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magazine broccolini with pecan brown butter
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Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”
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Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.
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Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.
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What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.
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The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.
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Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.
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In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.
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A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.
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This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
4.0
(3.8)
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
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As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.
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Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
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This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
4.0
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You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
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This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.
4.0
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