10,000 buttery recipes

Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.

Chewy Rolo cookie bars: a yellow cake mix base studded with halved Rolo candies that melt into rivers of chocolate caramel. Five-ingredient bake-sale magic.

Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

A basic, but delectable cake made with pecans, coconut and cream cheese.

Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.

Mocha swirl pound cake: a buttery, coffee-spiked pound cake batter marbled with melted chocolate and baked in a tube pan. Tight, tender crumb shot through with bittersweet ribbons.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

You will be singing Christmas carols after enjoying this decadent cake made with candied cherries and pecans.

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

French-style herb omelet with basil, thyme, marjoram, parsley, and chives folded into buttery eggs. A quick, aromatic breakfast ready in 10 minutes with just a handful of ingredients.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.