10,000 batter recipes

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Classic two-layer butter cake with separated eggs and folded whites for height. Topped with a tangy lemon-buttercream frosting (or chocolate variation). The American birthday cake.

Classic double-crust apple pie crowned with a bubbling pecan praline topping made from brown sugar, butter and half-and-half. Cinnamon apples meet candy-store crunch in one Southern-style pie.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Jam cake with caramel icing, a three-layer Southern spice cake built around blackberry jam, cinnamon, and allspice, blanketed with soft-ball-stage caramel icing made from brown sugar, butter, and cream.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Homemade sticky buns with a gooey pecan, brown sugar, and butter caramel that bakes onto the bottom, then flips to a glistening top. A bread-machine dough makes the cinnamon-swirled rolls nearly foolproof.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Old-fashioned beer soup, the German Biersuppe: warm beer whisked with egg yolks, sugar, and butter into a frothy, custardy bowlful. A 19th-century breakfast or supper finished with parsley and paprika.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.