Recipes with flour

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.

A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.

A moist, tender cake made with the richness of sour cream. This delectable dessert is perfect for satisfying your sweet tooth and impressing your guests with its irresistible combination of textures and tastes.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.

Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Chocolate malt ice cream sandwiches pair slice-and-bake chocolate cookies with a homemade malted chocolate ice cream lightened with skim milk and egg whites. A nostalgic, from-scratch frozen treat.

Flour-dusted chicken pieces browned in butter, then simmered with mushrooms, olives, garlic, tomato purée, and sherry. A classic Italian cacciatore that's on the table in 40 minutes.

Chili-dusted pan-seared pork chops served with a fresh corn, black bean, and tomato salad tossed in lime juice and cilantro. A colorful, protein-packed weeknight dinner ready in 35 minutes.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Crostata di fragole is an Italian strawberry tart with almond-enriched pasta frolla, a layer of strawberry jam, and fresh berries arranged for a stunning no-bake filling on a crisp, buttery shell.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Favourite Texas Sheet Cake with Cocoa Nut Frosting recipe

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Les oreilles de cochon are Cajun pig's ear pastries, fried thin dough drizzled with cane syrup. A Louisiana French Acadian holiday tradition served warm. Crisp, sweet, irregular shape.

Bacon cheese muffins fold crumbled bacon, sharp cheddar, and crunchy nugget cereal into a batter enriched with the rendered bacon drippings. Savory breakfast muffin with surprise crunch baked into every bite.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Merry berry almond torte shapes an almond-cereal crust into a holiday wreath, fills it with raspberry, tops with choux-style pastry, then drizzles with almond icing.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Chewy oat cookies loaded with dried blueberries, white chocolate chips, and crystallized ginger, plus wheat germ for a wholesome twist. Puffy, golden-edged, and baked in under 10 minutes for a cookie that's equal parts treat and fuel.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

A juicy and scrumptious apple pie that tastes wonderful with any fruit topping or with the traditional whipped cream.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

Creamy garlic soup made with 40 cloves of garlic, plum tomatoes, and a hint of cayenne and curry. A pureed cream soup with deep mellow garlic flavor and a touch of warming spice.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Traditional British Christmas plum pudding: a dense steamed pudding rich with suet, dried fruit, candied orange, and brandy. Made weeks ahead to mellow, then reheated and flamed for the holiday table.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Popular on the West Coast, these thick, soft, nut and date cookies appear in many local cookbooks.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.