1,756 bread butter recipes

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

A fragrant bread machine loaf made with whole wheat flour, applesauce, plump raisins, and cinnamon. Just load, press start, and let the machine do the work.

Broiled open-face sandwich on dark rye with sauteed mushrooms, sharp cheddar, egg, and sliced tomatoes. A hot, savory lunch or snack that takes just 10 minutes from start to plate.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Herb bread machine recipe loaded with marjoram, basil, thyme, and dill for a fragrant, tender loaf with subtle buttermilk tang. Simple dump-and-go baking.

Microwave cauliflower pick-ups dipped in butter and coated in Parmesan breadcrumbs with tarragon and paprika. A quick, crunchy appetizer ready in 20 minutes.

Green banana gratin (figue vert) simmered in chicken stock, mashed, enriched with eggs and cream, then baked under a cheesy bread crumb crust. A Caribbean-French side dish with warm spices.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Huachinango Maria Teresa, a Mexican red snapper casserole with poached fish, eggs, cream, red bell peppers, and bread crumbs baked until set. A traditional coastal Mexican seafood dish.

Easy salad with homemade garlic-butter croutons, crisp romaine hearts, vinaigrette, mayo-style dressing, and a shower of Parmigiano-Reggiano. A Caesar-adjacent side that comes together while the croutons toast.

Slow-cooker French onion soup with caramelized onions, beef bouillon, and toasted French bread topped with melted Parmesan. The classic Parisian bistro soup, hands-off.

Whole wheat bagels made with a bread machine dough, boiled then baked for a chewy crust and nutty crumb. Sweetened with molasses, topped with poppy or sesame seeds.

Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.