Recipes with flour

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.

Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Steak sandwich with broiled sirloin strips on sub rolls topped with milk-soaked, pepper-dusted deep-fried onion rings. A steakhouse-quality sandwich with crunchy, spicy homemade onion strings.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Frozen peach torte layered with white chocolate kirsch mousse, chopped peaches, and a toasted almond crumb crust. An elegant make-ahead summer dessert.

Apricot tea cookies are buttery thumbprints rolled in chopped almonds and filled with apricot preserves. A traditional European-style cookie with citrus zest and almond extract for elegance.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss pressed into each warm cookie. A holiday classic with buttery, chewy centers.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Homemade whole wheat bagels using a bread machine for the dough. Boiled then baked for that chewy crust and dense interior with just 6 simple ingredients.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

Baked cheddar cheese balls with crispy rice cereal, butter, cayenne, and hot sauce. Dime-sized, crispy appetizer bites that bake in under 10 minutes and store indefinitely.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Beer batter fried veggies with onion soup mix, mustard, and baking powder for an extra-crispy, flavorful coating. Works with broccoli, mushrooms, zucchini, or mozzarella.

Gingerbread house cake: a warmly spiced two-layer gingerbread cake filled with cream cheese frosting and candy, then decorated like a gingerbread house. All the festive fun without the structural engineering.

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.

Buttery sandwich cookies stuffed with a slice of Baby Ruth candy bar, baked into pockets of melted peanut, caramel and nougat. Tender shortbread-style dough, six ingredients.

Christmas cream wafers sandwich tinted buttercream between sugar-coated, fork-pricked butter wafers. A retro holiday cookie that comes together with just five ingredients in the dough.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Peanut pie with a shortbread cookie crust bound by peanut butter, packed with peanut butter cookies and roasted peanuts in a gooey brown sugar custard. Triple peanut, double cookie.

Chocolate thumbprint cookies rolled in powdered sugar with a rich chocolate ganache filling. Brown sugar shortbread base with chopped chocolate chips baked into the dough.

Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Finnish sticks are buttery almond shortbread cookies rolled into finger-thin ropes, brushed with egg, and topped with chopped almonds and sugar before baking crisp.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Marble cheesecake with swirled vanilla and cocoa batters on a chocolate crumb crust. Baked with a slow cool-down method for a creamy, crack-free finish every time.

Old-fashioned applesauce cake with warm spices, walnuts, and raisins, baked in a tube pan and finished with a bourbon whiskey frosting. A holiday-worthy spice cake that improves overnight.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Italian tiramisu cake with layers of sponge cake, mascarpone-Tia Maria filling stabilized with gelatin, and an espresso-amaretto topping dusted with cocoa. A make-ahead party dessert.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Easy multigrain bread machine recipe with bread flour, multigrain cereal, honey and active dry yeast. Set it and forget it: tender crumb, hearty grain texture, lightly sweet from honey.

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

This recipe is great for using up any leftover yogurt and over ripe bananas.