All Recipes

A shortbread-style base supports cheesecake filling, blueberries and a buttery crumble in these chilled bars. Keep the crust, filling and topping ingredients in separate groups. Slice only after the center is cold and firm.

These cookies enclose a small cream-cheese center and a spoonful of cooked blueberry filling. Cool the berry mixture before shaping, and leave enough dough around each filling to seal it. A test tray helps establish the best filling amount for the dough portions.

Peach wedges sit over a light caramel beneath an almond-flour cake batter. After baking, invert the cake while the caramel is still warm enough to release. The bourbon is divided between caramel and batter; baking does not establish that the finished cake is alcohol-free.

Ramen cooks in a small quantity of seasoned broth while marinated steak sears separately. A chili mayonnaise finishes the bowls after cooking. Unlike drained sauced noodles, this version retains its cooking broth, although how much remains depends on the noodle packets used.

These squash boats are roasted until tender, then filled with spinach, cooked bacon, cream cheese and Parmesan. The squash itself must be ready before the short filling bake. Two medium squash make four halves, but a half is not a standardized serving: the neck length and seed cavity can differ substantially from one squash to another.

This Cajun-seasoned bowtie pasta uses broth and cream cheese as well as heavy cream. Most of the mozzarella melts into the sauce; the last quarter cup finishes the top. Keeping those portions separate makes the sauce easier to judge before the final covered melt.

This Alfredo combines thin chicken pieces, broccoli and fettuccine in a cream-and-Parmesan sauce. Cook the broccoli near the end of the pasta boil and keep the cheese sauce below a hard simmer. Cajun seasoning and Parmesan both contribute salt.

Cooked chicken and al dente spaghetti are mixed with condensed chicken soup, peppers and cheddar before baking. Cook the chicken fully before assembling the casserole. The soup is used undiluted, with a little reserved pasta water available only if the mixture needs loosening.

These loaded fries combine Cajun seasoning, a thick cheddar sauce and a small drizzle of ranch. Frozen fries offer the clearest cooking instructions; fresh potatoes need a separate tenderness check. Make the cheese topping while the fries finish and assemble only the portions being served.