3726 recipes for "butter"
Kugelhopf Baba au Rhum

Kugelhopf Baba au Rhum

Oct 22, 2008

Enjoyed at breakfast in Alsace, this bread is also seen on the dessert table. Baba au Rhum is a derivative, and when baked in a kugelhopf or Bundt pan then soaked in rum syrup, it's a spectacular dessert.

Eccles Cakes

Eccles Cakes

It all began with a recipe involving a calf's foot filling (the less said, the better), but Eccles cakes are now one of Britain's most famous sweet treats.

Probably more famous than the town from which it comes, the Eccles cake began its rise to popularity in the 1790s in what is now part of Greater Manchester, where bakers James Birch and his apprentice-turned-rival William Bradburn battled for supremacy in the apparently fiercely competitive fruitcake market.

These small round patties of flaky pastry with a currant filling are not to be confused with similar-looking Chorley cakes (less sweet) or Banbury cakes (more oval). Today Eccles cakes hold a special place in the nation's heart, which not even their unappetizing nickname -- "dead fly pies" -- can diminish.

 

Quick Cassoulet Stew

Quick Cassoulet Stew

This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!

Toasted-Almond Caramel Dacquoise

Toasted-Almond Caramel Dacquoise

Jan 21, 2010

This elegant dessert will impress any guest. Assemble it in advance to refrigerate and allow the meringue to soften to a cakelike consistency.

Rib Eye Steak With Gorgonzola Sauce

Rib Eye Steak With Gorgonzola Sauce

Jan 3, 2017 Dinner

The rib eye is a well-marbled cut of beef, making it one of the richest steaks out there. For the best flavour, it's worth a visit to your local butcher, who's sure to have the best quality available. Sitting down to this meal is a great reason to open that bottle of red you've been saving for a special occasion!

Firefly Tarts

Firefly Tarts

Jul 3, 2016

Playful and bright, these tarts come to life as fireflies with the help of lime curd–lit bottoms and almond wings. To carefully remove the tart shells from the pan, cover them tightly with a kitchen towel, invert and tap the edge of the pan on the counter to release the shells. Eat any remaining filling right out of the bowl. It's that good!

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