Oven Recipes
From roast chicken to pastries. Everything the oven does best.
Calabaza Confitada al Pimentón de la Vera con Hummus de Garbanzos Especiado
Imagínate la calabaza, tierna y dulce, confitada en su propio jugo y una capa dorada que cruje levemente, con ese aroma ahumado del pimentón de la Vera que te transporta. Abajo, un lecho de hummus de garbanzos, cremoso y especiado, que lo convierte en un bocado con contrastes de textura y un…
Corn and Cheese Frittata with Epazote
Imagine a fluffy, golden-brown frittata infused with the sweet flavor of tender corn and the fresh aroma of epazote, all melted with creamy cheese. Each bite is an explosion of flavors and textures that will leave you wanting more.
Baked Pork Tenderloin with Honey and Mustard Sauce
Imagine a juicy pork tenderloin, covered with a sweet and spicy honey and mustard sauce that caramelizes in the oven, while the aroma of fresh herbs fills the air. Each bite is an explosion of flavors and textures that will leave you breathless.
Roasted Poblano Peppers Stuffed with Quinoa and Baked Vegetables
Imagine a roasted poblano pepper, its soft and slightly smoky flesh, stuffed with a crunchy mixture of cooked quinoa with fresh vegetables and spices. When you take a bite, the combination of textures and flavors transports you to the vibrant cuisine of Puebla.
Baked Beef Strips: The Crunchy Delight That Conquered Lima Without a Pan
Imagine golden-brown beef strips, like the sun-kissed streets of Miraflores, bathed in a sauce that smells like toasted garlic and chicha vinegar. Each bite is a journey: crunchy on the outside, tender on the inside, with onions that melt like caramel and a spicy kick that makes you sweat.
Suprema de pollo al horno con costra de queso y mostaza, estilo pampeano
La piel cruje como papel de arroz al primer corte, mientras el queso derretido forma un manto dorado que esconde la mostaza picante. Dentro, la carne se deshace en hebras jugosas, perfumada con ajo y romero como si hubiera dormido en un campo de hierbas.
Bandeja paisa vegetariana al horno: el abrazo de maíz y frijol que conquistó Medellín
Imagina un lecho de frijoles rojos tan sedosos que se deshacen al primer contacto, coronados por arepas doradas que crujen bajo el tenedor. El plátano maduro, caramelizado en el horno, suelta su dulzor como un secreto, mientras el aguacate —cortado en ese instante— chorrea su untuosidad sobre todo.…
Baked Salmon with Lemon and Dill
Baked salmon with lemon and dill has its roots in northern European cooking, where fresh salmon and dill are a natural pairing. Fillets are rubbed with garlic, doused in lemon juice, and roasted gently until the flesh flakes apart in tender, juicy layers. It comes together in twenty minutes and…
Catalan Escalivada with Anchovies
In Catalan, 'escalivar' means to roast over embers. This preparation of peppers and eggplants roasted until tender and smoky forms the base of many Catalan dishes and makes a sublime starter served with tomato-rubbed bread.
