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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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Everyone loves a good snack. Add some sesame seeds for a new kick to an old classic- the cracker.
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That's right...chocolate gravy! Great on biscuits for breakfast!
Ingredients: sugar, flour, cocoa, water, butter
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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The spelt flour in these chocolate brownies provides a rich, nutty flavor.
cooking.nytimes.com
This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough.