Twice-Baked Sweet Potatoes with Toasted Marshmallows
In this clever version of candied sweet potatoes with marshmallows (one of Gary Vaynerchuk's favorite Thanksgiving dishes), Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.
Zucchini-and-Pepper Gratin with Herbs and Cheese
Switzerland has been making Sbrinz--a hard, aged, cow's-milk cheese--for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sauteed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.
Kale and Chorizo-Stuffed Piquillo Peppers
Kale and chorizo add festive color to these stuffed peppers, making them the perfect holiday appetizer.
Cauliflower Gratin with Manchego and Almond Sauce
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sauteed cauliflower and baked until it's golden and bubbling.
Baked Acorn Squash with Chestnuts, Apples and Leeks
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.
Baked Eggplant Marinara with Basil
Salvatore Denaro's luscious version of melanzane alla parmigiana (eggplant Parmesan) is a sort of oven-baked eggplant sandwich enclosing hard-cooked eggs, tomato sauce, mozzarella and lots of fresh, late-summer basil. As this recipe indicates, Parmigiano-Reggiano cheese isn't a necessary ingredient. Be sure to use a good fresh mozzarella sold in brine, not the plastic-wrapped kind, which can get quite rubbery. Since the dish is served at room temperature, it can be prepared well ahead of time.
Oven-Baked Potatoes Hasselbacken
This delightful potato recipe is named for the place it was invented during the 1950s, a Stockholm restaurant turned cooking school. The key is to baste the potatoes with butter before roasting them.
Baked Onions with Fennel Bread Crumbs
These simple, incredibly flavorful onions from chef Nancy Silverton are baked in the oven until they're falling-apart tender. Fennel seeds punch up the crispy breadcrumb topping.
Baked Broccoli and Mushrooms with Crispy Shallots
The broccoli here retains a nice crunch--it's an excellent alternative to overcooked broccoli casseroles.
A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream.