3,579 butter recipes

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Bread machine pumpernickel for the Zojirushi with rye flour, cocoa, molasses, and a touch of coffee. Dark, dense rye bread done hands-off in the breadmaker.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

Christmas Lizzies are boozy Southern fruitcake cookies loaded with candied cherries, raisins, dates, pecans, and citrus zest, soaked in whiskey. Make them weeks ahead and drizzle with spirits to age.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

A great Autumn favorite, with a bit of added "zing". NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.

Chocolate almond crisps with almond meringue cookies piped on parchment and sandwiched with a dark chocolate ganache. A French patisserie-style confection with crisp, nutty, chocolatey layers.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Fennel and potato puree broiled with Parmesan and bread crumbs until golden. A creamy, anise-scented side dish that upgrades mashed potatoes with pureed fennel and a crispy gratin topping.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.