2,836 batter recipes

They are a favorite among the Polish for their rich and interesting flavor.

Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Mushroom-stuffed eggs baked on a bed of sauteed mushrooms with grated cheese. A Marguerite Patten classic that turns simple deviled eggs into a warm, elegant vegetarian starter.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A German-inspired side dish where the beer adds malty depth and tames any bitterness.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Lemon buttered cod fillets cooked in the microwave with butter, lemon juice, lemon pepper, and paprika. A fast weeknight fish dinner ready in under 15 minutes.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Three-ingredient dump cake with any canned or fresh fruit, dry cake mix, and butter for an effortless cobbler-style dessert that bakes into golden magic.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Silky butter whipped with chopped anchovies for a savory spread that transforms plain toast or sandwiches into something special.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.