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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

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'

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

Brown Butter Blondies

Serious Eats Carrie Vasios Mullins 3 comments

Adding brown butter to traditional blondies increases their caramel flavor. 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

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

Caramel Cake

Serious Eats María del Mar Sacasa 7 comments

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

Brown Butter Cornbread

Serious Eats Carrie Vasios Mullins 7 comments

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

Brown Butter and Sage Sweet Potato Casserole

Serious Eats Bravetart 20 comments

I can not possibly put down enough words of praise of this dish. I won't even try. Instead, I will say this: it is the best thing I have ever made. (And I have made a whole lot of stuff!) More

Maple Cake with Brown Butter Apples

Serious Eats María del Mar Sacasa 1 comment

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. More

Better Batches (Soft Batch Cookie Upgrade)

Serious Eats Bravetart 4 comments

These cookies are for those who loved the softness of the Soft Batch, but didn't especially care for the flavor. More

Potato Gnocchi with Sage Brown-Butter Sauce

Serious Eats Kumiko Mitarai 16 comments

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. More

Dinner Tonight: Pasta with Brown Butter, Capers, Walnuts and Spinach

Serious Eats Blake Royer 6 comments

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. More

Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde

Serious Eats Blake Royer 5 comments

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. More

Eat for Eight Bucks: Pasta with Brown Butter and Sage

Serious Eats Robin Bellinger 32 comments

[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... More

Dinner Tonight: Fennel-Dusted Chicken with Brown Butter and Capers

Serious Eats Nick Kindelsperger 7 comments

[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... More

Dinner Tonight: Tortellini with Brown Butter and Sage

Serious Eats Blake Royer 3 comments

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... More

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