302 covered recipes

Soft, pillowy dumplings simmered in a bubbling blueberry sauce. This old-fashioned comfort food recipe uses just 8 pantry staples and comes together in under 45 minutes.

Old-fashioned cinnamon pickles made from cucumber rings soaked in pickling lime and candied in a sweet cinnamon syrup over 4 days. A cherished Southern canning tradition.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

Chocolate peanut butter banana milkshake blended with vanilla ice cream and milk, garnished with chocolate covered strawberries. A rich, indulgent hotel-style dessert drink.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Garlic scallop saute with mushrooms, shallots, lemon juice, and a sherry pan sauce. Milk-soaked and flour-dusted scallops seared golden in butter and oil in under 25 minutes.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Crispy mustard chicken coats boneless breasts in a light mayo-mustard mix, then dredges in wheat germ and breadcrumbs with thyme. Baked covered then uncovered for a golden, crunchy crust.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Easy pot roast slow-cooked with stewed tomatoes, beef stock, and horseradish for 4-5 hours in a crockpot or covered roaster. A dump-and-forget roast with homemade flour gravy.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.