10,000 butter recipes

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Butterscotch grahams with brown sugar, butter, and pecans baked on graham crackers until bubbly and caramelized. A 4-ingredient, no-fuss cookie ready in under 20 minutes.

Pantry-staple salmon cakes from canned salmon, cracker crumbs, and eggs, browned in butter and served with mushroom or celery soup sauce and fresh fennel. Old-school weeknight dinner in 30 minutes.

Easy microwave milk chocolate fudge made with chocolate chips, sweetened condensed milk, butter, vanilla, and walnuts. No candy thermometer needed, sets at room temperature.

Pull-apart breakfast bread with frozen dough, brown sugar, butter, cinnamon, and pudding mix for a caramel-sticky glaze. An easy monkey bread-style brunch treat.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Traditional New York cheesecake with zwieback crust, cream cheese filling enriched with heavy cream and lemon zest. Baked at high heat then low, cooled in the oven for crack-free perfection.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

This moist and rich cake will have your mouth watering from the minute its in the oven, to the second it comes out!

German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that's light, buttery, and pairs with just about anything.