770 cornstarch recipes

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

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

Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.

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.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

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.

Georgia peach cream pie with a stovetop vanilla custard layered between fresh peach slices in a baked shell, finished with sweetened whipped cream. Old-fashioned summer pie that lets ripe peaches do the talking.

Chicken and cherries jubilee braises whole chickens in cherry juice and chili sauce for 6 to 8 hours, finished with a sherry-brandy flambé cherry sauce. Retro slow-cooker showstopper.

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

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.

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.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.