Baking recipes, page 2
101 recipes tagged “baking”.
-
Sausage and Herb Bread Stuffing
Cubed bread dried out and soaked in sausage fat and stock, baked until the top shatters and the center stays custardy.
Read the recipe
-
Crumb-Topped Blueberry Muffins
Domed muffins started in a hot oven so they rise before the blueberries can drag them down, finished with a crunchy streusel crust.
Read the recipe
-
Baked Spinach Artichoke Dip with Parmesan
A hot, cheese-pulled dip built for a crowd around a bowl of chips, done in one baking dish start to finish.
Read the recipe
-
Chewy Peanut Butter Cookies with Sea Salt
More peanut butter than flour, pressed with a fork so the dense dough has somewhere to spread.
Read the recipe
-
Skillet Chicken Pot Pie with Flaky Crust
A stovetop roux and rotisserie chicken under a puff pastry lid, baked in the same skillet the filling was built in.
Read the recipe
-
Make-Ahead Beef and Sausage Lasagna
Layered, rested, and sliced clean — the one thing worth assembling the night before you actually need it.
Read the recipe
-
Bacon-Wrapped Meatloaf with Brown Sugar Glaze
A loaf of beef and pork under a brown-sugar glaze and a blanket of bacon, built for a weeknight dinner with leftovers for sandwiches.
Read the recipe
-
Crispy Pan-Fried Chicken Parmesan
Breaded cutlets fried until the crust sets, then sauced only down the center so the edges stay crackling under the broiler.
Read the recipe
-
Fudgy Salted Brownies
A dense, glossy-topped bar built on melted chocolate instead of cocoa powder, cut small because they're richer than they look.
Read the recipe
-
Crispy Baked Buffalo Wings
Baking powder and a wire rack get the skin shatter-crisp with no fryer, then a hot sauce-butter toss right before they hit the table.
Read the recipe
-
Baked Macaroni and Cheese with Aged Cheddar
A real stovetop béchamel under a crust of buttered crumbs, not a bag of orange powder.
Read the recipe
-
Buttermilk Skillet Cornbread with Honey Butter
A savory quick bread baked in a screaming-hot cast iron skillet for a crust the batter can't get any other way.
Read the recipe
-
Basque Burnt Cheesecake
A crustless cheesecake baked hot enough to blacken the top on purpose, kept jiggly and loose in the center instead of set firm.
Read the recipe
-
Halibut en Papillote with Cherry Tomatoes and Basil
Fish and tomatoes sealed in parchment and baked into their own sauce, so the packet does the work a saucepan usually would.
Read the recipe
-
Shepherd's Pie
Ground lamb and root vegetables in a dark gravy, capped with mashed potato and baked until the peaks catch color.
Read the recipe
-
Buttermilk Doughnuts with Vanilla Glaze
A yeasted dough proofed twice and dropped in hot oil for a minute a side — the only dessert in the larder that goes near a fryer.
Read the recipe
-
Banana Bread with Toasted Walnuts
A dense, one-bowl loaf built to use up the bananas gone black on the counter.
Read the recipe
-
Carrot Cake with Cream Cheese Frosting
Two dense, oil-based layers under a frosting tangy enough to keep the sweetness honest.
Read the recipe
-
Berry Pavlova with Whipped Cream
A crisp meringue shell hiding a marshmallow center, piled with cream and whatever berries are ripest.
Read the recipe
-
Gruyère Cheese Soufflé
A béchamel base lightened with whipped egg whites, baked until it climbs well above the rim — and eaten before it has the chance to fall.
Read the recipe
-
Profiteroles with Vanilla Ice Cream and Hot Fudge
Choux pastry baked hollow and crackling, split warm, and packed with ice cream before the fudge has a chance to melt it into soup.
Read the recipe
-
Asparagus and Goat Cheese Quiche
A shortcrust custard tart, blind-baked until the bottom crisps, then filled with asparagus and goat cheese so neither turns to mush.
Read the recipe
-
Apple Pie with a Lattice Crust
A double crust built from cold butter and a short chill, holding in a mound of macerated apples until the lattice bubbles over.
Read the recipe
-
Beef Wellington with Mushroom Duxelles
A tenderloin seared hard, wrapped in mushroom duxelles and puff pastry, and roasted until the crust shatters and the center stays rare.
Read the recipe
-
Chocolate Babka
A butter-and-egg dough rolled around dark chocolate, split and twisted so every slice comes apart in ribbons — the one loaf built to be eaten with a fork, not toast.
Read the recipe
-
Mixed Berry Crisp with Oat-Pecan Topping
A crumble that leans on the fruit instead of the topping, baked until the juices bubble thick at the edges.
Read the recipe
-
Everything Bagels
A stiff, low-hydration dough boiled before it's baked, the only way to get a shiny crust and a chew that fights back.
Read the recipe
-
Cheddar and Black Pepper Biscuits
Cold butter and a hot oven, folded into layers instead of kneaded — the fastest bread in the larder.
Read the recipe
-
Spanakopita
Spinach and feta packed between layers of butter-brushed phyllo, baked until the top shatters like glass.
Read the recipe
-
Dark Chocolate Pots de Crème
A baked custard, not a pudding — six ramekins in a water bath until the centers still hold a wobble.
Read the recipe
-
No-Knead Dutch Oven Bread
A crusty round loaf built on an overnight rise instead of a mixer, baked covered so the crust blisters on its own steam.
Read the recipe
-
Black Bean and Poblano Enchiladas
Corn tortillas rolled around charred poblano and black beans, drowned in red chile sauce until the edges go crisp under the broiler.
Read the recipe
-
Leek and Gruyère Frittata
Eggs baked slow with sweet leeks and melted Gruyère until barely set — a breakfast that's just as good sliced cold at noon.
Read the recipe
-
Nectarine and Almond Galette
A free-form pastry crust folded around sliced nectarines and almond meal, forgiving of a less-than-perfect fold.
Read the recipe
-
Potato Gratin with Thyme
Sliced potatoes baked slowly in cream until the dish turns into its own sauce.
Read the recipe
-
Brown Butter Chocolate Chunk Cookies
Butter cooked past melted into nutty and brown, then a fridge rest so the middle stays soft while the edges go crisp.
Read the recipe
-
Tomato and Corn Galette
A free-form cornmeal crust folded around ripe tomatoes and corn, no pan or tart ring required.
Read the recipe
-
Baked Oatmeal with Blueberries and Almonds
A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.
Read the recipe
-
Baked Rigatoni with Sausage and Fennel
A one-pot pasta bake that finishes under the broiler, built for a table that needs feeding twice.
Read the recipe
-
Olive Oil Cake with Orange
A dense, moist cake that keeps for days and tastes better on the second.
Read the recipe
-
Sourdough Focaccia
Blistered, olive-oil-drenched, and forgiving of almost every mistake.
Read the recipe