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.
'brown butter' on Serious Eats
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.
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.
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.
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.
Adding brown butter to traditional blondies increases their caramel flavor.
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.
An intensely pumpkin-flavored soup accented with brown butter and thyme.
Tender brown butter cake smothered in brown butter-sour cream caramel.
Brown butter gives this cornbread a warm, nutty flavor.
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake.
These cookies are for those who loved the softness of the Soft Batch, but didn't especially care for the flavor.
Though you need a decent chunk of time to make the gnocchi pasta, it's really not hard to do. The sage brown-butter sauce, on the other hand, comes together so quickly, you can prepare it in the few minutes it takes to cook the gnocchi. The pay-off is worth the effort. The soft gnocchi and the nutty, toasted butter make for deeply satisfying comfort food.
Quick-wilted baby spinach gives this quick-cooking pasta dish an earthy flavor, and a handful of walnuts are the crunch, while Parmesan brings it all back home. A simple dish, but one with an unexpected depth of flavor and a cooking time as long as it takes the pasta to finish.
The idea that you can take butter, cook it in a skillet, and it becomes brown butter is amazing to me. Seems obvious, but it deserves more than its literal name, because it's a transformation—from something many of us eat every day into a golden, nutty base for sauce. In this recipe, we get medallions of tender meat on a bed of creamy polenta topped with a piquant, buttery, lemony sauce. In other words, a delicious, delicious dinner.
[Photograph: Robin Bellinger] Shopping List 1 box pasta: $2.79 1 bunch sage: $1.69 1 head lettuce: $2.69 Pantry items: Salt, pepper, butter, parmigiano or pecorino romano, salad dressing. Total cost (for 4 portions): $7.17 Last week Andrew laughed at me...
[Photograph: Nick Kindelsperger] I'm not sure what first caught my eye--the fennel or the fact that this recipe from the most recent issue of Gourmet could be whipped up in less than thirty minutes. But there I found myself in...
Brown butter with sage is almost archetypal, but the deliciousness (and simplicity of preparation) of brown butter never ceases to amaze me. The process is simply to cook butter gently in a skillet until the water in the butter has...