2,149 bake recipes

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

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.

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.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

Baked penne tossed with sun-dried tomato sausage, wilted spinach, chopped tomatoes, and creamy ricotta. A hearty Italian pasta bake that comes together in an hour.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Microwave baked apples stuffed with dried apricot, walnuts, brown sugar, and butter, cooked in orange juice. Ready in under 15 minutes with a rich, fruity filling worth trying.

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.

Baked halibut steaks on a bed of slow-cooked peppers, onion, balsamic vinegar, and herbes de Provence. A Provencal-inspired one-dish fish dinner with bold, layered flavors.

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.

Pecan-coated roast pork loin with baked peaches: an overnight-marinated pork loin in a sage-thyme-garlic crust, rolled in chopped pecans and roasted with brown sugar peaches. Southern holiday showpiece.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Decadent Baked French Toast with Maple Syrup and Pecan recipe