Need a break from cookies, cakes, and scones? Nah, neither do we. But it's all about balance, and there's a whole wonderful world of savory baking to explore. From glorious cheese-filled Georgian flatbreads to bacon-and-potato-topped tarts and crisp pan-fried vegetarian buns, here's a 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 masa harina) are flavored (and colored) with fruity guajillo chilies, filled 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 andSalsa Verde
Photography by Rick Holbrook; food styling by Kaitlin Wayne
2) White Pizza with Garlicky Broccoli Rabe
Skip the tomato sauce and try this white pie, which is piled with garlicky greens and topped with both mozzarella and Parmigiano-Reggiano. I like to bake it in a dark, high-sided Detroit-style pizza pan for the crispiest edges, but if you don’t have one, you can use a 9” x 13” pan, a couple of cast iron skillets, or a half-sheet pan.
Get the recipe: White Pizza with Garlicky Broccoli Rabe
Photography by Rick Holbrook; food styling by Kaitlin Wayne
3) Khachapuri
These open-faced cheese-filled Georgian flatbreads, made with a combination of melty mozzarella, creamy ricotta, and salty feta cheese, are rich and satisfying. Halfway through baking, an egg is cracked on top of each flatbread boat; its golden yolk further enhances the rich filling. Bread flour gives the flatbread dough sufficient strength to support the robust toppings. Just before serving, shower the khachapuri with fresh herbs.
Get the recipe:Khachapuri
4) Chicken and Dumplings
Lighter than chicken pot pie but every bit as satisfying, this simple supper comprises a flavorful chicken stew topped with light, fluffy herbed biscuits that are made with self-rising flour,buttermilk, and an egg. To make it even more weeknight friendly, use pre-cooked rotisserie chicken and frozen vegetables in the filling.
Get the recipe: Chicken and Dumplings
Photography and food styling by Liz Neily
5) Tartiflette Tart with Rye Puff Pastry
Tartiflette is one of France’s best contributions to the culinary canon. The buttery tart is made with homemade puff pastry (you can do it!) and topped with potatoes, bacon, and two types of cheese. Serve it French-style, with a big green salad and a glass of wine.
Get the recipe: Tartiflette Tart with Rye Puff Pastry
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 freezer).
Get the recipe:Tamales Tapatios
Photography and food 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, supple dough is enriched with sour cream and is easy to roll; a simple filling of cheddar and mashed potato is satisfying ballast. A batch makes several dozen dumplings, but we recommend doubling the recipe, as they freeze perfectly.
Get the recipe: Homemade Pierogi
Photography and food stying by Liz Neily
8) Cuban Sandwiches
A Cuban sandwich piled with garlicky roast pork, ham, Swiss, and pickles? Good. A Cuban sandwich made on homemade Cuban-style bread? Next level.
Get the recipe: Cuban Sandwiches
Kristen Teig
9) Roasted Red Onion, Broccoli, and Blue Cheese Tart
While we continue to wait for the full marvelous onslaught of spring (and summer) produce, broccoli can pinch-hit. In this quiche-like tart the workaday vegetable gets a flavor assist 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) Mushroom and Cabbage Pan-Fried Buns (Sheng Jian Bao)
These irresistible buns are made with milk bread dough, then filled with a gingery cabbage and mushroom mixture. They’re first pan-fried until the bottoms are crisp and golden, then steamed until cooked through. Eat them hot from the pan, with chili crisp alongside.
Get the recipe: Mushroom and Cabbage Pan-Fried Buns (Sheng Jian Bao)
Photography by Kristin Teig; food styling by Liz Neily
11) Herbed Parmesan Dutch Baby
As a big proponent of breakfast-for-dinner, I’m always delighted to find a recipe that straddles the line as elegantly as this savory Dutch baby, which is loaded with cheese, fresh thyme, and chives. It rises dramatically in the oven and then collapses, giving it a crisp crust and a custardy, cheesy center.
Get the recipe:Herbed Parmesan Dutch Baby
Cynthia Chen McTernan
12) Shrimp and Chive 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 stock the freezer.
Get the recipe: Shrimp and Chive Dumplings
Photography by Rick Holbrook; food styling by Kaitlin Wayne
13) Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)
These flatbreads are hearty enough to be eaten for dinner, though any leftovers make an excellent grab-and-go lunch. They’re topped with a ground lamb and onion mixture that’s flavored with harissa, garnished with toasted pine nuts, and served with a drizzle of tahini sauce.
Get the recipe:Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)
Of course, you still need dessert. We suggest cupcakes!
Cover photograph (Khachapuri) by Rick Holbrook; food styling by Kaitlin Wayne
