436 boule recipes

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.

Date orange loaf is a moist quickbread with chopped dates, fresh orange juice and zest, and a handful of toasted nuts. Old-fashioned tea bread perfect for breakfast or snacking.

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

Filipino chicken soup simmered with peeled mung beans, ginger, garlic, tomatoes, fish sauce, and anchovy until thick and hearty. A nourishing one-pot comfort meal.

One-pan baked couscous with chicken, Cortland apples, golden raisins, and toasted almonds spiced with cinnamon, coriander, and cloves. A 35-minute Moroccan-inspired dinner.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Acquacotta: a Tuscan peasant soup of bell peppers, onions, celery, and tomatoes simmered in water and finished with beaten eggs and Parmesan, ladled over toasted bread.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.

Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.