10,000 buttered recipes

Shrimp and scallops in white wine cream sauce served over rice. A simple seafood main with cornstarch-thickened cream and dry white wine for a crowd-friendly elegant dinner.

Halwa Shebakia: traditional Moroccan fried flower-shaped cookies soaked in honey and coated in toasted sesame seeds. A Ramadan dessert served with harira soup.

Cape Cod cranberry pie with a self-forming buttery crust that bakes right over tart cranberries and chopped nuts. No pie crust rolling needed. Just mix, pour, and bake.

Galatoboureko is a Greek custard pie with semolina filling baked in buttered phyllo pastry and soaked in cinnamon-lemon syrup. A traditional dessert with crispy, syrup-drenched layers.

Pan-seared sole fillets glazed with a syrupy balsamic vinegar reduction and briny capers. Just 7 ingredients and 25 minutes for a stunning weeknight fish dinner.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Bobalky are traditional Slovak Christmas bread balls made from soft yeast dough, baked golden, doused in boiling water, then tossed with poppy seeds and melted butter. A cherished holiday tradition.

Squash lasagna replaces noodles with sauteed yellow crookneck squash and zucchini layered with Italian sausage, spaghetti sauce, Monterey Jack, and cottage cheese. A low-carb, noodle-free casserole.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

A scrumptious dish made with salmon, plain yogurt, potatoes and sliced mushrooms.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Rich butterscotch fondue made with demerara sugar, golden syrup, evaporated milk, and chopped peanuts. Serve warm with sliced apples, pears, bananas, and popcorn for dipping.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Chippewa trout marinates whole dressed fish in sherry, butter, and lemon juice, then wraps each one in bacon and grills over an open fire until the bacon crisps and the flesh flakes clean.

Egg-dipped Spam and Swiss cheese sandwiches griddled in butter until golden and crispy, served with strawberry cream cheese. A retro comfort sandwich that's unapologetically indulgent.