3,690 pepper butter recipes

Make this sophisticated and scrumptious dish hassle-free by using the crockpot you got for Christmas last year.

Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.

Classic veal fricassee with tender poached cubes in a buttery roux sauce, sautéed mushrooms, and white asparagus. A refined European comfort dish served over rice that's worth the slow simmer.

Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.

Oven-braised beef stroganoff with sirloin tip strips, mushrooms, and tomato sauce, slow-cooked until fork-tender then finished with sour cream. A classic one-pot comfort dinner.

Creamy chicken pot pie with a buttery flaky pastry topping over chunks of chicken, carrots, celery, and onion in a half-and-half cream sauce. Single-crust comfort that bakes up bubbly and golden.

Soft yeast rolls flecked with sweet corn and red bell pepper, each one wrapped around a melting cube of Monterey Jack and brushed golden with butter. A savory cheese-stuffed dinner roll.

Welsh rabbit (rarebit) with beer, the classic British pub dish of sharp cheddar melted with ale, mustard, Worcestershire, and a kick of cayenne, spooned over crisp toast triangles.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Vegetarian moussaka with rice, eggplant, and potatoes layered with a tomato-garlic rice mixture and a soy milk white sauce with nutmeg and allspice. A dairy-free take on the Greek classic.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Cilantro Waffle Chips with Chunky Guacamole recipe

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.