10,000 butter recipes

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

I saw this recipe in the coupon section of a Sunday Oregonian, and put it aside as I read the rest of the paper. This recipe is easy and oh so yummy. They don’t last long!

Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.

Corn quiche with cheese cracker crust skips the pastry entirely. Crushed cheese crackers form a buttery, savory base for a thick milk-and-egg custard packed with sweet corn kernels.

Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Dense, moist persimmon spice cake with cinnamon, nutmeg, cloves, walnuts, and orange-lime zest. No baking powder needed. Freezes beautifully for make-ahead dessert.

Delmonico potatoes baked in butter, scalded milk, and Swiss cheese with garlic and white pepper. Classic steakhouse-style gratin with a browned cheesy crust over tender, creamy slices.