Recipes Featuring Butter
View all 1402Onion and Potato Gratin
This is a great dish to make when I am cooking for the whole family or a large group, since it goes in the oven and doesn’t require a lot of prep time or attention while it’s cooking. Onions, potatoes, cream, and cheese come together here, in the ultimate side dish. This gratin is easy to put together; then just slip it into the oven, next to whatever you are roasting, and toss a salad, and your balanced meal is done. Think about this dish when you are having people over for brunch or breakfast. Make it in a large baking pan, cut it into squares, and serve each portion on a dish with a fried or poached egg or two on top.
Italian
Italian Mac and Cheese
The cheeses that make this mac and cheese distinctly Italian are gooey Fontina and provola and, of course, grated Parmigiano Reggiano or Grana Padano to tie it all together. There is a great selection of Italian tubular pastas to choose from, but I like either pipette (little pipes) or gomiti (Italian-style elbows) for this recipe.
Italian
Farina Gnocchi
My mother, Grandma Erminia, was the expert maker of gnocchetti di gris. I would be busy in the kitchen, prepping all the vegetables for the soup and at the stove pulling it together, while she would sit at the kitchen table with a bowl between her knees, mixing the egg, cheese, and farina flour and deftly shaping the mixture into gnocchetti, her hands moving at the speed of light. The process for her was pure muscle memory; she had made them her whole life. It was a pleasure to watch. I now make the gnocchetti di gris myself. They are easy, and all you need is a good stock or soup to cook them in. I sometimes cook them like pasta, in boiling salted water. When they boil up and are tender, I fish them out with a spider strainer, set them in a bowl, cover them with plastic wrap, and add them to the hot stock to reheat and serve.
Italian
Crespelle
Crespelle, Italian crêpes, are one of the most versatile recipes in the kitchen. You can use them shredded in soups, layered in lasagna, stuffed and rolled in manicotti, or baked with vegetables and pesto, and if you add some sugar to the batter, you can make endless forms of dessert with them. My favorite dessert rendition is to slather them with some rose hip jam, roll them into cigars, and eat them. I could not get enough of them in my childhood. I like to make a big batch of crespelle—once you get going, they are done in no time, and you can freeze or refrigerate the extras.
Italian
Pan-Seared Scallops with Caper-Raisin Sauce
Gordon Ramsay's classic pan-seared scallops with a sweet and savory caper-raisin sauce. The key is to get a perfect golden crust while keeping the scallops tender and barely cooked through. This elegant dish showcases proper technique and balanced flavors.
British
Raspberry Custard Tart
"Eating this tart warm is a very sensual experience," claims Nancy Silverton, the pastry chef and owner of La Brea Bakery and Campanile restaurant in ...
American