10,000 flour recipes

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Old-fashioned butterscotch pie with a homemade caramel custard filling cooked in a double boiler. Brown sugar and real caramel syrup give it deep, toffee-rich flavor in a pre-baked crust.

Maple butterscotch brownies (blondies) packed with brown sugar, walnuts, and warm maple flavor. Chewy New England-style bar cookie with a caramel-rich crumb and dense, fudgy center.

Peche Royale dans son Panier Fleuri: poached peaches in fried batter baskets over genoise, topped with Grand Marnier sabayon and pate a choux handles. A showpiece French plated dessert.

Add a new kind of kick to your chicken with this succulent dish made with garlic cloves and a bit of lime.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Buttery cookie dough base with crushed Lifesavers candy and food coloring for colorful, candy-filled cookies. A fun, customizable dough for creative baking.

Noah's Ark brownies made with a full pound of butter, 3/4 pound semi-sweet chocolate, 7 eggs, and 4 cups of walnuts. A massive, ultra-rich batch that fills two pans and yields 42 brownies.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.