10,000 batter recipes

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

Zucchini, bell pepper, and tomato frittata cooks down summer vegetables in olive oil before folding into 6 beaten eggs and finishing in the oven. Naturally gluten-free Italian-style brunch dish.

Pasta Fontina is a five-ingredient Italian linguine dish tossed with grated Fontina and Asiago, browned butter, and fresh parsley. Nutty, rich, and on the table in under half an hour.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Chocolate espresso bread pudding with currants, croissants, and bittersweet chocolate. A grown-up dessert with deep coffee and chocolate notes, soaked overnight for the richest custard.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

A three-layer creamy coconut cake with whipped cream and walnut filling, draped in cream cheese frosting and showered in shredded coconut. The Sunday dinner showstopper.

Spiced peach nut bread with canned peaches (or apricots), warm cloves, raisins, and chopped nuts. A moist quick bread loaf using the canning syrup as part of the liquid for extra flavor.

Maple taffy apples coated in a boiled maple syrup and brown sugar candy shell that snaps when you bite through. An ice water dip sets the coating smooth and glossy. Real maple flavor, not just caramel.

Zesty Parmesan chicken breasts dipped in melted butter, coated in a Parmesan seasoning blend with breadcrumbs, and baked crispy at high heat. Four ingredients and done in 40 minutes.

Moist quick bread sweetened with dark molasses and applesauce, studded with raisins and nuts. Warm spices like cinnamon and nutmeg make every slice taste like fall.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.