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Content tagged with “Bake” (Page 13)

Crunchy Granola Wedges
This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone....
Stone-Fruit Bars
Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.
Cranberry-Orange Fruit Bars
These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.
Apple-Cinnamon Fruit Bars
These easy apple-cinnamon fruit bars make a big batch—perfect for fall potlucks and parties.
Strawberry-Rhubarb Fruit Bars
Strawberry and rhubarb are a classic combination—try them in these easy-to-make fruit bars.
Dried-Fruit Bars
Make a batch of these easy homemade dried-fruit bars to tuck into your kid’s lunchbox all week.
Tomato-Corn Pie
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the...
Rosemary-Pine Nut Biscotti
These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet,...
Provençal Summer Vegetables
This stunning side dish of layered tomatoes, eggplant, summer squash and leeks bursts with fresh flavor. To make it...
Peach Custard Pie
We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the...
Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Banana-Blueberry Buttermilk Bread
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Chicken Breasts Stuffed with Pimiento Cheese
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot...
Spinach & Sun-Dried Tomato Stuffed Pizza
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make...
Shrimp Panzanella
This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll...
Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of...
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree...
Chocolate-Cherry Cupcakes
The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while...
Blueberry Cupcakes
The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture,...
Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...
Baked Chicken with Onions & Leeks
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Green Eggs & Ham Frittata
Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with:...
Bacon, Egg & Asparagus Pizza
This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier,...
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