Recipes with flour

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

A massive batch cookie recipe loaded with oats, raisins, pecans, butterscotch chips, and maple syrup. Makes dozens and dozens of chewy, buttery cookies for bake sales, holidays, and gifting.

Festive slice-and-bake Christmas tree cookies kissed with almond extract, rolled in sparkly green sugar crystals. Shape, chill, slice, and bake for a show-stopping holiday cookie tray.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Loaded with fruit, a classic version of Christmas fruitcake

Smoked haddock quiche with onions, mushrooms, swiss cheese, and a nutmeg-spiced cream custard baked low and slow for a silky set. A Scottish-inspired brunch or light supper.

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Italian herb bread machine recipe with whole wheat flour, oregano, basil, garlic, and applesauce for moisture. A hands-off one-pound loaf with no oil or butter.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Enjoy this delicious dessert pizza. Buttery, creamy and chocolaty! The walnuts add extra nuttiness and crunchiness. Everyone will ask for the second slice. Make sure you make it enough!

Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

These tasty treats made out of rich chocolate and almonds will have you wishing you made more!

Thin-pounded venison or elk steaks spread with sausage, wrapped around carrot sticks, browned, and braised until fork-tender. Old-school rouladen-style roll-ups from the wild game playbook.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.

I make this cake for about 10 years, every time people like it.

Apple pie flipped upside down so the brown sugar and walnuts melt into a sticky praline-style topping over a flaky double crust. Inverted onto a platter for the reveal.

Kolatchkies, cream cheese pastry cookies filled with your choice of fruit filling, pinched shut, and dusted with powdered sugar. A classic Eastern European treat.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Peanut butter cookies loaded with five chopped Butterfinger bars for crunchy candy bursts in every bite. Chunky peanut butter base with crisp edges and soft centers. Ready in under 30 minutes.

Soft, tender avocado muffins loaded with toasted slivered almonds and a sprinkle of crumb topping. Pureed avocado keeps every bite moist while adding a subtle, buttery richness.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Oven-fried white fish with a crispy cornmeal-Parmesan crust and Cajun seasoning. Cod, sole, or flounder baked at high heat in just 10 minutes for a healthy, crunchy dinner.

Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.

Decadent brownies layered with gooey caramel, crunchy walnuts, and rich chocolate glaze topped with toasted coconut. These over-the-top treats are pure indulgence.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Fall apart tender beef short ribs with vegetables au jus.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Madonna bread machine recipe with whole wheat flour, oats, honey, and molasses. A hearty, dark-crusted loaf with a soft crumb and rich, earthy sweetness from the double sweetener combo.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

French onion, garlic and cumin bread, a bold savory yeast loaf packed with crispy bacon, sauteed onion and garlic, Swiss cheese, pecans and warm cumin. An artisan round that freezes well and slices like a dream.

A soft bread machine loaf made with cherry yogurt, dried cherries, and applesauce for natural sweetness. Works on both regular and rapid bake cycles.

Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.

Savory sherry cheese puffs: bite-size choux pastries filled with cream cheese, sharp cheddar, chopped green olives, and a splash of dry sherry. A retro cocktail-party appetizer.

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

Curry-dusted chicken strips simmered with Amaretto, mushrooms, and lemon in a silky sauce, served in flaky patty shells. A surprisingly elegant weeknight dinner.