61 purpose flour recipes

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Checkerboard clam crunch: crispy pan-fried clam patties bound with Rice Chex cereal and egg, topped with sour cream. A retro mid-century appetizer with surprising texture.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Praline cheesecake with dark brown sugar cream cheese filling, chopped pecans folded in, and a maple syrup glaze topped with pecan halves. Rich, Southern-inspired, on a graham cracker crust.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

Delicious Italian meatballs are served in a bread basket, absolutely delicious and flavorful!

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

German sauerbraten marinated four days in spiced vinegar, then slow-braised fork-tender in a sweet-sour gravy thickened with crushed gingersnaps. The classic sweet-and-sour pot roast, here with a lean bison twist.

Sausage-stuffed hamburger rolls wrap apple-spiced ground beef around pork sausage links, then simmer in pan gravy. A fall-flavored take on Scandinavian beef rolls.