2,364 cornstarch recipes

A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.

A thick, creamy New England-style clam chowder built on bacon drippings, clam juice, tender potatoes, and baby clams. Ready in 40 minutes with pantry-friendly ingredients.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Fork-tender beef chunks simmered in apple cider with dried apricots, raisins, and mushrooms for a sweet-savory stew with rich, fruity depth. Serve over buttered rice or parsley potatoes for a cozy, satisfying supper.

Braised chicken legs simmered in apple cider with shallots, bitter radicchio, and thick rounds of tart apple. A rustic one-skillet fall dinner ready in 45 minutes flat.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.

Chinese pot roast with beef chuck braised in stir-fry sauce and burgundy wine with mushrooms. A tender, Asian-style pot roast with glossy mushroom gravy.

Chinese-style chicken in plum sauce with fresh ginger, sherry, carrots, and celery. Bite-sized chicken simmered in a glossy, sweet-tangy plum gravy thickened with cornstarch.

Fresh rhubarb pie with orange juice, orange zest, and nutmeg in a lattice-top crust. The filling gets cooked on the stovetop first for a set, glossy texture that won't make the bottom crust soggy.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.