American-Style Chocolate Brownie
The American brownie traces back to late 19th-century Chicago and remains the definitive dense chocolate treat. This version uses 70% dark chocolate melted with butter for that fudgy, almost molten centre under a slightly crisp top. Extra cocoa powder doubles the chocolate intensity, while optional…
Baked Salmon with Lemon and Herbs
Baked salmon with lemon and herbs is a clean, bright Mediterranean recipe: fresh fillets layered with dill, thyme, sliced garlic, and capers, drizzled with olive oil and lemon juice before roasting. In under half an hour you have moist, flaky fish that fills the kitchen with the scents of the…
Homemade Butter Croissants
Homemade croissants are one of the most rewarding challenges in baking: laminated dough with 27 layers of butter achieved through three folds and plenty of patience. The result — shatteringly crisp layers, an open crumb, and that unmistakable butter aroma — bears no resemblance to shop-bought. The…
Homemade Pastor-Style Tacos
Tacos al pastor are one of the icons of Mexican street food: pork marinated in a guajillo and ancho chile adobo with achiote, orange juice, and spices, traditionally cooked on a vertical spit and served on a corn tortilla with fresh pineapple, cilantro, and white onion. The overnight marinade is…
Provençal Ratatouille
Provençal ratatouille is the great vegetable stew of southern France. Aubergine, courgette, peppers and tomato are slowly cooked with garlic, thyme and herbes de Provence until soft and fragrant. It works as a warm side dish, but many argue it is even better cold the next day, when the flavours…
Argentine Oven Roast
Argentine oven roast is the domestic version of the gaucho parrilla for days without a garden. Beef short ribs, criollo sausages, and blood sausages roast slowly until the fat sputters and the meat turns tender. Chimichurri — parsley, garlic, oregano, and vinegar — is the indispensable…
Oven-Baked BBQ Ribs
Oven BBQ ribs work in two stages: first a slow three-hour bake covered in a spice dry rub until the meat pulls away from the bone; then a quick blast under the grill with BBQ sauce to lacquer and caramelise the outside. The result is tender, juicy ribs with that sweet-smoky flavour of American…
Gypsy Arm of Cream
Brazo de gitano — Spanish roulade — is a delicate rolled sponge cake filled with whipped cream and sliced strawberries. The thin sponge must be rolled while still warm using a damp cloth; once cold it will crack. The result is light, not too sweet, and visually striking when sliced. A Spanish…
Argentinian Baked Empanadas
Argentine baked empanadas are the most classic snack and finger food of the Río de la Plata region: a lard-enriched dough filled with seasoned ground beef, paprika, cumin, onion, olives, and hard-boiled egg, then baked until golden. The braided edge crimp — called repulgue — is the regional…
Homemade Neapolitan Pizza
Neapolitan pizza is the original and strictest of all pizzas: high-protein wheat dough cold-fermented for at least 24 hours, stretched thin with puffed air-bubble edges, topped with barely crushed San Marzano tomatoes and buffalo mozzarella or fior di latte. The Associazione Verace Pizza Napoletana…
Chicken Green Enchiladas
Green enchiladas are one of the most popular dishes in Mexican home cooking: corn tortillas filled with shredded chicken, rolled up, and smothered in a green salsa made from tomatillo, roasted poblano pepper, onion, and garlic. Finished with soured cream, crumbled fresh cheese, and cilantro. The…
American Banana Bread
American banana bread is a moist, dense quick bread born from the need to use up overripe bananas that nobody wants to eat fresh — the blacker and softer they are, the sweeter and more fragrant the loaf. Mixed together with flour, eggs, butter, sugar, and baking soda, with optional chopped walnuts…
Quinoa Bowl with Roasted Vegetables
A hearty plant-based bowl built around Andean quinoa, oven-roasted sweet potato, red pepper and broccoli, creamy avocado, and crispy chickpeas. A lime-tahini dressing ties everything together with brightness and body. High in plant protein and fiber, this is a complete meal that keeps you full…
Tacos de Cochinita Pibil
Cochinita pibil is one of the Yucatan's oldest dishes: pork marinated in achiote paste and sour orange, wrapped in banana leaves and slow-cooked until the meat falls apart. The achiote gives the flesh its deep terracotta colour and an earthy, floral flavour you can't replicate with anything else.…
Burnt Basque Cheesecake
The Basque cheesecake is one of the few cheesecakes baked at very high heat to achieve that caramelized, almost burnt exterior while the inside stays creamy and just set. It was born at Bar La Viña in San Sebastián in the 1990s and now has fans worldwide. Just five ingredients: cream cheese, heavy…
Oven Recipes: cooking guide
The oven is the great ally of seasonal cooking. From juicy roasts to artisan breads, gratins and caramelised vegetables. The key is controlling temperature and time — these oven recipes include detailed steps so nothing comes out raw or dried out.