3,548 buttery recipes

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.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

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.

Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.

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

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.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

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.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Christmas kedgeree is a British Boxing Day brunch classic: flaked smoked fish folded with cooked rice, curry powder, cream, and hard-boiled eggs. An Anglo-Indian tradition from the Raj that holds up as holiday comfort food.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.