For years, I kept a jar of natural, organic, one-ingredient peanut butter in my pantry—wholesome, slightly oily, and always in…
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Why It Works Pounding the chicken into thin, even cutlets ensures quick, consistent cooking. Swirling cold pieces of butter into…
Read More »This is an edition of The Atlantic Daily, a newsletter that guides you through the biggest stories of the day,…
Read More »May flew by like a flash in my favorite stainless steel pan. As Eater’s shopping overlords, we browsed plenty of…
Read More »It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…
Read More »There’s nothing quite like the joy I feel when I unfurl a block of Camargue salted beurre, creamy Kerrygold, or…
Read More »It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny…
Read More »Why It Works Blanching the scapes before mincing softens them somewhat, sets their vibrant green color, and tempers their raw…
Read More »Contrary to popular belief, butter doesn’t have to be stored in a refrigerator. According to the United States Department of…
Read More »If I am in the kitchen with you while you’re cooking, and I see you take milk out of the…
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