• Set an 8-10 inch skillet over medium-high heat. Add the chorizo and cook, breaking it up, until browned and crumbly, about 6-7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
• Add the onion and bell pepper and cook until softened, about 4-5 minutes. Stir in the garlic and cook for about 30 seconds.
• Add the tomatoes with green chiles, salt, taco seasoning, and oregano. Stir and simmer for about 2-3 minutes.
• Pour in the cream, then add the corn and black beans. Bring to a gentle simmer.
• Remove from heat. Fold in the cooked pasta, then stir in the cheese until melted and creamy.
• Let rest for a minute or two before serving. Garnish with sour cream cilantro, lime wedges, and/or Cotija cheese.

For the cake:

• Heat the oven to 350°F. Lightly grease a 6-inch springform pan and set it aside.
• In a small bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
• In a separate mixing bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes.
• Add the egg and vanilla and mix until fully incorporated and smooth.
• Stir the dry ingredients into the butter mixture just until combined. Add the heavy cream and mix gently until a thick, even batter forms.
• Spread the batter evenly in the prepared pan, smoothing the top.
• Arrange the sliced apples over the batter, overlapping slightly so they cover the surface in even layers.

For the streusel:

• To make the streusel, combine the flour, sugar, oats, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until clumps form and no dry spots remain.
• Sprinkle the streusel evenly over the apples, breaking up any overly large chunks with your fingers.
• Bake for 40-45 minutes, checking near the end. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is lightly golden.
• Let the cake cool in the pan for about 10 minutes, then release the springform ring.
• Cool completely or serve slightly warm. Dust with powdered sugar just before serving, if desired.

• If using a conventional air fryer, preheat to 400°F. Preheating is not necessary if using the Ninja Crispi Air Fryer.
• Wash the potatoes and slice in half lengthwise and place in a medium bowl.
• Pour the olive oil over the potatoes and mix well to coat each potato.
• Add the garlic powder and the Kosher salt.
• Add the minced rosemary.
• Mix well to thoroughly coat the potatoes with oil and seasonings.
• Place the potato slices skin side down in the air fryer basket.
• Air fry the potatoes on 400°F in a conventional air fryer and on the Airfry setting (400°-425°F) if using the Ninja Crispi. Test for doneness and add additional time as necessary.
• Remove the fully cooked potatoes onto a preheated sheet pan and place in a 200°F oven to keep warm until ready to serve.
• At serving time sprinkle the potatoes with coarse sea salt. Delicious served with sour cream on the side.

For the cranberry layer:

• Preheat the oven to 350°F. Melt ½ teaspoon butter, and drizzle it into the bottom of the pan and brush up the sides of the pan..
• Spread the chopped cranberries on the bottom of the pan.
• Add the lightly roasted nuts in the bottom of the pan, atop the cranberries.
• Sprinkle evenly with the ¼ cup sugar.
• Sprinkle on some orange zest if desired.

For the batter:

• In a mixing bowl, beat together the eggs, the ⅓ cup melted butter, sugar, flour, salt, vanilla, and orange extract, if using.
• Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter.
• Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. Remove the cake from the oven.
• Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

• Set your air fryer to 375°F (190°C) and let it warm for about 3 minutes. Lightly oil the basket or use perforated parchment.
• Stir together the flour, baking powder, sugar, and salt In a mixing bowl until well blended.
• Grate the ice cold butter on the largest openings on a box grater.
• Add the cold grated butter pieces and rub them into the flour using your fingers. Toss to coat the butter with flour.
• Work in the cold butter or a pastry cutter. Stop when the mixture looks sandy with small butter chunks still visible.
• Pour in the milk and gently mix just until a soft dough forms. The dough should look slightly rough - do not knead it smooth.
• Turn the dough onto a lightly floured surface. Pat it into a slab about ¾ inch thick.
• Fold the dough over in half.
• Flatten it into a rectange again and fold in half.
• Flatten the dough again to ¾" in height.
• Cut out four biscuits using a cutter or sharp knife. Press straight down so they rise evenly.
• Gather the remaining dough and stamp out another biscuit. Do not overwork the dough scraps or they will become tough.
• If desired, melt a little butter and brush it on the tops of the biscuits before air frying them.
• Place the biscuits in the basket with a little space between them. Air fry at 375°F (190°C) for 8-10 minutes, flipping once halfway through, until puffed and golden.
• Let them cool for 2 minutes, then serve warm.

