Recipes with butter
14,876 recipes
Trout Amandine with Cream Batter
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Chicken with Garlic
Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.
Lamb with Cashew-Nut Curry
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Valley Grape Pie
Green grape pie with a graham cracker crust, cornstarch-thickened grape filling, and a sweetened sour cream topping. A refreshing, unexpected fruit pie.
Whole Black Beans
Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.
Party Snack Mix
Toss cereal, pretzels, Bugles, and corn chips with butter and bold spices, then bake low and slow for an addictive party snack mix coated in Parmesan.
Blackberry Grunt
Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.
Crab-Topped Shrimp
Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.
Creamed Carrot Soup
Creamed carrot soup pureed silky-smooth with butter-sauteed onions, beef stock, and a finishing pour of milk. A whisper of nutmeg on top. An easy, weeknight side soup with old-fashioned roots.
Pecan Treats
Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.
Three Grain Biscuits
Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.
Amazing Creamy Vichyssoise
Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.
Puffy Apple Pancake
Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.
Beer Griddlecakes with Pilgrim Syrup
Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.
Lemon Savory Roast Chicken
Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.
Quails on Mushrooms
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.
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Green grape pie with a graham cracker crust, cornstarch-thickened grape filling, and a sweetened sour cream topping. A refreshing, unexpected fruit pie.
Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.
Toss cereal, pretzels, Bugles, and corn chips with butter and bold spices, then bake low and slow for an addictive party snack mix coated in Parmesan.
Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.
Butterflied shrimp topped with a buttery crab, scallion, and hot-sauce stuffing, microwaved fast for an easy two-person seafood dinner. Ready in 30 minutes flat.
Creamed carrot soup pureed silky-smooth with butter-sauteed onions, beef stock, and a finishing pour of milk. A whisper of nutmeg on top. An easy, weeknight side soup with old-fashioned roots.
Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.
Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.
Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.
Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.
Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.
Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.
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.
