2,428 cornstarch recipes

Gluten-free cherry crisp with sour cherries, almond extract, and an oat-walnut crumble topping. Easy dessert, no flour required, ready in under an hour.

Easy strawberry pie with fresh berries in a glossy cornstarch glaze, poured into a pre-baked pie shell and chilled. No-bake filling, minimal ingredients.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Chicken cordon bleu with sweet-sour pineapple sauce wraps ham and Swiss in pounded chicken breasts, breaded and baked, then drizzled with a brown-sugar pineapple-sherry sauce.

Apple cinnamon cranberry pie: two-crust pie with apples, fresh cranberries, and cinnamon, topped with a decorative criss-cross petal lattice. Sweet, tart, and built for Thanksgiving.

This Italian rum cake is made with three layers of sponge cake, each layer is spread with rum syrup and cream filling. It's a beautiful yet delicious cake that surprises everyone at any occasion.

Crispy potato crepes topped with stir-fried scallops and salmon in a ginger-soy sauce with fresh asparagus. An Asian-inspired seafood dish that combines delicate textures with bold aromatics.

Turkey sausage and vegetable medley in a ginger-soy glaze served over rice. Smoked sausage with crisp-tender mixed vegetables in a glossy brown sugar sauce ready in 15 minutes.

Crispy wok-fried chicken in sweet-tangy sauce with dried chili heat, garlic, and ginger. Restaurant-style Chinese takeout made at home in under 90 minutes.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Quick chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch. A simple weeknight version of the French classic, ready in 30 minutes.

General Tso's chicken: crispy egg-white battered chicken stir-fried with ginger, garlic, scallions, and dried chilies in a sweet-tangy soy and vinegar sauce. The Hunan-style Chinese-American classic done right.

Peach glace pie with a cream cheese layer under fresh sliced peaches and a glossy cooked peach glaze. A no-bake summer pie filling in a pre-baked shell.