10,000 buttery recipes

Savory no-bake Danish blue cheese pie on a pumpernickel crumb crust, topped with fresh green grapes. A bold, tangy appetizer that doubles as an elegant cheese course.

Carolina-style roast venison soaked in a vinegar brine, then slow-roasted for 4 hours with a tangy homemade mustard-butter barbecue sauce. A hunter's trophy dinner that melts off the bone.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

New Orleans-style barbecue shrimp baked in the shell in a buttery, garlicky sauce with lemon, Worcestershire, and cayenne. Grab some crusty French bread for dipping because that sauce is the whole point.

Creamy cinnamon cheesecake on a buttery graham cracker crust, finished with a vanilla sour cream topping and toasted almonds. Best made a day ahead for the richest flavor.

Mushroom and barley soup with overnight-soaked pearl barley, butter-sauteed aromatics, and earthy mushrooms simmered in chicken broth. Old-school Eastern European comfort in a bowl.

Traditional Cornish saffron cake with real saffron threads, lard, butter, and currants baked in loaf pans. A golden, fragrant British yeasted fruit bread that's worth the overnight wait.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.

Chocolate-raspberry spritz cookies made with melted unsweetened chocolate, raspberry preserves, and butter, pressed through a cookie press and topped with chocolate morsels.

One of my favorites. These are the cookies I make when I am trying to impress someone or cheer a person up. Though they are made with milk chocolate they are not too sweet. The edges are airy and crunchy and the center is soft and chewy.

Steakhouse-style garlic cheese bread loaded with Asiago, Monterey Jack, mayo, green onions, and pureed garlic on French bread. Baked then broiled until bubbly and golden. A Black Angus copycat.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.