3,696 buttered recipes

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.

Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.

Middle Eastern-style beef and rice with raisins, sliced almonds, cinnamon, and lemon juice. A one-skillet dinner with sweet-savory flavors that comes together in 35 minutes.

Chocolate caramel hazelnut pie with a from-scratch caramel base, unsweetened chocolate, evaporated milk, and a heavy load of toasted hazelnuts. French-style patisserie pie in a prebaked shell.

Cinnamon raisin bread for the bread machine with just 10 minutes of hands-on prep. A simple dump-and-go recipe using bread flour, butter, and basic pantry ingredients.

Pumpkin cake made with spice cake mix and canned pumpkin, topped with a cooked flour buttercream frosting. A moist, warmly spiced fall cake with a light, fluffy homemade frosting.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Fettuccine tossed with smoked salmon, fresh spinach, capers, sun-dried tomatoes, and a light Parmesan cream sauce. A bright Italian pasta that balances richness with briny, herbal punch.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.