4,469 four four recipes

An easy bread machine loaf with just four pantry staples: yeast, warm water, flour, and a spoonful of sugar. Add everything, press start, and walk away for a soft, lightly sweet homemade bread with no kneading by hand.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

French-style apple crisp layered with fresh mint and cinnamon, baked until golden with a crumbly egg-based topping for a rustic dessert that's lighter than traditional pie.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

Crispy, paper-thin chocolate lace cookies made with melted butter and unsweetened chocolate. Only 8 ingredients, 30 minutes, and you've got 3 dozen elegant holiday treats.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.