218 herb butter recipes

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Italian cheese biscuits made with Bisquick and sharp cheddar, brushed with garlic-herb butter while hot. Drop biscuits ready in 20 minutes, like Red Lobster's famous version.

Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.

Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.

Herbed beer bread with Parmesan, Italian herbs, and a cornmeal-dusted crust. No yeast, no kneading, just self-rising flour and a bottle of beer for a crusty loaf.

A new, scrumptious made with turkey giblets and a herb stuffing mix that is bound to add some excitement to your next Thanksgiving dinner.

Grilled mahi-mahi with a Dijon mustard crust, buttered breadcrumbs, fresh herbs, and mustard seeds. Seared on a hot grill for marks, then finished in the oven until golden.

Herb-crusted chicken breasts coated in a mayo-butter blend and crushed herb stuffing mix, then baked until golden and juicy. Weeknight easy with pantry staples.

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Crispy, flaky phyllo dough layered with melted butter and Asiago cheese makes the crunchiest pizza crust you've ever tried, topped with thin-sliced green and golden zucchini and fresh herbs. A fun, kid-friendly twist on pizza night.

Stuffed boned lamb shoulder roast: boned and rolled shoulder stuffed with a mushroom-bread crumb-herb filling, dusted with flour, and roasted slow with rosemary and garlic. Classic British Sunday lunch.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.