Recipes for Everyday Cooking

Small flour tortillas wrap pizza sauce, pepperoni and a stick of cheese for an air-fryer snack. Roll firmly and cook in uncrowded batches with the seams underneath. Start checking before the original timer ends because tortilla thickness and air fryers vary.

Alfredo chicken wings are baked wings coated with a butter, garlic, cream, and Parmesan sauce. Bake at 375°F and confirm that several wings reach at least 165°F before adding the sauce. A brief broil can brown the skin, but the cream coating softens it. Toss immediately before serving for the best balance of browned skin and creamy sauce.

Apple crisp dessert pizza is a shallow pie-crust base covered with cinnamon apples, oat crumbs and caramel. It uses pastry, not yeast pizza dough. The important checks are underneath the crust, inside a thick apple slice and across the crumb topping. A golden surface cannot tell you whether the bottom is still pale or the apples retain a hard center.

This nine-inch-square apple crumb cake has three components: butter cake with diced apples, a cold-butter crumb topping and a warm brown-sugar drizzle. The drizzle contains cinnamon but no apple juice or puree. Keeping the components separate makes the ingredient list easier to follow and prevents the topping’s flour or butter from accidentally entering the cake batter.

This soup combines bacon, carrots, potato gnocchi and Cheddar in a creamy broth. The useful sequence is vegetables first, gnocchi next and cheese last. Cooking dumplings after melting all the cheese forces a cheese-rich soup through another simmer, making texture harder to control. Prepare each component so the final cheese stage can stay gentle and brief.

These potato rounds use half-inch slices as the base for cooked bacon, Cheddar and green onion. Bake the potatoes until tender before adding the toppings. The final few minutes melt cheese; they cannot reliably finish a hard potato center. This two-stage approach also prevents the bacon and onion from spending the entire roasting period exposed to heat.

This garlic Parmesan chicken uses seven bacon slices around strips cut from three large chicken breasts. The breast count does not tell you their total weight or how many uniform strips they will produce. Plan the cutting and wrapping together before seasoning. The sauce is a prepared garlic Parmesan wing sauce, so its salt, sweetness and thickness depend on the product selected.

Whole chicken breasts bake beneath a mayonnaise, sour cream and corn topping with melted Monterey Jack. Even the chicken thickness before assembling and check each piece beneath the topping. The bubbling corn mixture does not by itself establish poultry doneness.

These baked taquitos start with cooked shredded chicken, cream cheese, Cheddar and salsa. A thin line of filling lets each tortilla roll tightly without splitting. Heat the filling through while the lightly oiled wrappers turn crisp; this method does not cook raw chicken inside the rolls.

Three mustard styles combine with honey for chicken baked over softened onion. Wholegrain mustard contributes seeds, while Dijon and yellow mustard distribute through the sauce. Choose either the listed breasts or thighs and check their actual thickness rather than expecting both cuts to finish at the same minute.

Buttermilk-marinated chicken thighs are flour-coated and baked for these hot chicken sandwiches. Honey butter goes on after cooking, followed by pickles and buns. The result is an oven-baked coating; it should not be described as identical to deep-fried Nashville chicken.

This baked Oreo cheesecake uses a 9-inch springform pan, a chocolate cookie crust, and a vanilla cream cheese filling with cookie pieces. Bake at 325°F, then cool and refrigerate for at least six hours. Plan on about eight and a half hours before serving, or make it the day before. The optional ganache is a soft chocolate topping.