10,000 batter recipes

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

No-bake chocolate bran bars packed with dried apricots, prunes, and crunchy bran flakes, bound together with melted semi-sweet chocolate and a touch of molasses. Wholesome snacking with a chocolate twist.

Southwestern biscuits and gravy: fluffy masa buttermilk biscuits smothered in a smoky ham gravy loaded with fire-roasted green chiles. Classic Sunday brunch with a New Mexico accent.

Mint Moments are melt-in-your-mouth butter cookies with cornstarch for tenderness, rolled in crushed peppermint candy and powdered sugar while still warm.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Tender rolled sugar cookies made with Neufchatel cheese, brown sugar, and butter-nut flavoring. Cut into shapes and decorate with a simple powdered sugar icing. Great for holidays.

Classic veal scallopine with Marsala wine pan sauce. Thin-pounded veal cutlets seared crisp and finished with sweet Marsala in 6 minutes flat.

No-bake butter pecan ice cream dessert with a Lorna Doone cookie crust, vanilla pudding filling, whipped topping, and crushed Heath bars on top. Refrigerate, don't freeze!

Pistachio chicken rolls stuffed with mushrooms, ham, and chopped pistachios, then baked in a glossy apricot-chutney wine sauce. Slice into elegant pinwheels for a show-stopping dinner party main.

Mexican cookie rings shaped by hand from a rich egg yolk butter dough, dipped in colorful sprinkles, and baked golden. Festive, buttery, and fun to make with kids.

Cast-iron skillet blackberry cobbler with a tender drop-biscuit topping. Filling thickens with cornstarch on the stovetop, then a hot-water biscuit batter spoons over and bakes golden.

Old fashioned macaroni and cheese layers cooked elbows with sharp cheddar in a milk-and-egg custard, baked under a paprika-dusted cheese crust. No bechamel, no shortcuts.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.