1,103 butter recipes

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.

This simply delicious bread comes out moist and tasty.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Scotch mock apple pie: a Depression-era trick that uses soda crackers, lemon juice, and warm spices to taste exactly like apple pie. No apples required.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.