10,000 buttery recipes

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

Gebackenes Euter, traditional German breaded and fried cow's udder. A centuries-old nose-to-tail dish with a veal-like texture and a crackling golden crust.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

These are nice cupcakes, taste good and very easily to make too.

Grouper fillets nestled on wilted spinach, draped in a Swiss and Parmesan cheese sauce with a whisper of Pernod, then broiled until bubbly and golden. Restaurant-quality seafood in 30 minutes.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Pan-seared filet mignon on a bed of crispy pancetta, finished with a rich Marsala wine and beef stock reduction. An elegant Italian-inspired dinner for six, ready in one hour.

Traditional griddle-cooked potato cake stuffed with sweetened apples and butter for a unique British dessert served warm with thick cream and sugar.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.

A simple and delicious dish made of potatoes and cheese that is bound to be a crowd pleaser!