10,000 butter recipes

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Homemade blueberry cinnamon rolls with a soft yeast dough, brown sugar and cinnamon filling, fresh blueberries, and a powdered sugar glaze. From scratch and worth every minute.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Leek and feta quiche in a crispy buttered phyllo crust with sautéed leeks, crumbled feta, cream, and eggs. A Greek-inspired twist on classic quiche with flaky, golden layers.

A legendary British sticky toffee pudding: moist date sponge soaked in buttery brown sugar toffee sauce, grilled until caramelized, and served warm with whipped cream. Pure indulgence for 12.

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Big-batch cinnamon rolls baked in honey-brown-sugar caramel that pools at the bottom of the pan. Pillowy yeasted dough yields 48 rolls, ideal for brunches, bake sales, and freezer stashing.

Three-layer chocolate mint cake with a green mint buttercream center and glossy chocolate ganache topping. Rich, fudgy, and seriously refreshing.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.