Of all of the carefully curated recipes in The Unofficial Mad Men Cookbook, Chicken Kiev has got to be the one with the most retro caché and and quite possibly the one most worth revisiting. More

Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business. More

Salmon gets a little richer when baked with thyme butter and shallots. More

Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all. More

Tender medallions of filet mignon are seared, and topped with sweet cream butter, spiked with Dijon and whole grain mustards. The butter melts, and seeps into the meat, with all that spicy, tangy, bright mustard accent. More

Anchovies and steak are actually old friends. You didn't know? Well, anchovies are actually hiding in plenty of sauces, including Worcestershire. Even when mixed with other ingredients, anchovies have tremendously deep and rounded flavors that complement steak. More

Last week we took a look at More

While these rolls are closer to a biscuit, they come together quickly with very few ingredients—and in the spirit of a speedy brunch with what's on hand I thought they would be perfect paired with a few colorful compound butters. Compound butters are delicious spread on some bread, but can be used in any place where butter is called for, and are especially good in the summer during fresh corn season. More

Who knew swordfish could be so delicious? I swear, every single time I've ordered it at a restaurant, it comes out dry and bland. For a while I wondered if that's just the way swordfish was supposed to taste. But cooking swordfish at home has been something of a revelation. It came out tender and succulent, and each bite was set over the top thanks to a little lemon herb butter, which I found in The Summer Shack Cookbook. More

For most of my life, I never got the point of butter pecan ice cream. It always seemed like less than the sum of its parts: wan pecans poking out of bland vanilla ice cream? No thanks. When I started making ice cream, recipes for butter pecan didn't give me much hope. Three tablespoons of butter per quart? One? I had my doubts that the results would be all that satisfying. More