10,000 flour recipes

Bread machine focaccia topped with melted mozzarella for a pizza-bread hybrid. Five-ingredient hands-off Italian flatbread you can scale up with herbs, olives, or roasted vegetables.

Sausage pinwheels roll hot bulk sausage into a homemade biscuit dough, then chill and slice into spirals to bake. A retro Southern party appetizer that yields six dozen savory bites.

Pillowy potato dumplings with cottage cheese and a whisper of nutmeg, boiled until tender and drizzled with melted butter. Eastern European comfort food from scratch.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

This bread is sweet but not too sweet. It is not a tall loaf. We like it a lot and plan to make it often, perhaps adding some sunflower seeds next time.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Old-fashioned creamed spinach with bacon, onion, and a milk-based bechamel. The classic steakhouse side dish made from scratch in 30 minutes.

Cracker bread rolls yeast-risen dough into thin 10-inch rounds topped with sesame seeds and bakes them crisp and shatter-crunchy. Homemade flatbread cracker for dips, spreads, and soup.

Tender kale folded into a nutmeg-scented cream sauce and crowned with sweet caramelized shallots. A vegetarian side dish that turns leafy greens into something irresistible.

Traditional French onion soup starting with homemade beef bone stock simmered for 3 hours, then finished with caramelized onions and melted Gruyere. This from-scratch version takes patience but delivers deep, rich flavor.

Six ingredients. One bowl. Fudgy, crackly-topped brownies loaded with real melted chocolate and crunchy walnuts. No cocoa powder shortcuts here, just the real deal from scratch in under an hour.

Cookie press shortbread with brown sugar, butter, cornstarch, and powdered sugar for an ultra-tender crumb. Baked low until barely golden. A big-batch holiday recipe.