Recipes with flour

Chicken and dumpling casserole with a savory broth base, green peas, and fluffy Bisquick dumplings baked on top. Hearty comfort food that feeds a crowd in under an hour.

Layered chocolate torte with a dried sour cherry and Marsala filling, coffee-soaked cake layers, and a cream cheese whipped cream. A multi-component holiday showpiece that tastes like Black Forest cake's sophisticated Italian cousin.

This is a lime and banana cake recipe the combination is dreamy!

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Giant chocolate chip cookie baked in a pizza pan, smothered in melted chocolate and peanut butter, then piled high with fresh fruit and chopped candy bars. The ultimate dessert pizza for parties.

Georgian cheese pastries (khachapuri-style) with a three-cheese filling of Muenster, cheddar, and Parmesan with fresh mint, chives, and parsley in a buttery homemade pastry shell.

Luxurious Brie and leek soup with half-and-half, chicken broth, and a pound and a half of melted Brie strained silky smooth. Garnish with fresh chives and cracked pepper.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Greek-style vegetarian pastitsio with spiced lentils, fettuccine, and a fluffy egg white topping. Comfort food without the meat.

Chocolate buttermilk sheet cake with rich cocoa icing poured on while still hot. A classic potluck crowd-pleaser that bakes in under 25 minutes and feeds a big group.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Vegetarian Chinese boiled dumplings (shwei jow) with handmade wrappers and a tofu, mushroom, and lily bud filling. Served with a soy-vinegar dipping sauce. Makes 24.

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.

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.

You can taste all the flavours in this cream pie, it is so rich, smooth and creamy; the almond crust adds the nutty and tangy flavor.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

A layered Southern dessert with a buttery pecan shortbread crust, creamy sweet potato and cream cheese filling, and billowy whipped topping. Crunchy, creamy, and utterly indulgent.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Tropical drop cookies loaded with candied papaya, mango, pineapple, dried apricots, macadamia nuts, and white chocolate chunks. The fruitcake reimagined as a chewy island-style cookie.

Boiled pierogi topped with caramelized onions and red peppers in a sweet-tangy vinegar glaze. A quick, comforting Eastern European weeknight dinner ready in 30 minutes.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

Classic Italian sponge cake made with a warm egg foam, cocoa powder, and no butter at all. Light as air with a deep golden crust and tender chocolate crumb.

Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Moist prune cake made with baby food prunes, cinnamon, and nutmeg. A one-bowl spiced cake that beats everything for 3 minutes and bakes hands-off.

October cake with yams, apples, walnuts, and raisins in a maple syrup batter spiked with orange marmalade and Grand Marnier. A dense, spiced autumn loaf cake.

Chocolate cake with coffee syrup: a moist, fine-crumbed chocolate butter cake with cocoa bloomed in boiling water, brushed with a Kahlua-spiked sugar syrup that deepens the chocolate. Bakery-quality at home.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.

German apple cake loaf with whole wheat flour, bran, Granny Smith apples, golden raisins, and warm spices. A hearty, wholesome apple bread that's dense and fruit-studded.

Oatmeal apple cheese cookies pair sharp cheddar with sweet apples and warm cinnamon for a sweet-savory cookie that captures classic apple pie a la mode in every bite.

Old-fashioned double-crust lemon pie filled with thin lemon slices in a buttery sugar-egg filling, topped with a cinnamon-sugar crust. Tart, sweet, and meant to be served warm.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.