2,836 batter recipes

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Swedish-style hamburger patties topped with butter-sauteed golden onions and green pepper rings. Simple, old-world comfort food with just five ingredients.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Apple bagel broil with sliced apples, cinnamon sugar, and melted cheese on a toasted cinnamon raisin bagel. A sweet and savory 10-minute breakfast.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Panfried quail browns the little birds in butter with thyme and ham, then deglazes the pan with fresh white grape juice. A classic French country preparation for game lovers.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.