2,836 batter recipes

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Chocolate mint pinwheel cookies with a two-tone spiral of vanilla and mint-chocolate dough, sliced thin and baked crisp with a melted chocolate coating on the bottom.

Delicious and crisp cookies, all my family love these cookies!

Frosted applesauce cookies with molasses, bran flakes, raisins, and a boiled caramel frosting. Soft, spiced drop cookies with warm allspice and clove flavors topped with buttery brown sugar icing.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Broiled bay scallops with butter, sherry, and golden bread crumbs. A fast, elegant single-serving dish ready in 15 minutes with just six ingredients.

Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.

Impossible caramel custard pie forms its own crust from Bisquick while baking. Brown sugar gives it a deep caramel flavor, with flaked coconut on top. Just blend, pour, and bake.

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.