2,428 cornstarch recipes

Sun-sational lemon cheesecake with a graham cracker crust, creamy citrus-scented filling, and a bright homemade lemon curd glaze. A proper springform showpiece with sunny citrus flavor.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Cajun seafood creole with shrimp and crab simmered in a basil-laced tomato sauce with cayenne and white pepper. Spooned over peppery rice for a Louisiana classic that's ready in 40 minutes.

Blueberries and cream cheesecake bakes 5 packages of cream cheese over a vanilla wafer crust, finished with a glossy fresh blueberry topping. Make ahead, chill overnight for clean slices.

Freezer mix chow mein turns a pre-frozen beef-mushroom base into a soy and ginger stir-style sauce with Chinese vegetables, ready in 30 minutes over chow mein noodles or rice.

Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.

Chinese pork balls (gee yok beng) mix ground pork with fresh ginger, scallion, water chestnut, and soy, shaped into balls and deep-fried golden. Tender inside, crisp outside, and endlessly dip-able.

Long life noodles with egg: blanched egg noodles topped with wilted spinach, a soft-poached egg, and a glossy soy-sesame chicken broth. Chinese New Year birthday tradition in a bowl.

Beef stew with roasted vegetables braises round steak in thyme broth, then folds in oven-roasted mushrooms, plum tomatoes, and onions tossed in balsamic. Served over couscous for a Mediterranean spin.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Classic English trifle with raspberry-jam-soaked sponge cake, brandy, sherry, silky vanilla custard, and whipped cream. A showstopping layered dessert served in a glass bowl for maximum visual drama.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.