2,792 batter recipes

Creamy baked cheese grits loaded with sauteed jalapenos, poblanos, and red bell pepper. A spicy, cheesy Southern casserole that feeds a crowd.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Impossible crustless breakfast quiche with sausage, cheese, and Bisquick that forms its own crust as it bakes. A quick blender quiche with just a few pantry ingredients.

Cooked pineapple salsa with tomatoes, hot peppers, cumin, lime juice, and a touch of cinnamon simmered for 30 minutes. A sweet-spicy fruit salsa for grilled fish.

Microwave fish fillets with curry powder, cayenne, lemon juice, and butter in under 5 minutes. A fast, no-fuss way to cook flaky, seasoned fish on a busy weeknight.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.