Need a break from cookies, cakes and sweets? No, neither do we. But it's all about balance, and there's a whole wonderful world of delicious baking to explore. From glorious Georgian cheese-filled loaves to bacon-and-potato pies and pan-fried veggie buns, here are baker's dozen recipes so you can bake your dinner, not just your dessert.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
1) Tacos Rojos (Red Tacos) with Queso Fresco and Salsa Verde
These homemade corn tortillas (made with our organic mass harina) are flavored (and colored) with guajillo chilies, topped with queso fresco and served with a spicy, tangy homemade tomatillo salsa verde. A project, to be sure, but a worthy one.
Get the recipe: Tacos Rojos (Red Tacos) with Queso Fresco and Salsa Verde
Photography by Rick Holbrook; food styling by Kaitlin Wayne
2) White Broccoli Garlic Pizza
Skip the tomato sauce and try this white pie, which is filled with garlicky greens and topped with mozzarella and Parmigiano-Reggiano. I like to roast in a dark, high sided one Detroit style pizza pan for cooler ends, but if you don't have one, you can use a 9″ x 13″ pan.some cast iron pans or a half sheet pan.
Get the recipe: White Pizza with Garlic Broccoli Rabe
Photography by Rick Holbrook; food styling by Kaitlin Wayne
3) Khachapuri
These Georgian open-faced cheese-filled flatbreads, made with a combination of melted mozzarella, creamy ricotta and salty feta cheese, are rich and satisfying. Halfway through baking, an egg is cracked into the top of each bread boat; its golden yolk further enhances the rich filling. Bread flour it gives the flat dough enough strength to support the firm fillings. Just before serving, sprinkle the kachapuri with fresh herbs.
Get the recipe: Khachapuri
Food photography and styling by Liz Neily
4) Chicken and dumplings
Lighter than chicken pot pie, but just as satisfying, this easy dinner features a flavorful chicken stew topped with light, fluffy herb biscuits made with self rising flour buttermilk and an egg. To make it even more weeknight friendly, use pre-cooked rotisserie chicken and frozen veggies in the filling.
Get the recipe: Chicken and dumplings
Food photography and styling by Liz Neily
5) Rye Cake Cake
Tartiflette is one of France's finest contributions to the culinary canon. Butter cake is made with homemade noodles (you can do it!) and topped with potatoes, bacon and two types of cheese. Serve French style, with a large green salad and a glass of wine.
Get the recipe: Rye cake cake
Photography by Rick Holbrook; food styling by Kaitlin Wayne
6) Tamales Tapatios (Chicken Tamales from Jalisco)
Filled with shredded chicken, olives, tomatoes and capers, these tamales are made with masa harina and are a great recipe to make for a party (or to stock your fridge).
Get the recipe: Tamales Tapatios
Food photography and styling by Liz Neily
7) Homemade Pierogi
There are nearly 200 five-star reviews for these pierogi, which should be enough to convince you to add them to your meal plan this month. The silky and supple dough is enriched with sour cream and rolled easily; a simple topping of cheddar and mashed potatoes is satisfying ballast. One batch makes several dozen patties, but we recommend doubling the recipe, as they freeze perfectly.
Get the recipe: Homemade pierogi
Food photography and styling by Liz Neily
8) Cuban sandwiches
A Cuban sandwich filled with garlic roasted pork, bacon, Swiss and pickles? Good. A Cuban sandwich made with homemade Cuban-style bread? The next level.
Get the recipe: Cuban sandwiches
Kristen Dough
9) Roasted Red Onion, Broccoli and Blue Cheese Cake
As we continue to wait for the full onslaught of wonderful spring (and summer) produce, broccoli can take a hit. In this quiche-like cake, everyday vegetables get a flavor boost from sweet roasted red onions and bold blue cheese.
Get the recipe: Roasted Red Onion, Broccoli and Blue Cheese Tart
Photography by Rick Holbrook; food styling by Kaitlin Wayne
10) Fried buns with mushrooms and cabbage (Sheng Jian Bao)
These irresistible buns are made with milk bread dough, then filled with a mixture of ginger cabbage and mushrooms. They are first pan-fried until crisp and golden on the bottom, then steamed until cooked. Eat them hot from the pan, with chili peppers together.
Get the recipe: Fried Buns with Mushrooms and Cabbage (Sheng Jian Bao)
Photography by Kristin Teig; food styling by Liz Neily
11) Dutch baby with herb parmesan
As a big proponent of breakfast for dinner, I'm always pleased to find a recipe that crosses the line as elegantly as this delicious Dutch baby, filled with cheese, fresh thyme and chickpeas. It rises dramatically in the oven and then crumbles, giving it a crisp crust and a cushy, soft center.
Get the recipe: Dutch Baby with Herbed Parmesan
Cynthia Chen McTernan
12) Shrimp and chickpea dumplings
Forget takeout: Gather some friends (or your kids) and make a double or triple batch of these shrimp dumplings, some to eat right away and some to refrigerate.
Get the recipe: Dumplings with shrimp and chickpeas
Photography by Rick Holbrook; food styling by Kaitlin Wayne
13) Middle Eastern Meatloaf (Lahm Bi Ajeen)
These flatbreads are hearty enough to eat for dinner, though leftovers make a great lunch. They are topped with a ground lamb and onion mixture that is flavored with harissa, garnished with toasted pine nuts and served with a drizzle of tahini sauce.
Get the recipe: Middle Eastern Meatloaf (Lahm Bi Ajeen)
Of course, you still need dessert. We suggest cupcakes!
Cover picture (Khachapuri) by Rick Holbrook; food styling by Kaitlin Wayne
