3,537 making recipes

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Inside-out western omelets bake bologna into puffy edible cups in a muffin tin, fill them with seasoned eggs, onion, and melted American cheese. A retro brunch trick that turns into a portable handheld bite.

Ham egg and cheese breakfast casserole with croutons, cheddar, and a custard of eggs, milk, dry mustard, and flour. A crowd-feeding brunch bake that cuts into clean squares.

Bacon walnut feta focaccia tops a pre-baked flatbread with crisp bacon, toasted walnuts, briny feta, and green onions. A 25-minute appetizer or wine-night snack from a store-bought crust.

Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.

Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.

Peanut butter popcorn baked until crispy with just three ingredients: popped corn, peanut butter, and butter. A quick, crunchy, kid-approved snack with a toasty peanut coating.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

Mexican-style baked fish steaks in orange and lemon juice with cilantro, garlic, and onion. Topped with hard-boiled egg wedges and a sprinkle of paprika.

Mushroom-stuffed eggs baked on a bed of sauteed mushrooms with grated cheese. A Marguerite Patten classic that turns simple deviled eggs into a warm, elegant vegetarian starter.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Soft yeast rolls made with hot roll mix, cream of onion soup, Parmesan cheese, and dried dill. A shortcut bread recipe that yields 16 savory rolls with rich onion flavor baked right in.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.