1,003 double recipes

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Fig breakfast waffles made with dried California figs folded into a fluffy cake flour batter with whipped egg whites and lemon zest. Served with fig maple syrup.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Super moist and chocolaty sponge cake with a hint of coffee flavor.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

Flaky pastry turnovers filled with cinnamon apples and served with silky vanilla custard sauce for an elegant British-inspired dessert.

Elegant brazil nut torte with graham cracker cake layers split and filled with vanilla pudding cream. A two-day showpiece that's worth every minute of the wait.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Restaurant-style crab cakes bound in a light herbed batter instead of breadcrumbs, fried golden in clarified butter and plated over silky beurre blanc with julienned peppers and capers. An elegant starter or main.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.