10,000 buttery recipes

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.

Moist banana cake with pecans topped with two luscious layers: sticky caramel glaze and maple cream cheese frosting. This show-stopping dessert is pure indulgence.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

Broccoli and Swiss cheese bake with a creamy homemade white sauce and eggs. A simple, cheesy vegetable casserole that works as a side dish or light main course.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Apple cookies with butterscotch chips, walnuts, and brown sugar topped with a cinnamon butter glaze and a walnut half. A soft, fruit-studded fall cookie.

Greek lamb pie from Ioannina with ground leg of lamb, cinnamon, and mizithra cheese wrapped in buttered phyllo pastry. A savory, flaky pie scored into diamonds and baked golden.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Savory potato muffins with mashed potatoes, potato starch, Swiss cheese, and thyme. A fluffy, herb-scented savory muffin that uses leftover mashed potatoes in the batter.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.