of vegetables on this list, but broccoli is my go-to. I either toss the cut stalks in oil or spray them with a bit of it before air-frying for between five and 10 minutes.

In the end, the vegetables are pleasantly al dente in the middle with caramelized, crunchy edges. Sometimes, I toss them with balsamic vinegar when they're done — other times, I just dust them with Tajín.

This story was originally published on July 6, 2023, and most recently updated on July 2, 2024.