3,538 making recipes

Crispy baked wontons stuffed with a creamy ricotta and crab filling seasoned with vegetable soup mix and garlic. All the crunch of fried wontons without the deep fryer.

A buttery 3-ingredient baked graham cracker crust for 8-inch pies. Just crumbs, butter, and sugar pressed into the pan and baked in 8 minutes. The foundation for cheesecakes, cream pies, and more.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Skin-on chicken quarters baked with artichoke hearts in a herbed sherry and tomato sauce. One pan, one hour, and the whole kitchen smells like a Mediterranean bistro. Serves 4 to 5.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Simple frozen dessert made with ice cream and a splash of sherry, frozen in a tray. A no-bake, 2-ingredient base you can customize with nuts, chocolate, or fruit.

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.