10,000 fleur recipes

Crispy unsweetened oat cookies sandwiched with a sweet date filling. A Canadian grandma recipe with an icebox dough sliced paper-thin and baked into delicate wafers.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.

Upside-down rhubarb cobbler with the biscuit batter on the bottom, sugared rhubarb piled on top, and a buttery streusel crown. The cake rises up through the fruit during baking.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

No-yeast buckwheat pretzels with a nutty, toasty crunch topped with coarse salt and sesame seeds. A fun, kid-friendly baking project that's done in an hour.

Fruit custard pie pours a silky scalded-milk custard into a pastry shell, then tops it with fresh berries that sink and bake into pockets of jammy fruit. A simple British-style dessert with six pantry ingredients.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Shortcut quiche using refrigerated biscuit dough as the crust, filled with cheddar cheese, chopped ham, eggs, and milk. A hearty brunch or weeknight dinner ready in about an hour.

Deep-fried banana pieces coated in a light baking powder batter and drizzled with honey. A crispy, golden, four-ingredient dessert ready in under 30 minutes.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.