10,000 buttered recipes

Intensely fudgy brownies with a crackly, craggy top loaded with melted chocolate chips and chopped nuts. These one-bowl bars are rich, chewy, and dangerously easy to make.

Chocolate cake with coffee syrup: a moist, fine-crumbed chocolate butter cake with cocoa bloomed in boiling water, brushed with a Kahlua-spiked sugar syrup that deepens the chocolate. Bakery-quality at home.

A rich and scrumptious casserole made with fresh squash, creamy soups and pimentos.

No-bake strawberry lemonade bars: a creamy, tangy filling of cream cheese, marshmallow creme, and fresh strawberries over a graham crust. A cool, no-oven summer dessert.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

No one can resist this decadent cake made with hot applesauce and a pinch of cinnamon.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.