All-Purpose Flour
7 recipes found
White Skillet Lasagna
From stovetop to oven, this vegetable lasagna comes together quickly compared to a classic meat and tomato version and serves a smaller, more intimate group. While the lasagna sheets are boiling, make the streamlined vegetable filling: Sauté leeks, garlic and thyme in butter before tossing the fragrant mixture with béchamel sauce and some smoked mozzarella. Layered together in a skillet, the lasagna bakes up creamy and smoky, with crisp golden edges. A comforting meal on its own, it doesn’t need any side dishes, but a simple green salad would pair with it well.
Ravioles du Dauphiné
A specialty from the region of Dauphiné in France, these sheets of mini raviolis can be found in grocery stores there and, now, in other parts of the world too. The store-bought sheets are perforated and break apart once they hit boiling water, though they also can be baked as whole sheets layered with additional cream or cheese. Making Ravioles du Dauphiné at home is easier than you might guess. Instead of buying a specific ravioli mold, you can pipe the cheese filling directly onto a pasta sheet, cover with another pasta sheet, then press the dough to seal in the filling using chopsticks. Coat the adorable ravioli sheet with a light butter and white wine sauce and have fun carving each little piece of pasta, bite by bite. Watch Carolina Gelen make this dish in this video.
Cherry Karpatka
Karpatka, also known as Polish Mountain cake, gets its name from the Carpathian Mountains, a 1,500-kilometer range that stretches from the Czech Republic to Romania. Visually dramatic, this dessert is a staple in Polish bakeries, its layers of airy choux pastry giving way to a creamy custard filling. Here, the custard is finished with cream instead of the usual butter and the untraditional addition of a juicy cherry compote delivers a bright hit of fruit flavor amidst the richness, making this a total showstopper.
Tomato Basil Chicken Breasts
This chicken takes a cue from piccata then heads in a decidedly summery direction: A quick pan sauce of butter, shallots, tomatoes, capers and a splash of red wine vinegar turns rich, juicy, and bright — just the thing to spoon over the top. A handful of fresh basil at the end wilts gently in the heat of the sauce. No lemon here, but the vibes are still tangy, savory, and buttery. There’s plenty of sauce, so pair with bread or rice to help soak it all up.
Cardamom Dutch Baby With Caramelized Peaches
Made with pantry staples but dressed up with peaches and cardamom, this Dutch baby makes for a large-format weekend brunch dish that can easily feed the whole family but feels fancy. The recipe takes advantage of the abundance of juicy summer peaches, which simmer gently in a foolproof caramel sauce that uses little more than butter, brown sugar, cardamom and the liquid released from the peaches. A dollop of whipped cream ups the luxury factor. While the peaches can be prepared up to three days in advance and refrigerated, the pancake is best eaten right away, crisp at the edges and fluffy to the core.
Lemony Peas and Dumplings
With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.
Mango Shortcakes With Lime-Coconut Cream
If mango’s sweetness entices you, you’ll love this shortcake. What better way to complement the soft but sturdy crumb of a great shortcake, rich with salted butter and tender with buttermilk, with chunks of just-ripe mango. The pairing, gently dotted with lime zest and topped with a fluff of toasted coconut whipped cream for nuttiness, is a perfect summer dessert.