3,731 fleur recipes

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Cocoa drop cookies made with cream cheese for an extra-soft, tender crumb. A simple chocolate cookie with just 8 ingredients that comes together in minutes.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Crispy vanilla rosettes fried on a decorative iron, then dipped in vanilla icing. Scandinavian holiday cookies that look like edible snowflakes. Yields 12 cookies.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Hungarian sour cherry soup (meggyleves): a chilled summer soup of cherries, sugar, cinnamon, dry red wine, and heavy cream. Served cold, sweet, and tangy as a starter or light dessert.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Old-fashioned Omaha brownies made with melted unsweetened chocolate, sour cream, and walnuts. Fudgy edges with a slightly cakey center, the way grandma made them.

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.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Cream cheese rugelach filled with cinnamon sugar, walnuts, and raisins rolled into flaky crescent pastries. A classic Jewish bakery cookie with a tender, buttery dough.