In its usual state—with cream and fat in a stable suspension—butter has a creamy taste. But this changes dramatically when it is heated quickly and starts to brown. The cream solids and fat separate; the particles caramelize and take on a nutty flavor as they toast. I like butter both ways, and I use either as a base for pasta sauce. Try making brown-butter sauces with other herbs and seasonings to use with the pastas suggested on the preceding page.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.