999 doubly recipes

Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Chocolate-dipped strawberries with semi-sweet chocolate melted in a double boiler and a touch of oil for a glossy, professional-looking finish. Just 3 ingredients.

Chocolate thumbprint cookies rolled in chopped nuts with melted chocolate chips swirled into each indent. Buttery, nutty, and rich with a double dose of chocolate.

Crispy fried chicken with a double-dredge of flour seasoned with garlic salt, paprika, and poultry seasoning. The wet egg batter holds onto the seasoned coating for a craggy, shatter-crisp crust.

Classic broccoli casserole with cream of celery soup, sharp cheddar, eggs, and mayo. Six simple ingredients baked until set and golden. Doubles easily for a crowd.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

No-bake butterscotch chow mein candy clusters with salted peanuts. Only 3 ingredients melted in a double boiler and dropped on wax paper. A classic holiday candy that kids love to make.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

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.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Cinnamon rolls filled with maple syrup, dried cranberries, and toasted pecans. Egg-washed for a golden crust, these make a stunning holiday or weekend brunch centerpiece.