Recipes with flour

Scalloped chicken casserole with cooked chicken, elbow macaroni, and sliced hard-boiled eggs layered in a homemade roux-based gravy, topped with buttered breadcrumbs and baked golden.

Honey butter cookie dough shaped into snakes with chocolate chip eyes and drizzled in cinnamon-honey sauce. A fun Halloween baking project kids love to make and eat.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Old-fashioned cake doughnuts with nutmeg and ginger, deep fried and tossed in cinnamon sugar. A simple from-scratch doughnut recipe that rests before frying for a tender crumb.

Thin, crispy refrigerator spice cookies with honey, molasses, ground almonds, and a warm blend of cinnamon, ginger, nutmeg, and cardamom. Egg-free, low-fat, and perfect for cookie cutters.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Thick, chewy cowboy cookies loaded with rolled oats, chocolate chips, and brown sugar. This big-batch recipe makes 4 dozen rugged drop cookies with crispy edges and a soft center.

Hearty tomato soup with cooked rice, tender carrot, celery, and a base of canned tomatoes thickened with whole wheat flour and finished with milk. A creamy 30-minute one-pot soup that fills a bowl properly.

Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.

Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Andagi are Okinawan doughnut balls, crisp and golden outside with a dense, cake-like center. This deep-fried treat is a Hawaiian festival favorite made from a simple sweet batter dropped straight into hot oil.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Wear your old polka dot shorts with this scrumptious bread made with cranberries and walnuts.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.

Cola chocolate cake with marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts. A true Southern classic.

A hearty whole wheat and white flour bread machine loaf enriched with eggs, milk, and a touch of sugar. Soft crumb, golden crust, and practically zero hands-on effort. Just load, press start, and wait for that fresh-baked aroma.

New England-style steamed brown bread with graham flour, molasses, raisins, and a long 3-hour steam in a covered tin. Dense, dark, traditional companion to baked beans.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

Rich chocolate layer cake with cocoa, hot coffee, and a hint of almond extract. Colette's recipe bakes into two moist 9-inch layers that are begging for your favorite frosting.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

This buttery, moist and delicious cake is served with spiced and citrus plum compote, perfectly paired!

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Whole wheat cinnamon raisin bread for the bread machine with brown sugar, gluten flour, and skim milk. A lacto-vegetarian loaf baked on the light crust setting.

Flaky butter pastry tartlets filled with chopped apples and topped with golden melted cheddar. A sweet-savory bite-sized treat that pairs fruit and cheese in every nibble.

Insanely fudgy walnut brownies with a blender chocolate frosting. Baked low and slow for a dense, moist crumb with a thin crackly crust on top.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Zlicni rezanci are traditional Croatian drop noodles made from a simple egg batter spooned into boiling broth. Just four ingredients, 15 minutes, and you have tender homemade noodles for soup or a buttery side dish.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Southern Pepsi-Cola chocolate cake with mini marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts.

A homestyle Christmas cake packed with dates, cherries, walnuts, and chocolate chips in a simple egg batter. Bakes into a dense, fruity loaf that wraps up beautifully for holiday gifting.

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.

Cajun stuffed crabs loaded with claw meat, bell peppers, onions, and celery, breaded and fried until golden and crunchy. A Louisiana seafood classic ready in 30 minutes.

Lattice-topped cranberry raisin pie with a buttery vanilla filling and a sparkle of coarse sugar on top. A gorgeous, tart-sweet holiday pie that's a bold change from the usual pumpkin.

Six ingredients. One bowl. Fudgy, crackly-topped brownies loaded with real melted chocolate and crunchy walnuts. No cocoa powder shortcuts here, just the real deal from scratch in under an hour.

Peanut butter cinnamon brownies with crunchy peanut butter, brown sugar, and warm cinnamon in a chewy blondie-style bar. No chocolate, all flavor.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Macaroni meal-in-a-casserole with corn macaroni, diced ham, cheddar, peas, and olives in a creamy mustard-spiked bechamel. Retro one-pan dinner for busy weeknights.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.