Recipes with flour

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

Walnut-stuffed dates wrapped in buttery sour cream cookie dough and brushed with a vanilla glaze. These retro blind date cookies are chewy, nutty, and irresistible.

Creamy Northwoods wild rice soup with chicken, ham, carrots, and celery in a half-and-half broth thickened with a butter-flour roux. A Minnesota classic with a splash of sherry.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Old-fashioned filled sugar cookies with a cooked raisin and nut filling sandwiched between two thin, almond-scented sugar cookie rounds. A classic heirloom cookie recipe.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

Classic vanilla cupcakes made with the two-bowl method for tender, fluffy crumb and sky-high rise every single time.

Wheat-free steamed bread with oats, brown rice flour, amaranth, dried apricots, and almonds, sweetened with molasses. A hearty, no-oven loaf that's naturally gluten-conscious and full of nutty flavor.

A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Mashed banana and chopped apples baked into a tender, cinnamon-spiced quick bread with sour cream for richness and walnuts for crunch. One loaf that won't last long on the counter.

Herb dumplings flecked with fresh basil, sage, or thyme drop straight onto bubbling stew for pillowy savory tops in 20 minutes. The classic finish for chicken or beef stew, no rolling required.

Idaho chicken scallop casserole with thinly sliced potatoes baked under a creamy chicken and marjoram sauce. A hearty one-dish comfort meal using cooked chicken.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Bread machine loaf studded with mixed dried fruit and a hint of applesauce for moisture. Soft, lightly sweet yeast bread that works on regular, rapid, or delayed cycles.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Use your favorite cookie cutters to create these delicious and interesting shaped cookies!

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

This is an extremely easy, light, and delicious coffee cake.

Buttery colonial poppy seed cake soaked in milk for a tender, nutty crumb. Dusted with powdered sugar, this heritage recipe is simple to bake and hard to resist.

Jefferson pie with brown sugar custard, dates, raisins, pecans, and warm spices in a flaky crust topped with meringue. A forgotten Southern heirloom dessert.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Chocolate sauerkraut cake that sounds wild but bakes up incredibly moist and tender. The sauerkraut disappears into the cocoa batter, and a creamy chocolate frosting seals the deal.

Classic shrimp creole with the holy trinity, stewed tomatoes, thyme, bay leaf, Worcestershire, and a dash of hot sauce over fluffy rice. A roux-thickened Louisiana staple that's on the table in 45 minutes.

Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.

Orange layer cake with a from-scratch orange curd filling and orange buttercream frosting. Light, citrusy layers made with whipped egg whites and fresh orange zest.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

Slow cooker shrimp and andouille sausage gumbo built on an oven-toasted dry roux, the holy trinity of onion, bell pepper, and celery, plus Creole seasoning. Six hours on low for real Louisiana depth, no roux-stirring required.

Buttery shortbread sticks with ground almonds baked into the dough and a crunchy almond-sugar topping. These elegant little cookies snap with a satisfying crumble and make 3 dozen in under an hour.

Pingulati are Italian honey balls: tiny bites of fried dough tossed in warm honey and cinnamon, then heaped together and showered with candy confetti. A festive, sticky-sweet holiday treat like struffoli.

This spicy and rich cake recipe has been a family favorite for generations!

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Tender flank steak slow-cooked with chili spices, fresh vegetables, and red wine in this Mexican-inspired crockpot casserole that fills your kitchen with smoky, savory aromas.

Striking chocolate triangle cake with thin sponge cake strips frosted and stacked into a layered triangular log. Vintage architectural showpiece for dinner parties and birthdays.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.

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

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.