10,000 fleur recipes

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Scotch shortbread with a hint of almond extract: butter, powdered sugar, and flour pressed into a slab, fork-marked, and baked golden. Traditional Scottish shortbread squares for tea time.

Homemade fortune cookies: thin crisp wafers cooked on a skillet, folded around your own paper fortunes while still pliable. A party project for Lunar New Year or kids' birthdays.

Old-fashioned hand-shaped sugar cookies rolled into rings, scored with a knife, and finished in cinnamon sugar or with sesame seeds. A simple oil-based dough that bakes up crisp and yields about 100 cookies.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Butter almond classic cookies are tender almond crescents: a buttery shortbread scented with almond extract, studded with chopped almonds, and rolled in powdered sugar. The melt-in-your-mouth cookie every holiday tin needs.

Cinnamon rugelach made with a tender cream cheese pastry dough, rolled crescent-style around a cinnamon filling and dusted with cinnamon sugar. Flaky, buttery little cookies for the holidays and cookie trays.

Crispy battered shrimp deep-fried until golden and tossed in a spicy-sweet sauce with garlic. This Chinese restaurant favorite is ready in 40 minutes for a crowd-pleasing dinner.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Kolachki: tender, flaky Eastern European cream cheese cookies wrapped around a sweet ground walnut filling and rolled in sugar. A buttery, melt-in-your-mouth holiday tradition.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Homemade sesame seed bagels: chewy, ring-shaped yeast rolls kissed with sesame seeds. Easier than you think with a classic boil-then-bake method that delivers true deli-style texture at home.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

The classic French pastry dough. Make up to 3 days in advance.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Turkey breast roasted in an oven bag with turkey gravy mix and quartered onions that baste the meat as it cooks. This foolproof method produces juicy, slice-ready turkey with homemade-tasting gravy in about 2 hours.