10,000 butter recipes

Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.

Tender microwave salmon ring with bread crumb texture and curry-lemon flavor, topped with creamy dill sauce for retro-style fish dinners in 25 minutes.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.

Noodle pie layered with ham, sour cream, onion, and butter in a double-crust pastry shell. An old-school savory pie that works hot or cold.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Toffee-coated popcorn with pecans and mixed dried fruit, baked until crunchy. A homemade caramel corn snack mix cooked to hard-ball stage for a crispy, buttery shell.

Dahl Shaag, an Indian lentil and spinach stew with turmeric, cumin, mustard seeds, and garam masala tempered in ghee. Protein-packed, naturally vegan-friendly, and deeply comforting.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Thin, crispy butter wafer cookies with lemon extract, vanilla, and a pecan half pressed into each center. Delicate, elegant, and designed to pair with ice cream.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Crisp cocoa-almond cookies filled with white chocolate ganache. Slice-and-bake dough makes shaping simple, and the thin, snappy wafers pair beautifully with the creamy filling.

Chewy butterscotch brownies (blondies) with dark brown sugar, melted butter, and vanilla in a one-bowl, six-ingredient recipe. Rich, toffee-flavored squares that take 10 minutes to mix and bake golden.

French chocolate raspberry clafoutis with a cocoa custard batter, fresh raspberries, and chopped bittersweet chocolate. Blender-easy and on the table in just over an hour.