Recipes with all-purpose flour

142 recipes. Page 3 of 6

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Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)

Cut a square of pastitsio and three layers should show clearly: macaroni, a cinnamon-scented beef sauce, and a thick cap of bechamel. Each layer has its own way to fail. Macaroni boiled fully soft keeps softening in the oven, and a beef sauce with liquid pooling underneath soaks the pasta below it. The 15-minute rest after baking lets sauce and pasta set, so a knife pressed straight down leaves all three layers clean.

Prep 30min Cook 40min 4 servings

Western Medium

Biscuits and Gravy

Ready-made biscuits get a heavy ladle of white milk gravy with ground pork in it. Plenty of black pepper goes into the gravy, and that peppery bite is what makes it taste Southern.

Prep 20min Cook 25min 4 servings

Asian Medium

Ika Menchi (Coarse Squid and Vegetable Fritters)

Bound only with flour and no breadcrumbs, the squid and vegetable mixture fries to a browned, crisp outside while the knife-chopped tentacles stay springy inside. The dish comes from the Tsugaru region of Aomori and is said to have started in the postwar years as a way to use squid legs left over from sashimi along with vegetable trimmings, and it is still everyday food at markets and prepared-food counters.

Prep 30min Cook 20min 5 servings

Baking Easy

Classic Waffle

Each square of the grid becomes a small cup for syrup, melted butter, or fruit sauce, around a crisp edge and a soft, airy middle. The airiness comes from separating the eggs, whipping the whites to stiff peaks and folding them in over two additions.

Prep 10min Cook 20min 4 servings

Rice Medium

Khao Man Gai Tod (Thai Fried Chicken Rice Bowl)

Regular khao man gai tops the rice with poached chicken; this version swaps in chicken thighs seasoned with soy and fish sauce, dredged lightly in flour, and fried skin side first to a deep gold. The rice cooks with garlic and ginger, giving it more aroma than plain steamed rice to stand up to the fried chicken. Excess flour is shaken off before frying, since a heavy coat tends to slip away in the oil. Sliced chicken goes over the rice with a sauce on the side.

Prep 20min Cook 25min 2 servings

Street food Medium

Korean Sweet Pancake (Chewy Yeast Dough with Brown Sugar Cinnamon Filling)

Glutinous rice flour in the yeast dough makes these pancakes chewier than an all-wheat dough, and the brown sugar inside melts into a hot cinnamon syrup as they cook. Pressing them flat with a spatula caramelizes the outside, but press too thin and the filling breaks through and sticks to the pan. Chopped peanuts give the syrup some crunch.

Prep 60min Cook 15min 4 servings

Desserts Medium

Gaeseong Juak (Honey Fried Rice Cake)

Juak trace back to Gaeseong in the Goryeo period and still appear on Korean wedding tables. Small rounds of glutinous rice dough, each pressed with a thumb to leave a dip in the middle, cook through at 150 degrees before the oil goes up to 170 for a light brown color, then roll in warm honey and rice syrup for a glossy coat.

Prep 25min Cook 20min 4 servings

Soups Hard

Gumbo

A roux of equal parts flour and oil, stirred until it nears the color of chocolate, gives this Louisiana stew its dark color and toasty flavor. The roux can darken suddenly near the end; at the first bitter smell the heat has to come down, because a scorched roux leaves its bitterness in the whole pot. Sliced okra simmers for 40 minutes with smoked sausage and lends the broth a light body, and the gumbo is spooned over white rice.

🏠 Everyday

Prep 25min Cook 75min 4 servings

Pancakes Easy

Korean Aralia Shoot Jeon (Spring Herb Shoot Pancake)

Aralia shoots are around only briefly in spring, and this jeon gives them just a thin coat of flour and egg to keep their bitter, herbal fragrance in front. Before frying they are blanched for 30 seconds in boiling water with a little vinegar to take off the harsh edge.

Prep 15min Cook 8min 2 servings

Pasta Medium

Sweet Potato Gnocchi with Sage Butter

Steamed sweet potato bound with potato starch and a little flour makes softer, sweeter, orange-tinted gnocchi than the potato kind. The steamed sweet potato sits uncovered for a moment to let the steam escape, keeping extra moisture out of the dough. Kneading stops the moment the dough comes together, or the boiled pieces turn dense and chewy. Part of the starch is held back and added only if the dough sticks to your hands, as sweet potatoes vary in moisture. Butter browned with sage until it smells of hazelnut, plus chopped walnuts for crunch, finishes the plate.

Prep 35min Cook 20min 2 servings

Western Medium

Blanquette de Veau (French Veal Stew in Creamy Egg-Lemon Sauce)

Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild. Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.

