2,294 four four recipes

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

Italian prosciutto, fresh cherry tomatoes and basil leaves, and cheese, these four simple ingredients together are a perfect snack for your New Year's Eve.

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Pennsylvania Dutch rhubarb orange jam with fresh rhubarb, orange zest, and orange juice for citrus brightness. Four ingredients, no commercial pectin, traditional Lebanon County recipe.

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.

Homemade sago biscuits press together just four pantry staples, sago, desiccated coconut, sugar, and breadcrumbs, into crisp, golden rounds. A simple, eggless Sri Lankan teatime biscuit with toasty coconut flavor.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.