10,000 buttery recipes

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.

Frozen chocolate mint pie with a mint cookie crust and a rich filling of butter, unsweetened chocolate, and peppermint extract. A no-bake frozen dessert that tastes like a peppermint truffle.

Pecan pumpkin pie built on a jar of spiced pecan-pumpkin butter, eggs, and heavy cream poured into an all-butter homemade crust. Three ingredients in the filling, a smooth, deeply spiced custard out the other side.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.

Lemon tuna pasta with garlic, capers, black olives, and butter in a bright lemon sauce. A pantry-friendly Mediterranean weeknight dinner ready in 25 minutes.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Cheddar tuna au gratin with a paprika-spiked cheese sauce, cottage cheese for extra protein, and buttered bread crumb topping. Old-school pantry casserole that comes together with everything in the cupboard.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Salmon fillets topped with horseradish and a crispy shredded potato crust, baked until golden. A fast oven-to-table fish dinner with sharp heat and a shatter-crisp finish.

Gingersnap crumb crust: a 3-ingredient spiced cookie crust for cheesecakes, pumpkin pie, or icebox desserts. No-bake option for frozen pies.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

This delicious pudding is great with Ice-cream or by itself. Try It!