3,127 butter recipes

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Drop biscuit batter swirled with fruit conserve using just 3 ingredients. A quick, low-fat biscuit base made with reduced-fat Bisquick, skim milk, and a ribbon of natural fruit jam.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

Mongolian hot pot with thinly sliced lamb, spinach, napa cabbage, and bean thread noodles cooked tableside in ginger-scallion broth with a spicy tahini dipping sauce.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Quick and easy trout with lemon, butter and toasted almonds.

Bite sized shortbread cookie with icing and sprinkles.