CASSEROLES, BAKES, LASAGNAS, BROWNIES & MORE!

13x9
EASY
ONE-PAN
RECIPES

SURPRISING
CHICKEN
DINNERS

LOW-CARB
COMFORT
FOOD

CHEESY
BAKED
PASTAS

PARTY-SIZE
DESSERTS
You gotta try our
Chocolate Poke Cake
pg. 74

ITALIAN
MAC &
CHEESE
PG. 44
 OREOGASM
POKE CAKE
PAGE 82

1
 IT O R S
ED

OF
O M TH

D E LI S H

13x9
FR
CO

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M

EASY ONE-PAN RECIPES

 Every fall, I email her for her Sweet Noodle Kugel recipe.
And each year, I say the same thing: “I promise I’ll hold
on to it and never ask for it again.”

I’m only bringing it up because the topic of 9-x-13 pans is

one of my favorites: I use mine all the time for a rotating
list of dishes, like ravioli lasagna (page 40) and lemon
bars (page 64). But there’s nothing I love to make more
in it than this. For as long as I’ve known my mother-in-
law, Marcia, (almost 25 years!), she’s made this kugel in
the exact same 9-x-13 casserole dish (her Pyrex Blue
Daisy, right, which she’s had for decades). It has always
reminded me of warmth and family. It’s shocking how
obsessed I am with it considering I LITERALLY CANNOT
HOLD ON TO THE INSTRUCTIONS.

Every recipe in this magazine will give you those same

fuzzy feelings: They’re made for cozy gatherings. And
once we started developing, we realized that a 9-x-13 is
perfect for practically anything: Enchiladas! Poke cakes!
Potato skins! Sliders!

Suffice it to say, 2018 was no different: I asked Marcia

for the kugel, and she kindly broke it down for me once

MY MOTHER-IN- again. Little did she know that I was going to betray her
and publish the recipe here—because it’s a straight-up

LAW MIGHT HATE

service to humanity and, like all the other food in this
issue, it’s just too damn good not to share.

ME FOR THIS. (Love you, Marcia!

xo
)

JOANNA SALTZ
@JOSALTZ

SWEET NOODLE KUGEL

1 Preheat oven to 350º. In a 3 Transfer to a 9”-x-13” and
1 pound egg noodles large pot of boiling salted bake until golden and bubbly,
4 large eggs water, boil egg noodles until 50 to 60 minutes.
al dente. Drain.
2 cups milk
1 pint sour cream 4 Serve kugel warm or at
2 In a large bowl, stir together room temperature.
16 oz. full-fat ricotta eggs, milk, sour cream,
½ cup (1 stick) melted butter ricotta, melted butter, sugar,
vanilla, and cinnamon until
1 cup sugar
combined, then stir in cooked
2 tsp. pure vanilla extract noodles. (The consistency will
Pinch of cinnamon be soupy.)
2
THE
PAN
THAT PAGE 14

CAN
PAGE 18

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roasting chicken,
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kitchen faves.

Corningware’s Cornflower
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BI

1
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Crock-Pot’s cast-iron & BITES ES

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6 GARLIC BREAD PIZZA DIP
L

ES

2
go from stovetop to oven to
SSERO

dinner table. 8 CHEESESTEAK POTATO SKINS

C HA

10 HAM & CHEESE SLIDERS

CA

PT
11 ANTIPASTO SQUARES ER 2
12 PERFECT STUFFED MUSHROOMS

CASSEROLES
14 FRENCH DIP PINWHEELS

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16 CHICKEN ENCHILADA CASSEROLE
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3
PAGE 37

PAGE 42

PAGE 54

N N E RS MFORT
DI CO

FO
E-PAN

3 5
A LTH Y

OD
C HA
ON

HE

CH
P

TE A
R3 P TE
R5

PA S TA
&

ONE-PAN HEALTHY
S

4
ODLE

DINNERS COMFORT
CHA
NO

PT
ER 4

28 GREEK STUFFED CHICKEN FOOD

NOODLES
30 CLASSIC ROAST CHICKEN
32 HONEY DIJON ROASTED SALMON
50 ZUCCHINI LASAGNA ROLL-UPS
33 BAKED SHRIMP SCAMPI

& PASTAS
52 CABBAGE ENCHILADAS
34 BAKED CHICKEN PARM
54 CHEESESTEAK STUFFED PEPPERS
36 CHICKEN BAKED TACOS
56 CREAMED BRUSSELS SPROUTS
37 CHEESY BAKED MEATBALLS 38 CLASSIC BAKED ZITI 57 BUFFALO ROASTED CAULIFLOWER
40 RAVIOLI LASAGNA 58 ZUCCHINI BURRITO BOATS
42 CHICKEN ALFREDO BAKED PENNE 60 EGGPLANT PARM
44 ITALIAN MAC & CHEESE 62 LOADED CAULI “MAC”
45 CHICKEN POT PIE NOODLES
46 LOBSTER MAC
48 PERFECT TUNA CASSEROLE

4
 PAGE 64
S & BAR
IE
S
B R OWN

6
CHA
P

TE
R6

BROWNIES
PAGE 93
VORITE
FA

8 S
U NCH

& BARS C HA
BR

PT
AKE PAGE 82
GC S
ER 8
64 PERFECT LEMON BARS N

7
AM A ZI

66 RAINBOW CHEESECAKE BARS

68 S’MORES GRAHAM KRISPIE TREATS
C HA

70 SALTED CARAMEL BROWNIES

71 MILLIONAIRE SHORTBREAD
ER 7
PT
BRUNCH
72 BANANA PUDDING BARS
FAVORITES
AMAZING 84 EVERYTHING BAGEL CASSEROLE

CAKES 86 CROISSANT BAKE

88 CLASSIC CINNAMON ROLLS
90 CHICKEN & WAFFLE CASSEROLE
74 DEATH BY CHOCOLATE POKE CAKE
92 CHEESY BREAKFAST BOAT
76 BANANA PUDDING POKE CAKE
93 SHAKSHUKA
78 PEANUT BUTTER CAKE
94 BISCUITS & GRAVY BAKE
80 RASPBERRY PEACH UPSIDE-DOWN CAKE
82 OREOGASM POKE CAKE

5
 TE S
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1
APPS &

C HAP
TE
R1

6
APPS
BITES

GARLIC BREAD
PIZZA DIP
SERVES 8 1 Preheat oven to 350°. In a large bowl, mix
TOTAL TIME: 1 HR 15 MIN together 2 cups mozzarella, cream cheese,
ricotta, 1/3 cup Parmesan, Italian seasoning,
and red pepper flakes and season with salt.
3 c. shredded mozzarella, divided
Transfer mixture to a 13"-x-9" baking dish
2 (8-oz.) blocks cream cheese, softened and spread pizza sauce over it. Top with
1 c. ricotta remaining 1 cup mozzarella and pepperoni.
1/3 c. plus 2 tbsp. freshly grated Parmesan, divided
1 tbsp. Italian seasoning 2 Halve biscuits and roll into balls, then place
on top of dip.
½ tsp. crushed red pepper flakes
Kosher salt 3 In a small bowl, whisk together oil, garlic,
¾ c. pizza sauce and parsley. Brush on biscuits and sprinkle
with remaining 2 tablespoons Parmesan.
1 c. mini pepperoni
2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
4 Bake until biscuits are golden and cheese
¼ c. extra-virgin olive oil is melty, about 45 minutes then cover and
3 cloves garlic, minced bake until biscuits are cooked through,
another 15 to 20 minutes.
1 tbsp. freshly chopped parsley

5 Let cool 10 minutes before serving.

7
 TE S
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CHEESESTEAK

C HAP
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POTATO SKINS
SERVES 6 TOTAL TIME: 1 HR 15 MIN

6 russet potatoes, scrubbed clean

3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 large onion, thinly sliced
2 bell peppers, thinly sliced (red and green preferred)
1½ lb. flank steak, thinly sliced
1 tsp. dried oregano
2/3 c. shredded provolone

1 Preheat oven to 400°. Pierce potatoes all over with a fork, then rub
with 2 tablespoons oil and season with salt and pepper. Place potatoes
in a 13"-x-9" baking dish and bake until skin is crispy and potatoes are
tender, about 1 hour. Let cool slightly until cool enough to handle.

2 Meanwhile, make filling: In a large skillet over medium heat, heat

remaining tablespoon oil. Add onion and peppers and cook until soft,
5 minutes. Add steak and season with oregano, salt, and pepper. Cook
until steak is cooked through, 5 minutes for medium.

3 When potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out flesh with a spoon, leaving a ¼'' border. Return potatoes, cut
side-up, to baking dish. Divide steak mixture evenly among potatoes,
then top with provolone.

4 Bake until cheese is melty, 10 minutes.

8
9
 HAM & CHEESE SLIDERS
1 Preheat oven to 350° and grease a 13”-x-9”
MAKES 12 TOTAL TIME: 25 MIN baking dish with cooking spray. In a medium
bowl, whisk together melted butter, mustard,
honey, and poppy seeds.
Cooking spray
4 tbsp. melted butter
2 Place bottom halves of slider buns in prepared
2 tbsp. Dijon mustard baking dish. Spread with mayo, then top with
1 tbsp. honey ham, cheese, and slider bun tops. Brush with
honey-mustard mixture, then top with poppy
1 tbsp. poppy seeds
seed mixture until all buns are coated.
12 slider buns
¼ c. mayonnaise 3 Bake until cheese is melty and buns are golden,
12 slices deli ham 10 to 12 minutes.
12 slices Swiss cheese

10
 ANTIPASTO SQUARES
1 Preheat oven to 350° and grease a 13"-x-9"
SERVES 6 TOTAL TIME: 1 HR baking dish with cooking spray. Unroll
one tube of crescents in prepared baking
dish and pinch together seams. Layer ham,
Cooking spray pepperoni, provolone, mozzarella,
2 (8-oz.) tubes crescent rolls, divided and pepperoncini.
½ lb. deli ham
¼ lb. pepperoni 2 Unroll remaining tube of crescent dough and
place on top of pepperoncini. Pinch together
½ lb. sliced provolone seams to seal, then brush all over with oil.
¼ lb. sliced mozzarella Sprinkle with Parmesan and oregano.
1 (16-oz.) jar sliced pepperoncini, drained
2 tbsp. extra-virgin olive oil 3 Bake until dough is golden and cooked
through, about 35 minutes. (If dough is
¼ c. freshly grated Parmesan browning too quickly, cover with foil.)
1 tsp. dried oregano
4 Let cool at least 15 minutes before slicing
into squares.
12
 TE S
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PERFECT

APPS &

C HAP
STUFFED
TE
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MUSHROOMS
SERVES 6 TOTAL TIME: 35 MIN

Cooking spray
1½ lb. baby mushrooms, stems removed and roughly chopped
2 tbsp. butter
2 cloves garlic, minced
¼ c. bread crumbs
Kosher salt
Freshly ground black pepper
¼ c. freshly grated Parmesan, plus more for topping
4 oz. cream cheese, softened
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped thyme

1 Preheat oven to 400° and grease a 13”-x-9” dish with cooking

spray. Place mushroom caps in prepared baking dish, stem side-up.

