3,127 butter recipes

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Stuffed green olives wrapped in a sharp cheddar dough with paprika and cayenne, then baked until golden and puffy. Bite-sized, salty, cheesy, and gone in seconds at any party.

Treat your kids for dessert with these scrumptious cookies that take hardly any time at all to make.

Grilled pork chops marinated in Italian dressing, white wine, and sage for a simple Tuscan-inspired dinner. Five ingredients, big flavor, and a buttery pan sauce that takes minutes to make.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Madras-style beef curry with braising beef coated in vindaloo paste, cooked in ghee with deeply browned onions until tender and saucy. Garnished with flaked almonds.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Escalloped oysters layered between buttery bread and cracker crumbs, moistened with oyster liquor and cream, baked into a golden seafood casserole. Classic American.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.