Recipes with flour

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Heart shaped cookie bakes a giant chocolate chip cookie in a 9-inch heart pan, then crowns it with melted chocolate frosting. Edible Valentine's gift you frost and decorate at home.

Decadent chocolate mint melt-aways: tender piped mint shortbread topped with white chocolate mint ganache and dipped in bittersweet chocolate. Three layers of cool mint and rich chocolate in one cookie.

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

Dairy-free pasta cheese sauce uses nutritional yeast, tahini, white miso, and soy milk to mimic the savory richness of a traditional cheese sauce. Vegan, ready in 25 minutes.

Bisochos (also known as Ka'ak or Crozettes), traditional Sephardic sesame-coated bread rings with anise, fennel, or coriander seed. Crisp, nutty, and dipped in egg before sesame.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Chicken and rice avgolemono braises drumsticks with long grain rice, spinach, and fresh dill in a silky lemon-egg sauce. A lighter Greek one-pot dinner with bright citrus depth.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Low-fat turkey stroganoff with ground turkey breast, mushrooms, paprika, and dill in a skim milk sauce. The classic Russian-style comfort dish, lightened up.

Add a delicious almond taste to your chicken with this scrumptious recipe that's easy to follow.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Apple dabble cake baked in a tube pan with chopped apples, cinnamon, and nuts, then drenched in a hot brown sugar-butter glaze that soaks in as it cools. A dense, moist apple cake.

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Easy oxtail soup with onions, carrots, and turnip simmered together in one pot. The flour stirred in at the end gives the broth body without needing a roux or separate thickener.

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

Bread machine eggnog oat bran bread with whole wheat flour, rolled oats, cinnamon, and vital wheat gluten. A hearty holiday loaf with seasonal eggnog flavor.

Christmas ornament cookies are sturdy rolled sugar cookies cut into large bauble shapes and pierced with a hanging hole. Bake, decorate, and hang on the tree as edible ornaments or gift tags.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Light, airy cheesecake made with pressed cottage cheese and whipped cream in spiced rusk crust, topped with strawberry glaze studded with whole berries.

Amish friendship bread cake with a cinnamon-oat-nut streusel layered through the middle and on top. Uses friendship starter for a tangy, moist crumb under a crunchy topping.

Rhubarb-strawberry cobbler with cinnamon and orange zest in the filling and fluffy buttermilk biscuit topping. A classic spring dessert where tart rhubarb and sweet strawberries bubble under golden drop biscuits.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Bread machine spelt oatmeal bread blends nutty spelt flour with rolled oats and molasses for a hearty, whole-grain sandwich loaf with a tender crumb and rich brown color. Hands-off baking.

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Neapolitan cheesecake with three layers: strawberry, vanilla, and chocolate on a chocolate crumb crust. A showstopping ice-cream-inspired dessert in cheesecake form.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Italian cheese bread bakes a yeasted dough with grated provolone, garlic butter, and parmesan into two pull-apart loaves. Crackly tops, soft interior, perfect for a pasta night.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.