4,469 four four recipes

Buttery tangerine shortbread with fresh citrus peel and juice baked into a crisp, golden wedge. Only 5 ingredients for a melt-in-your-mouth cookie that's easy to make in bulk.

Salmon tempura rolls wrapped in nori with mirin-glazed leeks inside, then flash-fried in rice flour batter. Restaurant-style Japanese crispy salmon roll that shatters into warm, silky salmon at the first bite.

No-bake cheesecake with cream cheese, sour cream, and whipped topping folded into graham crust: 8 minutes of mixing, 4 hours of chilling, topped with fresh strawberries.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

These tasty treats are the perfect snacks for when traveling. Tastes amazing with tea or coffee!

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Chocolate cookies, rolled in powdered sugar with a Hershey's kiss in the center.

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Wirsingroellchen are German Savoy cabbage rolls stuffed with ground leftover meat, parsley, and breadcrumbs, baked under a basting of sour cream. A thrifty, nutmeg-warmed classic from the old country.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Classic four-ingredient shortbread cookies made with butter, sugar, flour, and a pinch of salt. Rubbed by hand into a crumbly dough, rolled thin, and baked golden in just 10 minutes.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.