Parmesan Corn Butter
This simple, flavor-packed corn, lime and cheese butter from F&W's Kay Chun is great on grilled steaks, fish and chicken, as well as on grilled vegetables.
Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter.
Radishes with Seaweed-Matcha Butter
It's worth finding cultured butter to make Jeremiah Stone and Fabian von Hauske's riff on the classic French appetizer; it's slightly tangy and high in butterfat.
Serve corn on the cob with garlicky parsley butter for a simple flavor upgrade.
Grill-Baked Potatoes with Chive Butter
These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.
Rib Eye and Radishes in Bagna Cauda Butter
The trick to this amazingly delicious steak by F&W's Kay Chun is basting it with garlicky anchovy butter while it roasts.
Chorizo-Olive Griddle Cakes with Chile Butter
These little patties are moist and dense, almost like a griddle scone. Grace Parisi cooks them on a griddle, just like pancakes, and serves them with a spicy butter made with sambal oelek (Asian chile sauce).
Smoked Salmon Toasts with Mustard Butter
Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards.
Grilled Vegetables with Roasted-Chile Butter
Fresno chiles are similar in shape and heat to jalapenos, but they're red and a little less meaty. Roasting them over a flame tames their spice and brings out their natural sweetness. Grace Parisi likes folding them into softened butter, then melting a little on grilled vegetables or steaks or spreading some on bread.
Bannock Scones with Three Butters
Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone.