Recipes with butter

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

A simple and delicious macaroni and cheese casserole that's made with bell peppers and tabasco sauce.

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.

Cornmeal-crusted trout pan-fried in butter and finished with a brown butter hazelnut sauce with lemon juice and parsley. Crispy coating, nutty sauce, and bright acid in every bite. Ready in 30 minutes.

Molasses wheat bread for the bread machine with whole wheat flour, powdered buttermilk, Grape-Nuts cereal, and vital wheat gluten. A tall, soft loaf with deep, earthy sweetness.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.

Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.

Lemon thyme butter cookies with a tender, crumbly texture from cream of tartar and dried lemon thyme folded into the dough. Chill overnight and bake into fragrant, herby rounds.

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.