2,549 batter recipes

Indian Figlets are spiced drop cookies loaded with softened figs, warm cinnamon, ginger, and nutmeg, brightened with lemon zest. A chewy throwback cookie with bakery depth.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

British-style ripe banana loaf with sultanas, cherries, almonds, honey, and mixed spice. A fruited tea loaf that slices thin, spreads with butter, and improves over days.

Olive Garden spaghetti carbonara copycat: thick-cut bacon and sautéed mushrooms tossed with spaghetti and a creamy béchamel-Parmesan sauce. The American-Italian chain version, no raw eggs required.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

Hundred-dollar chocolate cake made with mayonnaise-style salad dressing instead of eggs and butter. Moist, fudgy, and topped with a boiled cocoa frosting.