This savory favorite works great in popcorn, salads and sandwiches—kick it up a notch with Sriracha-Ranch Foam, or stay cool and creamy with F&W's take on a classic ranch dip.
You'll need a standing mixer, some cheesecloth, a sieve and a jar (plus a few days) to make this outstanding homemade butter, but the process is actually quite simple and incredibly rewarding. Chef Iliana Regan of Chicago's Elizabeth restaurant serves the butter with fresh bread and berry preserves for the ultimate snack. Slideshow: Cultured Butter How-To
Panna Cotta with Berry Granita and Caramel
This voluptuous panna cotta is delightful enough to eat on its own. But New York City chefs Jeremiah Stone and Fabián von Hauske take the custard to new heights by topping it with superfresh strawberry granita, silky golden caramel and crunchy bits of milk cookies. Slideshow: More Panna Cotta Recipes