3,548 buttery recipes

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.

Red snapper fillets simmered on a bed of sauteed onion rings with tomato sauce and sweet basil. A simple, healthy fish dinner ready in 30 minutes with just a handful of ingredients.

Frozen turtle pie with an Oreo crust layered with vanilla and chocolate ice cream, caramel sauce, and nuts. A no-bake freezer dessert that slices clean.

Traditional samosa pastry dough (Khol) made from whole wheat flour, ghee, salt, and a pinch of baking powder. Stiff pliable wrappers for crisp, flaky homemade samosas.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

My version of easy cinnamon rolls that used a box of cake mix.

Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Foamy cranberry sauce is a whipped butter and powdered sugar dessert sauce with cranberry juice, orange zest, and beaten egg white. Light, fluffy, and made for cranberry pudding.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

Noah's Ark brownies made with a full pound of butter, 3/4 pound semi-sweet chocolate, 7 eggs, and 4 cups of walnuts. A massive, ultra-rich batch that fills two pans and yields 42 brownies.