163 doubly recipes

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.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

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.

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!!!

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.

Pizza quiche loaded with Italian sausage, pepperoni, ham, salami, ricotta, mozzarella, and Parmesan in a double-crust pie shell with an egg wash top.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

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.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Crawfish au gratin baked in a rich double-cheddar sauce with sauteed bell pepper, celery, and onion. A bubbly, cheesy Cajun casserole that's pure Louisiana comfort food.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.