10,000 buttery recipes

A rich Mughlai-style balti with chicken simmered in ghee, cardamom, cinnamon, and a silky egg-cream-almond sauce. Royal Indian cooking in your own kitchen.

Almond Butter Disks: piped European-style almond cookies flavored with dark rum and lemon zest, sandwiched with raspberry-kirsch glaze. Patisserie elegance, makes 18 sandwiches.

Whole walleye rubbed with butter and onion, laid on bacon strips, and topped with a sour cream, Parmesan, and breadcrumb crust. The best thing to happen to your lake catch.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Silky pureed salmon soup made in the microwave with white wine, curd cheese, and Greek yogurt. Uses canned salmon for a quick, protein-rich bowl ready in under 45 minutes.

Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.

A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.

Super cheesy fondue: smooth Gouda fondue thickened with a quick roux, spiked with garlic, white wine, nutmeg, and optional kirsch. Party-ready dipping sauce in under 20 minutes.

Crustade of chicken and pigeon: a medieval-style savory custard tart of tender poached game and chicken with mushrooms and raisins, set in a spiced egg-and-stock custard. Old English flavors in a pastry case.

Caramelized onions in rich beef broth and red wine, topped with toasted French bread and bubbling Swiss cheese. Classic bistro comfort soup.

Classic cream cheese cheesecake sweetened with condensed milk instead of granulated sugar, brightened with lemon, finished with a baked-on sour cream layer and fresh strawberries.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.