Recipes with flour

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Macadamia nut banana bread loaded with mashed bananas and chopped macadamias for a Hawaiian-inspired twist on the classic. Makes two large loaves, five small ones, or a dozen oversize muffins.

A box cake mix and a can of pumpkin purée makes this cake an easy dessert.

No-fail pound cake with butter, sugar, eggs, and flour, baked low and slow in a tube pan. Six ingredients, dense moist crumb, the kind of cake that makes you look like a pro.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Crustless onion quiche with Monterey Jack, cottage cheese, and caraway seeds baked in a 9x13 pan. A hearty, protein-packed egg bake with no pastry shell needed.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Double chocolate chip cookies with two cups of chocolate melted right into the dough and two more folded in whole. Deep, fudgy, brownie-like cookies packed with chips.

Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.

Granny's chocolate cake is a one-bowl wonder with cocoa, hot water, and egg whites baked into a moist single-layer square. Old-fashioned weeknight cake dusted with powdered sugar.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.

Cocoa sponge cake hearts cut from a sheet pan, dusted with powdered sugar, and plated with pools of raspberry sauce and chocolate syrup. A stunning Valentine's Day or special occasion dessert for 8.

Lacy, golden spiderweb cookies made from a thin batter squeezed through a bottle into a hot skillet. A fun Halloween treat dusted with powdered sugar.

Curried prawns and scallops in a creamy apple juice sauce with banana and dill. A sweet-savory seafood curry served over rice with Austrian-Indian flair.

Layers of White Castle sliders, sliced zucchini, ricotta, and spaghetti sauce baked into a cheesy casserole. Served on garlic-toasted buns for a wild weeknight meal.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Set-it-and-forget-it slow cooker chicken smothered in creamy celery soup with zucchini, tomatoes, and herbs. Just 10 minutes of prep for a tender, saucy dinner after a long day.

Chocolate Glazed Devil's Food Cake with Chocolate Frosting recipe

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.

Buttermilk Spice Cake with Butter Cream Frosting recipe

Sliced apples tossed with pudding mix, layered over a press-in oat crust, topped with shredded American cheese and a buttery crumble. A sweet-savory apple pie with no rolling pin needed.

Quick focaccia dough with bread flour, active dry yeast, and a touch of milk powder for soft tenderness. A simple Italian flatbread base that rises in about an hour and bakes into a golden, dimpled loaf.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Brown sugar-dredged pork chops braised in a honey-soy-sesame sauce with onions and green pepper. Finished with toasted sesame seeds for nutty crunch. Easy one-dish pork dinner.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Creamy stuffed mushrooms filled with a velvety mushroom and onion cream sauce, then topped with melty Swiss cheese. A vegetarian appetizer made entirely in the microwave for fuss-free entertaining.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

This ultra-rich chocolate bar poundcake melts milk chocolate into buttermilk batter for a dense, velvety crumb that practically dissolves on your tongue. A showstopper dusted with powdered sugar.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.

Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.

Upside-down apple coffee cake with a sticky brown sugar, cinnamon, and pecan base under a tender sour cream batter. Flip it onto a plate and watch breakfast become the best part of everyone's morning.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.