Oven Bake

Juicy pork al pastor and oozy Oaxacan cheese make a brilliant combo. Thinly slicing the pork and cooking it in a hot skillet with plenty of marinade still clinging to the meat yields the charred edges and deep flavor of traditional spit-roasted pastor.

Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. This recipe takes things a step further by puréeing those juices with roasted vegetables and dried chiles.

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.

This recipe assumes you have fresh or leftover cooked plain pasta in the fridge, but if you happen to magically have leftover pesto pasta, throw that in (no extra sauce required).

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

A healthy take on a classic diner burger

For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.

Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

Made with crème fraîche and chives, this quiche is good enough to be eaten plain. But a buffet of garnishes—smoked salmon, avocado, braised leeks—make this Easter brunch truly memorable.

Think: bacon and cheddar sandwich, but on a crouton. These bite-sized snacks with crispy crusts will leave all the other hors d'oeuvres in the dust.

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.

This dinner comes together on a baking sheet, and the sauce will win over any choosy eater.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.