163 doubly recipes

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

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.

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.

Curried chutney spread with cream cheese, toasted almonds, curry powder, and dry mustard. A no-cook appetizer that doubles as a stuffing for dates and celery.

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.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

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.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

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.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Easy fried oysters, double-breaded in crumbs and pan-fried in butter until golden and crisp. A simple, fast way to crispy oysters with a tender center, seasoned with salt, pepper, and paprika.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

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.