3,863 fleur recipes

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

Chiang Mai steaks feature pan-fried beef tenderloin in a rich peanut butter curry coconut sauce, garnished with kiwi and toasted coconut. Thai-inspired and ready in 40 minutes.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Best Sex in a Pan is a retro layered icebox dessert with a walnut shortbread crust, sweet cream cheese filling, vanilla and chocolate pudding stripes, and a Cool Whip topping finished with shaved chocolate.

Mexican sausage stew braises beef brisket and hot Italian sausage with cinnamon, allspice, beer, and beef stock, then thickens with sweet potato and corn. Topped with melty Monterey Jack and cilantro.

A traditional European-style fruit cake -- Although fruitcakes have a bad reputation, this one is *excellent*.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.