632 boule recipes

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Sun-dried tomatoes, black olives, basil and feta cheese give the nutty crackers tangy Mediterranean flavors, and these crackers are great with cheddar cheese, cream cheese or any cheese you like to go together. They are great appetizer or snack when you have company to come over.

Southern-style fruited iced tea with fresh orange juice, pineapple juice, and English breakfast tea sweetened with a homemade simple syrup. Best chilled overnight.

Fudgy no-bake cookies with cocoa, peanut butter, and oats boiled on the stovetop and dropped onto wax paper. Chocolate peanut butter treats with no oven needed.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Easy chicken ravioli made with wonton wrappers, ground chicken, and cream cheese filling. Boils in just 4 minutes, freezes for up to 3 months. A 25-minute weeknight dinner for 4.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Light and fluffy Jello salad blending apricot gelatin with canned apricots, cream cheese, and whipped topping for a retro dessert.