Oven Bake

You can use any grain you like in these ooey-gooey, cheesy stuffed peppers.

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."

These individual puff pastry-topped chicken pot pies are the perfect comfort food for guests. Prepare the filling and cut out the pastry ahead to save time in the kitchen.

Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.

Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see.

Creamy, sweet carrot purée takes the place of tomato sauce in this unexpected spring pizza.

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.