Recipes with butter, unsalted

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Fudgy brownies made with a full bag of melted chocolate chips, butter, and whole wheat flour. Six ingredients, 30 minutes, and intensely chocolatey in every bite.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

I liked these a lot. The poppyseed taste is subtle yet makes them a little different and more "elegant" than ordinary butter cookies.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Awesome Oatmeal Fruit Jam Bars recipe

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Warm Upside-Down Cheesecakes with Blueberry Sauce recipe

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Cilantro Waffle Chips with Chunky Guacamole recipe

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Master chef puff pastry made with classic French lamination and six single turns, building hundreds of buttery flaky layers. Restaurant-quality dough for tarts, vol-au-vents, napoleons, and palmiers.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.

Baked rigatoni with Swiss, fontina, and mozzarella in a rich cream sauce topped with parmigiano and nutmeg. Golden, bubbly, and irresistibly cheesy.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

Noodles and cabbage: a rustic Italian Alpine-style baked casserole layering fettuccine with savoy cabbage, potatoes, melted soft cheese, and brown butter perfumed with sage. Vegetarian comfort food from the mountains.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Noodles in fairy butter, a sweet historical pasta tossed in a rich sauce of hard-cooked egg yolks, butter, sugar, orange flower water, thyme, and basil.

Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.

Creamy baked chicken curry layered over rice with tart Granny Smith apples and buttery avocado slices. A rich yogurt-cream sauce ties it all together in this 30-minute casserole.

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.

Chocolate orange truffles with semi-sweet chocolate, Cointreau, orange marmalade, and chopped almonds. A no-bake French-style candy rolled by hand, ideal for holiday gift boxes.

Spaghetti tossed with crisp bacon, beaten eggs, and grated cheese in a butter and white wine sauce. The heat of the just-drained pasta cooks the eggs into a silky, no-cream carbonara-style coating. A fast pantry dinner.

Rolled veal cutlets stuffed with mushroom and onion breadcrumbs, braised in a smoky paprika-tomato sauce with sour cream. Served over buttered noodles for a hearty Eastern European supper.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Sauteed halibut with kiwi chardonnay sauce: pan-seared fillets in golden butter, topped with a bright kiwi beurre blanc. A restaurant-style fish dinner with tropical fruit flair.

Raspberry swirl rolls, a fruity riff on cinnamon rolls, with pillowy enriched yeast dough wrapped around a tart raspberry filling and finished with a buttery cream glaze. Bake them golden and serve warm.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.