2,789 buttery recipes

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Italian sausage and red grapes roast together with balsamic vinegar, then the mashed grapes finish into a buttery pan sauce. Rustic Tuscan supper with sweet, tangy, and savory in one pan.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.