2,845 batter recipes

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.

Vegetarian sesame pie with a nutty brown rice flour crust and a sautéed vegetable filling seasoned with tahini, ginger, and soy sauce. Hearty, wholesome, and naturally egg-free.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Futari: an East African pumpkin and sweet potato stew simmered in coconut milk with cinnamon and cloves. A vegan side dish from Tanzania and Kenya, naturally gluten-free.

Vegetarian peanut butter stir-fry with crispy tofu, crunchy vegetables, and a ginger-garlic peanut sauce served over brown rice. Vegan-friendly with soy milk.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Mix and match cereal gorp is a no-cook trail mix with cereal, nuts, dried fruit, and chocolate chips. Build your own flavor combo and chill for an hour before snacking.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

Quick and easy to make, and they taste absolutely delicious. So far nobody who tastes them doesn't love them. These yummy treats are ideal snack at Christmas.

Country buttermilk biscuits baked tall and golden in a hot oven, with cold butter cut into the flour for flaky layers and tangy buttermilk for tender lift. The flaky biscuit grandma made.