4,269 four four recipes

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Chicken fettuccine with Parmesan, peas, and fresh basil in a broth-based cream sauce. Lighter than classic Alfredo because the sauce starts with real chicken poaching liquid, not just butter and cream.

A warmly spiced brown sugar cake with chopped prunes, walnuts, and buttermilk baked in a 9-inch square pan. Cinnamon, nutmeg, allspice, and cloves fill every moist, tender bite. Serve with sour cream or whipped cream.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Double-chocolate shortbread cookies dipped on each end in white and semisweet chocolate. Rich, buttery, and elegant with a tender snap and triple chocolate flavor.

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Irish beef stew braised with Guinness stout, potatoes, carrots, rosemary, and thyme in a low oven for two hours. A rich, dark, deeply savory pub-style stew with fork-tender beef.

Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.

Upside-Down Pineapple-Raisin-Carrot Cake bakes a spiced carrot batter over caramelized pineapple rings and raisins in a cast iron skillet. Two classics in one.