2,836 batter recipes

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Apple and brie cheese make this omelet incredibly creamy and delicious.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Creamed chipped beef gravy (SOS) made with a butter and flour roux, milk, and dried beef soaked until tender. A classic military mess hall recipe served over toast or biscuits.

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Classic lobster pie with tender lobster in a sherry-butter cream sauce, topped with bread crumbs and baked. A New England-style seafood dish ready in 30 minutes.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel color and a heavenly aroma. Since there is no moisture present, it keeps well covered, at room temperature, for several months.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Split langoustines grilled with garlic, parsley, and lemon butter for a sweet, smoky shellfish main with seared edges. An elegant 20-minute restaurant-style dish that works equally well on a stovetop grill pan or outdoor grill.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.