163 doubly recipes

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.

This layered banana cake is loaded with fresh banana slices and creamy vanilla pudding between two soft cake rounds, then wrapped in fluffy frosting. A beginner-friendly semi-homemade banana dessert that comes together fast.

Very tasty pies, I used fresh cherries, still so great.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Soft-centered cookies loaded with semisweet and vanilla milk chips plus slivered almonds. Brown butter dough with almond extract creates bakery-style treats.

Scallops in double pepper sauce with slivered red and green bell peppers, five cloves of garlic, hot sauce, and briny capers. A quick skillet seafood dinner in 30 minutes.

Cheese tortellini tossed in homemade spinach-basil pesto with sauteed shrimp, toasted almonds, and blistered cherry tomatoes. A restaurant-quality pasta dinner ready in about an hour.

Silky double-boiler polenta topped with a melting slice of tangy Gorgonzola and a swirl of butter. This elegant Italian side dish is simple enough for weeknights yet impressive enough for dinner parties.

Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.

Pepper-crusted veal loin chops simmered in a gutsy double tomato sauce with sun-dried tomatoes, mushrooms, red wine, and a kick of Tabasco. Served over pasta with grated Romano.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.