3,126 buttered recipes

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Warm artichoke and cheddar dip baked inside a hollowed-out bread bowl with cream cheese, sour cream, and garlic. The ultimate crowd-pleasing party appetizer.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Quick chicken curry with brandy, mango chutney, and a creamy sauce made in one skillet. A 30-minute weeknight dinner with bold, complex flavor.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Irish-style spaghetti sauce with ground beef, red wine, tomato puree, chicken broth, and a warm hint of nutmeg. Simmered for an hour into a rich, velvety meat sauce.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.

Try this succulent side dish that is perfect plain or served with crusty bread.

Pan-fried cod or snapper coated in grated Parmesan cheese with a lemon-Worcestershire kick, finished in the oven. A crispy, golden fish dinner ready in 35 minutes.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Make your slow cooker feel special with this simple recipe where a turkey breast is cooked to perfection in a savory homemade mushroom sauce.