All Recipes

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.

A mayonnaise-and-Parmesan coating seasons these oven-baked chicken breasts without a breadcrumb layer. Spread it evenly over the top and check each breast individually as it cooks. Breast thickness has more effect on the finish time than the number of pieces in the dish.

Warm baked pears are filled with goat cheese and a separately cooked fresh-cranberry topping. The cranberries soften in honey while the pears roast. Three pears make six halves; keeping the berry mixture separate allows you to judge its tartness and divide it evenly at serving.

Four baked russets are filled with steak bites and garlic Parmesan cream. Start the potatoes well before the steak, and divide the butter into three two-tablespoon portions: one for steak, one for sauce and one for the potato interiors. Check large steak pieces with a thermometer rather than a short searing timer.

Flour tortillas are filled with mozzarella, pizza sauce and ready-to-eat meat, then sliced into small pinwheels before baking. A thin filling layer makes the spirals easier to cut and hold together. Serve promptly while their exposed edges are crisp.

Turkey wings bake covered over onion and garlic before an uncovered finish colors the skin. Their size varies greatly, so weight and tenderness matter more than counting three or four wings. Keep the broth around the meat and check temperature near the thickest joint without touching bone.

This large casserole uses a ketchup-and-barbecue glaze beneath macaroni mixed with condensed cheddar soup, milk and shredded cheese. Its sauce and cracker-bound meat layer differ from a scratch-roux macaroni bake. Check dish capacity before assembling; the full quantity needs a deep baking dish with headroom.