Air Frying Class

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

The best way to cook broccoli is to char it: The tips of the florets become crispy and taste toasty and nutty, while the stems stay tender-crisp and retain all the sweetness and slight bitterness of the cruciferous vegetable in its raw state.It can be a little tricky to hit that combination perfectly, but with an air fryer it’s very easy. All you need to do is cut the broccoli into relatively uniform 1-inch pieces and the oven will take care of the rest: Radiant heat chars them quickly, while the forced convection will ensure that each piece is perfectly done by the time the outsides are right where you want them.Even though charred broccoli tastes pretty great all by itself, we put together a bright and savory bagna càuda dressing to complement the bitter brassicas. Bagna càuda, an umami-rich, Piedmontese condiment that roughly translates to “hot bath” in local dialect, is made by simmering anchovies and garlic in olive oil and then stirring in lemon juice. It’s bright, rich, savory, and punchy, and pairs perfectly with charred broccoli. It also comes together quickly, so you can make it while the broccoli cooks up, making this an easy and delicious side for even weeknight meals.

Air-Fried Charred Broccoli With Bagna Càuda