10,000 butter recipes

Classic Bananas Flambees bakes caramelized bananas in butter and sugar, then ignites warm rum poured over top for a dramatic finish. Just 4 ingredients and one rule: everything must be warm.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

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.

Easy 3-ingredient shortbread with a tender, sandy crumb. Just flour, fruit sugar, and butter rubbed together, then baked low and slow until the edges turn pale gold. Classic Scottish simplicity, no mixer needed.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

Lilly cookies: three-ingredient cream cheese pastry folded around a dab of jam into a lily-shaped cone. A delicate, flaky cookie with limitless filling options.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Try this scrumptious variation of bread pudding that is made from a tasty French Bread.

Pineapple casserole: a Southern bread pudding-style side dish with crushed pineapple, white bread cubes, butter, and sugar. The traditional sweet companion to baked ham at Easter and Christmas.

Candied pecans simmered in Dr. Pepper until the soda evaporates into a sweet glaze, then oven-roasted until crispy for a unique Southern snack.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.

Lemon tassie filling made with fresh lemon juice, butter, and eggs cooked to a silky pudding consistency. A bright, tangy bite-sized tartlet filling that bakes up golden.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA