3,548 buttery recipes

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Meringue trifle layered with homemade meringue pieces, orange liqueur whipped cream, sliced bananas, and drizzled melted chocolate. A crunchy, creamy, no-cake trifle that's all texture.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Halloween chocolate cookie mice with pinched noses, chocolate chip eyes, and licorice tails. A spooky-cute kids' baking project that turns one chocolate shortbread dough into a tray of edible critters.

Halibut Pecante pan-fries halibut fillets in butter, then pours over a sweet-tangy pecan sauce of raspberry and balsamic vinegars and roasted garlic. A 30-minute fish dinner.

Shepherd's pie made with seasoned ground beef in tomato sauce, mixed vegetables, herbs, and a firm mashed potato lid finished with paprika. Classic British comfort casserole.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

Microwave creamy mushroom soup with fresh mushrooms, onions, sour cream, and Worcestershire. A quick single-serving soup ready in 15 minutes for two with no stovetop required.

Strawberry Dream Dessert layers an oat-brown sugar crust with a fluffy strawberry mousse of fresh berries, whipped cream, and egg whites. A cool, cloud-light icebox dessert for summer.

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

No-bake peach ice cream cake layered with gingersnap crumbs, toasted almonds, crystallized ginger, peach frozen yogurt, vanilla ice cream, and caramel sauce. Frozen overnight and sliced like a loaf.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.