10,000 batter recipes

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Let the aroma of a succulent pork roast fill your kitchen with this simple recipe that's easy to understand.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

This rich and moist cake made of candied cherries, pecans and coconut is bound to have you thinking about seconds.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Very easy and super delicious cookies that are 'baked' in a skillet.

Crisp-tender julienned carrots and zucchini steamed and tossed in lemon butter with poppy seeds. A bright, low-calorie side dish that's on the table in 20 minutes flat.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Warsaw chrusciki, the crisp Polish bow-tie cookies known as angel wings. An egg-yolk-rich dough spiked with rum, rolled paper-thin, twisted, fried light, and dusted with powdered sugar.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.

Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.

Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.