4,469 four four recipes

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

This is ungodly rich. Serve in very small wedges. Even heavy eaters can't eat much at once.

Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Lanarkshire cheese soup: a traditional Scottish milk-based soup thickened with flour and finished with Stilton. A humble, comforting recipe with roots in the Scottish Lowlands.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Sourdough starter made with skim milk, yogurt, and flour. A yogurt-cultured method from 1973 that creates an active starter in 2 to 5 days with no commercial yeast.

Shrimp tossed in curry powder, cayenne, and flour then sauteed in olive oil until golden and crisp. Five ingredients, 15 minutes, zero leftovers. A spicy, quick weeknight dinner or appetizer.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Irish garlic mackerel rubbed with minced garlic, dipped in egg and flour, and pan-fried in butter until golden. Five ingredients, 20 minutes, and a crispy, garlicky crust on rich, oily fish.