4,177 four four recipes

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Three-layer Kona coffee torte with ground walnuts in the batter, orange-mocha buttercream filling, and mocha frosting. A Hawaiian-inspired cake where coffee, chocolate, and citrus meet.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.