Recipes with butter, unsalted

A quick salsa tops this omelette stuffed with avocado and bacon and cheese.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Whisky fudge cake with melted chocolate, 16 eggs, and a generous pour of whisky baked into a dense, rich sponge. Served with clotted cream for a showstopping British-style dessert.

Cumberland rum butter with dark brown sugar, unsalted butter, and rum. Traditional British hard sauce for Christmas pudding and mince pies.

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Brown sugar shortbread cookies baked in a springform pan with a cinnamon sugar topping, cut into 12 tender wedges. Butter, brown sugar, flour, and warm spice in every crumbly bite.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Garlic butter shrimp and mushrooms over fettuccine with lemon and Romano cheese. A simple, elegant one-pan pasta dinner ready in under 30 minutes.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.

Granola bread with finely ground granola blended into a whole wheat and bread flour dough with buttermilk and honey. Bake in the bread machine or shape into two oven loaves.

Twice baked potato casserole gives you all the stuffed-potato flavor with none of the scooping hassle. Russet flesh baked with sour cream, bacon, cubed and grated cheddar, and green onions.

French silk chocolate pie with whipped butter-sugar-chocolate filling and a buttery Oreo cookie crust. Classic no-bake filling that sets into a silky mousse-like slice in the fridge.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that's actually simple enough for weeknight baking.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.

Baked Parmesan chicken strips coated in a homemade bread crumb, parsley, and Parmigiano-Reggiano crust. Buttery, golden chicken basted in pan drippings until tender.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

Osso buco braises veal shanks low and slow in white wine, soffritto and tomato until the meat slips off the bone. A bright lemon-parsley gremolata cuts the richness, served over the reduced pan juices.

Egg and watercress finger sandwiches layer creamy egg salad with peppery watercress on buttered whole-wheat bread, sliced into elegant fingers for tea, brunch, or bridal showers.

Fettuccine alla panna with just three ingredients: butter, cream, and Parmigiano-Reggiano. The original Italian cream pasta, simpler and purer than Alfredo.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

Creamy garlic mushroom pasta with assorted mushrooms, shallots, and a splash of sherry finished in heavy cream. A restaurant-style vegetarian pasta that comes together in one skillet.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Creamy cabbage soup: shredded cabbage simmered low in butter and whole milk until silky, finished with hot smoked sausage. A rib-sticking Eastern European-style soup with just six ingredients.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Turtle pie deluxe, a no-bake frozen ice cream pie with chocolate cookie crust, fudge layer, pecan-praline ice cream, butterscotch sauce, and toasted pecans. A make-ahead dessert showpiece.

Awesome White Chocolate Chip Cookies with Macadamia Nuts recipe

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Classic French omelette cooks two beaten eggs in foaming butter over high heat, rolled and folded around a stripe of grated cheese. The benchmark breakfast technique that every cook should master in under five minutes.

Discover easy cheesy black bean and corn quesadillas ready in 30 minutes – perfect for quick vegetarian dinners, beginner-friendly Mexican-inspired meals, or healthy weeknight recipes with canned beans and melty cheese.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Prosciutto-wrapped asparagus bundles topped with Parmesan and broiled until the cheese crisps. An elegant low-carb appetizer with just 6 ingredients.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Pane di Mattina alla Siciliana is a sweet Sicilian breakfast bread enriched with eggs, butter, lemon zest, fennel seed, and Marsala-soaked raisins and currants. Sicily's answer to morning brioche.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.