201 buttered vegetable recipes

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

This is a classic recipe, these chocolate pound cakes are always great!

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

No-bake Reese's-style peanut butter bars with a buttery graham cracker crumb base and a melted chocolate chip top. Tastes like a giant peanut butter cup. Cuts into 48 squares for a crowd.

Fresh blackberries wrapped in flaky pastry, baked in a sweet berry-laced syrup until brown and bubbly. An old-fashioned Southern dumpling recipe that fills the whole house with the smell of summer.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Chocolate peanut butter cookies loaded with peanut butter chips and chopped peanuts. A fudgy cocoa dough with a double dose of peanut crunch in every bite, baked in under 10 minutes.

Cocoa thumbprint cookies rolled in sugar and filled with creamy peanut butter frosting. Loaded with chocolate chips and a sweet PB center. Makes 4 dozen irresistible little buttons.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.