5,208 four four recipes

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Apple pie with sharp cheddar cheese baked into a cornmeal crust and finished with a woven lattice top. Eight cups of fresh apple, cinnamon, and a savory-sweet crust that sets this apart.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Silky Chinese almond pudding made with rice flour, almond powder, and sliced dates. Served warm with a melted ice cream consistency, this elegant dessert comes together in 30 minutes.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Old-fashioned almond butter coffee cake made with yeast-risen dough and crowned with buttery almond topping. Warm spices of mace and cardamom make this sweet bread irresistible for brunch.

Green tomato pie with sliced unripe tomatoes layered with sugar, lemon, and allspice under a lattice crust. The Southern end-of-summer dessert that transforms unripe tomatoes from the garden.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Lima beans smitane tossed with sour cream, diced pimento, chives, and garlic powder. A creamy, Eastern European-inspired side dish made from frozen limas in under 30 minutes.

Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.

Fresh apricots stuffed with almonds, soaked in rum, then dipped in cinnamon batter and deep-fried until golden for a show-stopping dessert.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.