163 doubly recipes

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Coffee soda built with chilled double-strength coffee, half and half, coffee ice cream, and a top-up of fizzy soda water. The grown-up float you'd find at a 1950s soda fountain counter.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.

Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.

Double-patty stuffed burgers filled with onion, bacon, dill relish, Worcestershire, and a splash of bourbon. Juicy, loaded, and built for the grill.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Forfar bridies, the Scottish hand pies stuffed with seasoned ground lamb or beef and onion, sealed in flaky pastry. A classic UK-style meat pasty for picnics or pub fare.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Honey mustard salad dressing with a creamy sour cream and mayo base, Dijon mustard, and honey. Five-minute no-cook recipe that doubles as a dip for chicken tenders or veggies.