4,269 four four recipes

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Cheese apple pie with cinnamon-spiced apples topped with a cheddar biscuit crust baked until golden and crisp. The classic apple-cheddar pairing in dessert form.

Chicken mushroom piccata pounds chicken thin, pan-fries it quickly, then deglazes with lemon, white wine and sliced mushrooms. A 45-minute Italian-American dinner for two.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.