3,686 batter recipes

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

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!

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Potatoes with yogurt: boiled potato cubes sauteed in butter, tossed with tangy yogurt, lemon, scallion greens, red pepper, and parsley, then baked en papillote. A Mediterranean-style side.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

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.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

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

White chocolate almond brownies with a full cup of butter and 12 ounces of melted white chocolate in a dense, fudgy batter topped with slivered almonds. Rich, blond, and chewy.

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.

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.

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.

Fig butterscotch drops are a stovetop candy with dried figs and ground nuts stirred into melted brown sugar butter. No oven, no fuss, rich and chewy.