- 13 Best Bread Tips
- 5 Ways to Give the Fast-Food Breakfast Sandwich a Makeover
- Two Black Belts in the Kitchen
- Why It's Never Too Early to Make Gravy
- 3 No-Cook Pantry Staples to Get You Through the Summer
- How Mixologist Dave Arnold Makes the Perfect Gin and Tonic (And How You Can Too)
- 5 Winter Cocktails That Will Make You Forget How Freezing It Is Outside
- Juice Like a Pro
- The Top 3 Reasons Food Businesses Fail
- Brussels Sprouts: Good for More Than Powering Christmas Lights
Alex Guarnaschelli's philosophy for butter use—watch the clip to learn more.
Alex Guarnaschelli of Butter restaurant in New York and Food Network fame recently stopped by F&W HQ to discuss her new (and first) cookbook Old-School Comfort Food: The Way I Learned to Cook. One of the 100 recipes in the book is a simple method for making butter. While training at high-end French restaurants like Guy Savoy's La Butte Chaillot and New York’s Daniel, Guranaschelli used to put the delicious fat, and lots of it, in almost everything. But now she has a new philosophy for butter use—watch the clip to learn more.
Related: Alex Guarnaschelli Recipes