10,000 buttery recipes

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Fudge-almond cheesecake on a spicy gingersnap crust, flavored with almond and vanilla extracts, then topped with a glossy semi-sweet chocolate fudge layer. Rich, creamy, no-crack method.

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

Ugly Cake earns its name as the cream cheese topping bakes down into the yellow cake batter, leaving craggy peaks of sweetened cheese frosting on top. Looks rough, tastes like glory.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

For that definitive French touch, an enriched Bechamel sauce.

Pan-fried trout flambed with Grand Marnier and finished with a whisked butter sauce, lemon slices, and fresh parsley. A romantic dinner for two with real tableside drama.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Old-fashioned potted beef tongue blended with butter, nutmeg, cloves, sage, and parsley, then sealed under clarified butter. A classic British larder spread for toast, crackers, or sandwiches.

Soft honey butter rolls shaped as cloverleaf pull-aparts in muffin tins. A tender yeast dough with honey sweetness that stays fresh for days.

Roast chicken with 40 cloves of garlic in a French-style white wine pan sauce. Garlic mellows to a sweet, spreadable paste. Pureed back into the sauce for unbelievable depth.