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Recipes with all-purpose flour

142 recipes. Page 6 of 6

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Fish and Chips
Western Medium

Fish and Chips

Fish and chips come down to timing: the potatoes are fried twice, the cod once, and the order lets both reach the table hot and crisp. Soaking the cut potatoes in cold water rinses off surface starch, and the first fry only cooks them through, ending before they take on deep color. Cold sparkling water in the batter, mixed only until a few small lumps remain, keeps the coating light rather than bready. Any surface moisture on the potatoes or fish makes the oil spit and leaves patchy crispness, so both are dried well first. The cod is done when the crust is golden and the flesh separates cleanly into flakes. Serve right away, before steam softens the crust.

Prep 20min Cook 20min 2 servings
Fish Pie
Western Medium

Fish Pie

Under a lid of forked mashed potato, chunks of white fish and peas sit in a creamy white sauce, with cheddar browning on the ridges. The fish only spends a few minutes in the sauce before baking, because it keeps cooking in the oven and breaks into flakes if heated too long beforehand. Adding the milk in several splashes, whisking each time, gives a lump-free sauce that just coats the back of a spoon. Potatoes mashed soft enough to spread but not runny will seal the filling right to the edges. A short rest out of the oven helps each spoonful hold fish and potato together.

Prep 25min Cook 35min 4 servings
French Beef Stew
Western Medium

French Beef Stew

Deeply browned chuck and the dark bits it leaves in the pot, lifted with red wine, form the backbone of this French braise. A thin dusting of flour rather than a heavy paste helps the surface brown instead of steam. Browning in batches matters too: a crowded pot steams the meat instead of searing it. Potatoes join late, after the beef has had its long simmer, and soften without falling apart. Like most braises, it improves when reheated the next day.

Prep 25min Cook 120min 4 servings
Moussaka (Greek Eggplant Lamb Bechamel Bake)
Western Hard

Moussaka (Greek Eggplant Lamb Bechamel Bake)

Pan-fried eggplant, lamb sauce scented with cinnamon and a thick bechamel set into distinct layers that show clearly when the dish is sliced. Egg yolks whisked into the bechamel let it firm into a golden crust that holds everything in place. A day or two in the fridge deepens the flavors, which makes it a good dish to prepare ahead for a gathering. Ground beef in place of lamb, or potato and zucchini alongside the eggplant, are common swaps.

Prep 40min Cook 60min 6 servings
Osso Buco (Milanese Braised Veal Shank with Gremolata)
Western Hard

Osso Buco (Milanese Braised Veal Shank with Gremolata)

Thick veal shanks braise in tomato, white wine and chicken stock until the meat separates under a fork, with the marrow still sitting in the middle of each bone. That marrow is the best part, so the shanks are turned and lifted gently with tongs rather than jolted. A light, well-shaken coat of flour on the shanks browns in the oil instead of scorching. Onion, carrot and celery soften in the same oil until sweet, and white wine lifts the browned bits from the bottom to start the sauce. The shanks braise covered in the oven with their tops just showing above the liquid. Gremolata, a mix of lemon zest, parsley and garlic, is scattered on just before serving to brighten the long-cooked sauce.

Prep 30min Cook 120min 4 servings
Pierogi ruskie
Western Medium

Pierogi ruskie

Potato, farmer's cheese (twarog) and onion softened in clarified butter fill these Polish dumplings, and the batch makes about 60. The dough skips egg, using hot water and oil, and a 30-minute rest makes it easy to roll thin. Firm block twarog matters: soft tub cheese or cream cheese turns the filling slack and the seams hard to close. Clean edges, free of filling and flour, seal tight, and the pot stays at a gentle simmer rather than a rolling boil.

Prep 90min Cook 40min 6 servings
Shrimp Etouffee
Western Medium

Shrimp Etouffee

A roux of butter and flour, stirred only to light brown, gives etouffee both its nutty aroma and its body. Taken darker, it turns bitter and overpowers the delicate shrimp. Onion, celery, and bell pepper go straight into the hot roux, and their moisture loosens it before chicken stock is whisked in a little at a time. Compared with shrimp creole, the sauce is brown and buttery rather than tomato-red. The shrimp cook in it only briefly at the end and are served over rice.

Prep 20min Cook 30min 4 servings
Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)
Western Medium

Sole Meunière (Butter-Fried Sole with Brown Butter Sauce)

Sole fillets, dusted lightly with flour, fry in butter until golden; the butter left in the pan is then taken further until it browns and smells of toasted nuts. Lemon juice and parsley stirred into that brown butter make the sauce, its acidity cutting the richness. The window between brown and burnt is short, so the heat comes down the moment brown specks and a nutty aroma appear.

⚡ 20-Minute Recipes
Prep 10min Cook 10min 2 servings
Swedish Meatballs
Western Medium

Swedish Meatballs

Small beef meatballs simmer in a creamy milk gravy, usually alongside mashed potatoes to catch every bit of sauce. Tenderness comes from a light hand: overworking the mixture tightens it into dense, rubbery balls. The pan is never wiped before the flour goes in, because the gravy owes its depth to the browned drippings the meatballs leave behind. Once the flour loses its raw smell, the milk is stirred in a little at a time so the gravy stays smooth. A splash of Worcestershire sauce gives the cream a savory edge.

Prep 20min Cook 25min 4 servings
Veal Saltimbocca (Italian Veal Cutlets Dish)
Western Medium

Veal Saltimbocca (Italian Veal Cutlets Dish)

Thin veal cutlets topped with sage and prosciutto cook in only a few minutes, then share the pan with a quick white wine and butter sauce. Speed matters because veal toughens fast, and each piece stays in the pan for no more than 2 to 3 minutes in total. Starting prosciutto side down fuses the ham to the meat without any toothpicks. The sage perfumes the veal against the salty cured ham, and chicken breast or pork tenderloin work the same way.

Prep 15min Cook 15min 2 servings
Welsh Rarebit (British toast dish)
Western Easy

Welsh Rarebit (British toast dish)

Unlike cheese simply melted on toast, Welsh rarebit starts with a smooth cheddar sauce built on flour and milk, spread thick and flashed under the broiler until it bubbles and spots brown. Dijon mustard and Worcestershire sharpen the cheese. To keep the fat from separating, the cheddar is grated ahead and added a handful at a time over the lowest heat, never at a hard boil. Lightly toasting the bread first keeps it from turning soggy under the thick topping. Under the broiler it needs watching the whole time, since the top goes from bubbling to burnt quickly.

⚡ 20-Minute Recipes
Prep 10min Cook 10min 2 servings