746 batter recipes

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

No-bake chocolate bran bars packed with dried apricots, prunes, and crunchy bran flakes, bound together with melted semi-sweet chocolate and a touch of molasses. Wholesome snacking with a chocolate twist.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Make your own holiday drink with this tasty recipe that's perfect for Christmas and your crockpot!

Flaky whole wheat paratha made with ghee-layered dough, rolled, folded, and griddle-fried until crisp and golden. Just 3 ingredients for authentic Indian flatbread at home.

Roast turkey basted through butter-soaked cheesecloth with a Kahluá and apricot preserves glaze. The result is a mahogany-skinned bird with deeply flavored meat.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Grilled salmon steaks brushed with lemon butter and sprinkled with seasoned salt and dill. Four-ingredient weeknight dinner, ready in 30 minutes.

Cinnamon sugar toast cut into strips and stacked like a log cabin. A fun, easy breakfast activity for kids using just bread, butter, cinnamon, and sugar.

These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Smoked turkey breast glazed with honey, dry sherry, butter, and lemon juice. Marinated overnight and hickory-smoked until golden, juicy, and deeply flavored.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.