10,000 buttery recipes

Banana Meringue Pie with buttery homemade shortcrust, sliced bananas layered over a mashed-banana cream filling, and golden meringue. Made from scratch with 6 bananas for genuine fruit depth.

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Layered peach cream cheese dessert with a buttery pecan shortbread crust, almond-scented whipped cream cheese filling, and juicy peaches. A make-ahead Southern potluck classic.

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

Perfect for a fall brunch, these muffins are rich and full of maple flavor. Just like french toast in a muffin!

A ridiculously easy chocolate cherry cake made with just cake mix, cherry pie filling, and almond extract. Holes poked in the warm cake let a boiled milk chocolate frosting sink in for poke-cake bliss with Black Forest flair.

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

This is a easy and tasty dessert, you can always server it after dinner.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

Neiman-Marcus Chili Con Queso (Tortilla) Soup recipe

Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.