Recipes with butter, unsalted

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Orange almond cookies with chopped almonds and orange zest in the dough, a thumbprint center filled with a whole blanched almond, and an egg wash for golden shine.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Homemade parsley croutons pan-fried in butter until golden and tossed with fresh minced parsley. Just 4 ingredients for crunchy, buttery croutons that beat anything from a bag.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Homemade chocolate almond caramels infused with coffee-steeped cream. Chewy, rich, and studded with toasted almonds. Wrapped individually, they make a stunning handmade gift.

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.

Fettuccine Alfredo with ham: hot pasta tossed with a rich sauce of butter, cream, and parmesan, studded with sauteed ham. A fast, decadent classic that comes together off the heat in minutes.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Homemade jalapeno breadsticks with buttermilk, sauteed onion, and fresh peppers on a cornmeal-dusted baking sheet. Chewy yeast breadsticks with real heat and golden, crispy edges.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.

Stage Deli's cheese blintzes wrap golden crepes around a smooth filling of farmer's cheese, cottage cheese, and cinnamon. A classic New York deli brunch dish baked until warm.

Fresh raspberries nestled in a toasted walnut crust and covered with silky white chocolate ganache. This elegant make-ahead tart chills overnight and serves beautifully for any special occasion.

Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.

A quick cooking chicken dish that's perfect for a weeknight meal that features healthy boneless and skinless chicken breasts.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Polish noodles with browned butter, cubed ham, sour cream, and ripe tomatoes simmered in a Dutch oven. A hearty one-pot pasta dish ready in 40 minutes.

Quick linguine with crisp asparagus, bacon, scallions, and a lemony butter pan sauce topped with crumbled goat cheese and black olives. A bright, seasonal pasta dinner on the table in 30 minutes.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

For that definitive French touch, an enriched Bechamel sauce.

Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.

Ripe tomatoes and sweet onions layered with fontina, mozzarella, and Parmesan in a spiced homemade crust, baked until bubbly and golden. This Southern-style tomato pie is summer in every single bite.

Panfried Chicken with Ancho Chiles & Mushrooms recipe

Pastel de pescado: a showstopping fish pie of cod and spiced Swiss chard wrapped in buttery pastry, twisted into a rustic topknot and baked golden. A centerpiece dish worth the time.

To make good pralines, a candy or a digital kitchen thermometer is essential.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Spanish-style butterflied Cornish hens rubbed with crushed coriander and garlic, roasted crisp, then topped with sauteed almonds and julienned bell peppers. Gallina de Cornuallo al Ajillo for a crowd.

A Greek-style phyllo pie layered with spiced ground beef, mushrooms, wine, and a rich blend of feta, cream cheese, and cottage cheese. Feeds 12 and bakes to a flaky golden crust.

Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.

Irmik helvasi: Turkish semolina halva infused with saffron milk, butter-toasted pistachios, and sweetened with sugar. A warm, fragrant dessert ready in 30 minutes.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Cajun meat loaf made with beef and pork, loaded with sautéed holy trinity vegetables, three kinds of pepper, Tabasco, and Worcestershire. A spicy Louisiana twist on a comfort food classic.

A spiced sheet cake packed with grated carrots, mashed bananas, toasted coconut, and pecans. Warm cloves and mace set it apart from ordinary carrot cake. Cuts into 24 squares and freezes well.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.