10,000 butter recipes

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Bread machine dried fruit bread studded with mixed fruit bits and warm cinnamon. Just load the ingredients, press start, and let the machine do the work. Soft, lightly sweet, and ready with zero effort.

Tuna melt meets savory pie in this Bisquick-based bake loaded with cheddar, caramelized onions, and fresh tomato slices. Feeds a crowd in one hour with minimal effort.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Fresh peach pie with a buttery crumb topping, cinnamon, and lemon juice. Sliced peaches macerate before baking for concentrated juicy flavor under a crispy streusel crust.

Grilled pork tenderloin medallions with blue cheese bacon whipped potatoes and a dried cherry port wine demi-glace. A steakhouse-quality dinner with three stunning components.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

A scrumptious dish that's perfect after a long, hard day at work. Leftovers freeze well which can make it the perfect lunch too!

Red Lobster cheddar bay biscuits clone uses Bisquick, sharp cheddar, and a garlic-parsley butter brush. The famous restaurant-style biscuits made at home in 30 minutes.

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.