10,000 four four recipes

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

It is mentioned in a traditional children's Irish jingle: "Three pans of boxty, baking all the day, What use is boxty without a cup of tay?"

Very easy to make, and it tastes so buttery and moist!

Bloody Mary bread uses V8 juice and a splash of vodka in a bread machine dough for a savory, tomato-tinged loaf with a soft crumb. A conversation starter at any brunch table.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Buttery brown sugar cake layers with warm nutmeg get topped with chopped walnuts for this tender Armenian spice cake that rests before serving.

Potato garbanzo gnocchi: instant mashed potatoes bound with chickpea and rice flour, deep fried into crispy fritter-style dumplings with garlic and cayenne. Naturally vegan, ready in 15 minutes.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

I make this cake for about 10 years, every time people like it.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Traditional Irish soda bread made with just flour, buttermilk, and baking soda creates crusty golden rounds or skillet farls in under an hour with no yeast required.