3,863 fleur recipes

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Soft honey butter rolls shaped as cloverleaf pull-aparts in muffin tins. A tender yeast dough with honey sweetness that stays fresh for days.

Bread machine Italian bread with egg whites for a light, airy crumb and a tender crust. Just six ingredients, five minutes of prep, and the machine does the rest.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Classic double-crust apple pie with tart apples, cinnamon, and a whisper of nutmeg. Thinly sliced fruit and a flour-sugar coating give a clean-slicing filling that holds shape after cooling.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Traditional samosa pastry dough (Khol) made from whole wheat flour, ghee, salt, and a pinch of baking powder. Stiff pliable wrappers for crisp, flaky homemade samosas.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.