Recipes with flour

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Triple chip brownies loaded with semi-sweet chocolate, milk chocolate, and butterscotch chips in a fudgy bittersweet chocolate batter with walnuts. Six cups of chips total. These are not messing around.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Italian sausage pizza on a homemade overnight crust, layered Chicago-style with cheese on the bottom, sausage and chunky tomatoes on top, finished with oregano and parmesan. A hearty pan pizza baked hot.

Modern fruitcake loaf with pecans, dates, dried cranberries, chocolate chips, and rum, topped with white chocolate cream cheese frosting. A fruitcake even fruitcake haters will love.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Spiced buttermilk pound cake with cinnamon, cloves, nutmeg, and chopped pecans baked in a Bundt or tube pan. A dense, warmly spiced Southern-style cake that needs no frosting.

Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.

Sturdy gingerbread house dough made with shortening, dark corn syrup, and warming spices. Holds its shape for construction. The classic holiday project base.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

St. Louis-style ham chowder with bacon, new potatoes, celery, and milk thickened with a sherry-flour slurry. A hearty Midwestern potato chowder with smoky bacon depth and a touch of dry sherry warmth.

Two-layer fudge cake built on a cooked cocoa-milk paste with brown sugar for depth. Old-fashioned chocolate layer cake from-scratch and a perfect blank canvas for any frosting.

Rich chocolate cake made with a full cup of cocoa bloomed in boiling water, plus a strawberry shortcake variation with whipped cream and drizzled melted chocolate.

Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Nutty Mississippi mud pie stacks toasted pecans and walnuts under a tangy cream cheese layer, then crowns it with stovetop chocolate pudding. A no-bake-friendly Southern dessert that yields two pies.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

Pan-fried asparagus spears wrapped in prosciutto, dredged in flour, and dipped in egg for a golden, crispy coating. An elegant Italian appetizer that turns simple asparagus into something special.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Lemon poppy seed muffins with milk-soaked poppy seeds for plump texture, fresh lemon, and a tender crumb. Bakery-style high-rise muffins in 25 minutes.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

Chocolate cupcakes filled with creamy peanut butter cream cheese frosting piped right into the center. Rich cocoa buttermilk cake with a surprise peanut butter filling in every bite.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Cream cheese swirled brownies with a fudgy unsweetened chocolate base and tangy cream cheese filling marbled together. Rich, dense, and bakery-worthy.

Surprise packages are butter cookies with a chocolate mint wafer hidden inside each one, iced and decorated to look like tiny Christmas presents. A fun holiday baking project.

White chocolate brownies (blondies) with chunks of semisweet chocolate folded into a tender, butter-rich batter. Sweet, dense and dotted with dark chocolate pockets. Better than the box mix.

Mississippi mud cake with cocoa, marshmallow cream, and a rich chocolate-butter frosting loaded with pecans. A dense, fudgy Southern sheet cake classic.

Carrot raisin cheesecake blends warm spices and shredded carrots into a creamy graham-crusted cheesecake topped with citrus cream cheese frosting. Carrot cake meets New York cheesecake in one springform pan.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Pumpkin cake made with spice cake mix and canned pumpkin, topped with a cooked flour buttercream frosting. A moist, warmly spiced fall cake with a light, fluffy homemade frosting.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.

Baked spiced doughnuts with cinnamon and nutmeg, made in a mini bundt pan with no deep frying. Light, cake-like, and dusted with powdered sugar for a cleaner take on the classic.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

Oatmeal cookies packed with chopped dates, sweetened coconut, and nuts in an orange juice-brown sugar dough. Three cups of oats for serious chew, plus cinnamon warmth in every bite.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.