10,000 buttery recipes

Oven-baked orange French toast on whole wheat bread, soaked in orange-juice egg custard and inverted onto a honey-cinnamon glaze. Brunch-friendly bake that feeds a small crowd.

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.

Quick garlic butter noodles tossed with melted butter, garlic powder, and shredded Monterey Jack cheese. A 10-minute side dish with just 5 ingredients. Comfort food at its simplest.

Oatmeal griddle cakes made with cooked oatmeal and evaporated milk for thick, hearty pancakes. Freeze extras and reheat in the toaster for a quick weekday breakfast.

Easy clam chowder uses canned potato soup and minced clams for a creamy, New England-style bowl in minutes. Warmed through with milk, thyme, and butter, then topped with crisp crumbled bacon.

A modernized British classic breakfast. Mushrooms on toast with garlic in a creamy sauce.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

Baked halibut limone with garlic, parsley, seasoned breadcrumbs, and lemon slices, finished under the broiler for a golden crust. An Italian-style baked fish dinner ready in 30 minutes.

Favourite baked lemon chicken pounds chicken breasts thin, dredges in flour, and bakes in melted butter with a fresh lemon-garlic baste brushed on every step. Tender, golden, citrusy weeknight dinner with restaurant flavor.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Beer-braised beef with sweated onions and a hint of garlic, simmered low and slow until fork-tender. A simple Belgian-style stew that builds deep flavor from beer, butter, and beef alone.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

A golden, puffy soufflé filled with tender zucchini (or spinach), nutty Gruyère, and fresh parsley. Vegetarian, elegant, and easier than you think. Serve it straight from the oven for maximum wow factor.

Classic vinegar pie with a smooth egg-rich custard filling, Depression-era pantry baking that mimics lemon pie using kitchen vinegar. Six ingredients, sweet-tart, satisfying.