Baking
31 recipes
Whole Roasted Cauliflower with Tahini
A whole head steamed until tender at the core, then roasted hot with cumin and coriander oil until the outside browns, served under a loose lemon tahini sauce with sumac and parsley.
White Bean and Sausage Cassoulet
Dried white beans cooked with salt pork and aromatics, then baked slowly with browned pork sausage until the liquid reduces and a browned crust forms and re-forms on the surface.
Tarte Tatin
Apple halves cooked down in butter caramel in the pan, covered with puff pastry, baked, and turned out upside down. Deep amber, barely sweet, and best served warm the day it is made.
Skillet Cornbread
Unsweetened Southern cornbread, all cornmeal and no wheat, poured into a preheated buttered cast iron pan so the crust sets on contact and comes out crunchy.
Simit Sesame Rings
Turkish street bread: twisted dough rings dipped in thinned grape molasses and pressed into sesame seeds, baked until the crust is dark and the seeds toast through.
Sheet Pan Sausage and Peppers
Italian sausage links roasted over bell peppers and onion until the skins split and the vegetables collapse into the pan juices. Five ingredients and one pan to wash.
Sheet Pan Chicken Shawarma
Chicken thighs marinated in cumin, coriander, turmeric and lemon, then roasted hot with red onion until the edges char. Everything cooks on one pan and reheats well through the week.
Roasted Broccolini with Chile and Lemon
Broccolini roasted on a preheated sheet pan until the stems are tender and the leafy tips char, then finished off the heat with chile flake and lemon zest and juice.
Roast Chicken with Lemon and Herbs
A whole chicken roasted hot with thyme butter worked under the skin and lemon in the cavity, giving crisp skin and juices bright enough to serve as the only sauce.
Provencal Vegetable Tian
Thin rounds of zucchini, eggplant and tomato shingled over a bed of slow-cooked onion and garlic, baked with olive oil and herbes de Provence until the edges brown and the vegetables collapse.
Peach Cobbler
Sliced summer peaches baked under spoonfuls of buttermilk biscuit dough, so the fruit bubbles thick at the edges while the topping stays craggy and golden.
Orange Blossom Semolina Cake
A dense semolina and yogurt cake soaked in cooled orange blossom syrup the moment it leaves the oven, so the crumb stays wet and grainy. Cut into diamonds with an almond in each one.
Moussaka
Roasted eggplant layered with a beef sauce spiced with cinnamon and oregano, under a thick bechamel enriched with egg yolks and cheese that sets into a custard as it bakes.
Mexican Flan
A dense condensed-milk custard baked over dark caramel in a water bath, then chilled until it unmolds cleanly with the syrup running down the sides. Smooth, very sweet, and set without a single crack.
Lasagna Bolognese
A ragu of beef and pork simmered with milk and wine for hours, layered thin with pasta sheets and besciamella and baked until the top browns and the edges go crisp.
Kale Caesar with Crispy Chickpeas
Chickpeas roasted until they rattle stand in for croutons on kale massaged in a lemony Parmesan dressing. The chickpeas hold their crunch for a day, so it packs well.
Greek Lemon Roasted Potatoes
Potato wedges braised in the oven in lemon juice, olive oil, garlic and oregano, then roasted uncovered until the liquid reduces to a syrupy glaze and the edges brown.
Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
Gratin Dauphinois
Thinly sliced potatoes simmered in garlic-scented cream and milk, then baked slowly until the top browns and the center sets into sliceable layers. No cheese, no flour, just potato starch doing the thickening.
German Baked Apple Pancake
A thin eggy batter poured over butter-softened apples and baked in a hot skillet until the edges climb the sides and set crisp. Custardy in the middle, dusted with confectioners' sugar.
Garlic Butter Smashed Potatoes
Baby potatoes boiled until tender, flattened on a sheet pan and roasted hard so the torn edges shatter, then finished with garlic butter and parsley. The dry-out step after draining is what makes them crisp.
French Baguette
Flour, water, salt and a pinch of yeast fermented overnight, then shaped, slashed and baked with steam. The long rise is what gives the open crumb and blistered crust.
Focaccia
A high-hydration dough given an overnight cold rise, then dimpled under olive oil and baked in a pan so the base fries crisp while the crumb stays open and custardy.
Eggplant Parmigiana
Salted and fried eggplant layered with a simple basil tomato sauce, mozzarella and Parmesan, then baked until the top browns and the edges bubble. Salting first keeps the slices from turning greasy.