For the Cake:

• Take the butter and eggs out of the refrigerator ahead of time to allow the butter to soften and the eggs to reach room temperature.
• Spray the sides and bottom of a round 8" cake pan with baking spray that includes flour. You can also grease and flour the pan if you don't have baking spray.
• Preheat the oven to 350 degrees
• Place the flour, baking powder, and salt in a medium bowl and whisk to mix thoroughly. Set the bowl aside.
• Put the softened butter and room-temperature eggs into a large bowl. Use a stand or hand mixer to beat them until whipped and creamy.
• Add the milk, vanilla, lemon zest, and lemon juice, and beat until well mixed.
• Add approximately one-third of the flour mixture into the mixing bowl and mix. Repeat two more times until the wet and dry ingredients are well incorporated.
• Pour the honey into the batter. Fold it in until it is thoroughly incorporated.
• Pour the batter into the prepared pan and bake until a wooden skewer or cake tester comes out clean, about 40 minutes.
• Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
• After 15 minutes, flip it onto a cooling rack and let it continue cooling. If using a decorative cake pan, flip it again to maintain the design.
• While the cake is cooling, make the glaze by thoroughly mixing the ½ cup honey with the powdered sugar. Set aside. Transfer the cake to a cake stand or plate and pour the glaze over the top.
• Serve with additional honey drizzled over the top

• Preheat your oven to 375°F (190°C).
• Peel the lower end of asparagus with a vegetable peeler or paring knife. Cut the asparagus on the diagonal. Keep the tips intact. Reserve a few tips for garnish.
• Cut most of the fat from the prosciutto, and discard it. Chop the rest of the prosciutto into a small dice and set aside.
• Grate the cheese(s) and place them in a medium bowl. Add the flour and toss to coat the cheese thoroughly.
• Whisk the eggs, milk, and cream together in a medium bowl.
• Add the thyme, salt, pepper, and nutmeg to the custard mixture.
• Spray the interior of the tart pan with baking spray.
• Place the crust into the prepared pan and trim off the excess dough.
• Evenly arrange the bottom parts of the asparagus in the tart pan. Sprinkle the cheese over the top.
• Sprinkle half the chives on top, then add the prosciutto evenly on top. Reserve a little prosciutto for garnish.
• Pour the custard gently over the top. Lay the asparagus tips on top. Gently push them down so that they are below the custard. Sprinkle on the reserved cheese. Sprinkle with remaining chives.
• Place on a baking sheet and bake for 30-40 minutes. Remove from oven. Cool for 20 minutes. Garnish.

• Rinse and dry the shishito peppers completely. Dry skin helps them blister instead of steam.
• Warm 2 teaspoon sesame oil in a skillet over medium-high heat until shimmering.
• Add peppers in a single layer.
• Let them sit untouched for ~2 minutes to develop dark blister spots.
• Toss occasionally for another 3-4 minutes until evenly charred.
• Remove from heat. Sprinkle 1 teaspoon sesame seeds and a pinch of salt over the peppers. Toss gently to coat.
• Transfer to a plate and serve immediately with ponzu sauce for dipping.

• Peel core and slice apples crosswise into ½" pieces. Place apples in a microwave-safe bowl. Cover and microwave until apple slices are bendable and slightly translucent, approximately 3 minutes.
• Remove and pour off liquid. Gently toss the apples with the lemon juice and set aside to cool.
• While the apples cool, spray a 6" springform pan with baking spray. Cut a round of parchment paper to fit the bottom of the pan. Place the parchment paper in the pan and lightly spray it with baking spray. Preheat the oven to 325°F.
• Whisk ½ cup flour, ½ cup sugar, baking powder, and salt in a small bowl.
• Whisk oil, milk, egg white, and vanilla in a medium-sized bowl.
• Add the flour mixture to the milk mixture and whisk until just combined.
• Measure out ½ cup of batter and put it in a third bowl, and set aside. Add the egg yolk to the remaining batter in the medium bowl and whisk to combine.
• Gently fold the cooled apples into the batter in the medium bowl.
• Pour the batter with the apples into the prepared springform pan, poking apples down and leveling the top.
• Whisk the remaining 2 tablespoons of flour into the reserved cake batter.
• Pour this batter over the batter with apples in the pan. Push batter to the edges of the pan and level the top.
• Sprinkle the remaining 2 teaspoons of granulated over the top of the batter. Place the springform pan on a baking sheet and put it into the 325°F oven. Bake for 50 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
• Remove the cake from the oven and allow it to cool in the springform pan for 2-3 hours.
• Remove the sides of the springform pan and remove the cake. Gently peel the parchment paper off the bottom and place on sa erving plate. Garnish with powdered sugar if desired.