Recipes with butter, unsalted

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Garlic sandwich butter made from unsalted butter and mashed raw garlic. Two ingredients, five minutes, and your garlic bread will never be the same.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Triple chocolate cookies with melted semi-sweet and unsweetened chocolate in the batter, chocolate chips folded in, then dipped in more melted chocolate. Fudgy, crackle-topped, and loaded with nuts.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Lemon oregano chicken thighs: pan-seared until golden, then roasted in a bright lemon-butter-oregano pan sauce. A fast Greek-leaning weeknight dinner with crispy skin and tender meat.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

Baked sweet potatoes glazed in a buttery lemon-nutmeg syrup until bubbling and caramelized. A bright, citrusy holiday side dish that pairs with ham, turkey, or roasted pork.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Skillet garlic croutons toasted in butter with thyme. Homemade croutons with real garlic flavor in 15 minutes, far better than anything from a box.

Peanut butter blossom kisses with sugar-rolled cookies and a chocolate kiss pressed warm into each top. The classic holiday cookie tray standard, soft and chewy with a crackly sugar crust.

Chocolate mint chip brownies made with real fresh mint pulverized into sugar for intense natural flavor. Fudgy, dense, and loaded with mint chocolate chips.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.

Rich chocolate truffle cake made with a full pound of semi-sweet chocolate, barely any flour, and whipped egg whites for a dense, fudgy texture dusted with powdered sugar.

Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Creamy potato soup with cumin, shallots, and half-and-half, pureed smooth and garnished with fresh cilantro. Serve warm or chilled for a versatile, make-ahead soup with earthy spice.

It seems odd that thyme is connected with dessert, but this recipe actually works out in this way, and these elegant looking bars are amazingly delicious!

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

It is a good breakfast recipe, eggs with other ingredients, they go very well.

Dill sandwich butter: a three-ingredient compound butter with softened unsalted butter, finely chopped fresh dill, and a pinch of salt. Spreads onto tea sandwiches, smoked salmon toast, or warm bread.

Lemon loaf cake with a sticky lemon glaze and homemade lemon ice on the side. A two-part dessert with a tender citrus pound cake and a tart granita-style ice for the perfect summer-afternoon plating.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Buttery snowball cookies with ground almonds, walnuts, and hazelnuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie also known as Mexican wedding cookies.

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.

Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Ginger crinkle cookies with molasses, cinnamon, and cloves, rolled in sugar and baked until crackled on top. Chewy centers with crisp, sugary edges that shatter on the first bite.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.