Chefs are becoming fixated on butter—on bread, in desserts and more.

By Food & Wine
Updated March 31, 2015
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Vanilla Brown Butter

Pastry chef Jansen Chan infuses brown butter with vanilla beans for the cheesecake at Manhattan's Oceana.

Goat's-Milk Butter

Paul Kahan of The Publican in Chicago serves tangy goat's-milk butter with serrano ham and peasant bread.

House-Made Butter

At San Francisco's Coi, Daniel Patterson churns butter made with both organic cream and French sel gris (sea salt).

Single-Cow Butter

Chef David Kinch co-owns a Normandy cow. He makes its cream into butter for Manresa in Los Gatos, California.

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Credit: © Amy Sims

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