10,000 flour recipes

Veal scaloppine Modena-style: thin cutlets dredged in flour, pan-seared in butter and olive oil, then finished in a balsamic vinegar and chicken broth pan sauce. The Emilia-Romagna classic ready in 30 minutes.

Traditional German muffins laced with rum, studded with almonds and raisins, scented with orange zest. Rich, tender crumb with old-world spice and fruit.

Contribute to your family's Thanksgiving dinner with this rich cake that is sure to make everyone proud of you!

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Greek kourabiedes wedding shortbread, buttery powdered-sugar cookies scented with brandy or ouzo and topped with a single clove. A snowy holiday and wedding classic that melts in the mouth.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Coiled honey almond twist bread made with basic sweet dough, topped with a buttery honey-almond glaze that caramelizes as it bakes. A pull-apart breakfast or brunch bread.

Bread machine almond quick bread with sliced almonds folded throughout the batter for crunch in every slice. A no-effort sweet loaf perfect for breakfast toast or afternoon coffee.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Butterflied shrimp dipped in a light batter and fried until golden, with tails fanned out like a phoenix. Seasoned with dry sherry and white pepper for a classic Chinese appetizer.

Povatica bread dough for the bread machine, a sweet enriched yeast dough that becomes the base for Slovenian walnut-filled rolled povatica.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

A simple lemon-scented butter cake split in half, layered with vanilla pudding, fresh berries, and clouds of whipped cream. Old-school German Erdbeertorte energy with minimal effort.

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.