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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.
4.0
(3.92)
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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.
4.3
(4.32)
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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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Articles
(167)
Cooking
Brown butter is a chef's secret weapon—and now it's yours, too.
Amiel Stanek
Lifestyle
It's fermented with live cultures, and it's shockingly spreadable.
Kyle Beechey
Cooking
Brown butter makes everything better—as long as you know when to use it.
Lily Freedman
Culture
It happened. Bon Appétit officially made a Bob's Burgers recipe. And it's amazing.
Alex Beggs
test-kitchen
Here's why you should let your butter spend some quality time in a saucepan. Before you know it, you'll start sneaking it into anything and everything.
Chris Morocco
techniques
People are OBSESSED with this thing. Why?
Alex Beggs
Videos
(182)
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Dive into our amazing Tortellini with Brown Butter recipe!
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes butter-basted steaks with fennel salad. There are just a few steps to make perfect steak: Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It’s the secret to pretty much all the great steakhouse dinners you’ve ever had.
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Produced by Bon Appétit for Colavita | One of the secrets to the fudgey goodness in these brownies is Colavita® Extra Virgin Olive Oil. Impress your friends with this mocha swirl trick and tasty dessert.