1,003 double recipes

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Homemade pizza dough that rises to crisp, chewy perfection on a hot stone. Six pantry ingredients, double-yeast for proper lift, makes two thin-crust 12-inch pies or one thick-crust pizza.

Peach apricot pie: fresh sliced peaches glazed with apricot jam, brown sugar, cinnamon, and lemon in a flaky double-crust. Summer stone fruit at its peak.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

British-style fish and chips with sole fillets in a yeast-and-beer batter, deep-fried to a crisp golden shell. The double-leavening technique produces the lightest crust possible.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Sauerkraut and ground beef casserole with rice, tomatoes and green pepper. Tangy Midwestern potluck dish that doubles easily for a crowd.