4,637 making recipes

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Baked spinach and potato frittata with hash browns, shredded carrot, red pepper, and fresh basil. A hearty 8-egg brunch casserole that feeds six and slices like a savory egg pie.

Pecan tossies with cream cheese pastry cups filled with a brown sugar, butter, and pecan filling. Miniature pecan pies baked in muffin tins for bite-sized holiday treats.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.

Snickers pie is a no-bake freezer pie with melted Snickers bars, peanut butter, and whipped topping folded into a graham cracker crust. A potluck dessert that disappears before the coffee pours.

Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it's rich enough to satisfy any serious chocolate craving.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Earthworm Stroganoff with purged and baked earthworms, sauteed mushrooms, onions, and sour cream over rice. An adventurous entomophagy recipe using the classic Stroganoff method.