10,000 butter recipes

Chicken breasts layered with Swiss cheese, smothered in cream of chicken soup, and topped with buttery herb stuffing crumbs. Five ingredients, 10 minutes prep, pure comfort.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

Cream of green bean soup with potatoes, onions, and garlic simmered in chicken broth, then pureed with heavy cream, milk, and butter. A velvety, vichyssoise-style soup served hot.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Fudgy homemade brownies made in one saucepan with cocoa powder, no melting chocolate required. A quick, moist, deeply chocolatey bake with optional walnuts for crunch.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Gingerbread cookies in a gingerbread bowl: edible holiday centerpiece of spiced gingerbread shaped into a fluted bowl and filled with matching cut-out cookies. A holiday gift-giving showstopper.

Butter-seared chicken breasts baked over rice in a creamy chicken soup sauce with thyme and celery flakes. One ovenproof skillet, 50 minutes, and dinner is handled.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.