10,000 batter recipes

Heart-shaped chocolate Valentine cake with glossy sour cream chocolate frosting and a piped buttercream border. Romantic dessert with deep cocoa flavor.

Creamy Arborio rice risotto with butter, olive oil, chicken broth, and Parmesan. A hands-off oven method that skips the constant stirring and delivers the same velvety results.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Turtle cookies shaped around hidden caramel centers and nestled on pecan halves, then dipped in chocolate glaze. The Christmas cookbook classic that mimics the candy in cookie form.

Orange sweet potatoes whipped with fresh orange juice, zest, brown sugar, and a secret splash of Angostura bitters. A lighter, butterless holiday side dish.

Intensely chocolatey bundt cake using boxed mix, instant pudding, and chocolate chips. Rich, moist crumb ready in an hour with chocolate glaze drizzle.

Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.

Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

Almond Butter Disks: piped European-style almond cookies flavored with dark rum and lemon zest, sandwiched with raspberry-kirsch glaze. Patisserie elegance, makes 18 sandwiches.

A rich Mughlai-style balti with chicken simmered in ghee, cardamom, cinnamon, and a silky egg-cream-almond sauce. Royal Indian cooking in your own kitchen.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Eggplant casserole with bacon, garlic, Italian herbs, and a buttery bread crumb topping. Smoky, savory, and baked until the crumbs turn golden brown.