10,000 butter recipes

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Whole bananas baked in their skins until caramelized and tender, then split and loaded with butter, salt, and pepper. Three ingredients, 20 minutes, pure Brazilian comfort.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Butter-toasted pecans coated in melted chocolate candy coating and dropped into crunchy clusters. Just 3 ingredients, 3 dozen pieces, and pure holiday candy tray gold.

Knabrus, a Pennsylvania Dutch steamed cabbage and onion side dish with butter. Layered in a kettle and slow-steamed until tender. Simple, old-fashioned, and just 4 ingredients.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.

Barbecued squid grilled hot and fast over hardwood coals, served with lemon-garlic butter and Thai sweet-hot chili sauce. The simplest seafood preparation that turns out tender, smoky, and never rubbery.

Traditional Swiss Basle flour soup (Basler Mehlsuppe) made with just butter, flour, and stock. The flour is toasted to a deep chestnut brown for a rich, nutty flavor topped with grated cheese and nutmeg.

If you're a fan of lobster, then this recipe will have you enjoy a succulent dinner at the end of the day.

Mini snow people made out of fruity pebbles. Kids will love helping out with this one.

Persian-style steamed basmati rice with a golden, crispy tahdig crust on the bottom. Just three ingredients, an overnight soak, and patience create the fluffiest rice you've ever had.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.