Recipes with cornstarch
2,554 recipes
Peach Sauce
Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.
Red, White & Blue Berry Pie
Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.
Strawberry Lemon Trifle ( Part 1 )
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Maryanne's Cheesecake
Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.
Chunky Ham Stew
Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.
Peach Ice Cream
Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.
Mystery Chef Blueberry Pie
Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.
Tex-Mex Beans
Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.
Scandinavian Rasberry Soup
Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.
Cranberry Raisin Pie
Cranberry raisin pie pairs tart cranberries with sweet raisins in a vanilla-scented filling, baked between two pastry crusts. The raisins balance the cranberries' sharp bite, no extra spices needed.
Honey Chicken Deep Fried with Batter
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Honey Chicken Deep Fried with Batter
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Toffee Apples & Bananas
Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.
Crispy Delights
Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.
Oshkinigikwe(Tomato Stew)
Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.
Pan Di Spagna
Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.
Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.
Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.
Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.
Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.
Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.
Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.
Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.
Cranberry raisin pie pairs tart cranberries with sweet raisins in a vanilla-scented filling, baked between two pastry crusts. The raisins balance the cranberries' sharp bite, no extra spices needed.
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.
Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.
Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.
Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.
