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If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.
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Makes ½ cup
What is it? Brown butter is simply clarified butter, also known as ghee, that has undergone more cooking until it develops a nut-like flavor, which is why it is known in France as beurre noisette. It is easy to make and keeps nearly indefinitely.
To make brown butter, melt 1/4 pound (1 stick) unsalted butter in a small saucepan set over very low heat. Before the butter begins to simmer, skim off and discard any foam and other impurities that rise to the surface. Carefully pour the melted butter into a small clean saucepan, leaving behind the milk solids that settles on the bottom of the pan. Set over low heat until the butter turns golden brown and gives off a nut-like aroma. Remove from the heat and let cool slightly before using.
Makes ½ cup. Store unused brown butter in the refrigerator, covered; it keeps for several weeks.
Grains
When this recipe was first published, it accompanied my essay "How To Eat Spaghetti," which you can read here.
Basics
It is easy to make chicken stock and, once you get the hang of it, deeply satisfying. I typically make it 6 times a year, making enough to store in ...
Nibbles & Snacks
