Flour

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."

Sweet and chewy!

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

An addition of cornmeal gives these bars a sandy, crunchy, slightly savory crust that’s perfectly complemented by tart lime curd and sweet blueberry glaze.

Fresh berries—combined with a jar of preserves—give these bar cookies a jammy center with ruby-red, candy-like edges.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

If you can't find currants (check the farmers' market first), use any other berry or a mix.

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.

Make this stunning flourless pink and green cake for Passover or to end any and every spring celebration.

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Anyone who loves to dip their bacon or sausage in maple syrup will flip for these sweet and savory flapjacks. To complete the trilogy of perfect breakfast foods, we recommend topping your stack with a fried egg before diving in.

These decadent silver dollar-style pancakes are inspired by the classic British banoffee pie but are completely free from refined sugars—and they're gluten-free to boot. Sticky and sweet dried dates are soaked in hot water and blended to create the luxurious toffee-like "caramel." If you're feeling extra indulgent, whip up a batch of Coconut Whipped Cream to go on top.