10,000 buttery recipes

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

British-style gingerbread men with golden syrup, butter, and warm ginger. Crisp edges, chewy centers, decorated with currants for classic holiday cookies.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

A classic banana bread with a sour cream twist is a delightful variation of the traditional recipe that will tantalize your taste buds and leave you craving more.

A golden, gooey pie with oats and black walnuts in a filling of dark corn syrup, brown sugar, and evaporated milk. Think pecan pie with a heartier, nuttier twist baked in a flaky crust.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Chocolate pinon cookies with grated semi-sweet chocolate and toasted pine nuts in a buttery shortbread dough, dusted with powdered sugar. A Southwestern-inspired holiday cookie.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

A warm-spiced apple loaf cake with mini chocolate chips baked in, a buttery streusel crumb topping, and a drizzle of melted chocolate. Fall baking at its coziest.

Chocolate mint layer cake made with mint chocolate chips in both the batter and frosting, garnished with chocolate curls and handmade chocolate leaves. A stunning celebration cake.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Pumpkin-shaped Halloween cake bakes two fluted bundts, fills them with a pecan cream filling, and stacks them into a sphere iced in orange buttercream with a green ice cream cone stem. A novelty cake kids love.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Buttermilk coffee cake with crushed toffee candy bars and pecans layered through a brown sugar crumb batter, baked in a mini Bundt pan. Crunchy, buttery, and perfect for brunch.