1,768 butters bread recipes

Fried herbed stuffed eggs: deviled-style hard-cooked eggs filled with butter and fresh herbs, breaded with Parmesan crumbs, then deep-fried golden. A crispy outside, soft creamy inside spin on classic deviled eggs.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

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.

Brussels sprouts and egg noodles baked in a sour cream and cottage cheese sauce with caraway seeds and golden buttered breadcrumbs on top. A cozy casserole that converts sprout skeptics.

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Apple-rhubarb betty with graham cracker and bread crumb layers over tart rhubarb and apple pie filling. A low-calorie old-fashioned baked fruit dessert at 199 calories.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

Traditional Greek moussaka with layers of fried eggplant, potatoes, and ground beef topped with a nutmeg-spiced bechamel sauce with Romano cheese.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Greek moussaka with layers of salted eggplant, zucchini, potatoes, and cinnamon-spiced ground beef under a thick egg-enriched bechamel. A proper taverna-style casserole.

Blueberry lattice pie with a bright, fresh filling: a portion of berries is cooked into a glossy cornstarch glaze, then the rest fold in whole, so it sets clean instead of soupy. Lemon, cinnamon, and nutmeg.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Crispy Parmesan-breaded chicken fried golden in butter and olive oil, served with a simple Marsala mushroom wine sauce on the side. Two Italian classics in one.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.