Recipes with butter, unsalted
1,866 recipes
Kos Lemon Pie
Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.
Kos Lemon Pie
Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.
Thai Curry Penne
Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.
Red Snapper in Brodetto with Polenta
Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.
Costolette Alla Valdostana
Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
Apple & Almond Macaroon Pudding
Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.
Easter Kulick with Paska
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Makaronia (Greek)
Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.
Burnt-Orange Meringue Cake
A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.
Winter Vegetable Soup
Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.
Currant Jelly Sauce (Uncle Buck's)
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Blueberry & Lemon Bread-And-Butter Pudding
Blueberry and Lemon Bread-And-Butter Pudding recipe
Peppercorn Beef Flambe
Classic steak au poivre with flank steak: pepper-crusted beef pan-seared in butter, flambeed with brandy, and finished with cream for a bistro steak dinner in 30 minutes.
Princess Di's French Toast
Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.
Sardine Sandwich Butter
Sardine sandwich butter: a three-ingredient compound butter of softened butter, mashed boneless sardines, and a dash of lemon. Spread on tea sandwiches, crackers, or hot toast.
Spanish Almond Cake Laced with Tequila Anejo
A dense, buttery Spanish-style almond cake spiked with tequila añejo, orange and lemon zest, and freshly grated nutmeg. Dusted with powdered sugar for an elegant holiday dessert.
Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.
Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.
Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.
Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.
Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.
Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.
A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.
Creamy winter vegetable soup loaded with potatoes, carrots, spinach, cabbage, and leeks in a bacon-enriched broth. Half pureed for velvety body with chunky texture in every spoonful.
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Blueberry and Lemon Bread-And-Butter Pudding recipe
Classic steak au poivre with flank steak: pepper-crusted beef pan-seared in butter, flambeed with brandy, and finished with cream for a bistro steak dinner in 30 minutes.
Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.
Sardine sandwich butter: a three-ingredient compound butter of softened butter, mashed boneless sardines, and a dash of lemon. Spread on tea sandwiches, crackers, or hot toast.
A dense, buttery Spanish-style almond cake spiked with tequila añejo, orange and lemon zest, and freshly grated nutmeg. Dusted with powdered sugar for an elegant holiday dessert.
