10,000 butter real recipes

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

A belly warming Polish potato soup made with a classic combination of onion, carrots, potatoes and Polish kielbasa sausage. Hearty enough for a main dish.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.

Greek-style spaghetti mizithra: a five-ingredient pasta tossed with Kasseri and Romano cheeses, drowned in browned butter, and finished with fresh parsley. The Old Spaghetti Factory classic.

Easy chicken breasts marinated in white wine, then butter and cream baked with sautéed mushrooms, garlic, olives, finished with a garnish of parsley and cherry tomatoes.

Glossy chocolate icing made with butter, sugar, evaporated milk, and chocolate morsels. Boils in one minute, sets up firm on warm brownies. Just 4 ingredients.

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Skip the griddle! Swedish oven pancakes bake hands-free in one pan with just 6 pantry staples. Puffy, golden, and ready to cut into squares for the easiest brunch you'll ever make.

Heath bar brownie sundaes stack fudgy chocolate brownies studded with Heath pieces, toffee-ice-cream, and homemade amber caramel sauce. A full-project dessert worth every dirty bowl.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Fresh chestnuts boiled until tender, mashed with butter and seasonings, then mixed with milk-soaked bread crumbs create an elegant holiday stuffing with old-fashioned charm.