Brown butter

• Brown butter
• Toasted oatmeal
• Granola

Granola lovers love the clumps or clusters they find most. So why not make homemade granola entirely in clusters? Ree Drummond bags them up, ties them with ribbons, and gives them to all her friends and family. It's a great— read more

An easy way to transform tender snap peas into a world-class side dish packed with flavor. Saute them in brown butter for a nutty flavor, add lemon juice, and serve garnished with freshly grated horseradish. read more

Want the secret to perfectly caramelized acorn squash with a crispy crust using very little oil? It's the clever air fryer! We sprinkled the baked squash with Parmesan cheese and drizzled it with sage-pecan brown butter for... read more

• Waffles
• Banana Foster Sauce

These waffles are made with banana bread, which can be baked in advance. You simply place a slice of bread in the waffle iron, cook it, and – voila! – breakfast is ready. For a relaxed Sunday brunch, Bobby Flay makes Banana Waffles with a Banana- read more

This is a quick way to cook a juicy, evenly cooked turkey with crispy skin, and you don't even have to take out the roasting pan—the bird roasts right on the baking sheet. Ask the butcher to butterfly the turkey. This way, it... read more

Juicy seared pork loin steaks (cutlets) are served with tender green beans in a sauce made with almond milk and toasted almonds. One of the key ingredients in the sauce is brown butter, which enhances the almond flavor with its... read more

This delicate bread with citrusy, spicy notes uses pureed Hachiya persimmon. It should be overripe, like a balloon filled with water, so you don't have to puree the pulp. So prepare it in advance. Serve warm with a sweet... read more

• Cupcakes
• Glaze

These cupcakes were inspired by the festive American pecan pie. Toasted pecans are ground to a flour-like consistency and added to the cupcake batter, replacing a small portion of the wheat flour. The finished cupcakes are topped with read more

Rolled oats give these soft cookies a nutty flavor that perfectly complements the brown butter added to the dough. The butter is slowly cooked in a pan until a brown sediment forms on the bottom. This sediment... read more

This four-ingredient buttercream actually has five components. The last one is the brown bits that settle to the bottom of the butter when it's slowly fried. This extra step gives traditional buttercream its... read more

Next time you bake sugar cookies, toast the butter before adding it to the dough. Brown butter has a nutty flavor and aroma that will infuse the finished cookies. For a beautiful presentation, sandwich two cookies together. read more

Miniature Thumbprint Cookies are easy to make with simple ingredients and are perfect for both holidays and everyday use. They get their name from the indentation in the center that you can make with your finger. In this recipe, before... read more

Madeleine cookies are traditionally baked in a shell-shaped mold, are soft like sponge cake, and are usually dusted with powdered sugar. Their main ingredient is butter. Take a few minutes to toast it, and then the classic... read more

• Gnocchi
• Sauce

This version of soft gnocchi uses finely ground matzo meal instead of regular wheat flour, making it the perfect treat for Passover. Like traditional Northern Italian gnocchi, these dumplings are made with potatoes and eggs, and... read more

If you've tried the popular pumpkin ravioli, you'll surely love this version with chestnuts, which, when combined with Parmesan, create the same amazingly rich and deep flavor, but without the characteristic pumpkin sweetness. Canned chestnuts - read more

Gnocchi in the air fryer? This recipe will pleasantly surprise you! After frying in the air fryer, they turn out soft as pillows on the inside and deliciously golden and crispy on the outside. Paired with baked pumpkin, toasted walnuts, and brown - read more

Sauté romaine lettuce in butter until wilted, toss with hot sauce, and top with crispy fried onions. This makes a Buffalo wing-inspired side dish that can be served with baked chicken or as an appetizer. read more

Blanched green beans in brown butter with hazelnuts is a simple yet sophisticated side dish that makes a wonderful complement to holiday meats. When fried, the butter darkens and develops a pleasant flavor. read more

These cookies taste like American chocolate chip cookies, only better. The brown butter added to the dough gives the cookies a pleasant caramel-nutty flavor, and along with the chocolate chips comes... read more

These shortbread cookies (Finnish: Lusikkaleivat) differ from most Scandinavian Christmas cookies in their distinctive nutty flavor, which comes from toasted brown butter. Toast the butter, knead it into a base - read more

• Cupcakes
• Syrup and fruits
• Brown Butter Caramel Sauce

Beautiful and delicious individual upside-down cupcakes with a firm, soft gingerbread base and a moist, gooey top of cranberries in maple syrup. Each component of this dessert contains a unique ingredient, such as: read more

Butter is a unique product that enhances the flavor of any dish no matter where it's added. It can even enhance a vegetable as difficult to prepare as Brussels sprouts. To ensure Brussels sprouts are truly delicious and not bitter, read more

• Tart
• Filling
• Apples

Browned (or fried) butter is one of the most delicious ingredients in cooking and baking. This is because when fried, butter acquires a pleasant nutty aroma and can be used, for example, as a base for a sweet filling with - read more

Coyotes are traditional Mexican cookies made with butter or lard, flour, eggs, and brown sugar. They are typically baked in flat circles 10–15 cm in diameter. The word coyotes itself means "graceful mestiza" in Mexican. read more

• Tortellini with pumpkin
• Brown Butter Sauce

The dish will likely take a while to prepare, but the results are worth it. Tortellini's flavor will transport you to Italy and elicit countless compliments. They also freeze well. All you need to do is... read more

This spiced dish makes a great side dish, for example, with grilled chicken or baked pork ribs. Pumpkin prepared this way also makes a delicious filling for ravioli. Add a little milk and cream to create... read more

French scallop-shaped cookies have long been popular beyond their native land. The delicacy is mentioned in Marcel Proust's novel "In Search of Lost Time," and the dessert's origins are described in several ways: read more

These oatmeal cookies use a sophisticated ingredient: brown butter. It's actually regular butter that's been fried until golden brown. When heated, the liquid evaporates, and the milk solids darken. Milk fat is... read more

We added cauliflower to the flour to make soft and fluffy gnocchi. Toss them with a brown butter sauce with capers for a delicious gluten-free lunch. read more

• Crepes
• Filling
• Impregnation

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

• Masala paste:
• For sprinkling:

The recipe for biryani, a rice and meat casserole, was brought to India from Central Asia by the Mongols, who ruled India from the 16th to the 18th centuries. To this day, it is considered one of the most exquisite dishes and is especially popular in Northern India. This - read more

• Gnocchi
• Sage sauce

Detailed recipe with photos.

• For mashed potatoes:
• For brown butter:

Detailed recipe with photos.