10,000 buttered recipes

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Creamy salmon chowder made with canned salmon, potatoes, milk, and cream simmered low and slow for an hour. A rich, comforting pantry-friendly chowder that uses the salmon juice for extra flavor.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Do something fun with dinner and try this delectable dish that will have your friends and family giving you two thumbs up!

Sole fillets wrapped around tender carrot strips and topped with buttery herb stuffing, baked until flaky. An elegant fish dinner that looks fancy but takes under 40 minutes.

Almond krumkake: paper-thin Norwegian wafers pressed on a krumkake iron, rolled into delicate cones while warm, then filled with whipped cream or jam. The Scandinavian holiday cookie classic.

Easy German cheesecake brownies: German chocolate cake mix base with cream cheese topping baked into rich layered bars. Cake mix shortcut for sixteen squares.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

This is a great casserole, my whole family love this recipe.

Refined beef stroganoff with Dijon mustard sharpening the classic sour cream sauce. Tender beef strips simmered in a butter-flour roux thickened with beef stock for restaurant-quality results.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Elegant Southern oyster soup with two dozen oysters simmered in their own liquor, finished with scalded milk, butter, and a whisper of mace. Ready in 30 minutes, served piping hot.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Fluffy apricot salad dressing made with apricot nectar, eggs, and whipped cream for a fruity, custard-like topping. A retro gem that transforms any fruit salad into something special.