2,246 boule recipes

Pineapple deviled eggs give the classic appetizer a sweet-tangy twist, folding crushed pineapple and a splash of vinegar into creamy yolks. A retro, mustard-free take piled into the whites and served on lettuce.

Dried apple pie, an old-fashioned American pantry-staple dessert with reconstituted dried apple slices, cinnamon, and nutmeg in a flaky double-crust pie. The original winter apple pie.

No-boil overnight lasagna with Italian sausage, ricotta, mozzarella, and Parmesan. Assemble the night before and bake it straight from the fridge.

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!

Maine lobster casserole in a creamy mustard white sauce with torn bread pieces, topped with buttered breadcrumbs. A classic New England baked lobster dish that lets the lobster shine.

Triple-wheat bread machine loaf with bread flour, whole wheat flour, wheat germ, and cracked wheat, sweetened with honey and enriched with evaporated milk. Hearty, nutty, dump-and-go.

Corned beef served with boiled assorted vegetables, classic Irish meal!

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

This is another popular salad from my old country, Ukraine.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.