544 cornstarch recipes

Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.

Crispy phyllo strudel filled with spiced apples and sweet pineapple, naturally sweetened with honey. This easy apple-pineapple dessert is lighter than traditional pie.

Very tasty pies, I used fresh cherries, still so great.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

Slow cooker vegetable stroganoff with mushrooms, broccoli, and carrots in a creamy yogurt-sour cream sauce over egg noodles. Set it and forget it for 4 hours.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Cold strawberry soup with sweet white wine, lime juice, honey, and frozen cherries blended smooth with cream. A chilled fruit soup served with a dollop of sour cream.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Chocolate chip ice cream roll: a tender chocolate sponge cake rolled around softened chocolate chip ice cream, frozen firm, and dusted with cocoa. A make-ahead frozen dessert.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.