4,269 four four recipes

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

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.

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.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

Homemade English muffins cooked on a griddle in DIY tuna can rings, made from a simple yeast sponge dough with butter. Nooks-and-crannies texture that beats store-bought, with whole wheat and raisin variations.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Pecan shortbread cookies shaped into little ovals and rolled in powdered sugar. Only 4 ingredients, no eggs, mixed by hand, and they melt in your mouth. A Mexican wedding cookie cousin that makes 4 dozen.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Tex-Mex carrot soup pureed with cumin and ginger, topped with a cilantro-tomato sour cream salsa. A smooth, earthy soup with warm spice and a cool, creamy finish.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Fresh corn muffins with real corn kernels, buttermilk, and cornmeal baked at high heat for a crispy crust. A no-sugar cornbread muffin with pops of sweet fresh corn in every bite.