999 doubly recipes

Barley broth with chicken, sauteed mushrooms, ribbony leeks, and a crushed chicken liver base enriched with lemon zest and garlic. A hearty British-style soup that doubles as a stew.

Old-fashioned raisin pie with brown sugar, walnuts, and a hit of orange drink mix in the filling. The double-crust country dessert often called funeral pie for its long shelf life.

Veal parmigiana with a double egg-dipped, golden-fried crust, layered with tomato sauce, grated parmesan and melting mozzarella, then baked until bubbly. Crisp cutlets that won't go soggy under the sauce.

Cranberry raisin squares with a double pastry crust and fruity filling baked until golden. A slab-style hand pie cut into bars, great for holiday dessert trays and potlucks.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.

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.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Classic apple pie filling with sliced apples, cinnamon, sugar, and lemon juice. A simple, no-fuss five-ingredient filling for a traditional double-crust apple pie.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Fried Monterey Jack cheese bites with a garlic and Italian seasoning filling, double-breaded and fried in garlic-infused peanut oil. Served with marinara for dipping.