141 butter finger recipes

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Frosty Pumpkin Pie layers pecan ice cream and spiced pumpkin mousse in a gingersnap crust - a make-ahead frozen dessert that needs just 3 hours in the freezer.

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Ginger garlic bread with fresh ginger and garlic pureed into butter, spread on a split baguette, and broiled until golden. A 4-ingredient twist on classic garlic bread ready in 20 minutes.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.