2,792 batter recipes

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

Yummy and hearty alfredo sauce with blackened chicken.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

My family has been making this for years. It's always a hit.

Kotopita, a traditional Greek chicken pie with tender shredded chicken in a creamy egg and cheese sauce wrapped in layers of crispy, buttered phyllo dough. Bakes golden and flaky.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Another slow cooker recipe that creates a tender and juicy chicken that is perfect for those family gatherings.

Nachynka z kapusty: Ukrainian cabbage and sauerkraut filling with sauteed onions, butter, and black pepper. A traditional Christmas Eve pyrohy and holubtsi filling from Western Ukraine.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.