1,530 fleur recipes

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

A streusel-swirled pound cake baked entirely in your slow cooker. Brown sugar, cinnamon, and chopped nuts layered through a box mix for a warm, hands-off dessert.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Deep-fried cheese quesadillas stuffed with sauteed mushrooms and cheddar, sealed with egg wash and fried until crispy golden. A crunchy, melty Mexican-style appetizer.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

Homemade Grape Nuts cereal from scratch with graham flour, brown sugar, and buttermilk. Baked into a crisp sheet, ground, and toasted for that crunchy, nutty breakfast crunch.