10,000 buttery recipes

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

This version of Chicken kiev features chicken breasts stuffed with parley, butter and green onions.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

The cookies will keep, their flavor improving, for at least a week.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Noodles in fairy butter, a sweet historical pasta tossed in a rich sauce of hard-cooked egg yolks, butter, sugar, orange flower water, thyme, and basil.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.