10,000 buttery recipes

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Fresh blueberry lattice pie baked inside an oven bag for a bubbly, perfectly thickened filling and golden crust. Simple ingredients: blueberries, flour, sugar, and lemon.

Cream cheese frosting with butter, vanilla, and powdered sugar. Thick, spreadable, and made for carrot cake or zucchini cake. Comes together in 15 minutes with just 4 ingredients.

Sauteed salmon steaks with mustard, butter, and apple cider. A simple 4-ingredient pan-seared fish dinner ready in 25 minutes. Works with any large fish steak.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.

Slow cooker onion soup with butter-soaked onions, cubed French bread, and chicken broth simmered low for up to 18 hours. Four simple ingredients, zero fuss, deeply savory results.

Creamed cucumbers boil cucumbers tender, then toss in a paprika-spiked béchamel of butter, flour, and milk. A vintage Scandinavian-leaning side dish for fish and roast pork.

Scalloped rhubarb baked with buttered bread crumbs and sugar until the rhubarb is tender and the top is golden. A simple, old-fashioned spring dessert with just five ingredients.

Ginger-peach compound butter with fresh minced peach and ginger folded into sweetened butter. Spread for scones, biscuits, pancakes, or warm bread, ready in 10 minutes.

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Rum bananas flambe with brown sugar, butter, and cinnamon in 15 minutes. A simplified take on bananas Foster that's impressive enough for guests but easy enough for a Tuesday.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Meltaway coconut shortbread cookies with butter, shortening, and flaked coconut, sliced from a chilled log and dipped in powdered sugar. Crumbly, tender icebox cookies.