10,000 butter recipes

This buttery and moist Texas sheet cake is a all time winner. Everyone loves it.

Summer rhubarb crisp with a cinnamon-sugar streusel baked over tart fresh rhubarb until bubbly and golden. Six-ingredient old-fashioned dessert served warm with cream or ice cream.

A traditional Swiss-Italian tripe soup from Ticino with borlotti beans, carrots, leeks, celery, and Parmesan, served alongside broiled Gruyere garlic bread. Hearty, rustic, and warming.

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.

Gooey banana marshmallow bars with a cake mix crust, melted marshmallow-banana filling, and a crumbly nut-studded topping. Semi-homemade and baked in a 9x13 pan in under 45 minutes.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Fudgey German chocolate sandwich cookies pair two chewy chocolate cookies with a buttery coconut-pecan caramel filling. The flavors of classic German chocolate cake reimagined as a portable cookie.

A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Broccoli and Swiss cheese bake with a creamy homemade white sauce and eggs. A simple, cheesy vegetable casserole that works as a side dish or light main course.

Enjoy this succulent seafood dish made with cherrystone clams, green bell peppers and a bit of lemon juice.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

No-beat chocolate fudge with semi-sweet chocolate, marshmallows, walnuts, and candied cherries. Just stir, pour, and set. Makes three pounds of rich, smooth fudge for holiday gifting.