2,792 batter recipes

Italian bread basket is used so often in Italian cooking, it is so easy to make, and adds extra flavor into the recipe!

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Instead of firing up the barbecue, try this succulent and scrumptious chicken dish that will make you forget about barbecue sauce.

Pan-seared venison steaks with butter, fennel, garlic salt, and basil. A 15-minute hunter's skillet recipe for tender deer steaks cooked medium-rare in a hot pan.

Boozy frozen pie with an Oreo crust, coffee-spiked chocolate ice cream filling, and hot fudge topping. An adults-only dessert named after a beautiful barrier island.

Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.

Hand-dipped chocolate truffles made with heavy cream, butter, and orange liqueur, coated in dark chocolate. A luxurious homemade candy that rivals any chocolatier.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Pineapple upside-down cake made in the slow cooker with pineapple rings, maraschino cherries, and brown sugar caramel base. No-oven retro dessert for warm-weather entertaining.

French-style herb omelet with basil, thyme, marjoram, parsley, and chives folded into buttery eggs. A quick, aromatic breakfast ready in 10 minutes with just a handful of ingredients.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Enjoy this succulent seafood dish made with cherrystone clams, green bell peppers and a bit of lemon juice.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.