632 boule recipes

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

No-bake cookie crumble cheesecake sets up creamy in a graham crust with gelatin-bound cream cheese filling, mini chocolate chips, and crushed cookies on top.

Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

Honey-glazed corn on the cob boiled then broiled with a honey, olive oil, and garlic glaze. Caramelized, sticky, and sweet with charred edges in under 20 minutes.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Self-saucing chocolate puddle pudding: a cocoa cake batter with boiling chocolate sauce poured over before baking. Vegan-friendly, egg-free, and magically creates its own gooey sauce.

Rich chocolate sauce made from unsweetened chocolate, heavy cream, and dry sherry, boiled to a thick, glossy pour. An elegant ice cream topping that stores in the fridge.

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

Easy pesto pasta tossed with prepared basil pesto, fresh Parmesan, and toasted pine nuts. A 4-ingredient pasta dinner ready in the time it takes to boil water.