10,000 batter recipes

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.

This unique cookies are easy to make and great for a relaxing day on the front porch!

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Greek spinach quiche with feta, Romano, and a whisper of nutmeg. Spanakopita flavors in a single-crust pie dish, ready for brunch, lunch, or a quick weeknight dinner.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.

Grilled pork chops marinated in Italian dressing, white wine, and sage for a simple Tuscan-inspired dinner. Five ingredients, big flavor, and a buttery pan sauce that takes minutes to make.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Bananas and pecan foster simmer halved bananas in a brown sugar, butter, orange juice, cinnamon, and toasted pecan sauce, served warm over vanilla ice cream. A New Orleans classic with a Southern pecan twist.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.