1,530 fleur recipes

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Pecan turtle bars with a buttery shortbread crust, bubbly brown sugar caramel layer, whole pecans, and swirled milk chocolate on top. Addictively rich cookie bars.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

John Wayne's cheese casserole with Monterey Jack, cheddar, green chiles, and a fluffy egg souffle base. A legendary Southwestern-style baked cheese dish with a light, puffy texture.

Pan-fried red snapper fillets topped with butter-sauteed shrimp, capers, lemon slices, and slivered almonds. A 30-minute seafood dinner with bistro-level elegance.

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

Easy chicken and dumplings using a flour tortilla shortcut that tastes just like homemade. Tender chicken simmers in rich broth with sliced tortilla strips. Ready in 40 minutes, serves 8.