10,000 flour recipes

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

Bread machine beer cheese bread loaded with cheddar and American cheese cubes in a malty, tender loaf. Just dump the ingredients in and let the machine do the work.

Try this succulent pot roast that has a fresh, extravagant apple taste.

Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.

Baker's bread in a bag is mixed and kneaded entirely in a zip-top bag, no mixing bowl needed. A kid-friendly intro to yeast bread that bakes into a tender white loaf.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

For that definitive French touch, an enriched Bechamel sauce.

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Grilled pork tacos with tropical papaya and pineapple mixed into the filling, folded with Monterey Jack cheese, and baked until golden. Served with fresh papaya salsa for a sweet-savory taco night.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.