3,863 fleur recipes

Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.

Traditional Tuscan cavallucci spice cookies built from a hot sugar syrup kneaded with walnuts, candied orange peel, and warm spices like clove, anise, and cinnamon. Chewy, perfumed, and unmistakably medieval.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

Hearty reuben soup with corned beef brisket, sauerkraut, red cabbage, and dark beer, finished with melty swiss cheese and pumpernickel croutons. Every bite of a classic deli reuben in a bowl.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Zucchini mock apple pie with sweet raisins folded through and a buttery crumb topping. Lemon juice, cinnamon, and nutmeg fool the taste buds into reading squash as apple, with chewy raisins adding depth.

Curried turkey on rice: leftover roast turkey simmered in a creamy curry sauce with apple and onion, served over brown rice. A 30-minute weeknight curry built for the day after Thanksgiving.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.