Western Easy
Chili Cheese Fries
With hot meat chili underneath and cheese sauce poured over it, every fry picks up both spice and creaminess. Chopped jalapeno adds a sharp, fresh heat that cuts the richness.
Prep 10min Cook 15min 2 servings
Recipes with butter
423 recipes. Page 9 of 18
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Baking Easy
Blondie Bars
Take the chocolate out of a brownie and build the flavor on browned butter and brown sugar instead. The butter is cooked until it turns deep gold and smells nutty, then pulled off the heat at once, and brown sugar melted into it gives a toffee-like sweetness.
Prep 15min Cook 25min 9 servings
Rice Medium
Steak Rice Bowl (Seared Beef with Soy-Garlic Glaze over Rice)
Butter-seared steak, sliced thin and fanned over rice, gets a soy, mirin and garlic glaze made in the same pan. With no stock of its own, the sauce leans on the browned juices left after searing, and a deep crust on the meat pays off twice.
Prep 15min Cook 15min 2 servings
Grilled Easy
Korean Salt-Grilled Beef Tenderloin
The thin coat of olive oil over the salted tenderloin is there to keep the coarse salt from falling off into the pan. Tenderloin is lean, so it gets basted at the end with butter infused with garlic and rosemary, and the lemon is squeezed over sparingly, right before eating.
Prep 15min Cook 8min 2 servings
Pasta Easy
Pasta al Limone (Italian Lemon Butter Cream Pasta)
Finely grated yellow zest melts into warm butter and carries the lemon scent through the whole sauce. The grater stays shallow, since the white pith underneath adds bitterness. The small amount of cream is only warmed until bubbles show at the edge, because a hard boil splits it. Starchy pasta water, added a little at a time with the Parmesan, emulsifies everything into a sauce that coats the linguine smoothly, and the plates go out before it tightens. With little more than lemon, butter, cream and Parmesan, this southern Italian pasta comes together in about 20 minutes, an easy weeknight dinner.
Prep 10min Cook 12min 2 servings
Western Easy
Club Sandwich
Three slices of buttered toast hold two layers of sliced chicken, crisp bacon, lettuce, and tomato, with mayonnaise as the glue between them. A skewer through each stack lets you cut it on the diagonal without the layers sliding apart.
Prep 15min Cook 10min 2 servings
Baking Easy
Blueberry Lemon Scones
The lemon zest goes into the cream and egg rather than the flour, which carries its scent evenly through the whole dough. Leave the butter in pea-sized pieces as you rub it into the flour, and the baked scones crack crisply at the edges and crumble softly inside.
Prep 15min Cook 20min 4 servings
Rice Easy
Egg Over Rice (Raw Egg Stirred into Hot Rice with Soy Sauce)
This is the Japanese home standby of raw egg and soy sauce over rice, with butter added. The butter melts in the middle of freshly cooked rice, and the raw egg cracked on top warms just enough in that heat to coat each grain in a silky layer. Since the egg is eaten raw, it should be very fresh.
⚡ 20-Minute Recipes
Prep 5min Cook 5min 2 servings
Grilled Hard
Grilled Tomahawk Steak
With a long rib bone attached and a thick eye of meat, a tomahawk steak cannot be cooked through by a hard sear alone, so it comes out of the fridge an hour ahead to let the chill leave even the meat near the bone. After the crust forms, the heat drops and butter with rosemary and garlic is spooned over continuously; for medium, it comes off at an internal 54 degrees.
Prep 40min Cook 30min 4 servings
Pasta Hard
Pastitsio (Greek Cinnamon Beef Macaroni Bechamel Bake)
Cut a square of pastitsio and three layers should show clearly: macaroni, a cinnamon-scented beef sauce, and a thick cap of bechamel. Each layer has its own way to fail. Macaroni boiled fully soft keeps softening in the oven, and a beef sauce with liquid pooling underneath soaks the pasta below it. The 15-minute rest after baking lets sauce and pasta set, so a knife pressed straight down leaves all three layers clean.
Prep 30min Cook 40min 4 servings
Western Easy
Colcannon (Irish Mashed Potatoes with Cabbage and Butter)
Soft mashed potato gets flecks of cabbage, blanched for just 3 minutes so it keeps a little crunch, and the mild bite of scallion. In Ireland it was traditionally eaten at Halloween, sometimes with a coin hidden inside for luck.
Prep 10min Cook 25min 4 servings
Baking Easy
Blueberry Yogurt Scones
The dough is meant to stay shaggy, with damp patches and visible flecks of butter, and that rough texture is what lets the baked scone split into tender layers. Plain yogurt brings moisture and a gentle tang, with vanilla layered over it.
Prep 15min Cook 20min 4 servings
Rice Medium
Korean Truffle Mushroom Pot Rice
The truffle oil goes on only after the rice has finished resting. Heat drives off its aroma, so it never cooks in the pot. The rice itself is cooked in vegetable stock with shiitake, king oyster mushroom and onion that were first sauteed in butter, and the king oyster is cut thick enough to give a real bite.
