3,548 buttery recipes

Veal stew Normandy style with sauteed Granny Smith apples, reduced apple cider, cream, and steamed Kirby cucumbers. A French-inspired way to transform leftover veal stew.

Chocolate shortcakes made with cocoa powder, cold butter, and buttermilk. A biscuit-style base for strawberry shortcake with chocolate, cream, and a chocolate drizzle.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Braised Belgian endive with framboise (raspberry brandy) in a butter sauce finished with lemon juice. An elegant French vegetable side dish with just five ingredients.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.

Peach Melba pie with fresh peaches and raspberries in a brown sugar filling spiced with cinnamon and nutmeg, baked in a double-crust pastry with an egg wash glaze.

Baked bananas layered with cinnamon cream cheese and heavy cream, sauteed in butter first for caramelized edges. A warm, creamy banana dessert with just 6 ingredients.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.