4,269 four four recipes

Sand tarts, a classic Pennsylvania Dutch butter cookie rolled paper-thin, brushed with egg white, sprinkled with cinnamon sugar, and topped with a pecan half. Crisp, buttery, and delicate.

Lightly flour-dusted artichoke hearts cooked in butter in the microwave until lightly browned, then finished with vinaigrette. A quick appetizer or vegetable side ready in 30 minutes.

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Fresh berry crumb pie with a toasted hazelnut crumb crust serving double duty as topping, filled with juicy mixed berries and lightly thickened with cornstarch. Summer baking that tastes like a streusel, a pie, and a cobbler all at once.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Shrimp and cheese enchiladas in a creamy jalapeño-pepper sauce with Monterey Jack, sour cream, and fresh tomatoes. A rich, Tex-Mex seafood enchilada baked until bubbly.

Sirups kager are traditional Danish brown spice cookies made with dark corn syrup, cinnamon, and cloves. Crisp, warmly spiced, and ideal for holiday cookie tins and Christmas baking.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Christmas cookie slices are old-fashioned icebox cookies: vanilla shortbread dough rolled into logs, chilled, sliced thin, and baked into crisp golden rounds. Make ahead and ready to slice for holiday baking.

Fruit cocktail cake is a one-bowl dump cake mixed straight in the pan with canned fruit cocktail, flour, sugar, and eggs. Old-fashioned potluck dessert with zero fuss.

Italian macaroons made from almond paste kneaded with egg whites and sugar, baked into chewy, fragrant amaretti-style cookies. A short rest before baking gives them their crackly top and tender center.