10,000 buttery recipes

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Lattice-topped raspberry pie with a glossy, pre-cooked filling that sets up sliceable, never runny. Heaps of raspberries thickened with cornstarch under a golden woven crust. A blue-ribbon berry pie.

Tender pork ribs simmered until fork-tender, slathered in tangy vinegar-based barbecue sauce, and grilled to smoky perfection. This old-school method guarantees fall-off-the-bone meat with a caramelized crust every single time.

Chewy molasses cookies loaded with warming ginger and cinnamon spice, perfect for holiday cookie swaps or cozy winter afternoons with hot cocoa.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Cheese nugget appetizers, four-ingredient sharp cheddar shortbread-style balls with a cayenne kick. Bite-sized crowd pleasers ready in 30 minutes.

A flexible cream of fresh vegetable soup template: simmer your chosen vegetable in chicken broth with onion, blend smooth, then enrich with a quick milk béchamel. Works with broccoli, asparagus, cauliflower, and more.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.

Semmelschmarren: a traditional German-Austrian torn pancake made from stale bread soaked in egg custard with raisins, pan-fried in butter, and dusted with cinnamon sugar.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Cinnamon-spiced almond meringue cookies made with just 5 ingredients. Light, crisp, and naturally gluten-free with ground almonds folded into stiff egg whites.

Southern fish casserole from The Times-Picayune with trout or snapper fillets topped with creamy Italian dressing, melted butter, crushed potato chips, and Velveeta cheese.