10,000 buttery recipes

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Swedish pancakes (plattar) made with a thin egg batter cooked in a platt pan, served with lingonberry preserves, butter, and powdered sugar. Light, crepe-like, and Scandinavian.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Parcha bozbash is an Azerbaijani lamb soup with chestnuts, quince, prunes, and chickpeas simmered in a rich broth and finished with ghee. Warming, fruit-kissed, and deeply aromatic.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

Salmon fillets topped with horseradish and a crispy shredded potato crust, baked until golden. A fast oven-to-table fish dinner with sharp heat and a shatter-crisp finish.

Tuna mac and cheese with green olives, celery, and a sour cream and white wine sauce. Layered with American cheese and baked until golden. A retro casserole with grown-up flavor twists.

Gingersnap crumb crust: a 3-ingredient spiced cookie crust for cheesecakes, pumpkin pie, or icebox desserts. No-bake option for frozen pies.

Scotch shortbread balls dipped in fudgy chocolate frosting. Buttery, sandy crumb with a glossy chocolate cap. Holiday cookie tin essential.

This delicious pudding is great with Ice-cream or by itself. Try It!

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Chocolate orange brioches with bittersweet chocolate chunks and fresh orange zest baked into a classic buttery brioche dough, topped with an orange juice glaze.

Kentucky bourbon balls with pecans soaked in real bourbon, rolled in a buttery powdered-sugar fondant, then dipped in semi-sweet chocolate for that signature glossy shell. A classic Southern holiday confection worth the wait.