2 In a medium skillet over medium heat, melt butter. Add chopped

mushroom stems and cook until most of the moisture is released,
5 minutes. Add garlic and cook until fragrant, 1 minute, then add
bread crumbs and toast lightly, 3 minutes. Season with salt
and pepper. Remove from heat and let cool slightly.

3 In a large bowl, mix together mushroom stem mixture, Parmesan,

cream cheese, parsley, and thyme and season with salt and pepper.

4 Fill mushroom caps with filling and sprinkle with Parmesan.

5 Bake until mushrooms are tender and tops are golden, 20 minutes.

13
 FRENCH DIP
PINWHEELS
SERVES 10 TOTAL TIME: 1 HR 15 MIN

FOR THE PINWHEELS FOR THE AU JUS

Cooking spray 1 tbsp. butter

2 tbsp. butter 1 clove garlic, minced
2 large onions, thinly sliced 1½ c. low-sodium beef broth
2 sprigs fresh thyme 1 tbsp. Worcestershire sauce
Kosher salt ¼ tsp. fresh thyme leaves
Freshly ground black pepper Kosher salt
All-purpose flour, for surface Freshly ground black pepper
2 (8-oz.) cans crescent roll dough
8 slices provolone
½ lb. deli roast beef
2 tsp. fresh thyme leaves

1 Preheat oven to 350° and grease a 13"-x-9" baking pan with

cooking spray. In a large skillet over medium-high heat, melt
butter. Add onion and thyme sprigs and cook, stirring occasionally,
until onions begin to soften and turn golden, about 5 minutes.
Season with salt and pepper and reduce heat to medium. Continue
cooking, stirring occasionally, until onions are soft and caramelized,
10 to 15 minutes more.

2 Assemble pinwheels: On a lightly floured surface, unroll both tubes

of crescent dough and separate each into four rectangles. Pinch
together seams. Top each rectangle with provolone, roast beef, and
caramelized onions.

3 Starting with the short side, roll up each rectangle. Pinch edges to
seal, then cut each roll into 4 slices and place cut side-up in baking
dish. Sprinkle with thyme leaves.

4 Bake until dough is golden, 35 minutes.

5 Meanwhile, make au jus: In a small saucepan over medium heat,

melt butter. Stir in garlic and cook until fragrant, about 1 minute.
Add broth, Worcestershire, and thyme leaves and season with salt
and pepper. Simmer until slightly reduced, 10 minutes.

6 Serve pinwheels warm with au jus for dipping.

14
 SH TI P
LI
DE

To get the perfect

round shape, make sure
your Crescent dough is
SUPER cold.

15
 & BAK
L ES

ES
2
SSERO

C HA
CA

PT
ER 2

16
CASSEROLES
BAKES

CHICKEN
ENCHILADA
CASSEROLE
SERVES 10
TOTAL TIME: 50 MIN

2 tbsp. extra-virgin olive oil 1 Preheat oven to 350°. In a large skillet over medium
1 medium onion, chopped heat, heat oil. Add onion and bell pepper and cook
until soft, 5 minutes. Add garlic and cook until
1 bell pepper, chopped
fragrant, 1 minute more. Add chicken, beans, corn,
2 cloves garlic, minced and green chiles and cook until warmed through, 5
3 c. shredded chicken minutes. Reserve ½ cup enchilada sauce, then pour
1 (15.5-oz.) can black beans, drained and rinsed remaining sauce into skillet, stirring to combine.
1 (15.25-oz.) can corn, drained
1 (4.5-oz.) can diced green chiles
2 Spread reserved enchilada sauce on bottom of
a 13"-x-9" baking dish, then lay down 6 tortillas,
2 (10-oz.) cans enchilada sauce overlapping them slightly. Pour 1/3 chicken mixture
18 corn tortillas over tortillas and top with about 1/3 of each cheese.
Top with another layer of tortillas and repeat to
2 c. shredded cheddar
make two more layers, finishing with cheese.
2 c. shredded Monterey jack

3 Bake until cheese is melty and sauce is bubbly,

TOPPINGS 30 minutes.

Sour cream
Fresh cilantro
4 Garnish with desired toppings before serving.

Diced avocado

17
 & BAK
ES

PHILLY

ES
SSERO

C HA
CA
CHEESESTEAK
PT
ER 2

CASSEROLE
SERVES 6 TOTAL TIME: 40 MIN

Cooking spray
4 hoagie rolls, cut into 1" cubes
4 tbsp. melted butter
1 tsp. garlic powder
2 tbsp. extra-virgin olive oil, divided
1 onion, sliced
2 bell peppers, sliced
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1½ lb. sirloin steak, sliced into strips
2 tbsp. Worcestershire sauce
12 slices provolone
1 c. low-sodium beef broth
Freshly chopped parsley, for garnish

1 Preheat oven to 350°. Grease a 13"-x-9" baking dish with cooking

spray. On a large baking sheet, toss hoagie rolls with melted butter
and garlic powder. Bake until lightly golden, 10 minutes.

2 In a large skillet over medium heat, heat 1 tablespoon oil. Add

onion and peppers and season with salt and pepper. Cook, stirring
occasionally until soft, 5 minutes. Stir in garlic and cook until
fragrant, about 1 minute, then transfer mixture to a large bowl.

3 Increase heat to medium-high and heat remaining tablespoon

of oil. Add steak in a single layer, working in batches if necessary,
then season with salt and pepper. Cook until steak is cooked
through, 5 minutes for medium. Return vegetables to the skillet
and stir in Worcestershire. Remove from heat.

4 Spread half the hoagie rolls in prepared baking dish then add half
the steak mixture. Top with 6 slices provolone. Add remaining
rolls and steak, then pour over broth. Top with remaining 6 slices
provolone. Bake until cheese is melty, 12 minutes.

5 Garnish with parsley before serving.

18
19
 CHILI CHEESE DOG CASSEROLE
SERVES 8 TOTAL TIME: 40 MIN

1 (8-oz.) tube refrigerated 1 Preheat oven to 375°. Unroll crescent dough and pinch together
crescent dough seams to seal. Slice into 8 even squares. Sprinkle each square
1 c. shredded cheddar with cheese and top with a hot dog. Roll up each and pinch
8 hot dogs edges to seal.

2 (15-oz.) cans chili

2 tbsp. melted butter
2 Spread chili in an even layer on the bottom of a 13"-x-9" baking
dish. Place hot dogs in a row side by side on top.
1 tsp. finely chopped chives,
plus more for garnish 3 In a small bowl, stir together melted butter, chives, and garlic
½ tsp. garlic powder powder. Brush all over hot dogs.

4 Bake until dough is golden and cooked through, 30 minutes.

(Cover with foil if it begins to get too dark.)

5 Garnish with chives before serving.

20
 BEEF ENCHILADAS
MAKES 8 TOTAL TIME: 40 MIN

1 tbsp. extra-virgin olive oil TOPPINGS

½ medium onion, chopped
Quartered grape
2 cloves garlic, minced tomatoes
1 lb. ground beef Diced avocado
1 tsp. chili powder Finely chopped onion
1 tsp. cumin Fresh cilantro leaves
Kosher salt
Freshly ground black pepper
1 (19-oz.) can enchilada sauce
1 (15-oz.) can corn, drained
1 (15-oz.) can black beans,
drained and rinsed
8 medium flour tortillas
2/3 c. shredded Monterey jack
1/3 c. shredded cheddar

1 Preheat oven to 350°. In a large skillet over medium

heat, heat oil. Add onion and cook until soft,
5 minutes. Stir in garlic and cook until fragrant,
1 minute more. Add ground beef and cook until
no longer pink, about 6 minutes. Drain fat.

2 Return beef mixture to skillet then add chili powder

and cumin and season with salt and pepper. Stir in
enchilada sauce, then remove from heat and stir in
corn and black beans.

3 Spoon meat mixture into center of each tortilla and

roll up. Place rolled up tortillas side by side
in a 13"-x-9" baking dish and top with cheeses.

4 Bake until cheese is melty, 15 to 18 minutes.

5 Garnish with tomatoes, avocado, onion, and cilantro.

21
 CAPRESE
& BAK
ES

ES
SSERO
QUINOA

C HA
CA
PT
ER 2

BAKE
SERVES 8 TOTAL TIME: 1 HR

11/3 c. white quinoa

4 large tomatoes, 1 roughly chopped and 3 sliced
2 c. baby spinach, tightly packed
1 tbsp. Italian seasoning
½ c. freshly grated Parmesan
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 (16-oz.) ball fresh mozzarella, sliced
¼ c. freshly sliced basil, for garnish

1 Preheat to oven to 400°. Prepare quinoa according to

package instructions.

