4,269 four four recipes

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Chocolate buttermilk sheet cake with rich cocoa icing poured on while still hot. A classic potluck crowd-pleaser that bakes in under 25 minutes and feeds a big group.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Hand-shaped chocolate pretzel cookies made from a cocoa butter dough, baked until set, then frosted with a simple cocoa-powdered sugar icing. A playful baking project that yields about 2 dozen.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.