3,286 fleur recipes

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Beehive cookies are chewy, golden drop cookies made with honey, shredded coconut, walnuts, and chopped dates. Naturally sweet with no refined sugar, ready in 30 minutes.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Old-fashioned date pudding baked with brown sugar, chopped dates, and nuts. A Pennsylvania Dutch classic with a dense, sticky-sweet crumb served warm with cream.

Pasta twists in a creamy asparagus sauce made with butter, olive oil, half-and-half, and a bouillon cube. A simple Italian-style pasta ready in 40 minutes.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Tender kale folded into a nutmeg-scented cream sauce and crowned with sweet caramelized shallots. A vegetarian side dish that turns leafy greens into something irresistible.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Overripe bananas transform into a tender, nutty cake with barely any fuss. Walnuts add earthy crunch while sweet banana keeps every bite moist for days.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Chocolate pizzelle cookies made with cocoa powder, melted butter, and vanilla, pressed on a pizzelle iron. An Italian waffle cookie with a rich chocolate twist.