2 In a 13"-x-9" baking dish, combine cooked quinoa, chopped

tomato, spinach, Italian seasoning, Parmesan, and garlic and
season with salt and pepper. Spread into an even layer.

3 Top quinoa mixture with sliced tomatoes and mozzarella.

4 Bake until cheese is melty and slightly golden, 30 minutes.

5 Garnish with basil before serving.

22
23
 SH TI P
LI
DE

Dry the cauliflower after

blanching to soak up as
much water as possible
before it bakes.

24
CAULIFLOWER
BAKED ZITI
SERVES 6 TOTAL TIME: 1 HR 20 MIN

1 large head of cauliflower, cut into florets (about 8 cups)

1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
Pinch red pepper flakes
1 lb. ground beef
2 tbsp. tomato paste
1 tsp. dried oregano
1 (28-oz.) can crushed tomatoes
Kosher salt
Freshly ground black pepper
2 tbsp. freshly sliced basil, plus more for garnish
1½ c. ricotta
2 c. shredded mozzarella
½ c. freshly grated Parmesan

1 Preheat oven to 375°. In a large pot of salted boiling water, blanch

cauliflower, 3 minutes. Drain well. In a large pot over medium heat,
heat oil. Add onion and cook until soft, about 5 minutes. Stir in
garlic and red pepper flakes and cook until fragrant, 1 minute more.
Add ground beef and cook, breaking up meat with a wooden
spoon, until no longer pink, about 6 minutes. Drain fat.

2 Return beef mixture to pot and add tomato paste and oregano.
Cook until slightly darkened, 2 minutes. Add crushed tomatoes
and bring sauce to a simmer, then reduce heat and cook, stirring
occasionally, until flavors have melded, 10 to 15 minutes. Season
with salt and pepper and stir in basil.

3 In a large bowl, pour sauce over cauliflower and stir to combine.

Place half the cauliflower in an even layer in a 13"-x-9"
baking dish. Dollop ricotta on top and sprinkle with half the
mozzarella and Parmesan. Add remaining cauliflower and top
with remaining cheeses.

4 Bake until cauliflower is tender, 35 to 40 minutes.

5 Garnish with basil before serving.

25
 CHICKEN ES
& BAK

ES
SSERO
SPINACH

C HA
CA
PT
ER 2

ARTICHOKE
BAKE
SERVES 6 TOTAL TIME: 45 MIN

¾ c. basmati rice
1½ c. whole milk
½ c. freshly grated Parmesan
6 oz. cream cheese, cubed
2 cloves garlic, minced
Crushed red pepper flakes
Kosher salt
Freshly ground black pepper
4 c. shredded chicken
2 c. packed fresh spinach
1 (14-oz.) can artichoke hearts, drained and quartered
2 c. shredded mozzarella, divided

1 Preheat oven to 350°. Prepare rice according to package instructions.

2 In a medium saucepan over medium heat, combine milk, Parmesan,

cream cheese, garlic, and red pepper flakes and season with salt
and pepper. Cook until cheeses have melted and mixture is slightly
thickened, about 4 minutes.

3 In a large bowl, stir together cooked rice, chicken, spinach, artichoke

hearts, 1 cup mozzarella, and cream cheese mixture and transfer to
a 13"-x-9" baking dish.

4 Top with remaining 1 cup mozzarella and bake until cheese is melty
and golden, 20 minutes.

26
27
 N N E RS
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28
 DINNERS

GREEK
STUFFED
CHICKEN
SERVES 4 TOTAL TIME: 45 MIN

4 boneless skinless chicken breasts 1 Preheat oven to 400°. Make slits in each
3 tbsp. extra-virgin olive oil chicken breast, being careful not to cut through
completely. Transfer to a 13"-x-9" baking dish.
1 tbsp. lemon juice
1 tbsp. freshly chopped dill, plus more for garnish
2 In a small bowl, whisk together oil, lemon juice,
1 tbsp. freshly chopped parsley, plus more for garnish dill, parsley, and garlic. Drizzle over chicken,
2 cloves garlic, minced making sure oil mixture gets into the slits. Season
with salt and pepper.
Kosher salt
Freshly ground black pepper
3 Stuff each chicken breast with zucchini, tomatoes,
1 zucchini, thinly sliced into half moons red onion, and lemons. Sprinkle with crumbled feta
2 medium tomatoes, thinly sliced into half moons and mozzarella.

½ small red onion, thinly sliced into half moons

2 lemons, thinly sliced into half moons
4 Bake until chicken is cooked through and no longer
pink, about 25 minutes.
1 c. crumbled feta
1 c. shredded mozzarella 5 Garnish with dill and parsley before serving.

29
 CLASSIC
N N E RS
DI

E-PAN
ROAST

C HA
ON

P
TE
R3

CHICKEN
SERVES 6 TOTAL TIME: 1 HR 30 MIN

1 (3½-lb.) chicken
Kosher salt
Freshly ground black pepper
1 yellow onion, cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
½ lb. baby potatoes, quartered
1 clove garlic, halved
3 tbsp. melted butter
1 lemon, halved
1 bunch fresh thyme

1 Pat chicken dry and season all over with salt and pepper. Tie legs
together and tuck wing tips under the body of the chicken.
(If you have time, let rest in fridge for 1 hour, or up to overnight.)

2 Preheat oven to 425°. Fill a 13"-x-9" baking dish with onion, carrots,
celery, potatoes, and garlic and place chicken on top.

3 Brush chicken all over with melted butter and stuff cavity with lemon
and most of the thyme, reserving a couple sprigs for garnish.

4 Roast until juices run clear and a meat thermometer inserted into
the center of the thigh reads 165°, 50 minutes to 1 hour. Tent chicken
with foil and let rest 15 to 20 minutes, then transfer to a cutting
board and carve.

5 Garnish with thyme leaves before serving with roasted vegetables.

30
ROAST
CHICKEN
101
Five rules for perfecting the classic.

1. PAT IT DRY
The key to crispy skin: Dry the
whole bird inside and out with paper
towels.

2. MAKE IT RAIN—WITH SALT

Sprinkle a whole tablespoon over
the chicken and inside the cavity
before roasting.

3. TIE IT UP
It keeps the bird’s shape and makes
sure the white meat doesn’t dry out.

4. BRING ON THE BUTTER

Before roasting, brush it with melted
butter, which is so much easier than
dealing with a stick.

5. DON’T SKIMP ON THE VEGGIES

Brussels sprouts, carrots, onion, and
fennel get 1,000 times better when
roasted in chicken fat.

31
 HONEY DIJON ROASTED SALMON
1 Preheat oven to 400° and grease a 13"-x-9"
SERVES 6 TOTAL TIME: 30 MIN baking dish with cooking spray. Place lemon
slices on bottom of dish and place salmon on
top. Season with salt and pepper.
Cooking spray
1 lemon, sliced
2 In a medium bowl, whisk together mustard, oil,
1 (3 lb.) salmon fillet honey, garlic, and red pepper flakes and season
Kosher salt with salt and pepper. Pour sauce over salmon.

Freshly ground black pepper

½ c. whole-grain mustard
3 Roast until salmon is cooked through and flakes
easily with a fork, 20 minutes.
¼ c. extra-virgin olive oil
¼ c. honey 4 Heat broiler and broil until caramelized, 5
minutes more.
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
5 Garnish with parsley before serving.
Freshly chopped parsley, for garnish
BAKED
SHRIMP SCAMPI
SERVES 6 TOTAL TIME: 25 MIN

3 lb. shrimp, peeled and deveined

4 tbsp. melted butter
¼ c. dry white wine
Juice and zest of 2 lemons, plus wedges for serving
2 shallots, minced
4 cloves garlic, minced
6 tbsp. freshly chopped parsley, divided
¼ tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/3 c. panko bread crumbs
¼ c. extra-virgin olive oil
Crusty bread, for serving

1 Preheat oven to 425°. In a large bowl, combine

shrimp, melted butter, white wine, lemon juice and
zest, shallots, garlic, 2 tablespoons parsley, and red
pepper flakes and season with salt and pepper.

2 Add shrimp to a 13"-x-9" baking dish.

3 In a medium bowl, mix bread crumbs with oil

and remaining 4 tablespoons parsley and season
with salt and pepper. Sprinkle panko mixture
over shrimp.

4 Bake until shrimp is opaque, 12 to 15 minutes.

5 Serve with lemon wedges and bread (to dunk in

all the buttery juices!).

33
 BAKED DI
N N E RS

E-PAN
CHICKEN

C HA
ON

P
TE

PARM
R3

SERVES 4 TOTAL TIME: 45 MIN

¾ c. bread crumbs
¼ c. freshly grated Parmesan, plus more for garnish
1 tsp. garlic powder
1 tsp. Italian seasoning
2 large eggs
¼ c. buttermilk
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 (32-oz.) jar marinara
1 c. shredded fresh mozzarella
¼ c. freshly sliced basil

1 Preheat oven to 400°. In a medium bowl, mix together bread

crumbs, Parmesan, garlic powder, and Italian seasoning.

2 In another medium bowl, whisk together eggs and buttermilk. Pat

chicken breasts dry and season both sides with salt and pepper.
Dip into egg mixture, then dredge in bread crumb mixture, making
sure all sides are coated.

3 Place in a 13"-x-9" baking dish and bake until golden and crispy,
20 minutes.

4 Pour marinara over the center of chicken breasts and top with
mozzarella. Pour remaining marinara around chicken. Bake until
chicken is cooked through, 10 to 15 minutes more.

