Recipes with butter, unsalted
1,866 recipes
Eggnog Bread Pudding
Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.
Scallops with Lime Butter
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Chicken Pie with Biscuit Crust
Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.
Chicken Pie with Biscuit Crust
Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.
Summer Strawberry & Vanilla Friands
Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.
Citrus Black Bean & Tomato Quinoa Salad
Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.
Veal Scaloppine Piccata
Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.
Shasta Mountain Brownies
Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.
Baked Chicken Kiev
Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.
Tarte Aux Pommes (Apple Tart)
Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.
Mousseline of Scallops & Salmon
Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.
Amy Oh's Very Best Cookies
Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.
Chocolate-Glazed Baileys Irish Cream Cheesecake
Cheesecake lovers beware! This rich and decadent cake is bound to be a favorite in your household, but it won't last long!
Feuillete D'Escargots Et Cepes Au Santenay
Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.
Kahlua Milk Chocolate Cheesecake
Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.
Stanford Court Bread Pudding
Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.
Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.
Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.
Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.
Homemade chicken pie with a rich thyme-and-nutmeg roux filling loaded with carrots, potatoes, and celery, topped with golden cheddar buttermilk biscuits. From-scratch comfort.
Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.
Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.
Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.
Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.
Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.
Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.
Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.
Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.
Cheesecake lovers beware! This rich and decadent cake is bound to be a favorite in your household, but it won't last long!
Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.
Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.
Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.
