2,549 batter recipes

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Chocolate truffle tart with raspberries: a cocoa-rich press-in pastry shell filled with silky dark chocolate ganache and topped with fresh raspberries. Elegant and simple.

Mushroom stuffing made with sliced fresh mushrooms, scallions, butter, and bread crumbs. The earthy umami-rich side that turns any roast bird or pork into a Thanksgiving-worthy meal.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Make-ahead brownie mix yields 12 fudgy brownies plus five mix-in variations: mint, coconut almond, raspberry hazelnut, cherry, and caramel pecan layered. The pantry shortcut you actually want.

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

Applesauce raisin and nut cake bakes a moist, cinnamon-scented sheet cake using hot applesauce, butter, raisins, and chopped nuts. Old-fashioned thrifty home cake, no eggs needed.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Sweet potato chips layered with brown sugar, butter, and cinnamon, then gently stewed and finished with a splash of sherry. A warm, spiced side dish ready in 20 minutes.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Kahlua brownies with melted unsweetened chocolate, coffee liqueur, and instant coffee in the batter, topped with a boiled chocolate icing and scattered chocolate chips. Triple chocolate and coffee in every bite.