433 boule recipes

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

These delicious pretzels are made with whole wheat flour. Boiling the risen pretzels in boiling soda water ensures them to be evenly browned during the baking, and sprinkle with some fennel seeds and sea salt flakes after egg wash to enhance the flavor. Serve with any your favorite mustard. We love dijon, whole grain and balsamic-fig mustard especially.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Old-fashioned pumpkin soup with butter-browned onions, nutmeg, and a finish of cream. Heritage recipe from Conner Prairie historic site. Simple no-boil simmered soup.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Homemade string hoppers (idiyappam), delicate steamed noodle nests pressed from a soft flour dough and steamed in minutes. A Sri Lankan staple, light and lacy, served hot with curry.

Red onions are cooked with balsamic vineger, brown sugar, vegetable broth, turn out very tasty, adding into the lightly boiled green beans, it is a wonderful side dish.

New England potato salad with sour cream dressing uses a tangy base of sour cream, vinegar, mustard, and garlic instead of mayonnaise. Loaded with hard-boiled eggs, celery, and sliced olives.

Moravian white Christmas cookies are rich, butter-and-cream rolled cookies cut into fancy shapes. Pennsylvania-Dutch tradition with a crisp snap and tender middle.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

A delicious pasta dish made with a bolognaise sauce, eggs, milk and grated cheese then baked in the oven. A traditional Maltese dish the whole family will love