3,127 butter recipes

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.