10,000 batter recipes

The Peace Maker, a New Orleans classic of fried oysters piled into a hollowed and buttered French bread loaf, served with parsley-flecked rice. A storied late-night supper from the Crescent City.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Popcorn cake binds popped popcorn, mixed nuts, and rainbow gumdrops with melted marshmallows and butter, then molds it all into a tube pan. A no-bake retro showstopper for parties and bake sales.

Dutch poffertjes-style doughnuts made with a quick choux-style dough and fried into puffy, golden-brown bites with a crisp shell and tender, custardy center. A simple homemade Holland-inspired treat.

Pineapple casserole: a Southern bread pudding-style side dish with crushed pineapple, white bread cubes, butter, and sugar. The traditional sweet companion to baked ham at Easter and Christmas.

Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.

Easy couscous from instant pearls and butter, ready in 15 minutes. Boil water or broth, stir, cover, and let stand off the heat for tender, fluffy couscous as a quick side or salad base.

Chippewa trout marinates whole dressed fish in sherry, butter, and lemon juice, then wraps each one in bacon and grills over an open fire until the bacon crisps and the flesh flakes clean.

Easy focaccia using store-bought pizza dough kneaded with chopped onion, diced tomato, and herbs, then brushed with butter near the end of baking. Bakery-style flatbread on the table in about 30 minutes.

Pineapple omelette folds crushed pineapple, crispy bacon, and cream cheese into a buttery French-style omelette. Sweet-savory breakfast that comes together in 10 minutes.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Summer rhubarb crisp with a cinnamon-sugar streusel baked over tart fresh rhubarb until bubbly and golden. Six-ingredient old-fashioned dessert served warm with cream or ice cream.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.