3,607 batter recipes

Low-fat raspberry cheesecake with a buttery walnut crust, fluffy marshmallow filling, and jewel-toned berry glaze that cuts back on guilt without sacrificing creamy indulgence.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Coffee lovers will enjoy these scrumptious cookies that are perfect for that coffee break at work!

Moist chocolate truffle cake with melted semi-sweet chocolate, cocoa, butter, and whipped egg whites. Dense, fudgy, and barely set in the center. Just a dusting of powdered sugar.

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Moist, sweet, chocolaty chocolate casseroles are great dessert at any occasion.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.

Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.

Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.

Butter-browned chicken breasts baked with sautéed bell peppers in a white wine and herb sauce. A simple, elegant French-inspired dinner with just a handful of ingredients.

These scrumptious salmon rolls can be served plain or can accompany any meal you prepare for dinner.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Chicken breasts Veronique-style with seedless green grapes: pan-simmered in white wine, orange marmalade, tarragon, and cream. A French bistro classic with a fruit sauce that comes together in 30 minutes.

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.