10,000 bitter recipes

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Classic 4-ingredient butter shortbread with a sandy, melt-in-your-mouth crumb. Just butter, sugar, flour, and salt baked to pale gold. The quintessential teatime cookie from Bon Appetit, ready in 30 minutes.

Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Four-ingredient homemade crumb crust with flour, butter, cinnamon, and a pinch of salt. Mixes in 5 minutes for a buttery, lightly spiced pie base or streusel topping.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish