Recipes with butter, unsalted
1,866 recipes
Orange-Almond Cookies
Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.
Chocolate Chunk, Apricot & Walnut Cookies
The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.
Sundried Tomato Sauce
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
Tarragon Sandwich Butter
Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.
My New Brownie
Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.
Parsley Croutons
Homemade parsley croutons pan-fried in butter until golden and tossed with fresh minced parsley. Just 4 ingredients for crunchy, buttery croutons that beat anything from a bag.
Little Lemon Spritz
Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.
Jan Hagels
Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.
THE DOUGH
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Bisque De Cribiches (Freshwater Crayfish Bisque)
Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.
Garden Squash & Nasturtium Butter Pasta
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Apple-Cheddar Muffins
Hearty breakfast muffins packed with sharp cheddar, chopped apples, oats, and pecans. Each muffin gets crowned with a cinnamon-sugar dusted apple slice before baking golden brown.
Curried Squash
This handsome potage has many personalities as it may be
presented in a variety of ways: hot, cold, pureed, or country
style.
Sauteed Soft Shell Crabs with Sugar Snap Peas & Hazelnuts
Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.
Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.
The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.
Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.
Homemade parsley croutons pan-fried in butter until golden and tossed with fresh minced parsley. Just 4 ingredients for crunchy, buttery croutons that beat anything from a bag.
Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.
Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.
Hearty breakfast muffins packed with sharp cheddar, chopped apples, oats, and pecans. Each muffin gets crowned with a cinnamon-sugar dusted apple slice before baking golden brown.
This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.
Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.
