10,000 buttered recipes

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Vienna crescent cookies with butter, sugar, flour, and ground almonds or pecans, dusted in powdered sugar. Buttery, melt-in-your-mouth Christmas cookies in 4 ingredients.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Boiled potatoes tossed with crispy chopped bacon and sauteed zucchini in olive oil and butter. A simple, rustic side dish or brunch plate ready in 20 minutes.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Shrimp scampi with Ritz crackers butterflied in their shells, brushed with garlic butter, topped with crushed buttery crackers, and baked until golden. Old-school New England seafood favorite.

Four-ingredient homemade crumb crust with flour, butter, cinnamon, and a pinch of salt. Mixes in 5 minutes for a buttery, lightly spiced pie base or streusel topping.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.

Chocolate wafer crumb crust for cheesecake: three ingredients (crushed chocolate wafers, sugar, melted butter) pressed into a springform pan. The go-to base for mocha and chocolate cheesecakes.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.

Classic Bananas Flambees bakes caramelized bananas in butter and sugar, then ignites warm rum poured over top for a dramatic finish. Just 4 ingredients and one rule: everything must be warm.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.