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Entries tagged with 'brown butter'

Pasta With Brown Butter, Cinnamon, Almonds, and Goat Cheese

Serious Eats Nick Kindelsperger 2 comments

I had all kinds of ideas of how to make this recipe my own, but all the embellishments felt forced, so I stripped almost all of them away. I only had one true insight, and that was to add slivered almonds. More

Cookie Monster: Brown Butter Bourbon Cookies

Sweets Carrie Vasios Mullins Post a comment

Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon. More

Brown Butter Bourbon Cookies

Serious Eats Carrie Vasios Mullins 18 comments

Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon. More

Sole with Brown Butter, Beets, and Capers

Serious Eats Kerry Saretsky 2 comments

Inspired by Lisa Elmqvist in Stockholm, this is a quick and elegant take on a Swedish dinner for two: whole lemon sole, brown butter sauce, sweet beets, and salty capers. More

Pear and Chestnut Strudel

Serious Eats Anna Markow Post a comment

I created a strudel that doesn't get a traditional strudel dough wrapping, instead getting rolled in a very thin brown butter pie crust. It's considerably less intimidating than an actual strudel dough, and tastes great. More

Browned Brussels With Maple Butter From 'Choosing Sides'

Cook the Book Kate Williams Post a comment

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Browned Brussels With Maple Butter From 'Choosing Sides'

Serious Eats Kate Williams 2 comments

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Cookie Monster: Brown Butter Blondies

Sweets Carrie Vasios Mullins 6 comments

Combining a classic French technique (beurre noisette) with a totally American treat (the blondie) turns out to be a great idea. More

Brown Butter Blondies

Serious Eats Carrie Vasios Mullins 3 comments

Adding brown butter to traditional blondies increases their caramel flavor. More

Vegetarian: Torn Pasta Sheets with Brown Butter, Herbs, and Poached Eggs

Lauren Rothman 1 comment

This buttery tangle of torn lasagna noodles gets amped up with a touch of umami-rich soy sauce, brightened with fresh lemon juice, enriched with grated cheese, and made into a complete meal with the addition of a few runny poached eggs. More

Bake the Book: Lemon Brown Butter Shortbread

Sweets Emma Kobolakis 4 comments

We've featured a fair number of shortbread recipes with Bake the Book. It's for good reason: there seems to be a variety for every cook that tries to make it Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter. More

Lemon Brown Butter Shortbread

Serious Eats Emma Kobolakis Post a comment

There seems to be a variety of shortbread for every cook that's tried their hand at it. Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter. More

Sunchoke-Brown Butter Soup with Brussels Sprouts and Bacon

J. Kenji López-Alt 4 comments

Sunchokes are one of the most under-utilized ingredients of the fall and winter. It could partly have to do with their strangely gnarled appearance. Or maybe it's their flavor, which is somewhere between potato and jicama, with the sweetness and crunchiness of the latter. It's best as soup, and even better when it's been caramelized in a bit of brown butter before turning it into said soup. More

The Food Lab Lite: Roasted Pumpkin Soup with Brown Butter and Thyme

The Food Lab J. Kenji López-Alt 7 comments

Don't you hate it when you order pumpkin soup and what they bring to your table is so overloaded with warm spices and sugar that you feel like you're actually eating pumpkin pie soup? The key to great pumpkin soup that really tastes like pumpkin is to ditch the spices, and instead focus on concentrating that natural pumpkin flavor. More

Roasted Pumpkin Soup with Brown Butter and Thyme

Serious Eats J. Kenji López-Alt 11 comments

An intensely pumpkin-flavored soup accented with brown butter and thyme. More

Let Them Eat: Caramel Cake

Sweets María del Mar Sacasa 1 comment

Caramel cake is a Southern comfort, and it's a no-brainer to see why: tender yellow cake is smothered with caramel. This recipe preserves the basic elements of the cake but includes a few twists to balance the sweetness and add nuance to the standard vanilla flavor. More

Caramel Cake

Serious Eats María del Mar Sacasa 7 comments

Tender brown butter cake smothered in brown butter-sour cream caramel. More

Wake and Bake: Brown Butter Cornbread

Sweets Carrie Vasios Mullins 2 comments

This past summer, I took a two week road trip through the deep South. One thing I learned was that my Yankee thinking had been all wrong about cornbread. I'd been classifying it as a table bread, as something that I'd put in a small communal basket next to the salt and pepper shakers as I would say, slices of baguette or ciabatta. Now it's not that cornbread is never served in this way, but in most places it's considered a side like collard greens or baked beans. More

Brown Butter Cornbread

Serious Eats Carrie Vasios Mullins 7 comments

Brown butter gives this cornbread a warm, nutty flavor. More

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