Recipes with all-purpose flour

142 recipes. Page 2 of 6

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Houtou Pumpkin Miso Noodles

Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool. In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.

Prep 50min Cook 35min 5 servings

Pasta Easy

Kimchi Bacon Mac and Cheese

A roux-and-milk cheddar sauce made on the stovetop, with the macaroni stirred straight in, keeps this loose and creamy rather than baked and set. Well-fermented kimchi brings sourness and heat, crisped bacon adds salt, and together they cut through the weight of the cheese. The kimchi is fried with the bacon first so its moisture cooks off before it meets the sauce.

Prep 10min Cook 20min 2 servings

Western Hard

Beef Bourguignon

Most of the sauce's color and depth is decided when the beef browns in bacon fat, before any wine is added. Crowding the pot drops the temperature and steams the meat, so it browns in two or three batches; a thin, well-shaken dusting of flour keeps the sauce from turning cloudy.

Prep 25min Cook 120min 4 servings

Asian Easy

Dan Bing (Taiwanese Egg Crepe Roll)

A thin flour crepe goes into the pan first, then an egg is poured over it and scattered with scallion, and as the egg sets the two become one sheet. It is a griddle item at Taiwanese breakfast stalls, where the thickness of the batter and the cooking time differ from one stall to the next, and so does the chew. Folded or rolled and cut into pieces, it comes with soy sauce, sometimes with chili oil too.

Prep 15min Cook 12min 2 servings

Baking Medium

Chicken Pot Pie

Crack the golden crust with a spoon and a thick cream sauce full of chicken, carrot, potato and peas comes up in a puff of steam. It is an everyday American home bake, and the sauce is butter and flour cooked together, then loosened with chicken stock and cream.

Prep 30min Cook 50min 4 servings

Rice Medium

Katsu Curry

Breaded pork loin fried to a deep golden brown is sliced thick and set beside a Japanese curry made sweet with well-browned onion and carrot. Where the curry touches the cutlet the crust softens while the rest stays crunchy, and each bite shifts between the two. Panko pressed firmly all the way to the edges keeps the coating from peeling away in the oil. The curry base cooks in a little of the reserved frying oil rather than fresh fat.

Prep 25min Cook 25min 2 servings

Street food Medium

Potato Mozzarella Korean Corn Dog

Small cubes of raw potato are pressed onto the batter before frying, which leaves the surface knobbly. Those cubes have to cook through in the oil, so the heat stays at medium-low and the hotdog keeps rolling slowly. Inside, mozzarella sits beside the sausage and pulls into long strings when you break it open.

Prep 25min Cook 15min 4 servings

Desserts Easy

French Crepes

On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking. The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.

Prep 15min Cook 20min 4 servings

Grilled Easy

Korean Salt-Grilled Croaker

Minuh, a Korean brown croaker, has enough savory depth that coarse salt and white pepper are all it needs. With a whisper of flour and left undisturbed skin side down, the skin crisps lightly. It is at its best in July and August, but frozen fillets grill up the same way.

Prep 15min Cook 12min 2 servings

Soups Easy

Keullaem Chaudeo (Clam Chowder)

A white, milk-based chowder with small cubes of potato and pieces of clam in every spoonful. Celery, softened with the onion, adds a faint bitterness that keeps the milk from being the only thing you taste.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Pancakes Medium

Korean Pollock Jeon (Egg-Battered Pan-Fried Pollock)

The pollock jeon on Korean holiday tables is usually made from frozen fillets. Thawed pollock gives off more water than you would expect, and pressing it well with paper towels is what lets the egg coating stick.

Prep 20min Cook 15min 4 servings

Steamed Easy

Korean Steamed Shishito Pepper Banchan

Instead of being stir-fried, shishito-style peppers are dusted with a thin layer of flour and steamed, which keeps their mild sweetness and soft bite. During steaming the white coating turns translucent, forming a thin film that the dressing of soy sauce, gochugaru, garlic and sesame oil clings to.

⚡ 20-Minute Recipes

Prep 12min Cook 7min 4 servings

Noodles Hard

Jinju-style Cold Noodles

Jinju's version of cold noodles mixes anchovy-kelp stock with beef brisket stock, two parts to one, giving the broth both seafood savor and meaty weight. The signature topping is a heap of pan-fried beef jeon cut into strips, cooled first so it does not warm the broth, then piled over cucumber and Asian pear.

