2,845 batter recipes

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

A fragrant bread machine loaf made with whole wheat flour, fresh orange juice, orange zest, and star anise. Citrusy, warmly spiced, and effortlessly hands-off.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

Oat wheat bread for the bread machine. Half whole-wheat flour, rolled oats, and a touch of sugar make a nutty, hearty loaf with a tender crumb. Dump, push start, walk away.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Kasha-Patate Sucree from Montreal's Le Commensal: fluffy buckwheat groats topped with sweet potato puree and a savory tamari-garlic sauce. A hearty vegetarian dish with deep, earthy flavors.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

Peach melba layer cake sweetened with apple juice concentrate instead of sugar, topped with fresh peaches, raspberries, and fruit spread. Refined-sugar-free homage to the Escoffier classic.

Cranberry-raspberry meringue pie with a tart juice concentrate filling, buttery egg yolk custard, and golden toasted meringue. A vibrant twist on classic meringue pie.