3,863 fleur recipes

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Hungarian Christmas bread (makos beigli-inspired loaf): a buttery, lemon-scented yeast bread with a sweet poppy seed and raisin filling. A bread-machine shortcut for the holidays.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Orange custard cookies are mini tartlets with buttery shortbread shells filled with an almond-orange flower water custard, baked in muffin tins. Two dozen elegant bite-sized desserts with a Mediterranean fragrance.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Hearty double-crusted spinach quiche packed with feta, melted cheese, scallions, and five boxes of spinach between layers of homemade shortening crust. A Greek-inspired savory pie that feeds a crowd.

Beef round steak cubes braised for 3 hours with mushrooms, wine, and Italian herbs in a rich tomato-consommé sauce, served over spaghetti. Fork-tender, deeply flavored, and worth every minute.

Hot fried chicken salad drops crisp breadcrumb-coated chicken nuggets over a cold spinach salad with red onion, carrots, and honey-Dijon vinaigrette. Classic temperature-contrast dinner.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.