898 buttered vegetable recipes

Strawberry rhubarb pie with an egg custard filling and a buttery honey streusel topping. A two-temperature bake that sets the crust first, then finishes under a crumbly, golden topping.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Lemon kiss cookies with a buttery almond dough wrapped around chocolate kisses, dusted in powdered sugar, and drizzled with melted chocolate. A lemon-chocolate surprise cookie.

Sugar and spice apple cakes baked in muffin tins with whole wheat flour, nutmeg, and chopped apples, then dipped warm in melted butter and rolled in cinnamon sugar. Like apple cider donuts in cake form.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Turkey and spinach phyllo pie: ground turkey seasoned with cumin and nutmeg, layered with sauteed onions, fresh spinach, and mozzarella in buttery filo pastry, finished with sesame seeds.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.