2,901 batter recipes

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Pan-braised lamb rib chops simmered in orange juice concentrate, soy, and butter. A sweet-savory weeknight lamb dinner ready in 30 minutes.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Old-fashioned oyster pie with freshly shucked oysters, scallions, butter, and a splash of Tabasco baked in a flaky double-crust pastry until golden.