10,000 butter recipes

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

Kolache cookies with a cream cheese pastry dough folded around fruit jam and dusted with powdered sugar. A three-ingredient Czech-style pastry that melts in your mouth.

Russian lemon soup, Liminnyi Sup, simmers tender rice in chicken broth, then finishes with cream, fresh lemon juice, and zest for a silky, citrus-bright bowl. A traditional Slavic comfort soup.

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

Wild rice cooked in cream sherry mingles with sweet roasted chestnuts and sautéed vegetables in this elegant stuffing that brings sophistication to your holiday turkey.

Pan-fried sesame fish with toasted sesame seeds, fresh lemon, and basil. Works with perch, cod, trout, or flounder for a quick weeknight dinner.

Pressure cooker zucchini soup pureed with potatoes, carrots, and fresh basil. Ready in 20 minutes with just five minutes at high pressure for a silky, vegetable-packed bowl.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Grilled pork chops marinated in Italian dressing, white wine, and sage for a simple Tuscan-inspired dinner. Five ingredients, big flavor, and a buttery pan sauce that takes minutes to make.

Oven-baked orange French toast on whole wheat bread, soaked in orange-juice egg custard and inverted onto a honey-cinnamon glaze. Brunch-friendly bake that feeds a small crowd.

Potato collops, a traditional Irish layered dish with thinly sliced potatoes, diced bacon, onion, parsley, and cheddar baked in milk until golden and bubbling. Comfort food from the Emerald Isle.