10,000 batter recipes

Panfried Chicken with Ancho Chiles & Mushrooms recipe

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Frosted spice fruit cookies are old-fashioned molasses-spice rolled cookies loaded with walnuts, golden raisins, and dates, finished with an orange juice glaze. Holiday cookie tin staple.

Scotch shortbread with just five ingredients: butter, flour, sugar, salt, and baking powder. A classic, buttery, sandy-textured cookie that melts on the tongue.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Traditional Greek vasilopita, a fragrant New Year's bread scented with orange zest, cinnamon, and masticha. A golden, egg-glazed yeast loaf topped with almonds to ring in good luck.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.