Prep 20min Cook 30min 4 servings
Grilled Easy
Korean Iron Plate Onion and Meat Grill
Thick onion rings soak up butter and rendered pork belly fat until they turn soft all the way through, with browned undersides. They cook slowly at medium-low and are flipped as little as possible, which is what gets the thick centers tender. A spoonful of soy sauce poured around the edge of the hot pan at the very end sizzles into a toasty aroma; let it reduce for long and the dish turns salty.
Prep 10min Cook 15min 2 servings
Pasta Easy
Penne alla Vodka
Two tablespoons of vodka bubble for about a minute, long enough to soften the harsh alcohol smell but not so long that the aroma disappears. The tomato puree reduces until its color deepens before any cream goes in, and from that point the pan stays at its lowest heat so the sauce never boils and splits. The finished sauce should slip into the hollow centers of the penne as well as cling to the outside.
Prep 10min Cook 18min 2 servings
Western Medium
Coquilles Saint-Jacques (French Scallop Gratin with Gruyere)
Tender scallops, a light cream sauce, and a crisp Gruyere and breadcrumb crust all land on the same spoon. Scallops toughen quickly, so the pan sear is brief and the oven finishes the warming. Reducing the white wine by half concentrates its acidity, and with cream and lemon juice the sauce stays bright instead of heavy. Any surface moisture on the scallops turns to steam and blocks browning, so they are pressed thoroughly dry first. Bake and serve them in ramekins or scallop shells, with baguette for the leftover sauce.
Prep 15min Cook 20min 2 servings
Baking Hard
Boston Cream Pie
Despite the name, there is no pastry anywhere. It is a round sponge split in half, filled with a thick layer of custard and covered with dark chocolate glaze. Most of the time it takes goes into chilling the sponge and the custard separately.
Prep 35min Cook 30min 4 servings
Rice Medium
Korean Salmon Pot Rice (Salmon Fillet Steamed Directly on Rice)
A whole salmon fillet cooks right on top of the soaked rice, and only after resting is it broken into big flakes and folded through. The finish is soy sauce, a knob of butter, and lemon juice, which makes the rice rich and savory with a bright edge. Thick fillets can still be underdone at the center when the rice is ready. A thermometer reading of 63°C at the thickest point is the signal to stop.
At least 59 min 2 servings
Grilled Medium
Korean Gochujang Butter Grilled Salmon
Once the salmon is flipped, butter melts in the pan, and with the pan tilted it is spooned over the fillets again and again. The gochujang, soy and honey glaze gets a second thin coat in the final minute for shine.
Prep 18min Cook 12min 2 servings
Pasta Medium
Perilla Oil Potato Gnocchi with Pancetta
Boiled potato gnocchi get a second cooking in pancetta fat, browning on the bottom while staying soft inside. A splash of chicken stock reduced with Parmigiano makes just enough sauce to coat each piece thinly. Perilla oil, a nutty Korean oil pressed from perilla seeds, is poured in only after the heat is off so its aroma survives, and shredded perilla leaves from the same plant echo it on top.
Prep 25min Cook 20min 2 servings
Western Easy
Korean Corn Cheese (Buttery Skillet Corn Mozzarella)
Sweet kernels coated in butter and mayonnaise sit beneath a stretchy sheet of melted mozzarella in this Korean skillet dish. Canned corn has to be drained well and cooked briefly to drive off water, or the pan turns soupy. The mayonnaise goes in over low heat and stops cooking once it clings, because longer heat makes it separate. A lid over the lowest heat melts the cheese without an oven.
⚡ 20-Minute Recipes
Prep 5min Cook 8min 2 servings
Baking Medium
French Onion Tart
Three onions cooked slowly in butter for more than 20 minutes, until deep amber, are nearly the whole tart. There is only enough egg and cream custard to hold them together, and Gruyere on top bakes into a salty brown crust.
Prep 20min Cook 35min 4 servings
Pasta Hard
Porcini Truffle Mushroom Tagliatelle
The brown water left from soaking dried porcini carries an earthy mushroom flavor through the whole sauce, while a mix of fresh mushrooms provides the bite. White wine, butter and Parmigiano bind it without cream so it clings to wide tagliatelle, and the truffle paste is only a finishing scent.
Prep 20min Cook 25min 4 servings
Western Easy
Corned Beef Hash
Parboiling the diced potatoes for 5 minutes means the skillet only has one job left: crisping the outside. Wet potatoes steam rather than brown, so the steam has to escape fully before they hit the pan. Corned beef pulled apart along the grain seasons the potatoes as they fry together, and a pinch of paprika adds color. Once the onion and beef are in, the hash is pressed flat and left mostly unturned, which is what builds the firm crust on the bottom. A fried egg on top, yolk broken over the hash, finishes this brunch plate.
Prep 15min Cook 20min 2 servings