2,364 cornstarch recipes

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Try something new for lunch with this scrumptious dish that will have your co-workers wondering if they can try it!

Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Brown sugar pie with a rich, caramel-flavored custard filling topped with golden meringue. An old-fashioned Southern cream pie made from simple pantry staples.

Thinly sliced sirloin stir-fried with ginger and soy sauce, served over quick-cooking rice with fresh broccoli. A 30-minute one-skillet Chinese beef and broccoli dinner.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Microwave lamb stir-fry with toasted pine nuts, bok choy, and mushrooms in a ginger oyster sauce. Tender lamb strips cooked on a browning dish, ready in 30 minutes.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Mom's shepherd's pie: leftover lamb cubed and simmered with onion, red pepper, rosemary, and parsley under a mashed potato crust. The classic Sunday-roast reinvention.

Ginger and peach chicken with boneless breasts in a fresh ginger-peach sauce with water chestnuts, served over rice with snow pea pods. A light, fruity low-calorie dinner.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.