5 Garnish with Parmesan and basil before serving.

34
35
 CHICKEN BAKED TACOS
1 Preheat oven to 350º. In a large skillet over
SERVES 4 TOTAL TIME: 30 MIN medium heat, heat oil. Add onion and cook
until soft, 5 minutes, then add cumin and
season with salt and pepper. Stir in chicken,
1 tbsp. vegetable oil
salsa, and green chiles.
1 onion, chopped
1 tbsp. ground cumin 2 Spoon refried beans into the bottom of
Kosher salt a taco shell and top with chicken mixture.
Place in a 13"-x-9" baking dish. Repeat,
Freshly ground black pepper
tightly standing up tacos in dish.
3 c. shredded chicken
1 c. salsa 3 Sprinkle with cheese and bake until
1 (4.5-oz.) can green chiles melty, 10 minutes. Garnish with cilantro
before serving.
1 (16-oz.) can refried beans
12 hard taco shells
1½ c. shredded pepper jack
Freshly chopped cilantro, for garnish

36
CHEESY BAKED
MEATBALLS
SERVES 4 TOTAL TIME: 55 MIN

FOR THE SAUCE FOR THE MEATBALLS

¼ c. extra-virgin olive oil 1½ lb. ground beef

2 cloves garlic, minced ½ c. bread crumbs
2 tbsp. freshly chopped 1/2 c. freshly grated Parmesan,
oregano divided
1 (28-oz.) can crushed 2 tbsp. freshly chopped parsley,
tomatoes plus more for garnish
Kosher salt 2 cloves garlic, minced
Freshly ground black pepper 1 large egg
½ tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/3 c. shredded mozzarella
Freshly sliced basil, for garnish

1 Preheat oven to 375°. Make sauce: In a large pot over low

heat, heat oil. Add garlic and oregano and stir, until fragrant,
about 1 minute. Add tomatoes and season with salt and
pepper. Let simmer while you form meatballs.

2 In a large bowl, combine beef, bread crumbs, 1/4 cup Parmesan,

parsley, garlic, egg, and red pepper flakes and season with
salt and pepper. Mix until fully combined, then form into 2"
meatballs. Transfer to a 13"-x-9" baking dish.

3 Bake 20 minutes, then toss with sauce and sprinkle with

mozzarella and remaining ¼ cup Parmesan. Return to oven and
bake until cheese is melty and meatballs are cooked through, 15
minutes more.

4 Garnish with basil before serving.

37
 PA S TA
S &

S
4
ODLE

CHA
NO

PT
ER 4

38
 NOODLES
PASTAS

CLASSIC
BAKED ZITI
SERVES 6 TOTAL TIME: 1 HR 5 MIN

1 lb. ziti 1 Preheat oven to 350°. In a large pot of boiling salted water, cook
1 tbsp. extra-virgin olive oil ziti according to package directions until al dente. Drain.

1 medium onion, chopped

2 In a large saucepan over medium heat, heat oil. Add onion and
2 cloves garlic, minced cook until soft, 5 minutes. Stir in garlic and red pepper flakes
Pinch crushed red pepper flakes and cook until fragrant, 1 minute more. Add ground beef and
1 lb. ground beef season with salt and pepper. Cook, breaking up meat with a
wooden spoon, until no longer pink, about 6 minutes. Drain fat.
Kosher salt
Freshly ground black pepper
3 Return beef mixture to saucepan, then stir in tomato paste
2 tbsp. tomato paste and oregano and cook 2 minutes. Add crushed tomatoes and
1 tsp. dried oregano season with salt and pepper. Bring sauce to a simmer, then
reduce heat and cook, stirring occasionally, until slightly reduced
1 (28-oz.) can crushed tomatoes
and flavors have melded, 10 minutes. Remove from heat and
2 tbsp. thinly sliced basil, plus stir in basil.
whole leaves for garnish
1½ c. ricotta 4 In a large bowl, toss cooked ziti with sauce until coated. Fold in
ricotta, leaving large clumps. Transfer half the pasta mixture to
2 c. shredded mozzarella
a 13"-x-9" baking dish and sprinkle with half the mozzarella and
½ c. freshly grated Parmesan Parmesan. Top with remaining pasta mixture and cheeses.

5 Cover baking dish with foil and bake until cheese is melty and
bubbly, 20 to 25 minutes.

6 Garnish with basil leaves before serving.

39
 PA S TA
&

RAVIOLI

S
ODLE

CHA
NO
LASAGNA
PT
ER 4

SERVES 6 TOTAL TIME: 1 HR 15 MIN

Cooking spray
1 tbsp. extra-virgin olive oil
½ medium onion, chopped
1 lb. ground beef
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 (32-oz.) jar marinara
1 (16-oz.) container ricotta
1 large egg
1 c. freshly grated Parmesan, divided
¼ c. freshly chopped basil, plus more for garnish
1 tsp. garlic powder
2 (12-oz.) packages frozen cheese ravioli
3 c. shredded mozzarella

1 Preheat oven to 350º and grease a 13"-x-9" baking dish with

cooking spray. In a large skillet over medium heat, heat oil. Add
onion and cook until soft, 5 minutes. Add ground beef and cook,
breaking up meat with a wooden spoon, until no longer pink,
about 8 minutes. Drain fat.

2 Return beef mixture to skillet and season with salt and pepper.
Stir in garlic and marinara, then reduce heat and simmer for
5 minutes.

3 Meanwhile, in a medium bowl, stir together ricotta, egg, ¼ cup

Parmesan, basil, and garlic powder and season with salt and
pepper.

4 Spread 1/3 of meat sauce in prepared baking dish. Top with

a single layer of ravioli, half the remaining meat sauce, half the
ricotta mixture, half the mozzarella, half the remaining Parmesan.
Repeat layers, ending on cheeses.

5 Cover pan loosely with aluminum foil and bake 30 minutes.

Remove foil and bake until golden and bubbly, 15 minutes more.

6 Garnish with basil before serving.

40
41
 CHICKEN
PA S TA
&

S
ODLE
ALFREDO

CHA
NO
PT
ER 4

BAKED PENNE
SERVES 6 TOTAL TIME: 55 MIN

4 tbsp. butter, plus more for baking dish

1 lb. penne
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
4 tbsp. all-purpose flour
3 c. half-and-half
½ c. freshly grated Parmesan
1 c. shredded mozzarella
Freshly chopped parsley, for garnish

1 In a large pot of salted boiling water, cook penne according to

package directions until al dente. Drain. Preheat oven to 350°
and butter a 13"-x-9" baking dish.

2 In a large skillet over medium heat, heat oil. Season chicken with
Italian seasoning, salt, and pepper. Add to skillet and cook until
golden and no longer pink, 8 minutes per side. Transfer to
a cutting board and let rest 5 minutes before slicing into strips.
Wipe skillet clean.

3 Make sauce: Return skillet over medium heat and melt butter.
Add garlic and cook until fragrant, about 1 minute, then whisk
in flour and cook until golden, 1 minute more. Gradually pour in
half-and-half, whisking constantly.

4 Bring mixture to a simmer and stir in Parmesan. Simmer until thick,

2 to 3 minutes, then season with salt and pepper.

5 In a large bowl, combine cooked penne, chicken, and alfredo sauce.

Spread about half of the pasta mixture in the prepared baking dish,
then sprinkle with half the mozzarella. Add remaining pasta mixture
and mozzarella.

6 Bake until bubbly and golden, about 20 minutes.

7 Garnish with parsley before serving.

42
43
 ITALIAN
MAC & CHEESE
SERVES 4 TOTAL TIME: 1 HR

1 lb. Italian sausage (hot or sweet), casings removed

1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
12 ounces cavatappi pasta
1 (16-oz.) jar marinara
4 cups low-sodium chicken broth
Kosher salt
1/4 cup half-and-half or heavy cream
2 cups shredded mozzarella, divided
Freshly chopped parsley, for garnish

1 Preheat oven to 350°F. In a large skillet over

medium-high heat, cook sausage, breaking up with
a wooden spoon, until seared and no longer pink,
about 4 minutes. Add onion, garlic, and bell pepper
and cook, stirring, until soft, 5 minutes more.

2 Add cavatappi and stir until coated, then pour over

marinara and broth and season with salt. Bring liquid
to a boil, then reduce heat to medium-low and
simmer until pasta is al dente and almost all liquid
has been absorbed, about 25 minutes.

3 Stir in half-and-half and simmer until mostly

absorbed, 2 minutes more. Remove from heat and
stir in 1 cup mozzarella.

4 Transfer mixture to a 13”-x-9” baking dish and

sprinkle with remaining 1 cup mozzarella. Bake until
cheese is bubbly and golden, about 10 minutes.

5 Garnish with parsley before serving.

44
CHICKEN
POT PIE NOODLES
SERVES 8 TOTAL TIME: 1 HR 10 MIN

3/4 lb. egg noodles

2 tbsp. butter
2 carrots, peeled and diced
2 stalks celery, diced
1 large onion, chopped
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 c. low-sodium chicken broth
1 c. heavy cream
1½ c. shredded chicken
½ c. frozen corn
½ c. frozen peas
½ c. panko bread crumbs
2 tbsp. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
Freshly chopped parsley, for garnish

1 Preheat oven to 375°. In a large pot of salted boiling

water, cook noodles 5 minutes. Drain.

2 Meanwhile, in a large skillet over medium heat,

melt butter. Add carrots, celery, onion, and garlic
and season with salt and pepper. Cook until
softened, 3 minutes, then stir in flour and cook
1 minute.

3 Stir in broth and heavy cream and bring to a boil,

then reduce heat and simmer, stirring occasionally,
until thickened, 3 minutes. Remove from heat and
stir in cooked noodles, chicken, corn, and peas.
Transfer mixture to a 13"-x-9" baking dish.

4 In a small bowl, stir together panko, Parmesan,

and oil and season with salt and pepper. Sprinkle
on top of noodle mixture and bake until golden, 25
minutes.

5 Garnish with parsley before serving.

45
 LOBSTER MAC
SERVES 8 TOTAL TIME: 40 MIN

1 lb. cavatappi
4 tbsp. butter
¼ c. all-purpose flour
2½ c. whole milk
Pinch nutmeg (optional)
Kosher salt
Freshly ground black pepper
1½ c. shredded white cheddar
1 c. shredded Fontina
¾ c. freshly grated Parmesan, divided
1 lb cooked lobster, roughly chopped
½ c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Freshly chopped parsley, for garnish

1 Preheat oven to 375°. In a large pot of salted boiling water, cook

cavatappi according to package directions until al dente. Drain.

