Recipes with butter

Maryanne's cheesecake: a low-and-slow New York-style cheesecake with cream cheese, sour cream, butter, and lemon zest on a buttery graham cracker crust. Baked gently for an ultra-silky texture.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

Old-fashioned cream caramel icing for jam cake: just heavy cream, sugar, and butter cooked to soft-ball stage, then beaten until spreadable. The Southern frosting that turns any layer cake into a showpiece.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.

A rich, no-fuss cheese soup stirred together from cream of chicken soup, cream of celery soup, sharp cheddar cheese spread, mayo, and butter. Silky, warm, and ready in under an hour.

Poached halibut rolls in a creamy tomato tarragon sauce made entirely in the microwave. Fillets are rolled, poached in broth with Dijon mustard, then finished with cream and paprika.

Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.