2,294 four four recipes

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Crispy onion rings with loads of onion flavor in the batter.

Attract Golidilocks with this delicious porridge that is perfect for a Spring breakfast.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

A Southern sweet potato pone made with raw grated sweet potatoes, allspice, cinnamon, and a simple batter. Baked in a square pan until golden. Old-fashioned comfort at its finest.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Lima bean cheese bake with cheddar, ketchup, and milk in a bubbly casserole thickened with wheat flour. A six-ingredient vegetarian baked bean dish with a cheesy top.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.