2 In a large saucepan over medium heat, melt butter. Sprinkle with

flour and cook until slightly golden, 2 to 3 minutes. Pour in milk
and whisk until combined. Season with nutmeg (if using), salt, and
pepper. Let simmer until thickened slightly, about 2 minutes.

3 Remove pan from heat and stir in cheddar, Fontina, and ½ cup
Parmesan and whisk until melty and smooth. Fold in cooked
cavatappi and lobster, then transfer to a 13"-x-9" baking dish.

4 In a medium bowl, stir together panko, remaining ¼ cup Parmesan,

and oil and season with salt and pepper. Sprinkle over pasta.

5 Bake until bubbly and golden, 20 to 25 minutes.

6 Let stand 10 minutes, then garnish with parsley before serving.

46
 SH TI P
LI
DE

You can totally swap

out fontina for stinkier
Gruyère or milder
mozzarella.

47
48
PERFECT &
PA S TA

S
ODLE
TUNA

CHA
NO
PT
ER 4

CASSEROLE
SERVES 8 TOTAL TIME: 1 HR

Cooking spray
3/4 lb. egg noodles
3 tbsp. butter
½ medium yellow onion, chopped
Kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
2 c. low-sodium chicken broth
1 c. whole milk
2 c. white cheddar, grated
1½ c. frozen peas
2 (6-oz.) cans water-packed tuna, drained and flaked
½ c. freshly grated Parmesan, divided
3 tbsp. freshly chopped parsley, divided
3 tbsp. freshly chopped dill, divided
Juice and zest of ½ lemon
½ c. panko bread crumbs
1 tbsp. extra-virgin olive oil

1 Preheat oven to 400° and grease a 13"-x-9" baking dish with

cooking spray. In a large pot of salted boiling water, cook noodles 5
minutes. Drain.

2 In a large skillet over medium heat, melt butter. Add onion and cook,
stirring occasionally, until slightly soft, 3 minutes. Season with salt
and pepper.

3 Sprinkle with flour and cook until golden, 1 minute. Stir in broth
and milk and bring to a simmer. Let thicken 5 to 6 minutes, then
turn off heat.

4 Stir in cooked noodles, cheddar, peas, tuna, ¼ cup Parmesan and 2

tablespoons of each herb. Transfer mixture to prepared baking dish.

5 In a small bowl, stir together panko, oil, remaining ¼ cup Parmesan,

and remaining herbs and sprinkle on top of noodles. Bake until
bubbly and golden, 18 minutes.

49
 MFORT
CO

FO
5
A LTH Y

OD
HE

CH
A
P TE
R5

50
 HEALTHY
FOOD

ZUCCHINI
LASAGNA
ROLL-UPS
SERVES 6
TOTAL TIME: 1 HR

6 large zucchini, sliced lengthwise into 1 Preheat oven to 400°. Drain sliced zucchini on a paper
1/8-" thick strips towel–lined baking sheet.
1 (16-oz.) container ricotta
1/2 c. freshly grated Parmesan, divided 2 In a small bowl, combine ricotta, ¼ cup Parmesan, eggs,
and garlic powder, and season with salt and pepper.
2 large eggs
½ tsp. garlic powder
3 Spread a thin layer of marinara on the bottom of a 13"-x-9"
Kosher salt baking dish. On each slice of zucchini, spoon a thin layer
Freshly ground black pepper of marinara, spread ricotta mixture on top, and sprinkle
with mozzarella. Roll up and place in baking dish, making
1 c. marinara
sure roll-ups are packed together tightly.
1 c. shredded mozzarella
4 Sprinkle with remaining ¼ cup Parmesan. Bake until
zucchini is tender and cheese is melty, 20 minutes.

51
 CABBAGE
ENCHILADAS
SERVES 4 TOTAL TIME: 50 MIN

10 green cabbage leaves

1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
4 c. shredded chicken
11/3 c. red enchilada sauce, divided
2 tbsp. freshly chopped cilantro, plus more for garnish
1 c. shredded Monterey jack
½ c. shredded cheddar
½ c. sour cream
Juice of 1 lime

1 Preheat oven to 350º. Bring a large pot of water to a boil. Using

tongs, dip each cabbage leaf in water for 30 seconds, then transfer
to a paper towel–lined plate to dry.

2 In a large skillet over medium heat, heat oil. Add onion and bell
pepper and season with salt. Cook until soft, 5 minutes, then stir
in garlic, cumin, and chili powder and cook 1 minute more. Stir in
shredded chicken, 1 cup enchilada sauce, and cilantro.

3 Place a heaping spoonful of chicken mixture on each cabbage leaf.

Fold up short sides of the cabbage leaf, then roll up like a burrito
and place in 13''-x-9'' baking dish.

4 Spoon remaining 1/3 cup enchilada sauce over enchiladas and

sprinkle with both cheeses.

5 Bake until cheese is melty, about 20 minutes.

6 In a small bowl, stir together sour cream and lime juice, then drizzle
over enchiladas. Garnish with cilantro before serving.

52
 SH TI P
LI
DE

Upgrade any can of

enchilada sauce by
stirring in the juice of 1
lime and 1 teaspoon each
cumin and chili powder.

53
 & BAK
ES

CHEESESTEAK

ES
SSERO

C HA
CA
STUFFED
PT
ER 5

PEPPERS
SERVES 6 TOTAL TIME: 45 MIN

3 bell peppers, halved

1 tbsp. extra-virgin olive oil
1 large red onion, sliced
8 oz. cremini mushrooms, sliced
Kosher salt
Freshly ground black pepper
1 lb. sirloin steak, thinly sliced
2 tsp. Italian seasoning
16 slices provolone
Freshly chopped parsley, for garnish
Crushed red pepper flakes, for garnish

1 Preheat oven to 350º. Place peppers in a 13"-x-9" baking dish and

bake until tender, 30 minutes.

Meanwhile, in a large skillet over medium-high heat, heat oil. Add

2 onion and mushrooms and season with salt and pepper. Cook until
soft, 5 minutes. Add steak and season with more salt and pepper.
Cook, stirring occasionally, 3 minutes, then stir in Italian seasoning.

3 Add one slice of provolone to bottom of each pepper and top with
steak mixture. Top with another piece of provolone and broil until
golden, 3 minutes.

4 Garnish with parsley and red pepper flakes before serving.

54
55
 CREAMED BRUSSELS SPROUTS
1 Preheat oven to 375°. In a large skillet over
SERVES 6 TOTAL TIME: 1 HR medium heat, heat oil. Add onion and cook
until soft, 5 minutes. Add garlic and cook until
fragrant, 1 minute. Add Brussels sprouts and
1 tbsp. extra-virgin olive oil
cook until tender, 7 minutes more. Remove
½ large yellow onion, chopped from heat and cool slightly.
3 cloves garlic, minced
2 lbs. Brussels sprouts, halved and thinly sliced 2 In a large bowl, stir together yogurt, mayo,
eggs, lemon zest, and cheeses and season with
1 c. Greek yogurt
salt and pepper. Fold in cooled Brussels sprouts
½ c. mayonnaise and transfer to a 13"-x-9" baking dish.
2 large eggs, lightly beaten
Zest of ½ lemon 3 Bake until cheese is melty and golden, 30 to 35
minutes.
½ c. freshly shredded Fontina
½ c. freshly grated Parmesan
4 Garnish with parsley, Parmesan, and red
Kosher salt pepper flakes before serving.
Freshly ground black pepper
½ tsp. crushed red pepper flakes

56
 BUFFALO ROASTED CAULIFLOWER
1 Preheat oven to 400°. In a 13"-x-9" baking
SERVES 4 TOTAL TIME: 1 HR 40 MIN dish, toss chopped celery, carrots, and onion
with oil and season with salt and pepper. Cut
off leaves and stem from the cauliflower so it
3 stalks celery, 2 roughly chopped and 1 diced
sits flat and place over vegetables.
2 large carrots, roughly chopped
1 medium onion, cut into wedges 2 Make buffalo sauce: In a small bowl, whisk
1 tbsp. extra-virgin olive oil together melted butter, hot sauce, and garlic
powder and season with salt and pepper.
Kosher salt
Reserve ¼ cup for serving, then drizzle
Freshly ground black pepper remaining buffalo sauce over cauliflower and
1 large head cauliflower brush evenly to coat.
5 tbsp. melted butter
1/3 c. hot sauce, such as Frank’s 3 Roast until cauliflower is golden and tender,
about 1 hour 25 minutes.
½ tsp. garlic powder
¼ c. ranch dressing, for serving 4 Drizzle roasted cauliflower with ranch dressing
¼ c. crumbled blue cheese, for serving and reserved buffalo sauce and sprinkle with
blue cheese, diced celery, and chives.
1 tbsp. freshly chopped chives, for serving
58
 & BAK
ES

ZUCCHINI

ES
SSERO

C HA
CA
BURRITO BOATS
PT
ER 5

MAKES 6 TOTAL TIME: 45 MIN

3 zucchini, halved lengthwise

2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
½ onion, chopped
2 cloves garlic, minced
1 lb. ground beef
½ tsp. chili powder
½ tsp. ground cumin
¼ tsp. paprika
½ c. black beans
½ c. chopped cherry tomatoes
½ c. corn
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

1 Preheat oven to 350°. Score zucchini (like you’re dicing an avocado)

and scoop out insides; set aside. Place zucchini halves cut side-up
in a 13"-x-9" baking dish and drizzle with 1 tablespoon oil.
Season with salt and pepper.

2 Bake until zucchini turns bright green and just begins to soften,
10 minutes.

3 In a large skillet over medium heat, heat remaining tablespoon of

oil. Add onion and reserved zucchini and cook until soft, about
5 minutes. Stir in garlic and cook until fragrant, about 1 minute
more. Add ground beef and cook, breaking up meat with a
wooden spoon, until no longer pink, about 6 minutes. Drain fat.