Prep 20min Cook 40min 2 servings

Pasta Easy

Mac and Cheese

Grainy mac and cheese usually comes down to two things: flour lumps that never dissolved and cheese that split into grease from too much heat. Adding the milk in three parts prevents the first, and melting the cheddar over very low heat prevents the second. The macaroni comes out of the water underdone and finishes cooking in the sauce. If baking, the dish stays in the oven only until the top browns, which keeps the inside creamy.

Prep 10min Cook 25min 4 servings

Western Medium

Beef Stroganoff

Sour cream and Dijon give this sauce a gentle tang with a sharp mustard finish, and mushrooms cooked until golden supply most of its savory weight. The sirloin barely spends time in the pan: seared on each side, set aside, and returned only at the end so it stays pink and tender. Once the sour cream is in, a boil will split the sauce.

Prep 15min Cook 20min 2 servings

Asian Easy

Ebi Fry (Japanese Panko-Crusted Shrimp)

In yoshoku, the Western-style cooking Japan developed after the Meiji era, fried shrimp come out long and straight with the tail on. The straightness comes from three or four shallow cuts on the belly side and a press with the palm before breading. The panko is laid on lightly rather than pressed, and tartar sauce or tonkatsu sauce goes alongside.

🍱 Lunchbox

Prep 20min Cook 12min 2 servings

Baking Hard

Choux Cream Puffs (French Hollow Pastry with Vanilla Custard)

Hollow choux shells filled with cold vanilla cream start as a paste cooked in the saucepan, and in the oven the water in that dough turns to steam and inflates each mound. The shells must be completely cool before filling, or the cream melts. A fresh one gives a crisp crack and then cold custard, but moisture from the cream gradually softens the pastry. Fill them close to serving, or refrigerate filled puffs and eat them within two to three hours.

Prep 30min Cook 40min 12 servings

Rice Medium

Classic Katsudon (Pork Cutlet Egg Rice Bowl)

A freshly fried pork cutlet is warmed briefly in sweet tsuyu broth with onion and bound with softly set egg, so the underside soaks up broth while the top keeps some crunch. Nicking the sinew along the edge of the loin before breading stops the meat from curling, letting it lie flat over the rice.

Prep 20min Cook 18min 2 servings

Street food Medium

Korean Kabocha Tempura (Hobak-twigim)

Raw kabocha cut into thin crescents cooks through to a soft, fluffy center before the batter has a chance to darken. The batter is equal parts flour and potato starch mixed with ice water, so the coating stays thin. Eat them warm with vinegar soy sauce.

Prep 15min Cook 15min 3 servings

Desserts Easy

Funayaki (Thin Wheat Crepes with Brown Sugar)

Only a small amount of brown sugar is rolled into each thin wheat crepe, so the toasted wrapper comes through before the sweetness. Scattered widely, the sugar melts and leaks out the sides, which is why it goes down in one thin line. Eat them while they are still warm.

Prep 10min Cook 20min 4 servings

Grilled Easy

Korean Grilled Spanish Mackerel

Spanish mackerel belongs to the mackerel family yet smells less fishy and has softer flesh. After ten minutes under salt and pepper, it gets a dusting of flour shaken off until the grain of the fish shows through, then goes into an oiled pan over medium heat.

🏠 Everyday

Prep 12min Cook 10min 2 servings

Soups Easy

Cream of Mushroom Soup

The mushrooms are wiped clean with a paper towel rather than rinsed. Wet slices release water in the pan and struggle to brown, and that deep browning is where most of the soup's flavor comes from.

🏠 Everyday

Prep 15min Cook 25min 2 servings

Pancakes Easy

Korean Tofu Jeon (Golden Egg-Coated Pan-Fried Tofu)

Firm tofu is sliced about 1 cm thick, pressed under a weight for at least 15 minutes, then seasoned with salt and pepper. Soy sauce stays on the side for dipping instead of being poured over. Hot from the pan the egg coating is lightly crisp, and it softens as it cools.

Prep 25min Cook 8min 2 servings

Noodles Medium

Korean Spicy Noodles with Beef Pancake

Every bite mixes two temperatures: warm, savory slices of egg-battered beef on top of cold, sweet-sour gochujang noodles. If the thin beef is floured while still damp, the egg coating lifts and slides off in the pan.

Prep 20min Cook 15min 2 servings