Recipes with butter, unsalted

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Baked samosas use a soft yeasted bread-machine dough wrapped around spiced potato and pea filling, brushed with egg glaze, and baked until golden. Lighter than fried samosas with the same Indian flavor punch.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

L. J's chili with overnight-marinated beef, tomatoes, mushrooms, crushed chilis, and peppers simmered open-pot for four hours. A bold, slow-cooked chili with a distinctive reduction technique.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Banana ricotta pizza topped with ham brings sweet-savory flavors together on a crispy crust. Just 5 ingredients and 45 minutes for this unexpected crowd-pleaser.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

Asparagus-cheese casserole with hard-cooked eggs, sharp cheddar, minced almonds, and a mace-seasoned cream sauce. Topped with buttered breadcrumbs and Parmesan and baked until golden.

From recipe request: posted by SuzieQue. Banana bread become an American staple because of its good flavor and adaptability-sandwiched with cream cheese it makes a meal , and it keeps so well it is ready for a snack or dessert whenever needed. This version includes wheat germ and whole-wheat flour for extra goodness.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Cappuccino brownies rich with bittersweet chocolate, toasted hazelnuts, and a whisper of cinnamon, plated with a warm white chocolate-coffee sauce. A dinner-party dessert with unmistakable coffeehouse flavour.

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Spread with light cream cheese and orange marmalade, dipped into crunchy bran cereal, toasted on the hot pan, simple way to make these delicious toasts!

Cinnamon roll dough is the butter, cinnamon, and sugar filling base for classic soft rolls. Start with sweet yeast dough, smear on the filling, roll, rest, and bake.

Flourless fallen souffle cake with a full pound of bittersweet chocolate, butter, and nine eggs. A dense, fudgy French-style chocolate cake with a soft center, dusted in cocoa and powdered sugar.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Fudge truffle cheesecake bakes a chocolate cookie crust under a dense cream cheese filling laced with 8 ounces of melted semi-sweet chocolate. Rich, fudgy, no flour, no fuss.

Chocolate bar brownie sundaes layer fudgy toffee-studded brownies with Heath-bar vanilla ice cream and a homemade caramel sauce. A make-ahead, three-part dessert where every component is built from scratch.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

Seared bay scallops in a reduced grapefruit-butter sauce, plated in the center of a vegetable fried rice ring with snow peas and red pepper. Restaurant-style citrus-seafood dinner.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Granola and brown sugar give this cookie its crunch and rich flavor.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.