10,000 four four recipes

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Freezer-friendly shrimp quesadillas with Monterey Jack cheese, green onions, and cilantro in flour tortillas. Assemble ahead, freeze, and cook from frozen in minutes.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.

Creamy onion soup with sauteed yellow onions, chicken broth, thyme, and a milk-flour finish. A quick, comforting weeknight soup that lands halfway between French onion and potato-leek.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.

Tzimmes with beef brisket and carrots simmered in a brown sugar broth, thickened with an einbren of browned flour and schmaltz. A traditional Jewish holiday stew that's sweet and savory.

Potato kugel bread with mashed potatoes, bread flour, and wheat germ baked into a dense, chewy loaf. A Jewish-inspired yeast bread with a texture like a knish or kugel.