3,579 buttered recipes

Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.

Airy yeast bread loaded with Swiss cheese and garlic, baked in a casserole until golden. Topped with Parmesan and cracked pepper for a warm, pull-apart loaf.

Maraschino pecan bread for the bread machine studded with cherries, raisins, pecans, and sunflower seeds, spiced with cinnamon and ginger. A festive, fruit-and-nut loaf.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Venison steaks broiled and basted with a homemade Corbin steak sauce of butter, dry white wine, Worcestershire, dry mustard, paprika, and hot sauce. A hunter's classic ready in 30 minutes.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Firm tomatoes hollowed out and stuffed with a garlicky breadcrumb filling spiked with cayenne, mustard, and Parmesan, then baked until warm and fragrant. A 30-minute side dish or appetizer that makes summer tomatoes shine.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Satisfy that chocolate craving with this scrumptious cake that you will ending up making more than once.

Traditional Indian side dish, tasty and easy to make.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.