10,000 buttery recipes

Clams casino tops half-shell clams with a garlic-green pepper butter and seasoned breadcrumbs, then bakes hot until the topping turns golden. A New England Shore Dinner appetizer that brings the briny bite of fresh clams alive.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Mom’s Pepper Steak features tender sirloin braised low and slow in a savory soy-infused sauce with vibrant bell peppers, delivering a melt-in-your-mouth dish even fussy kids will love. This comforting classic, served over fluffy rice, is perfect for family dinners.

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

Buttery cookies with a chocolate Kiss hidden inside and mini chocolate chips throughout the dough. Each one cracks open to reveal a melted chocolate center.

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Cauliflower-carrot soup pureed silky smooth with dry sherry, nutmeg, and a squeeze of lime. A light, elegant cream soup without the heavy cream.

Old-fashioned molasses cookies built on dark molasses and dark brown sugar for deep, almost-burnt-sugar flavor. Crisp at the edges, chewy in the middle, optional warm spices for a holiday version.

Whole wheat date nut bread for the bread machine with chopped dates, pecans, and milk powder. Hearty, naturally sweet sandwich loaf with no added sugar.