4 Return beef mixture to skillet and stir in chili powder, cumin, and
paprika, then season with salt and pepper. Stir in black beans,
cherry tomatoes, and corn.

5 Spoon beef mixture into zucchini and top with cheeses.

6 Bake until zucchini is just tender and cheeses are melty, about
15 minutes.

7 Garnish with cilantro before serving.

59
 & BAK
ES

EGGPLANT

ES
SSERO

C HA
CA
PARM
PT
ER 5

SERVES 6 TOTAL TIME: 1 HR 30 MIN

3 medium eggplants, sliced ¼" thick

Kosher salt
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp. dried oregano
Freshly ground black pepper
1 (25-oz.) jar marinara
1 (16-oz.) container ricotta
1 c. freshly grated Parmesan
1 large egg
¼ c. freshly chopped parsley, plus more for garnish
4 c. shredded mozzarella

1 Preheat oven to 400°. Lay eggplant slices on a cooling rack and

season with salt. Let sit 20 minutes. Flip, season again, and let sit
20 minutes more. Pat dry with paper towels.

2 In a large skillet over medium heat, heat oil. Add onion and cook
until soft, 5 minutes, then add garlic and cook until fragrant, 1
minute. Season with oregano, salt, and pepper. Add marinara and
cook until warmed through.

3 In a medium bowl, stir together ricotta, ½ cup Parmesan, egg, and

parsley and season with salt and pepper.

4 In a 13"-x-9" baking dish, spread a layer of marinara then top

with eggplant, ricotta mixture, and mozzarella. Repeat layers twice
more, sprinkling remaining ½ cup Parmesan over mozzarella.

5 Cover with foil and bake until cheese is bubbly, 35 minutes.

6 Garnish with parsley before serving.

60
61
62
 & BAK
ES

LOADED

ES
SSERO

C HA
CA
CAULI “MAC”
PT
ER 5

SERVES 8 TOTAL TIME: 1 HR

2 small heads cauliflower, cut into florets

2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
2 c. whole milk
2 oz. cream cheese
1½ c. shredded cheddar, divided
Kosher salt
Freshly ground black pepper
6 slices bacon, cooked and crumbled
¼ c. sliced green onions

1 Preheat oven to 350°. In a large pot of salted boiling water, blanch

cauliflower, 3 minutes. Drain well.

2 Make cheese sauce: In a large skillet, melt butter. Add garlic and
cook until fragrant, 1 minute, then add flour and stir until golden,
2 minutes. Add milk and bring to a low simmer, then add cream
cheese, whisking until combined. Remove from heat and stir in 1
cup cheddar until melty. Season with salt and pepper.

3 In a large bowl, stir together drained cauliflower, cheese sauce,

and all but 1 tablespoon each cooked bacon and green onions
until combined.

4 Transfer mixture to a 13"-x-9" dish and top with remaining ½ cup

cheddar, bacon, and green onions.

5 Bake until cauliflower is tender and cheese is melty, 30 minutes.

6 Let cool slightly before serving.

63
 S & BAR
IE

S
B R OWN

6R6
TE CHA
P

64
BROWNIES
BARS

PERFECT
LEMON BARS
MAKES: 30 BARS
TOTAL TIME: 5 HR

FOR THE CRUST 1 Preheat oven to 350° and line a 13"-x-9"

baking pan with parchment paper and
Cooking spray grease with cooking spray. In a large
1 c. butter, softened and cubed bowl using a hand mixer, beat butter and
¾ c. granulated sugar sugars together until light and fluffy. Add
flour and salt and mix until just combined.
¼ c. powdered sugar, plus more for garnish
2½ c. all-purpose flour
2 Spread dough into prepared pan and
Kosher salt press to flatten. Bake until lightly golden,
18 to 20 minutes.

FOR THE FILLING

3 Make filling: In a large bowl, whisk
together sugar, eggs, lemon juice,
2 c. granulated sugar
flour, and lemon zest and mix until fully
6 large eggs combined. Pour filling over crust, return
¾ c. lemon juice to oven, and bake until set, about 20
¼ c. all-purpose flour minutes. Refrigerate until chilled, 4 hours.

Zest of 1 lemon, plus more for garnish

4 Slice into squares and garnish with
1 lemon, cut into small wedges powdered sugar and lemon wedges.

65
 S & BAR

RAINBOW
IE

S
B R OWN

CHA
CHEESECAKE

P
TE
R6

BARS
MAKES 20 TOTAL TIME: 5 HR 30 MIN

FOR THE CRUST FOR THE FILLING

Cooking spray 4 (8-oz.) blocks cream cheese,

18 graham crackers, crushed softened

12 tbsp. melted butter ½ c. sour cream

½ c. granulated sugar 11⁄3 c. granulated sugar

6 large eggs
2 tsp. pure vanilla extract
1 tsp. kosher salt
Neon food dye in 6 colors

1 Preheat oven to 325° and grease a 13"-x-9" baking pan with

cooking spray. In a medium bowl stir together graham crackers,
melted butter, and sugar until mixture resembles coarse sand.
Press tightly into prepared pan.

2 Make filling: In a large bowl, beat together cream cheese, sour

cream, and sugar until smooth. Add eggs, vanilla, and salt and beat
until combined. Pour about half the cheesecake mixture over crust.

3 Divide remaining mixture between six small bowls (or one bowl for
each color you're using) and add a couple drops of food coloring
to each bowl. Stir to combine, adjusting color as desired. Add
spoonfuls of dyed cheesecake mixture on top of plain cheesecake
mixture, alternating colors until you’ve used up all of the dyed
cheesecake. Swirl colors together with a butter knife.

4 Place prepared baking pan in a large roasting pan and pour in

enough boiling water to come halfway up your baking pan. Bake
until only slightly jiggly, about 45 minutes. Turn off oven and prop
oven door open slightly. Let cool in oven 1 hour. Remove pan from
water and refrigerate until firm, 3 hours, or up to overnight.

5 Slice into bars and serve.

66
SWIRL IT!
1

67
68
 S & BAR

S’MORES
IE

S
B R OWN

CHA
GRAHAM

P
TE
R6

KRISPIE TREATS
MAKES 20 TOTAL TIME: 45 MIN

3 tbsp. butter, plus more for pan

1 package mini marshmallows
7 c. Golden Grahams cereal
3 Hershey's milk chocolate bars, broken into pieces

1 Grease a 13”-x-9” baking pan with butter. In a large pot over medium-
low heat, melt butter. Add all but 1 cup mini marshmallows and stir until
melty and smooth.

2 Turn off heat and stir in Golden Grahams until evenly coated. Press
into prepared pan and top with chocolate and remaining 1 cup mini
marshmallows.

3 Heat broiler. Broil bars until marshmallows are toasted, 2 minutes.

4 Let set at least 30 minutes, then slice and serve.

69
 SALTED CARAMEL
BROWNIES
MAKES 24 TOTAL TIME: 50 MIN

FOR THE BROWNIES FOR THE CARAMEL SAUCE

Cooking spray 1 c. granulated sugar

11/2 c. (3 sticks) melted ¼ c. water
butter
4 tbsp. butter, cubed
2½ c. granulated sugar
¼ c. heavy cream
11/4 c. unsweetened
Flaky sea salt, for garnish
cocoa powder
8 large eggs
1 tsp. pure vanilla extract
11/2 c. all-purpose flour
1 tsp. kosher salt

1 Preheat oven to 350° and grease a 13"-x-9"

baking pan with cooking spray. In a large bowl,
stir together melted butter, sugar, and cocoa
powder, then gradually mix in eggs and vanilla
until batter is glossy.

2 In a small bowl, whisk together flour and salt.

Slowly add to brownie batter, stirring until just
combined. Pour batter into prepared pan and
bake until a toothpick inserted into the center of
brownies comes out with just a few crumbs, 40
minutes. Let cool completely.

Meanwhile, make caramel: In a small saucepan

3 over medium heat, add sugar and water and stir
with a wooden spoon to incorporate. Bring to a
boil, stirring frequently. Increase heat to medium-
high and cook until deeply golden, not stirring, 5
to 6 minutes. Turn off heat and stir in butter and
cream—mixture will bubble up so be careful! Let
caramel cool slightly and thicken in pan, then pour
over cooled brownies. Sprinkle with flaky sea salt.

4 Let caramel sauce set at least 20 minutes before

slicing and serving.

70
MILLIONAIRE
SHORTBREAD
MAKES 24 TOTAL TIME: 1 HR 30 MIN

SHORTBREAD LAYER CHOCOLATE LAYER

1 c. (2 sticks) butter, 2 c. semisweet chocolate chips

softened
Flaky sea salt, for garnish
1 c. granulated sugar
1 tsp. pure vanilla extract
2 ¼ c. all-purpose flour

CARAMEL LAYER

2 (11-oz.) packages
caramel squares
½ c. heavy cream

1 Preheat oven to 300°​. Line a 13"-x-9" pan with

parchment paper and spray with cooking spray.
Make shortbread layer: Cream softened butter with
sugar until light and fluffy. Add flour and vanilla and
mix until a bread crumb texture forms.

2 Press mixture into a prepared pan and prick all over

with a fork.

3 Bake until lightly golden, 30 minutes. Let cool

completely.

4 Make caramel layer: In a small saucepan over

medium-low heat, stir caramels and cream
together until melted, 10 minutes. Pour over
cooled shortbread crust.

5 Make chocolate layer: Melt chocolate in microwave

in 30 second intervals and stir until smooth. Pour
over caramel layer.

6 Refrigerate 20 minutes until firm, then slice into bars.

Top with flaky sea salt.

