1,559 flour recipes

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Pork steak casserole layered with sliced potatoes, carrots, and onions under a creamy mushroom soup gravy. A one-dish comfort meal that bakes low and slow until fork-tender.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.

Golden, hollow popovers that puff up dramatically in the oven using just 4 simple ingredients: flour, eggs, skim milk, and salt. No sugar, no butter in the batter, and naturally diabetic-friendly. Pure baking magic.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Chard enchiladas: corn tortillas rolled with sautéed Swiss chard in a creamy cheddar bechamel, topped with hot salsa and baked. A vegetarian weeknight alternative to meat fillings.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

Chiles rellenos with green chili strips wrapped around cheddar cheese cubes, dipped in a light egg batter, and deep-fried golden. Classic Mexican stuffed peppers done the traditional way.