Our craving for popovers last week brought back another craving: honey butter. As kids, this was the must-have accompaniment to popovers in our house. It's so simple to make and yet so completely addi...
A few years back, we were whipping up a bowl of cream and got distracted. When we turned back to the mixer, the whipped cream had gone past the point of fluffy peaks and was now a grainy, watery mess....
We are huge fans of making butter at home. Making your own butter is so fast and so easy that we often make small batches of table butter for maximum freshness and taste. But we've also been making ex...
Growing up, we always had a big can of Crisco sitting on the pantry shelf. It got used for everything from greasing pans to making the flakiest pie crust ever. Now that trans fats are drawing some jus...
When we first picked up this book by lawyer turned cake baker extraordinaire, Warren Brown, the title read like a cookbook for dummies. But once we opened its beautifully designed pages, it had us h...
This weekend, we were halfway through assembling ingredients for a yellow cake when we realized that we'd forgotten to set out butter to soften. Again. We keep sticks of butter in the freezer, so set...
We still haven't found quite the right thing for our butter. We use a lot of butter on our bread, scones, and muffins, and we don't refrigerate it. We find that leaving good fresh butter out in a cove...
Here's an interesting question from Victoria. I love to use real butter in my baking, and when I shop I usually buy one salted butter, and one unsalted. But, as unsalted butter isn't as common in ingr...
We've always saved our butter wrappers after using up all the butter that lives inside. They come in quite handy for several different things around the kitchen, plus they can be an inexpensive reso...
Are you tired of our strawberry addiction yet? Well, they are about the only new, exciting thing at the markets in New York, so bear with us. Here's one more indulgence to whip up for breakfast this...
We recently received a question from a reader who had bought a jar of ghee. She was curious how long it would last in the fridge, and what she could use it for. Sara writes: I also got a jar of ghee; ...
Take a look at this butter lamb, sent to us by reader Ron. A butter lamb on the Easter table is an old Polish Catholic tradition. Usually people make a butter lamb using a mold, but Ron says that this...
Mmm...butter. We're big fans of its rich flavor in our dishes and the melt-in-the-mouth texture it adds to our pastries. Not surprisingly, we've had a lot to say on the subject over the years - take a...
Brown butter is one of those magical secret ingredients that just seems to enhance the flavor of just about anything - sweet or savory. It has a rich nutty taste and the aroma is out of this world. Ev...
Butter is supremely important in the structure of perfect shortbread and sugar cookies, and in the Times Dining section, you can read all about how to tell when butter is soft enough (but not too soft...
I picked up this small block of butter from one of my favorite cheesemakers, Andante Dairy, last Saturday at the Ferry Plaza Market. I was excited because Andante, a small dairy located in Sonoma Cou...
Here's a good reader question that we've often pondered: Is it safe to leave butter out of the fridge in a butter dish for a few days? In the fridge it's just too hard to spread but I don't want to e...
I've been doing research on how to make my own butter. I like a recipe I found on Epicurian.com because it seems so simple, and I can make it in an electric mixer....
If you've shopped at Rainbow Grocery or Bi-Rite Market, you've probably seen those glass bottles with the cream-top milk and creamer. Most likely, they came from Straus Family Creamery in Sonoma Coun...
Isigny butter has been produced in Isigny-sur-Mer, a small seaside village in Normandy. The terroir is advantageous; the climate is mild, and the fields are near salt marshes, so the grass that the c...
We have a backyard garden party for Mother's Day in the works, and we're thinking that some homemade hollandaise will be a perfect - and classic - accompaniment to the fresh spring asparagus and eggs ...
NYC has just opened another "single food" restaurant. Totally Baked, serving only baked potatoes, joins restaurants like S'mac (only mac n' cheese), Peanut Butter and Co. (peanut butter creations), an...
We didn't realize there was a "season" for butter, but an article in New York Magazine alerted us otherwise. It makes sense that as cows start eating more grass, the flavor of the butter their mil...
As long as we're talking about yogurt, here's a great question from reader Sarah. I just finished reading Animal, Vegetable, Miracle, and I'm interested in the chapters re: making your own cheese an...
Many of our recipes call for melting butter and oil together in a pan. The oil's ability to withstand higher heat keeps the butter from burning, but it also dilutes the flavor. Sometimes you want just...
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