3,607 batter recipes

Sugarplum cookies made with Kool-Aid mix for bright colors and fruity flavor. Rolled sugar cookies kids love to cut out and decorate in rainbow batches.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Blanched broccoli rabe tossed with sizzling garlic butter and hot pasta, topped with grated Italian cheese for a quick weeknight Italian classic.

A perfect dessert in summer and everyone loves it.

French chocolate caramels made with real vanilla bean, melted chocolate, and butter cooked to the ball stage. Old-world confection technique with rich, chewy results.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

Orange nog blends fresh orange juice, a whole egg, sugar, and a dash of bitters into a frothy single-serve breakfast drink. Five ingredients, blender to glass in 5 minutes.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Wine-soaked apple rings broiled with brown sugar, butter, and curry powder until glazed and golden. A unique side dish where apples soak in red wine for 3 hours before a quick broil with a spiced glaze.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Spaghetti alla chitarra tossed with butter-sauteed mushrooms, garlic, crushed chilies, oregano, and freshly grated Parmesan. An elegant Italian pasta that comes together in under 45 minutes.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.