4,469 four four recipes

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

French-style potato pancakes with diced cooked turkey, scallions, chervil, ripe olives, and Dijon mustard. Crisp-edged hash brown cakes that turn leftovers into dinner.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Butterscotch chocolate chunk cookies: chewy brown-sugar cookies loaded with semi-sweet chocolate chunks. The butterscotch flavor comes from both light and dark brown sugar, no chips required.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

A traditional Dutch spice cake (gevulde speculaas) with a ground almond filling sandwiched between two layers of cinnamon, clove, and nutmeg-spiced dough. Topped with whole toasted almonds.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.