10,000 batter recipes

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.

Chocolate caramel pecan cheesecake with a vanilla wafer crust, melted caramel and toasted pecan layer, and a rich semisweet chocolate cream cheese filling. A turtle-style cheesecake.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Good cookie to have with coffee after everyone has gone home, the dishes are done and you finally get to sit down

Caramelized onions melted into rich beef stock create the soul-warming French soup that's been comforting diners since Les Halles market days in Paris.

Cereal killer cookies: chewy oatmeal cookies loaded with almond brickle chips for buttery toffee crunch in every bite. The big-batch cookie that vanishes off the cooling rack.

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.

Oysters Souvenir de Tahaa breads and pan-fries fresh-shucked oysters, then plates them around a silky cream-of-shallots sauce reduced with white wine, lemon and oyster liquor.

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

Heart-shaped chocolate Valentine cake with glossy sour cream chocolate frosting and a piped buttercream border. Romantic dessert with deep cocoa flavor.

Spiced prune walnut bread with simmered chopped prunes, cinnamon, cloves, and crunchy walnuts. Eggless quick bread with deep, jammy prune flavor and a tender whole wheat crumb.

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.