2,943 bitter recipes

If you're a fan of lobster, then this recipe will have you enjoy a succulent dinner at the end of the day.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

Two-ingredient horseradish butter made from unsalted butter and freshly grated horseradish root. A sharp, peppery compound butter spread for roast beef sandwiches, steaks, and hearty bread.

Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.

Knabrus, a Pennsylvania Dutch steamed cabbage and onion side dish with butter. Layered in a kettle and slow-steamed until tender. Simple, old-fashioned, and just 4 ingredients.

Garlic sandwich butter made from unsalted butter and mashed raw garlic. Two ingredients, five minutes, and your garlic bread will never be the same.

Caper sandwich butter: two ingredients, five minutes. Unsalted butter blended with finely chopped capers for a briny, savory spread that upgrades any sandwich or open-faced toast.

Just two ingredients: softened butter stirred with vanilla extract. Spread it on toast, pancakes, or warm bread for a fragrant, slightly sweet twist on plain butter.

Maple butter spread made with just softened butter and maple flavoring. A two-ingredient compound butter for toast, pancakes, waffles, and warm biscuits.

Lemon butter spread made with just softened butter and fresh lemon zest. Bright, citrusy, and ready in 5 minutes for toast, rolls, or corn on the cob.

Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.

Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.

Three-ingredient strawberry fruit butter: softened butter blended with crushed strawberries and fresh lemon juice. A pink, spreadable compound butter for scones, toast, or pancakes.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.