10,000 buttery recipes

Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Garlicky sauteed shrimp in a white wine cream sauce spooned over vibrant spinach noodles. A homemade bechamel, shallots, and fresh chives make this scampi richer than your usual butter-and-garlic version.

Fudgey German chocolate sandwich cookies pair two chewy chocolate cookies with a buttery coconut-pecan caramel filling. The flavors of classic German chocolate cake reimagined as a portable cookie.

Ground beef curry in a creamy milk-based sauce with ginger and curry powder, simmered for 25 minutes. A mild, beginner-friendly weeknight curry served over rice or noodles.

Pumpkin cheesecake with a buttery graham cracker crust, a cinnamon-and-nutmeg spiced pumpkin filling sweetened with maple syrup, and a glossy maple-walnut topping. The Thanksgiving dessert that outshines pumpkin pie.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans' legendary Commander's Palace. Creole-seasoned, buttery, and ready in 30 minutes.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

A Boston Market copycat butternut squash whipped with brown sugar, honey, butter, ginger, and pumpkin pie spice until silky smooth. Roasted until caramelized, then mashed into the coziest fall side dish.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.