Recipes with butter, unsalted
1,866 recipes
Spring Green Pasta
Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.
Icky Sticky Sugar Snakes
Honey butter cookie dough shaped into snakes with chocolate chip eyes and drizzled in cinnamon-honey sauce. A fun Halloween baking project kids love to make and eat.
Chocolate Oblivion Truffle Torte
Only 3 ingredients: bittersweet chocolate, butter, and eggs. This flourless truffle torte bakes in 15 minutes and sets into pure, dense chocolate silk.
Poppy Seed & Vanilla Pound Cake with Citrus Plum Compote
This buttery, moist and delicious cake is served with spiced and citrus plum compote, perfectly paired!
Potage Au Potiron
Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.
Yet Another Brownie Recipe
Six ingredients. One bowl. Fudgy, crackly-topped brownies loaded with real melted chocolate and crunchy walnuts. No cocoa powder shortcuts here, just the real deal from scratch in under an hour.
Soupe a L'Oignon Au Fromage
Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.
Makaronia
Makaronia is a simple Greek pasta tossed in browned unsalted butter with grated feta or mizithra cheese and shaved kalamata olives. Four ingredients, 30 minutes, bold Mediterranean flavor.
Chunky Chocolate Pecan Pie
Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.
Vichyssoise Creme Glacee'
Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.
Black Forest Pudding
A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.
Cool Mint-Raspberry Pie
Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.
Mustard Sandwich Butter
Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.
Spaghetti Primavera
Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.
Venison Stew with Raspberries
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
Rolled Stuffed Chicken with Hot Pepper Sauce
Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.
Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.
Honey butter cookie dough shaped into snakes with chocolate chip eyes and drizzled in cinnamon-honey sauce. A fun Halloween baking project kids love to make and eat.
Only 3 ingredients: bittersweet chocolate, butter, and eggs. This flourless truffle torte bakes in 15 minutes and sets into pure, dense chocolate silk.
This buttery, moist and delicious cake is served with spiced and citrus plum compote, perfectly paired!
Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.
Six ingredients. One bowl. Fudgy, crackly-topped brownies loaded with real melted chocolate and crunchy walnuts. No cocoa powder shortcuts here, just the real deal from scratch in under an hour.
Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.
Makaronia is a simple Greek pasta tossed in browned unsalted butter with grated feta or mizithra cheese and shaved kalamata olives. Four ingredients, 30 minutes, bold Mediterranean flavor.
Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.
Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.
A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.
Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.
Three-ingredient mustard sandwich butter made with Dijon and dry mustard for double the kick. A savory compound butter spread ready in 5 minutes.
Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.
Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.
Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.
