200 cornstarch recipes

Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.

Ginger beef stir-fry with fresh ginger, garlic, green pepper, celery, and tomatoes in a savory soy-cornstarch sauce. A fast wok dinner served over hot rice.

Stop the fights for the drumstick with this dinner that will keep everyone satisfied in seconds!

Pumpkin walnut cream cheesecake with a toasted walnut crust, spiced pumpkin filling, and a brown sugar walnut praline topping. A holiday-worthy dessert that splits the difference between cheesecake and pumpkin pie.

Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.

Three-layer cranberry cheese bars with a buttery oat crumble crust, tangy cream cheese filling, and whole berry cranberry sauce on top. Makes 24 bars for holiday baking trays.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Oven-baked beef stew with a creamy mushroom soup and onion soup mix gravy. Cornstarch-dredged beef sears at high heat, then slow-bakes with potatoes, carrots, and celery until fork-tender.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.