What's the purest, most decadent way to enjoy maple syrup, apart from drinking it straight from the tree? Make a batch of Carey Nershi from Reclaiming Provincial's maple cream and find out.
Good carrots need little more than butter, honey, and some time on the stove. Here's how Alice Waters makes hers.
Frozen butter doesn't have to throw a wrench into your spontaneous baking session.
Yes, you should top your biscuits with homemade butter. Here's why.
Butter tarts -- they're just what they sound like.
Kristen spruces up day-old pasta for an office lunch that's good enough to write home about.
How to clarify butter faser, with less fuss and mess.
Congratulations to thefood, whose Tea with Honey and Lemon Compound Butter won the contest for Your Best Recipe with Tea!
The foolproof way to make brown butter.
How to make your own clarified butter (and ghee), in step-by-step photos.
We were all weird kids once. Today, we're reminiscing on what those kids ate.
Amanda shows us a neat pastry trick with butter.
This is the eighteenth installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Tom shares his life lessons in cooking the perfect steak (hint: butter is the key), with recipes for Pan-seared Porterhouse Steaks with Maitre d' Butter, Long-Cooked Romano Beans with Pancetta, and Jamie Oliver's Genius Smoked Beets.
Things were a little bit in uproar (in a good way!) in the test kitchen yesterday.
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