3,286 fleur recipes

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Buttery pecan snowball cookies rolled in sugar while warm, made with just six ingredients. A treasured Christmas cookie recipe passed down from Mother's kitchen to yours.

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

A great bread machine recipe that makes a very crusty bread that tastes great plain, or toasted.

Buttery cinnamon nut squares baked low and slow with a shortbread-like base topped with egg white glaze and pressed pecans or almonds. A crisp, spiced bar cookie that ships and stores beautifully.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

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.

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.

Finnish pecan balls (Finnish snowballs) made with butter, cake flour, and toasted pecans, rolled twice in powdered sugar for a melt-in-your-mouth holiday cookie.