4,103 butter recipes

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.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Chocolate and cherries - always a great combo - are enhanced in this winning shaped-cookie recipe by a coating of cocoa and powdered sugar. It was submitted by Lois A. Hernandez of West Allis.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

This very dense chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Just one bite, you will totally be charmed by this super chocolaty, creamy and silky cheesecake!

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Buttery English toffee ball cookies studded with crushed chocolate-covered toffee bars and vanilla pudding mix, rolled in powdered sugar. Melt-in-your-mouth holiday cookie tin favorites.

Delicate Italian dessert crepes filled with sweetened ricotta and fresh strawberries. Elegant rolled crepes dusted with powdered sugar, perfect for special breakfasts or desserts.

These are the original famous sticky cinnamon buns, similar to those found at the Cinnabon chain of fast food outlets.

Cocoa and coconut truffles spiked with amaretto and honey, baked then rolled into bite-sized balls dusted with powdered sugar. Dangerously easy to make, impossible to stop eating.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.