3,127 butter recipes

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

For that definitive French touch, an enriched Bechamel sauce.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

Bite-sized phyllo crackers filled with spinach, goat cheese, shallots, and nutmeg, shaped like Christmas crackers and baked golden. A festive holiday appetizer you can make ahead.

Flourless peanut butter cookies made with just three ingredients: peanut butter, an egg and vanilla. Naturally gluten-free, soft and rich, baked in about 15 minutes. No flour, no fuss.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

German Eierschwaemme: wild mushrooms sauteed in butter with onion and parsley, folded into soft scrambled eggs. A simple Alpine dish that showcases foraged boletes or chanterelles.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Honey-glazed smoked turkey with a butter, wine, honey, and cinnamon glaze injected into the meat and brushed on the skin. Water-smoked 6 to 8 hours for deep flavor.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.