71
 BANANA
PUDDING
BARS
MAKES 20 TOTAL TIME: 6 HR 30 MIN

FOR THE CRUST FOR GARNISH

3 c. crushed Nilla wafers Cool Whip

½ c. (1 stick) melted butter 1 banana, thinly sliced
¼ c. granulated sugar 20 Nilla wafers
¼ tsp. kosher salt

FOR THE FILLING

1 (5.1-oz.) package instant banana pudding mix

3 c. milk
3 (8-oz.) blocks cream cheese, softened
1 c. granulated sugar
2 c. Cool Whip

1 Line a 13"-x-9" baking pan with parchment. In a medium bowl, stir

together crushed Nilla wafers, melted butter, sugar, and salt until
mixture resembles wet sand. Press evenly into prepared pan.

2 In a large bowl, whisk together pudding mix and milk and

refrigerate until thickened, 5 minutes.

3 In another large bowl using a hand mixer, beat cream cheese and
sugar until light and fluffy. Fold in Cool Whip.

4 Fold pudding into cheesecake mixture, then pour filling over crust
and smooth top. Freeze until firm, 6 hours.

5 When ready to serve, slice into bars and top with a dollop of Cool
Whip, a slice of banana, and a Nilla wafer.

72
 SH TI P
LI

DE
You can make these
bars up to one month
ahead and keep them
in the freezer until
ready to eat.

73
 S C AK
A KE E

S
7
KES C

C HA
CA

PT
ER 7

74
 CAKES

DEATH BY
CHOCOLATE
POKE CAKE
SERVES 12
TOTAL TIME: 1 HR 10 MIN

FOR THE CAKE 1 Preheat oven to 350° and grease a 13"-x-9" pan with
butter. Dust with cocoa powder. Prepare chocolate
Butter, for pan
cake mix according to box instructions and bake until
Cocoa powder, for pan a toothpick inserted in the center comes out clean,
1 (16.5-oz.) box chocolate cake mix, 30 minutes. Let cool completely.
plus ingredients called for on box
1 (14-oz.) can sweetened condensed milk 2 In a small bowl, mix together sweetened condensed
milk and melted chocolate.
1 c. semisweet chocolate chips, melted

3 Poke cooled cake all over with the bottom of

FOR THE FROSTING a wooden spoon. Pour mixture into poke holes.

1 c. (2 sticks) butter, softened

4 Make frosting: In a large bowl using a hand mixer,
2½ c. powdered sugar beat butter, powdered sugar, cocoa powder, vanilla,
¾ c. cocoa powder and salt until completely combined (frosting will
be thick). Beat in heavy cream until smooth.
2 tsp. pure vanilla extract
Pinch kosher salt
5 Frost cake all over with an offset spatula.
¼ c. heavy cream

75
 BANANA KE
S C AK
E

S
KES C
PUDDING

C HA
CA
PT
ER 7

POKE CAKE
SERVES 12 TOTAL TIME: 1 HR

Cooking spray
1 (16.5-oz.) box yellow cake mix, plus ingredients called for on box
2 (3.4-oz.) boxes vanilla pudding mix
3 c. milk
2 c. heavy cream
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
3 bananas, thinly sliced
10 Nilla Wafers, crushed

1 Preheat oven to 350° and grease a 13"-x-9" baking pan with cooking
spray. Prepare yellow cake mix according to box instructions. Pour batter
into prepared pan and bake until a toothpick inserted in the middle comes
out clean, about 25 minutes. Let cool completely.

2 Prepare pudding: In a small bowl, whisk together pudding mix and milk
until thickened.

3 Make whipped cream: In another large bowl using a hand mixer, beat
cream, sugar, and vanilla until stiff peaks form.

4 Poke cooled cake all over with the bottom of a wooden spoon. Spread
pudding mixture on cake, then top with a layer of banana slices. Spread
whipped cream on top.

5 Sprinkle all over with crushed Nilla Wafers and garnish with more bananas.

76
77
 PEANUT KE
S C AK
E

S
KES C
BUTTER

C HA
CA
PT

CAKE
ER 7

SERVES 10 TOTAL TIME: 1 HR

FOR THE CAKE FOR THE FROSTING

Cooking spray 1 (8-oz.) block cream cheese, softened

2½ c. all-purpose flour 4 tbsp. butter, softened
2 tsp. baking powder 1¼ c. peanut butter
½ tsp. kosher salt 2 c. powdered sugar
3/4 c. (1½ sticks) butter, softened 1 tsp. pure vanilla extract
1 c. packed brown sugar Pinch kosher salt
½ c. granulated sugar 2 tbsp. milk
3 large eggs
FOR TOPPING
3/4 c. peanut butter
½ c. sour cream ½ c. peanut butter, melted
1 tbsp. pure vanilla extract ½ c. chopped mini Reese’s
¾ c. milk ¼ c. mini chocolate chips

1 Preheat oven to 350° and grease a 13"-x-9" baking pan with cooking
spray. In a large bowl whisk together flour, baking powder, and salt.

2 In another large bowl, using a hand mixer, beat together butter and
sugars until light and fluffy. Add eggs, one at a time, then add peanut
butter, sour cream, and vanilla, beating until smooth.

3 Add half the dry ingredients, beating until just combined. Pour in milk
and mix until fully incorporated, then add remaining dry ingredients and
mix until just combined.

4 Pour batter into prepared pan and smooth top. Bake until
a toothpick inserted into the middle comes out clean, 35 minutes.
Let cool completely.

5 Make frosting: In a large bowl using a hand mixer, beat cream cheese
and butter until no lumps remain. Add peanut butter and beat until
light and fluffy. Add powdered sugar, vanilla, and salt and mix until well
combined. Add milk and mix until fully incorporated.

6 Frost cake, then drizzle with melted peanut butter and top with Reese’s
and chocolate chips.

78
79
 SH TI P
LI
DE

When raspberries
and peaches aren’t in
season, use frozen and
double the amount of
cornstarch.

80
RASPBERRY PEACH
UPSIDE-DOWN
CAKE
SERVES 10 TOTAL TIME: 1 HR 30 MIN

FOR THE FRUIT TOPPING FOR THE CAKE

Cooking spray 22/3 c. all-purpose flour

½ c. (1 stick) melted butter 2 tsp. baking powder
1 c. granulated sugar 1 tsp. kosher salt
2 large ripe peaches, sliced ½ c. butter, softened
2 tsp. cornstarch, divided 1 c. granulated sugar
1 (6-oz.) package raspberries ½ c. packed brown sugar
2 large eggs
½ c. sour cream
1 tsp. pure vanilla extract
½ c. milk

1 Preheat oven to 350° and line a 13"-x-9" baking pan with parchment
and grease with cooking spray. In a medium bowl, stir together melted
butter and sugar. Spread in an even layer in prepared pan. In another
medium bowl, toss peaches with 1 teaspoon cornstarch. In a small bowl,
toss raspberries with remaining teaspoon cornstarch. Lay peaches,
slightly overlapping, over sugar mixture to create a stripe, then create a
raspberry stripe. Repeat twice more.

2 Make cake: In a small bowl, whisk together flour, baking powder, and
salt. In another large bowl using a hand mixer, beat butter with sugars
until light and fluffy. Beat in eggs, sour cream, and vanilla, then slowly
beat in flour mixture and milk until just combined.

3 Pour batter over fruit and smooth into an even layer. Bake until cake is
golden and a toothpick comes out clean, 1 hour.

4 Let cool 15 minutes, then flip cake upside-down onto a large serving
platter or cutting board. Let rest 30 seconds, then carefully remove pan.

5 Let cake cool completely before slicing and serving.

81
 S C AK
KE

OREOGASM
E

S
KES C

C HA
POKE CAKE

CA
PT
ER 7

SERVES 10 TOTAL TIME: 45 MIN

Cooking spray
1 (16.5-oz.) box chocolate cake mix, plus ingredients called for on box
1½ c. marshmallow crème
1 tbsp. water
½ c. finely ground Oreos
2 c. heavy cream
½ c. powdered sugar
½ tsp. kosher salt
1 c. crushed Oreos, divided
6 Oreos, halved
Chocolate fudge sauce, for drizzling

1 Preheat oven to 350º and grease a 13"-x-9" pan with cooking spray.
Prepare chocolate cake mix according to box instructions and bake until
a toothpick inserted in the center comes out clean, about 25 minutes.
Let cool completely.

2 In a small bowl, combine marshmallow crème and water then

microwave until melty 20 seconds. Stir until smooth, then fold in
ground Oreos.

3 Poke cake all over with the bottom of a wooden spoon. Pour
marshmallow mixture all over poke holes.

4 Make whipped cream: In a large bowl using a hand mixer, beat heavy
cream, powdered sugar, and salt until medium peaks form. Fold in ½
cup crushed Oreos.

5 Spread whipped cream all over cake with an offset spatula and sprinkle
with remaining ½ cup crushed Oreos. Top with halved Oreos and drizzle
with chocolate fudge sauce before serving.

82
83
 VORITE
FA

S
8
U NCH

C HA
BR

PT
ER 8

84
 FAVORITES

EVERYTHING
BAGEL CASSEROLE
SERVES: 8
TOTAL TIME: 1 HR 20 MIN

Cooking spray 1 Preheat oven to 350° and grease a 13"-x-9"

4 everything bagels, roughly chopped baking dish with cooking spray. Scatter half the
bagel pieces in prepared pan, then top with
1½ c. shredded white cheddar
half the cheddar, tomatoes, cream cheese, and
1½ c. halved cherry tomatoes red onion. Repeat.
1 (8-oz.) block cream cheese, cut into ½" cubes
½ red onion, thinly sliced 2 In a large bowl, whisk together eggs, milk, and
green onions. Season with salt, pepper, and
8 large eggs
cayenne. Pour mixture over bagels, making
2½ c. milk sure each piece is coated.
2 green onions, sliced, plus more for garnish
Kosher salt 3 Sprinkle seasonings over casserole, then cover
with foil and bake 45 minutes. Remove foil and
Freshly ground black pepper
bake until golden and cooked through, about
Pinch cayenne pepper 25 minutes more. Let cool 30 minutes.
1 tsp. poppy seeds
1 tsp. dried minced onion 4 Garnish with green onions before serving.

