10,000 buttery recipes

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Three-ingredient graham cracker cheesecake crust with butter and sugar, pressed into a springform pan and baked in just 10 minutes. The go-to base for any cheesecake recipe.

Thin, crispy lacy almond cookies with just five ingredients: blanched almonds, sugar, butter, flour, and milk. Delicate, caramelized, and ready in under 30 minutes.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Buttered rotini pasta tossed with seasoning mix for a quick three-ingredient side dish. Cook the pasta, melt the butter, toss together, and dinner's on the table.

Microwave cucumber-onion bake with layered sliced cucumbers, onion rings, ketchup, and butter. A retro vegetable side dish ready in 30 minutes with just 6 simple ingredients.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Dill sandwich butter: a three-ingredient compound butter with softened unsalted butter, finely chopped fresh dill, and a pinch of salt. Spreads onto tea sandwiches, smoked salmon toast, or warm bread.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Cream of mussel soup is a classic Irish-style chowder built on a butter-flour roux and mussel liquor, finished with single cream. Briny, silky, and ready in 30 minutes.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Buttered egg noodles tossed with poppy seeds. Three-ingredient Eastern European side that pairs with roasts, schnitzels, and stews. Ready in 25 minutes.