4,269 four four recipes

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Turn leftover pot roast into a bubbling beef pot pie loaded with bacon, mushrooms, peas, and a surprising hit of dill pickle in a rich gravy under flaky pastry crust.

Quick moo shu pork stir-fry with mushrooms, broccoli, and coleslaw mix wrapped in flour tortillas with hoisin sauce. A weeknight-friendly Chinese-American classic.

Creamy cocoa cheesecake on a graham cracker crust with a tangy sour cream topping baked until just set. Rich chocolate flavor from pure cocoa powder, not melted chocolate.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Andagi are Okinawan doughnut balls, crisp and golden outside with a dense, cake-like center. This deep-fried treat is a Hawaiian festival favorite made from a simple sweet batter dropped straight into hot oil.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

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.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

Philadelphia sticky buns are a Pennsylvania Dutch classic: soft enriched yeast dough with cardamom, baked under a brown sugar, butter, and whole pecan glaze. Sticky, sweet, and unapologetic.

This old fashioned fruit cake is a classic. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Pfeffernüsse-style German spice cookies with cinnamon, cloves, nutmeg, mace, and allspice, finished with a drop of brandy before baking. A traditional holiday cookie that keeps for weeks in a tin.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.

Mexican brunch tortillas folded around soft-scrambled eggs, soy patty crumbles, melty pepper jack, and topped with chopped avocado and salsa. A vegetarian handheld brunch ready in 20 minutes.