10,000 buttered recipes

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Acadian cranberry pie, a Nova Scotian tradition: tart cranberries cooked with sugar and enriched with egg and butter, baked in a lattice crust and served with cream. Sweet-tart, rustic, and old-fashioned.

A three-layer blackberry cake bursting with fresh berries, flaked coconut, and chopped pecans, frosted in a buttercream loaded with more of the same. Starts with a cake mix but finishes like a showpiece.

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

Roasted Cornish game hens slathered with ginger-five-spice butter and stuffed with lemon and onion. Crackly, fragrant skin and a white-wine pan sauce for an elegant dinner.

Asparagus and acorn squash rings make a stunning fall side dish: tender squash hoops threaded with asparagus spears, finished with a buttery walnut sauce sharp with lemon, cider vinegar, and apple cider. Holiday-table showpiece.

Oatmeal buttermilk muffins with a hidden pocket of orange marmalade baked inside. Tender crumb from soaked oats with optional almonds for crunch.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

These squares are delicious and very easy to make. When I have fresh strawberries I am always looking for new recipes and I found this one in the local newspaper.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.