2,768 buttery recipes

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Homemade fortune cookies with cake flour, egg whites, and vanilla, folded warm around personal messages. A crisp Chinese-American treat that turns dessert into a paper-tucked surprise.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Bread machine blueberry oatmeal bread combines rolled oats, bread flour, and canned blueberries for a soft hearty loaf. Hands-off yeast bread with chewy oat texture and berry color.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.

Easy bread machine oatmeal bread with a soft tender crumb and gentle nutty flavor from rolled oats. Eight ingredients, one bread machine, hands-free everyday sandwich loaf.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

Cherry pineapple dump cake: the legendary five-ingredient potluck dessert. Dump canned fruit and yellow cake mix in a pan, dot with butter, scatter nuts, and bake. No mixing bowl required.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe