4,103 buttered recipes

Cinnamon sugar toast cut into strips and stacked like a log cabin. A fun, easy breakfast activity for kids using just bread, butter, cinnamon, and sugar.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Irish garlic mackerel rubbed with minced garlic, dipped in egg and flour, and pan-fried in butter until golden. Five ingredients, 20 minutes, and a crispy, garlicky crust on rich, oily fish.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Pull-apart cinnamon nut bubble loaf with buttery dough balls rolled in cinnamon sugar and chopped nuts. Monkey bread in a loaf pan, ready in about an hour.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

Chicken with Mushrooms recipe

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.