2,315 baked recipes

Mustard-garlic chicken breasts coated in a blended Dijon-garlic-cayenne paste and crusted with wheat germ. Baked skinless for a crispy, golden, lower-fat dinner for two.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Irish barmbrack is a traditional yeasted fruit bread studded with raisins, currants, allspice, and lemon zest. Soft, lightly sweet loaves often baked for Halloween and All Saints' Day.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Orange spice bread machine recipe with whole wheat flour, cinnamon, orange juice, and marmalade. A warmly spiced, lightly sweet loaf with citrus flavor baked right into the crumb.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.