Make an Autumnal Beurre Blanc With Apples and Sage
The French lean pretty heavily on butter—and we let them, because they do wonderful things with it. Beurre blanc, for example, is a sauce made with a shallot-infused wine and…
How to Choose the Right Cooking Oil (or Butter)
Cooking without fat is doable, but not fun. Not only does fat equal flavor, it promotes browning, helps seasonings cling, and keeps food from sticking to the pan. There is…
Make This Fancy French Sauce Out of Butter and Water
Melted butter, without modification or adornment, makes a pretty damn good sauce, but whisking it with a little hot water makes it silkier, clingier, and, surprisingly, creamier. The resulting sauce…
Use Hard-Boiled Eggs to Keep Your Hollandaise From Breaking
Hollandaise sauce is a pillar in the condiment community (along with its fellow mother sauces) but it can be intimidating to make. The classic method requires specific timing, specialized equipment…
Why You Don’t Need to Refrigerate Peanut Butter
I grew up in a PB-in-the-fridge household. Every other jar that’s been opened lives in the fridge, so why not the peanut butter too? If you’ve been refrigerating your peanut…
Make a Quick Peanut Butter Cup in Your Freezer
I’ve been on a magic shell kick recently. Ever since I made this Sara Lee ice cream cake. I’ve been drizzling it on ice cream, obviously, but the fast-setting chocolate…
Charbroil Buttery, Garlicky Oysters Over Your Charcoal Chimney
Oysters are like grapes: The best ones come from rough homes. A grape from a warm, comfortable climate is fat and happy but watery and bland, and I’ve found the…
Pop Your Corn in Ghee for Greaseless Buttery Flavor
It wasn’t that I didn’t like the fluffy corn I had popped in clarified butter. I just found it slightly disappointing (at least until I added salt, but more on…
Sous Vide Your Old, Dried-Out Weed
Seven years ago, I used my immersion circulator to make some edibles (for work), then tried them all at once and got too high to order a burrito. Sous vide…
You Should Buffalo Your Popcorn
Photo: Claire Lower My partner and I are enthusiastic members of the Joe Bob Briggs Mutant Family. For the next month or so, we will be spending virtually every Friday…