10,000 buttery recipes

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Nutty apricot bars with a coconut-pecan crumble crust and jammy dried apricot filling. A layered fruit bar that's part cookie, part shortcake, chilled and sliced from the pan.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Buttery toasted breadcrumb topping with parsley for casseroles. Three ingredients, five minutes, and every baked dish gets a golden crunchy crust.

Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

A refined French Canadian Christmas oyster soup with gently warmed oysters in buttery milk infused with grated carrots and celery. Elegant, briny, and on the table in 40 minutes.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Classic four-ingredient shortbread cookies made with butter, sugar, flour, and a pinch of salt. Rubbed by hand into a crumbly dough, rolled thin, and baked golden in just 10 minutes.

Three-ingredient cheese crumb topping made with sharp cheddar, butter, and bread crumbs. A quick, savory sprinkle for casseroles, gratins, and baked vegetables.

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.