10,000 batter recipes

Batatas a Portuguesa: sliced potatoes fried golden in butter and oil, seasoned with salt and pepper, finished with fresh parsley. The classic Portuguese side dish that's crispy, buttery, and impossibly simple.

Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that's light, buttery, and pairs with just about anything.

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.

Delicious Spiced Pecans recipe

Another scrumptious shrimp dish that's easy to make and won't disappoint!

Try this tasty dish that can be used as a light lunch or as a side to take to your next dinner party.

Have everyone licking their lips with this succulent dish that's so easy, you can make it in your crockpot!

Substitute the cake for the cobbler with this quick and easy to follow recipe.

Baked bananas with lime juice and brown sugar caramel sauce. Use slightly underripe bananas, baste as they cook, and you get a glossy tropical dessert ready in 30 minutes with just 4 ingredients.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Buttery shortbread-style nut fingers with toasted walnuts and cornstarch for a melt-in-your-mouth texture. Rolled into ropes, baked golden, and dusted with confectioners' sugar.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.