632 boule recipes

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Lightning-fast sheet cake with boiled cocoa mixture poured over flour and sugar, baked thin at high heat, then drenched in warm chocolate-nut frosting straight from the oven.

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Teriyaki chicken breasts marinated in a boiled teriyaki, fresh ginger, orange juice, and Vidalia onion sauce. Grill after two hours or an overnight soak for deeper flavor.

Old-fashioned boiled chocolate icing with just four ingredients: chocolate, sugar, milk, and water. Sets glossy and firm on a cooled cake.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Kahlua brownies with unsweetened chocolate, coffee liqueur, and instant coffee, topped with a boiled chocolate icing and scattered semi-sweet chocolate chips.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.