Recipes

Roasted whole chiles or bell peppers stuffed with green onions, cilantro, and two cheeses, all blanketed in a light egg and milk custard and baked until golden.

Layered whole green chiles and two kinds of cheese in a savory egg custard batter, baked until puffy and golden — all the flavor of chiles rellenos without the frying.

Crispy oven-baked potato wedges coated in chili powder, garlic, onion, mustard, and cayenne — a spiced-up alternative to regular fries.

A top-rated recipe for Chili−Baked Fries.

Ground beef with chili beans and tomato soup spooned over corn chips and baked with green onions, black olives, and sharp Cheddar cheese until melted and bubbly.

Elegant chilled pike mousse baked in ring molds in a water bath, unmolded and served with a salad of sliced lobster tail, green peas, baby carrots, and fresh chervil dressed with truffle oil.

Decadent bread pudding with white bread and chocolate chips soaked in a buttery custard, baked in a water bath until golden.

A dense, flourless-style bittersweet chocolate cake: a full pound of chocolate and butter beaten with egg yolks, sugar, and Grand Marnier, lightened with stiff whites, baked low and slow, and served with warm white chocolate sauce.

Simple clam and pork sausage loaf baked in a loaf pan. Can be served hot or cold.

A lush baked coconut pudding of grated fresh coconut, bread crumbs, eggs, brown sugar, rum, and coconut milk, topped with a golden meringue and baked until crisp.

Whole individual Coho salmon opened flat and layered with sliced new potatoes, julienned onions, tomatoes, preserved lemon, Kalamata olives, and fresh herbs, then baked sealed in a parchment heart until puffed and golden.

Bread-crumbed chicken chunks browned golden, then baked with Swiss cheese, diced ham, and a creamy milk-and-soup sauce—all the flavors of Chicken Cordon Bleu in an easy casserole.

A comforting baked casserole of tender cooked cabbage and canned corned beef in a tangy Cheddar cheese soup sauce, topped with buttered bread cubes and melted American cheese.

A Carolina mountain recipe for Country Baked Chicken.

Flaky Southern biscuits loaded with country ham and white cheddar cheese, baked golden and served with scrambled eggs.

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

Baked potato skins stuffed with a seasoned lump crab mixture, brushed with butter, and baked until golden — a crowd-pleasing crab-stuffed potato.

A delicate baked crab loaf with celery, red and green bell peppers, Old Bay seasoning, and buttered bread cubes on top — simple, light, and satisfying.

Lump crab meat blended with mayo, dry mustard, Worcestershire, lemon, and Tabasco, stuffed into seafood shells, topped with cracker crumbs, and baked until golden.

Classic Italian twice-baked cookies with tart dried cranberries and crunchy pistachios — perfect with coffee or tea.

A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.