Oven Bake

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

These make-ahead ribs are baked in the oven for ease, then grilled to a lacquered char.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.

Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.

Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

A one-pan, fuss-free dinner that combines spiced couscous, perfectly cooked chicken thighs, and tender carrots.

A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.

Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.

Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.

The epitome of low effort, high reward.

Like a pecan-topped mochi cake, an apple-cider-soaked loaf, and a custardy pumpkin Basque cheesecake.

This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.