2,836 batter recipes

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Microwave fish casserole with halibut poached in white wine, covered in a creamy butter sauce with peas, and topped with crispy fried noodles. A retro weeknight dinner ready in 45 minutes.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

BBQ corn cobs wrapped in bacon, cooked inside their own husks, served with garlic-chive compound butter. A smoky, juicy summer cookout classic with built-in seasoning.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.