2,754 butter real recipes

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.

Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.

Pecan stuffed mushrooms with cream cheese, crumbled bacon, chives, and white wine, broiled until bubbling. A make-ahead appetizer that's ready in 20 minutes.

Stuffed chicken breast wrapped in puff pastry with a spinach, cream cheese, garlic, and basil filling. A golden, flaky main dish that looks impressive but comes together in 40 minutes.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

Rocky road treats are no-bake chocolate squares loaded with cocoa krispies, mini marshmallows, and pecans. A five-ingredient lunchbox snack that sets up in the fridge.

Chocolate orange truffles with semi-sweet chocolate, Cointreau, orange marmalade, and chopped almonds. A no-bake French-style candy rolled by hand, ideal for holiday gift boxes.

Chicken turnovers made with crescent roll dough, filled with sauteed chicken, shallots, garlic, and herbs. Four golden pastry triangles ready in 45 minutes.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.