10,000 buttery recipes

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

Serve this sweet dish as an appetizer or a light snack!

Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.

Reese's fudge cookies with cocoa powder dough loaded with chopped peanut butter cups. A rich, dark chocolate drop cookie with melted peanut butter pockets in every bite.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.

Vassar fudge is the old-school college dorm chocolate fudge made with sugar, cream, unsweetened chocolate, and butter. The original 4-ingredient recipe that started a century-old tradition.

Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.