308 doubly recipes

Fudgy double chocolate brownies made with melted unsweetened chocolate, semi-sweet chocolate pieces, and crunchy walnuts. Rich, dense, and loaded with real chocolate flavor.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

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.

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.

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.

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

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

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

French cream pie is a vintage sour cream and raisin filling spiced with cinnamon, cooked custard-style in a double boiler, then chilled in a baked shell and crowned with billowy whipped cream.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.