3,731 fleur recipes

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.