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all-purpose flour - Page 4 of 118

  • Recipe

    Baked Plums with Cardamom Nut Crumble and Cream

    Warm, tender plums topped with softly whipped mascarpone and a crumble fragrant with cardamom are a simple, fuss-free dessert that also happens to be plate-licking good.

  • Moveable Feast

    Thai-Style Deviled Eggs with Crab and Crispy Shallots

    This nontraditional take on deviled eggs balances the richness of the egg yolks and crabmeat with the flavors of ginger, chile, and lime.

  • Recipe

    Rosemary Plum Cobbler

    The piney essence of rosemary adds complexity to this sweet summer plum cobbler, while a little semolina flour in the biscuits gives them a toothsome texture.

  • Recipe

    Nectarine-Raspberry Cobbler

    Proving the adage "what grows together goes together," nectarines and raspberries make a heavenly late-summer pairing in this gorgeous cobbler.

  • Recipe

    Lemony Blueberry Cobbler

    A little fragrant lemon zest is the perfect complement to ripe blueberries in this cobbler. To make mini cobblers, as shown, see the tip below.

  • Recipe

    Peach-Vanilla Cobbler

    The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.

  • Recipe

    Blackberry Cobbler with Pistachio Biscuit Topping

    The homey drop biscuit topping of this cobbler makes for quicker assembly than the traditional roll-and-cut biscuits, and has a softer texture once baked.

  • Recipe

    Strawberry Balsamic Cobbler

    A splash of balsamic vinegar in the filling and cocoa in the biscuit topping elevates your basic strawberry cobbler to new heights. For individual cobblers, as shown here, see the…

  • Recipe

    Potato-Ricotta Gnocchi with Marinara Sauce and Basil

    Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

  • Recipe

    Spinach and Basil Gnocchi with Butter and Parmesan

    A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…