5,224 baked recipes

A vegetarian meatloaf made with TVP (textured vegetable protein), vegetable sausage mix, and herbs, baked in a loaf pan for a hearty, protein-packed main dish. Completely cholesterol-free.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

A fluffy no-bake frozen pie with lemon Jello, orange sherbet, whipped topping, marshmallows, and crushed pineapple in a graham cracker crust. Light, fruity, and ready with just 10 minutes of hands-on work.

Flaky puff pastry pinwheels filled with sauteed mushrooms, Parmesan, and chervil. A make-ahead appetizer you can prep days in advance and bake fresh for any gathering.

Chocolate creams are hand-rolled no-bake candies made from melted semi-sweet chocolate, powdered sugar, and egg, shaped into balls or logs and rolled in coconut, nuts, or sprinkles.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Sharp cheddar and crab English muffin bites you can freeze and bake straight from the freezer in 10 minutes. The ultimate make-ahead appetizer for effortless hosting.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Roasted acorn squash halves glazed with chutney and filled with a curried herb stuffing studded with dried fruit. Baked in apple juice and beef broth for deep, sweet-savory flavor. A stunning fall side dish.