Recipes with butter

423 recipes. Page 2 of 18

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Borscht (Beet Soup)

Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.

🏠 Everyday

Prep 20min Cook 90min 4 servings

Steamed Easy

Korean Steamed Scallops

A small piece of butter on each scallop melts into the juice pooled in the shell and becomes a salty, rich sauce with no extra step. Cleaning is simple and the steaming takes six or seven minutes, which makes it easy to put out when drinks are being set up in a hurry.

🍺 Bar Snacks

Prep 15min Cook 10min 2 servings

Noodles Easy

Kimchi Butter Udon (Tangy Kimchi Stir-Fried in Butter)

With butter mellowing kimchi's sourness and adding a rich, nutty aroma, a splash of soy sauce is all the udon needs. The sharp tang softens once the kimchi, spread out in the pan, cooks down its juices until the edges darken. A soft-boiled egg on top breaks into a creamy sauce, with crumbled seaweed and chives for fragrance, and the whole dish comes together in about 12 minutes.

Prep 10min Cook 12min 2 servings

Pasta Easy

Cajun Shrimp Pasta

Cajun seasoning, a Louisiana Creole blend of paprika, cayenne, oregano, thyme, and garlic and onion powders, gives this cream pasta a smoky, moderate heat. Half of it coats the shrimp and the other half seasons the sauce, spreading the spice evenly. The butter and spiced fat left after searing the shrimp become the base for the onion, garlic, and bell pepper, and a mix of cream and milk keeps the sauce lighter than cream alone. The shrimp leave the pan as soon as they turn pink and only return on top at the end, which keeps them snappy.

Prep 15min Cook 20min 2 servings

Western Hard

Avocado Eggs Benedict

Fanned slices of avocado take the place of Canadian bacon, trading the salty meat layer for something soft and mild under the poached egg and hollandaise. The hollandaise depends on adding melted butter in a thin, slow stream so the emulsion holds. If it thickens too much, a teaspoon of warm water loosens it.

Prep 15min Cook 15min 2 servings

Asian Medium

Chicken Tikka Masala

Chicken breast marinated in yogurt, curry powder, garlic and ginger gets seared over high heat until charred in spots, then simmered in a tomato and cream sauce. Usually described as an Indian-British fusion dish, it takes its depth from the charred chicken and from onions browned slowly in butter before the tomato goes in. Basmati rice or naan comes alongside, and tearing naan to wipe up the sauce is part of the meal.

Prep 30min Cook 40min 4 servings

Baking Medium

Anadama Bread

Cornmeal and molasses give this yeast loaf a faintly gritty crumb, and unlike quick cornbread it is kneaded and risen twice. Because molasses colors the crust before the inside is done, an internal temperature of 88°C tells you more than the color.

Prep 270min Cook 40min 12 servings

Rice Easy

Chicken and Rice Casserole

Rice, sautéed onion and carrot, chicken stock and cream all go into one baking dish, with chicken thighs laid skin side up on top. As they roast, their fat drips down into the rice. The foil has to be crimped tight; if steam escapes, the rice in the center stays hard.

Prep 15min Cook 45min 4 servings

Stir-fry Medium

Bo Luc Lac (Vietnamese Shaking Beef Sirloin Wok Stir-Fry)

The name is Vietnamese for shaking beef, after the way the wok is shaken so cubes of sirloin sear on every side. It took shape in colonial-era Saigon, when Western cuts of beef arrived and Vietnamese cooks seasoned them their own way, here with oyster sauce, soy and garlic. Once the cubes have a dark crust, the onion softened earlier in butter goes back in, and lime is squeezed over just before serving.

🏠 Everyday

Prep 25min Cook 10min 2 servings

Street food Easy

Korean Beoteo Ojingeo Gui (Butter Grilled Squid)

Semi-dried squid browns fast in a buttered pan and stays chewy. Shallow scores on the inside of the body give the soy and syrup glaze somewhere to sink in. Once done, the pieces go onto skewers or into paper cups.

Prep 10min Cook 12min 2 servings

Desserts Medium

Black Sesame Tangyuan (Glutinous Rice Balls with Sesame Paste Filling)

Bite through the chewy rice skin and the sesame filling, softened with butter and sugar, runs out warm and nutty. The broth is not a sugar syrup: the dumpling cooking water is simmered with sliced ginger, so its mild heat cuts through the rich, sweet center.

