10,000 buttery recipes

Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.

Pan-seared filet mignon cooked in butter and olive oil for a rich, golden crust. A simple three-ingredient method for restaurant-quality steak at home, with broiling option included.

Chocolate-pecan pie crust made from crushed chocolate wafer cookies, finely chopped pecans, and melted butter. A 3-ingredient press-in crust that bakes in just 10 minutes.

Chive-cheese compound butter made with Roquefort and chopped chives, rolled into a log for easy slicing. A rich, savory butter for steaks, bread, or baked potatoes.

Classic four-ingredient shortbread cookies with just flour, butter, sugar, and salt. Pressed into a sheet pan, pricked with a fork, and baked until set.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.

Pan-fried whole trout with sauteed cucumber half-moons and toasted slivered almonds in browned butter. A simple, elegant French-style fish dish ready in 15 minutes.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Salsify soup, also called vegetable oyster soup, made with just salsify root, milk, butter, and seasoning. A creamy, old-fashioned root vegetable soup with a subtle oyster-like flavor.

L.J.'s juicy BBQ salmon is a whole salmon stuffed with onion and butter, wrapped in foil, and grilled on the barbecue for juicy, fall-off-the-bone fish with a bright lime finish.

Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.

Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Pastry cheesecake crust with butter, sugar, egg, and flour. A sturdier, cookie-like base for springform cheesecakes when graham crumbs feel too crumbly.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.