3,548 buttery recipes

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Reverse chocolate chip cookies flip the classic inside out: a dark chocolate dough studded with white chocolate chunks and chopped macadamia nuts. Rich, fudgy, and loaded with buttery crunch in every bite.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

Cranberry walnut pinwheel cookies with a brown sugar filling, orange zest, and ground cranberries. A make-ahead slice-and-bake holiday cookie.

Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.

Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.

Mocha brownies with cocoa and instant coffee topped with a boiled coffee icing and marbled melted chocolate drizzle. Fudgy, shiny, and intensely caffeinated.

Rich chocolate mousse made with semisweet chocolate, Kahlua, instant espresso, whipped cream, and a splash of Grand Marnier. Silky, intensely chocolatey, and spiked with coffee and orange.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.