3,127 butter recipes

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Too good to be true? This delectable cake is made with caramels and chocolate chips has a rich taste to die for!

Butterscotch fudge: a no-thermometer fudge made with butterscotch chips, marshmallow creme, evaporated milk, and chopped pecans. Cuts into 81 squares for cookie trays and bake sales.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Tender chicken breasts rolled around a garlic-herb butter filling, coated in seasoned cracker crumbs, and baked until golden and fork-tender. All the buttery goodness of classic Kiev without the deep fryer.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

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.

Tender boiled cabbage and onion folded into a from-scratch cheddar cheese sauce, topped with buttered breadcrumbs, and baked until bubbly and golden. Old-school comfort at its finest.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.