1 tsp. sesame seeds

1 tsp. dried garlic
1 tsp. coarse salt

85
 VORITE
FA

S
CROISSANT

U NCH

C HA
BR
BAKE
PT
ER 8

SERVES 8 TOTAL TIME: 1 HR 30 MIN

6 large croissants, quartered

6 slices bacon
8 large eggs
3 c. milk (preferably whole)
1 c. heavy cream
2 tbsp. finely chopped chives
2 tsp. freshly chopped thyme leaves
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
1 c. shredded Gruyère, divided
1 c. shredded mozzarella, divided
Butter, for baking dish

1 Preheat oven to 450°. Spread croissants on

a large baking sheet cut side-up and bake until
golden, 6 minutes.

2 Meanwhile, in a large skillet over medium heat,

cook bacon until crispy, about 8 minutes. Drain
on a paper towel–lined plate, then chop into
bite-size pieces.

In a large bowl, whisk together eggs, milk,

3 heavy cream, chives, and thyme. Season with
salt, pepper and cayenne, then stir in about ¾
cup each Gruyère and mozzarella.

4 Lightly butter a 13"-x-9" baking dish. Combine

croissants and cooked bacon in baking dish,
then pour egg mixture on top, making
sure each piece of croissant is coated. (If you
have time, refrigerate 30 minutes or up
to overnight.)

5 When ready to bake, preheat oven to 350°. Top

casserole with remaining ¼ cup of each cheese
and bake until golden, about 45 minutes.

86
87
 CLASSIC
CINNAMON ROLLS
SERVES 12 TOTAL TIME: 3 HR 25 MIN

Cooking spray
FOR THE DOUGH FOR THE FILLING FOR THE FROSTING

1 c. warm milk ½ c. (1 stick) butter, softened ¾ (8-oz.) block cream cheese,

softened
2 large eggs, at room temperature 1 c. packed brown sugar
½ c. butter, softened
5 tbsp. butter, softened 2 tbsp. ground cinnamon
1½ c. powdered sugar
4½ c. all-purpose flour, ½ tsp. ground nutmeg
plus more for surface 1 tsp. vanilla extract
½ tsp. kosher salt
2 tsp. kosher salt ¼ c. milk or heavy cream
½ c. granulated sugar
2½ tsp. instant yeast
or active dry yeast
¼ tsp. baking soda

1 Lightly grease a large bowl with cooking spray. In another large bowl or in the bowl of a stand
mixer using the hook attachment, mix all dough ingredients until a smooth, soft dough forms.

2 Transfer to prepared bowl and toss to coat outside of dough in cooking spray. Cover with a
kitchen towel and let dough rise until almost doubled, 1½ to 2 hours.

3 Meanwhile, make filling: In a large bowl using a hand mixer, beat all filling ingredients until
light and fluffy, 3 to 4 minutes.

4 Preheat oven to 400° and grease a 13"-x-9" pan with cooking spray. Turn dough onto
a lightly flour surface and dust with more flour. Roll out into a large square, about 18"-x-18".
Spread filling to the edges, then roll dough into a log and cut into 12 evenly sized pieces
about 1½" wide.

5 Place rolls cut side-up in prepared baking pan. Cover and let rise again until almost doubled,
30 minutes. Bake until golden, 18 to 20 minutes.

6 Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter
until light and fluffy. Add powdered sugar and vanilla and beat until smooth. Gradually add
milk or heavy cream until icing reaches your desired consistency. Frost immediately.

88
89
 CHICKEN
& WAFFLE
CASSEROLE
SERVES: 8 TOTAL TIME: 1 HR 30 MIN

10 toaster waffles
1 (25-oz.) package frozen breaded chicken tenders
8 large eggs
¾ c. milk
¼ c. maple syrup, plus more for serving
2 tbsp. melted butter
Kosher salt
Freshly ground black pepper

1 Preheat oven to 400°. Place waffles and chicken on two large

baking sheets. Bake waffles until golden and crispy, 15 minutes.
Continue baking chicken until warmed through and crispy, 30
minutes total. Let cool slightly, then cut both into large chunks.

2 In a large bowl, whisk together eggs, milk, maple syrup, and melted
butter. Season with with salt and pepper.

3 In a 13”-x-9” baking dish, layer waffles and breaded chicken, pour

over egg mixture. Bake until golden and set, 1 hour.

4 Serve warm with maple syrup.

90
 SH TI P
LI
DE

Take this to the next

level by drizzling it with
hot honey: 1 teaspoon
hot sauce stirred into ½
cup honey.

91
 CHEESY
BREAKFAST
BOAT
SERVES 8 TOTAL TIME: 45 MIN

1 large shallow loaf of bread

4 strips bacon
4 c. packed baby spinach
1 (8-oz.) block cream cheese, softened
2 c. shredded mozzarella
1 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
4 large eggs
Pinch crushed red pepper flakes
4 tbsp. melted butter
1 tsp. garlic powder

1 Preheat oven to 400°. Slice off top of bread,

about an 1" deep. Hollow out center and tear into
large pieces. Place hollowed out loaf in a 13"-x-9"
baking dish.

2 In a large skillet over medium heat, cook bacon

until crispy, 8 minutes. Drain on a paper towel–
lined plate, then chop.

3 Add spinach to skillet with bacon fat and cook until

wilted, 3 minutes.

4 In a medium bowl, combine cream cheese,

mozzarella, and Parmesan and season with salt and
pepper.

5 Spread cheese mixture in hollowed bread, then top

with spinach and bacon.

6 Crack eggs on top and season with salt, pepper,

and red pepper flakes.

7 In a medium bowl, toss torn bread with melted

butter and garlic powder. Spread around loaf in
baking dish.

8 Bake until egg whites are just set and bread is

toasted, 20 minutes.

9 Use toasted bread to dip into bread boat.

92
SHAKSHUKA
SERVES 8 TOTAL TIME: 1 HR

2 tbsp. extra-virgin olive oil

1 large onion, sliced
2 red bell pepper, sliced
3 cloves garlic, minced
2 (28-oz.) cans crushed tomatoes
1 (14.5-oz.) can diced tomatoes
1 tbsp. harissa (optional)
2 tsp. ground cumin
1 tsp. paprika
½ tsp. ground coriander
½ tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
8 large eggs
½ c. crumbled feta
Freshly chopped parsley, for garnish
Sliced bread, for serving

1 Preheat oven to 375°. In a large skillet over medium

heat, heat oil. Add onion and cook, stirring
occasionally, until caramelized, 20 minutes. Add
bell peppers and cook until soft, 5 minutes, then
add garlic and cook until fragrant, 1 minute more.
Add crushed and diced tomatoes, harissa (if using),
and spices and season with salt and pepper.
Simmer 10 minutes.

2 Transfer sauce to a 13"-x-9" baking pan. Make 8

wells in sauce, then crack an egg into each and
season with salt and pepper. Cover with foil and
bake until egg whites are just set, 12 to 15 minutes.

3 Top with feta and parsley and serve warm

with bread.

93
 BISCUITS FA
VORITE

S
U NCH
& GRAVY

C HA
BR
PT
ER 8

BAKE
SERVES: 8 TOTAL TIME: 30 MIN

Cooking spray
2 lb. hot Italian sausage, casings removed
3 tbsp. all-purpose flour
2½ c. milk
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
2 (16-oz.) cans refrigerated biscuits
2 tbsp. butter, melted
Freshly chopped chives, for garnish

1 Preheat oven to 375° and grease a 13''-x-9'' baking dish with

cooking spray. In a large skillet over medium heat, cook sausage,
breaking up meat with a wooden spoon, until no longer pink, about
6 minutes. Add flour and cook 1 minute more. Pour in milk and
whisk to combine. Season with salt, pepper, and cayenne. Bring
to a boil, then reduce heat and simmer until thickened, 5 minutes.
Remove from heat.

2 Cut biscuits into quarters and add half to prepared baking dish. Pour
gravy over biscuits, then top with remaining biscuits. Brush biscuits
with melted butter and season with black pepper. Bake until golden
and cooked through, 20 minutes.

3 Garnish with chives before serving.

94
95
 EDITORIAL DIRECTOR Joanna Saltz
DEPUTY EDITOR Lindsay Funston
MANAGING EDITOR Lindsey Ramsey

CREATIVE DIRECTOR Nicolas Neubeck

ART DIRECTOR Katja Cho
DESIGN DIRECTOR Alexandra Folino
DESIGNER Aaron Feng

SENIOR FOOD EDITOR Lauren Miyashiro

ASSISTANT FOOD EDITOR Lena Abraham
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COPY EDITOR Estee Brooke Friedman

CHIEF CONTENT OFFICER, HEARST MAGAZINES

Kate Lewis

SVP, CHIEF REVENUE OFFICER, HEARST DIGITAL MEDIA Todd Haskell

VP, EXECUTIVE DIRECTOR, SALES Sue Katzen
SENIOR DIRECTOR, MARKETING Samantha Gladis
SALES DIRECTORS Corianne Carroll, Tracy Leiken Chafetz, Kimberly Parrilla
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SENIOR MARKETING MANAGER Amanda Duff
MARKETING MANAGER Nicole Guba

HEARST SPECIALS VP, PUBLISHER

Jacqueline Deval

PUBLISHED BY HEARST COMMUNICATIONS, INC.

PRESIDENT & CHIEF EXECUTIVE OFFICER Steven R. Swartz
CHAIRMAN William R. Hearst III
EXECUTIVE VICE CHAIRMAN Frank A. Bennack, Jr.
SECRETARY Catherine A. Bostron
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HEARST MAGAZINES DIVISION

PRESIDENT Troy Young
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PHOTO CREDITS

Parker Feierbach Ethan Calabrese

Cover, back cover, and 3, 4-6, 10, 12-13, 27, 44, 60-61, 68-70,
8-9, 11, 14-16, 18-19, 21-28, 82-83
30-38, 40-43, 45-50, 52-59,
62-64, 66-67, 71-74, 76-81, 84, Meredith Jenks
86-95 1-2, 3

96
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