10,000 buttery recipes

Cheesy macaroni and ham made from boxed mac and cheese mix with diced smoked ham and green bell pepper stirred in. A quick, kid-friendly upgrade to the blue box, ready in 30 minutes.

Quick curried shrimp with sauteed apples in a light curry-butter sauce. Sweet fruit meets tender shrimp in a 20-minute weeknight dinner that pairs beautifully with steamed rice.

Apple sausage pancakes fold browned breakfast sausage and shredded apple into a cinnamon-spiced pancake batter, served with a quick homemade cider syrup. A 20-minute fall brunch standout.

Cape Cod cranberry pie with a self-forming buttery crust that bakes right over tart cranberries and chopped nuts. No pie crust rolling needed. Just mix, pour, and bake.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Whole roast turkey stuffed with sausage, crouton, and giblet broth stuffing. A step-by-step guide from thawing to carving for a traditional holiday centerpiece.

Almond Coconut Twinkles: simple buttery drop cookies flavored with almond and vanilla extract and studded with flaked coconut. A short list of pantry ingredients, makes 30 cookies.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

This almond filled cheesecake is creamy, nutty, and absolutely delicious. A all-time popular dessert at any occasion.

Chewy puffed wheat balls coated in a brown sugar and corn syrup caramel. A classic prairie candy recipe that's sticky, sweet, and ready in 30 minutes with just six ingredients.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

Quebec apple dumplings wrap whole apples in cheddar pastry, each cored and stuffed with rum-spiked mincemeat. Brushed with a brown sugar and lemon cream glaze, baked golden, and served warm with rum cream.