10,000 four four recipes

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Savory cheese snack crackers with butter, grated cheese, and a kick of cayenne. Slice-and-bake dough that keeps in the fridge for fresh crackers anytime you need them.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

German pancake batter baked in a bread pan and topped with sliced apples or savory pork cracklings. Dust fruit version with sugar or salt the crackling one for traditional flavor.

Flaky whole wheat paratha made with ghee-layered dough, rolled, folded, and griddle-fried until crisp and golden. Just 3 ingredients for authentic Indian flatbread at home.

Bread machine pizza dough with a cornmeal-rich crumb and a one-two oil blend. Hands-off prep: dump, press start, and the machine handles the rest.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

This flaky and buttery pie pastry is very versatile, it can be used in many pie recipes, and it adds the delicious flavor.

Homemade potato gnocchi from scratch, made with baked rather than boiled potatoes for a light, fluffy texture. Pillowy little dumplings ridged on a fork, boiled until they float, ready for any sauce you love.

Chipped beef on toast: browned ground beef folded into a creamy milk gravy and spooned over toast. Classic SOS comfort food, hearty, cheap, and on the table in about 20 minutes.

Traditional Croatian mlinci: yeasted flatbread baked until crisp, then soaked in salted water and drenched in melted butter or roast drippings. The classic side for roast poultry.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Single-crust shortening pie shell with the option of an old-fashioned snow cream filling: instant pudding, milk, and sour cream whisked into a frosty no-cook pie. Easy weeknight dessert.