10,000 butter recipes

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

Light, airy drop cookies with cream cheese, coconut, and apricot preserves, finished with an apricot-spiked frosting for tropical sweetness.

Dutch apple bread with chopped apples and walnuts in a buttermilk batter, topped with a cinnamon-brown sugar streusel. A sweet quick bread that bakes into a tender loaf.

Three-layer cappuccino squares with buttery coffee shortbread, silky cooked custard, and white chocolate ganache swirled with dark chocolate for elegant coffee-lover treats.

Oysters Philadelphia: sherry-poached oysters on a bed of sauteed celery, topped with bechamel, Parmesan, and paprika, then baked golden on rock salt. An elegant holiday appetizer.

Flourless chocolate espresso torte for Passover with a full pound of chocolate, espresso, butter, and eggs. No flour or leavening needed. Dense, crackly-topped, and dusted with powdered sugar.

Sear jumbo shrimp in olive oil, deglaze with white wine, and toss with butter and pasta for a restaurant-worthy dinner that's done in 15 minutes flat.

Stilton mille-feuille layers crisp puff pastry rounds with whipped blue cheese mousse, port-soaked golden raisins, and warm walnuts. An elegant dinner-party first course or cheese-course dessert.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Miss Allie's chicken and rice casserole is an old-fashioned one-pot bake where chicken slow-cooks over onions, mushrooms, and butter, then rice steams in the rendered pan juices. Pure Sunday-supper comfort.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.