Recipes with butter

Lime cheesecake with key lime juice, tangy sour cream topping, and a graham cracker crust. Creamy, citrusy, and chilled overnight for the smoothest slice.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.

Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Nobody dislike this recipe, very beautiful strawberry shortcakes. So delicious and they are low fat too.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Feta and scallion omelet seasoned with paprika and fresh dill, folded soft and fluffy. A quick brunch omelet with a Russian-style salty-cheese filling that comes together in minutes.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.