Recipes with butter
14,584 recipes
Green Rice
Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.
Rhubarb Nut Bread
Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.
Wild Mushroom Bread
Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.
My Go-To Lemon Meringue Pie
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
King's Cake
King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.
King's Cake
King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.
Mission Fritada with Wine Syrup
A great breakfast, a lot of nutrition and great flavor too.
Mission Fritada with Wine Syrup
A great breakfast, a lot of nutrition and great flavor too.
Turkey-Tomato Soup
Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.
Shaker Honey Almond Cake
Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.
Chocolate-Marshmallow Cake-Part 2
Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.
Creamy Rich Corn Chowder
Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.
Favorite Joe Froggers
Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.
Maple Nut Butter
Maple nut butter whips toasted hazelnuts (or walnuts or pecans) into softened butter sweetened with real maple syrup. A spreadable, nutty, sweet finishing butter for toast, pancakes, scones, or warm biscuits.
Peanut Fudge
Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.
Surprise Breakfast Puffers
Whole wheat surprise breakfast puffers with a hidden orange marmalade center, spiced with cinnamon and nutmeg, sweetened with honey. Bakery-style breakfast muffins ready in 45 minutes.
Green rice made with wild rice and brown rice cooked in chicken broth, then tossed with sauteed green pepper, scallions, parsley, and garlic. All done in the microwave for a hands-off side dish.
Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.
Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.
My Go-To lemon meringue pie thickens with flour rather than cornstarch for a softer, custardy filling. High-heat meringue browning gives quick golden peaks over fresh lemon zest.
King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.
King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.
A great breakfast, a lot of nutrition and great flavor too.
A great breakfast, a lot of nutrition and great flavor too.
Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.
Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.
Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.
Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.
Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.
Maple nut butter whips toasted hazelnuts (or walnuts or pecans) into softened butter sweetened with real maple syrup. A spreadable, nutty, sweet finishing butter for toast, pancakes, scones, or warm biscuits.
Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.
Whole wheat surprise breakfast puffers with a hidden orange marmalade center, spiced with cinnamon and nutmeg, sweetened with honey. Bakery-style breakfast muffins ready in 45 minutes.
