Oven Bake
Thai Curry Puff (Ga-ree Puff)
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
By Nat Thaipun
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
By Elyse Inamine and Jessie YuChen
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
By Elyse Inamine and Jessie YuChen
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
By Kim Chi and Union Square & Co.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
By Shilpa Uskokovic
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
By Peter J. Kim
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
By Yasmin Khan
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
By Rawaan Alkhatib
Easy Ham and Cheese Quiche
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
By Shilpa Uskokovic and The Epicurious Test Kitchen
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
By Georgia Freedman
Broccolini, Balsamic, Burrata, Amen
On this melty toast, the burrata comes in at the end, but it’s most definitely the star.
By Justine Doiron
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
By Joe Yonan
Baked Herb Stuffing
Enhance store-bought stuffing mix with a flurry of dried and fresh herbs for an easy dressing that tastes like you put in lots of effort.
By Rick Rodgers
Cornell-Style Chicken
Cornell chicken is a regional specialty grilled chicken that’s served at every fair, fundraiser, and cookout between the Finger Lakes and the Hudson Valley.
By Alexis deBoschnek
Easy Vegetarian Enchiladas
This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.
By Inés Anguiano
Super Easy Vanilla Cupcakes
A swoosh of buttercream is all you need to finish off this easy vanilla cupcake recipe.
By Amy Sedaris
Chicago-Style Caramel-Cheddar Popcorn
In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.
By Anikah Shaokat
Tachin Ba Morgh (Saffron Yogurt “Cake” With Chicken)
Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.
By Nasim Alikhani and Theresa Gambacorta
Our Favorite Mac and Cheese
Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.
By Rhoda Boone
Lentil Lasagna
This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.
By Nik Sharma