383 cornstarch recipes

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

If you love fondue you will be a fan of this simple recipe that is perfect to try for dinner parties.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Sweet potato phoenix nests deep-fried between two sieves into crispy, golden lattice bowls. Just 3 ingredients and a stunning presentation for stir-fries or salads.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Lucy's apple pie in a jar packs cinnamon-spiced apple slices and thickened syrup into Mason jars, water-bath processed for shelf-stable filling. Pour into a crust whenever pie cravings strike.

Rhubarb and strawberry compote in a glossy orange juice syrup. Rhubarb simmers first, then fresh strawberries fold in off the heat for a fresh-tasting spring fruit topping. Light, tangy, low-sugar.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Elegant fruit soup with apricot nectar, brandy, honey, and warm allspice. Serve hot or chilled with fresh peaches, papayas, or cherries for brunch or dessert.