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Entries tagged with 'butter'

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

Serious Eats Ideas in Food Post a comment

Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood. More

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Cook the Book Kate Williams 7 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Serious Eats Kate Williams 10 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

Niki Achitoff-Gray 18 comments

On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.

Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.

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Easy Stir-Fried Beef With Mushrooms and Butter

Shao Z. 13 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Cook the Book Kate Williams 2 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn

Serious Eats Jennifer Olvera Post a comment

Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese. More

Kentucky Butter Cake

Serious Eats Sarah Baird 1 comment

A moist brown sugar cake soaked with a buttery glaze. More

Bourbon Balls

Serious Eats Sarah Baird Post a comment

Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat. More

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Kate Williams 2 comments

Embrace the hodgepodge of spring vegetables and adapt Deborah Madison's cooking technique and emphatic use of excellent butter to suit your spring haul. More

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Serious Eats Kate Williams Post a comment

You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. More

Sunday Supper: Garlicky Shrimp de Jonghe

Sunday Supper Jennifer Olvera 3 comments

Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs. More

Garlicky Shrimp de Jonghe

Serious Eats Jennifer Olvera 7 comments

Shrimp De Jonghe, a classic Chicago dish, consists of shrimp baked underneath garlicky breadcrumbs. More

Butter-Basted Pan-Seared Thick-Cut Steaks

Serious Eats J. Kenji López-Alt 27 comments

Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics. More

British Bites: Gentlemen's Relish

Sydney Oland 3 comments

This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter. More

Gentlemen's Relish

Serious Eats Sydney Oland 1 comment

This classic condiment is a type of seasoned anchovy butter that is also known as Patum Peperium. The strong anchovy flavor is complemented by cayenne pepper and ground nutmeg, and fresh lemon juice cuts through both the butter and the anchovy to add just a little lightness to this intense compound butter. More

And Now, For a Butter Sculpture of President Obama

Chicago Nick Kindelsperger 1 comment

Around noon on Friday, a group crowded outside 842 W Lake Street to get a look at President Obama. Except this wasn't a quick campaign stop. No, this Obama happened to be fashioned completely out of butter. More

My Thai: Grilled Pineapple with Coconut-Condensed Milk-Butter Sauce

My Thai Leela Punyaratabandhu 3 comments

What we have here is the tart, sweet flavor of pineapple that's intensified through the process of grilling and amped up by the smoky aroma, covered in a sweet creamy sauce with a hint of coconut. It's a cook-out favorite. More

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