10,000 butter recipes

A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

They are a favorite among the Polish for their rich and interesting flavor.

Authentic Ukrainian varenyky with tender egg yolk dough and two classic fillings: creamy potato-cheese and tangy sauerkraut-bacon. A from-scratch dumpling recipe worth every fold.

Elbow macaroni in creamy cheese sauce studded with tuna and diced Granny Smith apples, topped with buttery breadcrumbs for a surprising 1950s casserole.

Big-batch cinnamon rolls baked in honey-brown-sugar caramel that pools at the bottom of the pan. Pillowy yeasted dough yields 48 rolls, ideal for brunches, bake sales, and freezer stashing.

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

A simple and delicious cheddar cheese bread that tastes amazing plain or toasted!

Oysters and wild rice casserole, a Southern holiday-style bake with plump oysters, nutty wild rice, sage, thyme, and a buttery Ritz cracker topping.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

If you love the taste of maple syrup you will love this delicious treat that is too sweet to be true.

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

Buttery thumbprint cookies with nutmeg filled with a piped rum-flavored buttercream star. A holiday cookie tin classic with a boozy twist and elegant presentation.

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.