Oven

Turning 102, Yiayia Georgina shows us how to make her Horiatiko Psomi - Village Bread 🍞 From Isaris, Megalopoli 🇬🇷 𝗥𝗘𝗖𝗜𝗣𝗘: 1 ... Show more   #Yiayia   #GreekCooking   #HomemadeBread   #Greek   #GreekRecipe   #GreekCulture   #GreekTraditions

Part of its appeal is its seemingly magical transformation during baking: A single batter goes into the oven but comes out as a twofer—an airy ... Show more   www.americastestkitchen.com/recipes/16221-small-batch-lemon-pudding-cakes

Two of our kitchen-appliance experts attended a trade show recently and noticed some trends, including products in every color of the rainbow and over-the-top ... Show more

Fluffy and slightly sweet on the inside, with crunchy outer pockets, this cornmeal flatbread needs time to rise but cooks up quickly in a skillet. In Somalia ... Show more   cooking.nytimes.com/recipes/1025190-muufo-corn-flatbread

Nothing beats a steamy baked potato and the best ones happen the old fashioned-way: in the oven.

This homemade gyro recipe can be made in a regular oven, so you can recreate your favorite Greek sandwich at home.

If you're going to make weed brownies, may they be these fudgy, chewy, sea salt-flecked ones: www.bonappetit.com/recipe/how-to-make-weed-brownies

With no water bath required, this creamy Basque cheesecake is super easy to make, and comes out of the oven with a deeply caramelized top.

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. cooking.nytimes.com/recipes/1018904-marinated-beet-salad-with-whipped-goat-cheese

"People enthusiastically took extra bars home." Our recipe for lemon meringue bars with a poppy seed crust are a hit with the comments section. cooking.nytimes.com/recipes/1019277-lemon-meringue-bars-with-poppy-seed-crust

It's basically almost summer, so you should hurry up and make these Scalloped Potatoes while you still feel like turning the oven on. cooking.nytimes.com/recipes/1012825-scalloped-potatoes-with-tarragon

A Dublin mum-of-three, who lost her home in 2018, said having her own space again is like a dream following the “rock bottom” of homelessness ... Show more

While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort ... Show more   cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna

A single quesadilla thrown together on the stovetop takes mere moments, but when you want to make a larger batch all at once ... Show more   cooking.nytimes.com/recipes/1025243-sheet-pan-quesadillas

Ninja launches space-saving air fryer that will still cook four things at once and won't take over your kitchen: www.walesonline.co.uk/whats-on/shopping/ninja-launches-game-changing-space-29010447 (contains affiliate links)

Wondering what a day in the life of a Senior Reviews Writer on the Good Food team looks like? Join Nat testing the best pizza ovens and click the link below ... Show more   www.bbcgoodfood.com/review/best-pizza-ovens

The Oregano-spiked tomato sauce topped with plenty of mozzarella on this Grandma Pie Pizza recipe delivers an old-school pizzeria experience at home ... Show more   www.foodandwine.com/recipes/grandma-pie-pizza

For faster & easier meals, use your toaster oven! Watch now on YouTube: www.youtube.com/watch

We’ll stand behind this strawberry spoon cake any day of the week: www.thekitchn.com/strawberry-spoon-cake-recipe-23652453

RECIPE: www.lecremedelacrumb.com/oven-roasted-dill-potatoes/ These Oven Roasted Dill Potatoes are an unexpected twist on the basic oven potato, but in all the best ways possible. Tangy, buttery ... Show more

Easy Turkey Wings recipe for tasty juicy oven baked turkey wings with crispy skin, tender meat and lots of flavor. A great weeknight meal! Recipe in comments! ... Show more

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. cooking.nytimes.com/recipes/1020174-carrot-tart-with-ricotta-and-feta

For Duck à l'Orange with crispy skin and a slightly sweet, aromatic glaze, we'd only trust the king of French cuisine, Jacques Pépin. GET THE RECIPE: www.foodandwine.com/recipes/duck-lorange