14 lunn recipes

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

A 5-ingredient cornmeal Sally Lunn bread made with buttermilk and sour cream, baked in a pie plate until golden. Tender, tangy, and impossibly easy Southern quick bread.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

A delicious pasta dish is a great conversation starter for a dinner with your loved one or friends.

Good wintertime meal. Serve with crusty French baguette to sop up the gravy.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Mississippi mud poke cake with German chocolate cake mix, sweetened condensed milk, caramel sauce, Cool Whip, and crushed Heath bars. Easy make-ahead dessert that chills overnight.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.