10,000 buttery recipes

Kahlua fantasy chocolate cheesecake layers a buttery chocolate wafer crust under a silky filling of cream cheese, sour cream, melted semi-sweet chocolate, and Kahlua coffee liqueur. Boozy, dense, and luxurious.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Besciamella is the classic Italian white sauce: a butter-and-flour roux whisked smooth with milk and finished with a hint of nutmeg. The silky, lump-free base for lasagna, gratins, and baked pasta.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Apple cinnamon crumb pie with cinnamon-spiced apple slices thickened with tapioca, topped with a buttery brown sugar streusel crumb. Classic Dutch apple pie style.

Blackened chicken sliced over creamy linguine with a buttery cayenne sauce, fresh tomato, and green onion. A Cajun-style pasta plate with serious smoke and spice.

Brownie shortbread bars layer fudgy unsweetened chocolate brownie over a buttery shortbread base. Two textures, 24 bars per pan, diabetic-friendly if made with sugar substitute.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Maine lobster quiche with sherry-soaked lobster meat, celery, and a rich egg cream custard in a flaky pie shell. An elegant brunch centerpiece from New England.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Peanut butter cream cheese pie with a toasted peanut-chocolate chip crust and chocolate shavings on top. A no-bake freezer dessert that delivers dense, fluffy peanut butter mousse on crunchy nut base.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.