5,208 four four recipes

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

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.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Spelt soy milk bread is a dairy-free, vegan-friendly yeast loaf with one quick rise and ready start to finish in under an hour. Nutty spelt flour and warm soy milk make a tender crumb for sandwiches and toast.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Sourdough starter made with skim milk, yogurt, and flour. A yogurt-cultured method from 1973 that creates an active starter in 2 to 5 days with no commercial yeast.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.