10,000 buttery recipes

Orange zest challah French toast soaked in eggs, milk, cinnamon, and fresh orange. Pan-fried in butter and oil for crisp edges and a custardy center. Brunch-worthy in 35 minutes.

Quick and easy kids’ snacks that are healthy and fun to eat any time of the day! Try it!

Pureed leek and tomato soup with potatoes, onions, and ghee. A creamy potato-thickened soup with bright tomato acidity and that distinctive leek sweetness, no cream required.

Delicious and a great way to use up your bread or biscuits.

I always have the ingredients on hand to make these. Plus, they are "healthy" because they have oatmeal!

Buttermilk blueberry muffins: a classic from-scratch recipe with tangy buttermilk for tender crumb and a generous load of fresh blueberries. Bakery-style results in 20 minutes.

These easy-to-make whole wheat crepes can be filled with sweet or saovry filling.

This family favorite yields light and fluffy mashed potatoes that are the perfect side dish.

Libby's pumpkin pound cake is a dense, buttery loaf with canned pumpkin folded into a classic creamed-butter batter. No spice rack required, just clean pumpkin flavor in a tender crumb that holds up to a sugar glaze.

Sara Lee copycat pound cake with powdered sugar and sour cream. Dense, buttery loaf cake baked in 65 minutes, freezes beautifully.

Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.

Enjoy this Portuguese favorite that can be served plain or with any type of spread.

Six-ingredient economy waffles with separated eggs and stiffly beaten whites for crisp, light texture. Pantry-staple breakfast in 10 minutes. Depression-era thrift, modern morning win.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.