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Content tagged with “Bake” (Page 35)

Rhubarb Tart
Making a thick puree with some of the rhubarb gives this out-of-the-ordinary tart intense color and flavor.
Cheese & Scallion Puff
This savory egg and cheese puff is more akin to a pudding than a soufflé, so don't dismay when it loses some of...
Whole-Wheat Scones
This simple scone is sure to become a regular addition to your brunch menu.
Scalloped Tomatoes
A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.
Fried Green Tomatoes
The perfect way to use up those lingering green tomatoes.
Blueberry Danish
For long, lolling summer mornings, make this luscious, cheese-filled Danish. It uses a tender cottage-cheese pastry...
Frozen Margarita Pie
Use a pastry bag fitted with a large star tip to pipe decorative swirls on top of the pie.
Coconut-Lime Chicken & Snow Peas
Double the flavor, halve the work—simply by using the same tangy combination of coconut milk, lime juice and brown...
Caramelized Onion & Green Olive Pizzas
A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas...
Corn & Tomato Pizzas
Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables...
Eggplant-Cheddar Bake
Forget the deep-fried, oily eggplant Parmesan that you usually get with take-out. This version celebrates the eggplant...
Migas with Chorizo
Migas—a dish of eggs scrambled with torn-up corn tortillas—was created as a way to use up stale tortillas. So if you...
Sausage & Lentil Casserole
Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however,...
Corn & Broccoli Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your...
BLT Salad
Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato...
Tilapia & Summer Vegetable Packets
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results....
Tomato Gratin
A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn't...
Raspberry-Almond Crumb Tart
You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a...
Lemon-Raspberry Muffins
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into...
EatingWell Fish Sticks
You can make these homemade fish sticks in about the same amount of time it takes to bake a box of the frozen kind....
Sausage Stuffing
This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork...
Wild Rice & Bulgur Stuffing
A departure from classic bread-based stuffing, this recipe can also be served as an accompaniment to game.
Glazed Cheesecake with Fruit
Yogurt cheese is a key ingredient in this recipe.
Pumpkin Popovers
Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights.
Endive & Watercress Salad with Pomegranate Dressing
Pomegranate juice is a flavorful stand-in for some of the oil in the dressing. To squeeze pomegranate juice, press the...
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