10,000 flour recipes

Cheese pepper bread for the bread machine with Swiss cheese and cracked black pepper baked right into the dough. Savory, aromatic, and completely hands-off.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Van's Faves are crisp lace-thin oat cookies scented with orange zest and finished with a chocolate drizzle. Eight ingredients, big crunch, and an old-fashioned tin-cookie feel.

Bulgur onion bread made easy in the bread machine, with nutty cracked wheat and savory minced onion baked into a hearty, chewy loaf. Just load the pan and press start.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Quick to make and too delicious for your own good!

Quick curried shrimp with sauteed apples in a light curry-butter sauce. Sweet fruit meets tender shrimp in a 20-minute weeknight dinner that pairs beautifully with steamed rice.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

If you are a fan of pudding try this delicious recipe that is made with chopped nuts and a bit of vanilla extract.

Mocha swirl pound cake: a buttery, coffee-spiked pound cake batter marbled with melted chocolate and baked in a tube pan. Tight, tender crumb shot through with bittersweet ribbons.