3,579 butter recipes

Oat fruit bars layered with dried apricots, dates, and prunes in a buttery brown sugar and corn syrup base. Chewy, naturally sweet, and no mixer required.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Eggnog truffles piped into homemade semi-sweet chocolate cups. Milk chocolate and eggnog ganache in a crisp dark shell, perfect for holiday candy boxes and gifts.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Rich, creamy homemade fudge with semi-sweet chocolate, marshmallow cream, and chopped walnuts. Chills to a smooth, melt-in-your-mouth square in about an hour. Try the mocha almond variation too!

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Milk fudge made stovetop with evaporated milk, marshmallows, semi-sweet chocolate, and chopped pecans. No candy thermometer needed. Five minutes of prep for a dozen rich, creamy squares.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.