10,000 fleur recipes

Fig raisin cake with brown sugar, cinnamon, and boiling water-soaked dried fruit baked into a dense, spiced loaf. An old-fashioned fruit cake with deep caramel flavor.

Slow cooker pork, potato, and green bean stew: pork loin simmered with potatoes, onions, garlic, and green beans in a thyme-scented broth. Set it in the morning, come home to dinner.

California fruit bread made with whole wheat flour, bananas, pineapple, apricots, and golden raisins. No added sugar or butter in this naturally sweet, freezer-friendly loaf.

Cream cheese pound cake folds half a pound of cream cheese into a classic butter-and-sugar pound cake batter for a tender, dense crumb with subtle tang. Almond and vanilla extracts deepen the flavor.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Chocolate melting moments are buttery, cocoa-rich shortbread cookies that crumble and melt the second they hit your tongue. Cornflour is the trick behind that delicate, sandy texture. Just a handful of pantry ingredients, no eggs needed.

Musmehlmus is a Swiss whole wheat mush simmered in milk until creamy, finished with browned butter and rye bread cubes. Traditional Alpine comfort with a crisp bottom crust.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Dead-simple homemade bread with just 5 ingredients: flour, water, yeast, salt, and honey. No kneading required. Mix it, ignore it, bake it. Fresh bread for people who think they can't bake bread.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Authentic Italian potato gnocchi uses just three ingredients, hand-kneaded into soft pillows and rolled against fork tines for ridges. Tender pasta ready to sauce with brown butter, ragù, or pesto.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.