Prep 20min Cook 80min 4 servings

Asian Hard

Karashi Renkon (Mustard Miso Lotus Root)

Every channel of a whole lotus root is packed with a hot paste of barley miso and mustard powder before the root is coated in turmeric-yellow batter and fried in one piece. Slice this Kumamoto dish and each hole inside the yellow rim holds its own plug of mustard miso.

Prep 35min Cook 450min 8 servings

Baking Easy

Coffee Cake

Despite the name, there is no coffee in the batter, and the cake is simply meant to be eaten alongside a cup. Sour cream gives the crumb more moisture than a plain butter cake. Cinnamon streusel is added twice, once in the middle and once on top, so each slice shows two spiced stripes and a sandy, crunchy crust. Warm from the oven is when the cinnamon smells strongest.

Prep 20min Cook 35min 9 servings

Rice Easy

Tochigi Yakimochi Leftover Rice Cakes

In Tochigi, leftover rice gets a second life: soaked in water, kneaded with flour and miso along with corn, kounago (tiny sand lance fish), aonori seaweed and toasted sesame, then pan-cooked into thick oval cakes. The outside turns lightly browned and firm while the center stays chewy, somewhere between a rice cake and a savory pancake. Drain the soaked rice too thoroughly and it will not bind with the flour, leaving cakes that crumble while shaping.

Prep 25min Cook 15min 4 servings

Street food Medium

Korean Honey Bread Balls (Fried Yeast Dough Balls Glazed with Honey and Peanut)

Balls of yeast dough are fried bare, with no batter, then brushed with warm honey while still hot and rolled in chopped peanuts. This is a local snack from Tongyeong. Swapping the honey for rice syrup softens the sweetness and brings it closer to traditional Korean confections.

Prep 25min Cook 20min 4 servings

Desserts Easy

Kofuku Mame (Roasted Soybean Griddle Cakes)

Soybeans roasted right through crunch inside a sweet flour batter in these bean cakes from the Kohoku area of Shiga. The beans are hard and round, so for small children they are roughly crushed before going into the batter.

Prep 15min Cook 25min 4 servings

Soups Hard

Mamebu-jiru (Walnut Dumpling Soup)

Bite into one of the small wheat dumplings and a piece of walnut sits at the center. Mamebu-jiru belongs to Yamagata-cho in Kuji, Iwate, and is linked to flour dumplings that reportedly replaced celebratory noodles during poor Edo-period harvests. It still appears at New Year, ceremonies and winter meals. Around the dumplings, a clear soy broth of kombu and dried sardines carries carrot, burdock, kanpyo gourd strips, mushrooms and grilled tofu.

🏠 Everyday

Prep 40min Cook 35min 4 servings

Pancakes Medium

Korean Stuffed Chili Pepper Pancake

Mild green chilies split lengthwise are stuffed with ground pork, pressed tofu and garlic and fried filling side down, which browns the meat while the pepper keeps its fresh, gentle heat. Fill each half only about seventy percent of the way, because the filling swells as it cooks and an overstuffed pepper splits open.

Prep 25min Cook 15min 4 servings

Pasta Medium

Yuja Chicken Piccata Linguine

Yuja marmalade joins the lemon and capers of a classic piccata sauce, laying a bittersweet citrus note over the sourness. Chicken breast flattened to 1cm and dusted thinly with flour cooks for 3 minutes a side, enough for a golden crust and a moist middle.

Prep 18min Cook 20min 4 servings

Western Hard

Capuns (Swiss Chard-Wrapped Spätzle Dumplings)

Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream. Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.

Prep 20min Cook 25min 2 servings

Asian Medium

Katsu Sando (Japanese Crispy Pork Cutlet Sandwich)

Tonkatsu sauce goes on one slice of bread and mayonnaise on the other, with a thick pork cutlet and finely shredded cabbage in between. The cabbage has to be dried well first, or it soaks the bread.

Prep 20min Cook 18min 2 servings

Baking Hard

Cornish Pasty (British Hand Pie with Beef and Root Vegetables)

Beef, potato, rutabaga (swede), and onion are sealed into the pastry raw, so the juices they release while baking stay inside and act as the gravy. Cutting everything to about 1 cm lets the raw filling cook through. The hand pie grew out of a portable meal for miners in Cornwall, England, and the thick crimped edge served as a handle.

Prep 30min Cook 45min 4 servings

Rice Medium

Loco Moco Rice Bowl (Hawaiian Beef Patty Gravy Rice Bowl)

Rice, then a beef patty, onion gravy and a soft fried egg: the Hawaiian bowl is built in that order. The gravy starts in the pan the patties came out of, with butter and the rest of the onion scraping up the browned juices before flour and Worcestershire sauce go in. The yolk gets broken and stirred through with the gravy.

Prep 20min Cook 20min 2 servings

Street food Medium

Korean Twisted Doughnuts (Chewy Double-Proofed Spiral Fried Doughnuts)

Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it. Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.

Prep 90min Cook 15min 4 servings