10,000 buttery recipes

Showstopping chocolate mousse pie with brandy-soaked chocolate-dipped cherries, a cookie crust, and a filling loaded with 12 oz of chocolate, coffee, and whipped cream.

Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Oven baked salmon with red wine marmalade and a red wine cream sauce.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

Pasta shells with mascarpone, parmesan, and toasted walnuts. A 20-minute Italian pasta with a luxurious cream sauce and a nutty crunch in every spoonful.

Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that's even better toasted for breakfast the next morning. Makes 2 loaves.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.