10,000 buttery recipes

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Spicy cilantro-lime compound butter with garlic, jalapenos, and crushed red chiles. A bold finishing butter for grilled meats, corn, seafood, and bread.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Ham-stuffed biscuits pack diced ham, sautéed onion, garlic, and a rich cream sauce into warm, flaky buttermilk biscuits. A retro appetizer that turns brunch or cocktail hour into a crowd-pleaser.

On the grill or under the broiler in the oven, salmon steaks with a filled garlic dressing.

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

A recipe from grandmother's more thrifty times; rarely encountered today.

This is a traditional recipes that is rarely encountered today.

Serve up this scrumptious side dish at your next barbecue or family gathering.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.