Oven Bake

Leveled-up pigs in a blanket for your next party.

From Neapolitan to sheet-pan pie with hot dogs and kimchi.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.

Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.

With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Like pretzel focaccia, easy pizza dough, and more beginner-friendly loaves.

From chef Alexia Duchêne, this roast chicken is inspired by her Sunday suppers growing up in France.

Anything can be breakfast cereal with enough cinnamon sugar. Case in point: this delightful pita version.

Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.

The golden, crunchy corners are worth fighting over.

Not stuffed shells. But not not stuffed shells either.

A halfway-homemade pastry to wow anyone.

You’ll enjoy this dish here, there, and everywhere.

Biscuits and gravy, but make it spring.

Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.

This grandma-inspired soup is equal parts cozy and bright.

Crusty, chewy, and actually easy. No lye or barley syrup needed.

We tested every mix from Betty Crocker, Duncan Hines, Dolly Parton, and more to determine which box is worthy of your birthday.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Big pieces of croissant get baked in a savory custard alongside ham and plenty of cheese for the ultimate breakfast casserole.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.