10,000 buttery recipes

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Basic graham cracker cheesecake crust: three ingredients pressed into a springform pan and chilled. The blueprint no-bake crust that swaps to gingersnap or chocolate wafer for any cheesecake variation.

Creamy potato soup with crispy bacon, sauteed cabbage, egg noodles, and a finishing splash of cream and milk. A hearty Polish-style chowder where every spoonful has bite, broth, and richness.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.

Vassar fudge is the old-school college dorm chocolate fudge made with sugar, cream, unsweetened chocolate, and butter. The original 4-ingredient recipe that started a century-old tradition.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

If you're a fan of lobster, then this recipe will have you enjoy a succulent dinner at the end of the day.

Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means "real" or "pure," which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel color and a heavenly aroma. Since there is no moisture present, it keeps well covered, at room temperature, for several months.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.

Peach melba muffins layer chopped peaches and raspberries between buttery muffin batter, finished with a brown sugar crumb topping. Escoffier's classic dessert turned into a brunch staple.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.