2,789 buttery recipes

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Charcoal grilled burgers with butter-sauteed onions and a warm ketchup-mustard sauce made right on the grill. Thin quarter-inch patties cooked over grey-hot coals for a crispy, smoky char.

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Hungarian chicken paprikash with flour-dredged chicken simmered in tomato juice, paprika, and chicken broth, finished with sour cream. Served over buttered parsley egg noodles.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Twice-baked crab stuffed potatoes with sauteed mushrooms, dry vermouth, Gruyere cheese, sour cream, and yogurt. A rich, restaurant-quality seafood potato that works as a main dish or impressive side.

Brunch burger: cast iron beef patty seasoned with house blend, stacked with bacon and a runny fried egg. Serve on English muffins, buns, or glazed donuts for the full treatment.