100 covered recipes

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.

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.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

Chicken fried steak coated in crushed saltine crackers and egg, pan-fried golden then covered to steam tender. Four ingredients and no extra salt needed.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

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.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

Chocolate tile cake with a flourless souffle cake layered with whipped truffle cream and covered in handmade chocolate tiles. A stunning, multi-component French-style showpiece dessert.

Baked acorn squash rings with maple syrup and cinnamon, covered and baked until tender. A simple vegan fall side dish - add apple slices between the layers for a sweeter variation.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Baked sweet risotto with arborio rice, ripe bananas, brown sugar, cinnamon, and creme de cacao. A creamy, hands-off rice pudding dessert that bakes covered for one hour.

Final assembly of a three-layer tiramisu torte with mascarpone filling, whipped cream piping, and chocolate-covered coffee beans. The Italian dessert classic reimagined as a layer cake.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Fresh raspberries nestled in a toasted walnut crust and covered with silky white chocolate ganache. This elegant make-ahead tart chills overnight and serves beautifully for any special occasion.

Frozen chocolate-covered banana pops dipped in melted semisweet chocolate and rolled in sprinkles, coconut, or nuts. A fun no-bake frozen treat kids love to make and eat.

Ice-water pickles: quartered cucumbers chilled in ice water, packed over onions, and covered with a boiling apple cider vinegar and mustard seed brine. Sweet, crisp, classic refrigerator pickles.