10,000 buttery recipes

Marbled pumpkin cheesecake swirls chocolate-pumpkin batter over plain pumpkin filling on a graham crust scattered with chocolate morsels. A Thanksgiving showstopper that earns its place at the dessert table.

Old-fashioned bourbon nut cake loaded with pecans, raisins, and candied cherries, baked low and slow in a tube pan. Mellows for a week and tastes even better with time.

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Silky cucumber soup brightened with lemongrass, spinach, and cilantro. Serve it warm or chilled for a light, fragrant starter that comes together in 40 minutes.

Baked macaroni and cheese with two kinds of cheddar layered in three stages for deep cheese flavor in every bite. Old-fashioned American comfort casserole serves 8 in 40 minutes.

Double chocolate banana snack cake loaded with cocoa and chocolate chips, made with ripe mashed bananas for extra moisture. A one-bowl, no-mixer recipe that serves eight.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.

Macadamia nut cookies with a whole nut wrapped in buttery shortbread dough and drizzled with melted chocolate. Bite-sized Hawaiian-inspired treats baked in 13 minutes.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.

Rhubarb crumble cake: a buttery orange-scented cake layered with tart rhubarb and a hazelnut muscovado crumble on top. British teatime classic, best on day two.

A simple and delicious dish made with fresh spinach, ground beef and a variety of spices.

An Italian Piedmontese braise: beef marinated overnight in Barolo wine with bay leaves and thyme, then slow-simmered with mushrooms, carrots, and onions until fork-tender. Old-world elegance in every slice.