10,000 buttered recipes

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Old Bay-seasoned shrimp folded into scrambled eggs with sautéed leeks, tomato, and cream cheese, finished in the oven until set. A fancy brunch-worthy egg dish that serves 3 in about 40 minutes.

Pudding brownies made with chocolate pudding mix for an extra fudgy, moist texture. A simple one-bowl brownie recipe with melted butter, eggs, and chopped nuts baked in an 8-inch pan.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.

Pasta Fontina is a five-ingredient Italian linguine dish tossed with grated Fontina and Asiago, browned butter, and fresh parsley. Nutty, rich, and on the table in under half an hour.

Nanaimo salmon and mushroom kebabs roasted hot and fast for crisp edges and tender, buttery fish. Lemon-parsley marinade plus breadcrumb crust on Pacific Northwest classic skewers.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.