Prep 30min Cook 10min 4 servings

Grilled Easy

Korean Salt-Grilled King Prawns

The prawns go shell-on onto a bed of hot coarse salt. The salt is there less to season than to spread the heat, and the prawns cook in their own moisture until the flesh is springy. Garlic butter and lemon juice go on only once they come off the heat.

Prep 15min Cook 12min 2 servings

Soups Easy

Broccoli Cheddar Soup

Broccoli cooks in a butter-and-flour roux loosened with milk and chicken stock, then the heat drops to its lowest setting and the cheddar melts in a handful at a time. Served as is, the florets stay chunky; blend half and small bits remain in the cream. It also goes into hollowed-out bread bowls.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Steamed Medium

Hünkar beğendi

Whole eggplants roasted in the oven, rather than charred over an open flame, give this Turkish dish a silky, mild puree instead of a smoky one. The flesh is mashed into a butter-and-flour béchamel with aged cheddar and a pinch of nutmeg, then topped with lamb leg braised in tomato and Turkish red pepper paste.

Prep 35min Cook 70min 4 servings

Noodles Medium

Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)

Thick, wavy noodles sit under a heap of stir-fried ground pork, cabbage and bean sprouts, finished Sapporo-style with corn and a pat of butter melting into the miso broth. The miso goes in once the broth has stopped boiling hard, and it is not brought back to a rolling boil afterward.

Prep 15min Cook 30min 2 servings

Pasta Easy

Chicken Alfredo

Chicken breast browned deeply in butter, 4-5 minutes a side, carries its roasted flavor into the Parmesan cream sauce that goes on the fettuccine. Two things sour or split that sauce: garlic left to brown, and cheese added over strong heat, so the burner goes low before the Parmesan goes in. Pasta moves into the sauce straight from the water, while its surface starch still helps the sauce cling; reserved pasta water loosens it if it turns stiff. Plenty of black pepper cuts the richness.

Prep 15min Cook 20min 2 servings

Western Easy

Bangers and Mash

Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike. The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.

Prep 10min Cook 30min 2 servings

Asian Medium

Dal Makhani (Creamy Buttered Lentils)

In Punjab the pot was once set beside a tandoor after its coals had died down and left to simmer overnight, then served the next day. Here, black lentils and kidney beans cooked first in a pressure cooker get another two hours over low heat. In that time the grains break apart and release starch, and the dal turns thick and smooth before any cream goes in.

Prep 8min Cook 180min 4 servings

Baking Medium

Anpan (Japanese Sweet Red Bean Filled Soft Milk Bun)

Soft milk bread wrapped around a generous ball of sweet red bean paste, anpan dates to 1874, when the Kimuraya bakery in Tokyo's Ginza paired Western bread with Japanese bean confectionery. The enriched dough with milk, butter, and egg bakes into a cottony crumb that pulls apart in strands. This version tops each bun with black sesame seeds.

Prep 30min Cook 15min 8 servings

Rice Hard

Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)

Cut into the finished pot and the rice is white except where the saffron water landed, leaving scattered patches of gold. The yogurt and garam masala chicken sits at the bottom, so dig the spoon all the way down to serve rice and chicken together.

Prep 150min Cook 65min 4 servings

Stir-fry Easy

Korean Soy-Glazed Shrimp Stir-Fry

Garlic goes into melted butter, then the shrimp, and as soon as they turn pink the soy sauce, sugar and cheongyang chili go in for a thirty-second finish. There is no time to measure anything in those thirty seconds, so the seasoning is set out before the burner goes on.

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Prep 10min Cook 8min 2 servings

Street food Easy

Cabbage Ham Korean Street Toast

Most of the filling is a flat omelet of shredded cabbage and carrot, cooked to the size of the bread. The sugar is not stirred into a sauce; it is scattered straight onto the toasted bread, followed by mayonnaise, the omelet, ham and ketchup.

Prep 12min Cook 15min 2 servings

Desserts Hard

Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)

An enriched dough of bread flour, milk, egg, and butter fries into a thin, crisp shell around a soft, airy crumb. The dough stays a little tacky after kneading; working in extra flour to tame it is the usual way to end up with a heavy, bready center.

Prep 35min Cook 20min 4 servings

Grilled Easy

Korean Gapojingeo Beoteo Maneul Gui (Butter Garlic Cuttlefish Grill)

Cuttlefish is thicker and denser than ordinary squid, so the inside of the body gets a deep crosshatch before it hits the pan, and the garlic butter seeps into those cuts as it cooks. A little chopped cheongyang chili, a hot Korean green pepper, leaves a faint kick at the end of the butter.

Prep 15min Cook 12min 2 servings