Because everything is better with butter, SAVEUR magazine presents its best butter recipes for pairing with food. Try dunking an artichoke leaf in melted butter; pairing salami and butter on a baguette; tossing spaghetti with butter, grated parmigiano-reggiano, and black pepper; or sauteeing mushrooms in butter. Delicious!
WATCH: How to Make Clarified Butter
Sage Brown Butter
It’s très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.
Get the recipe for Radish and Butter Sandwich »
These sticky, caramelized pears get served warm with a glug of fresh chilled cream for a richly-flavored variation on poached pears.
Get the recipe for Honey-and-Butter-Baked Pears with Cold Cream »
How to Make the World’s Most Buttery Biscuits »
Crispy-bottomed fried eggs make an ideal breakfast.
Get the recipe for Butter-Basted Eggs »
Hamilton gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
See the recipe for Brown Butter Pasta »
Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe is adapted from Alice Waters’
Chez Panisse Cooking (Random House, 1988). Get the recipe for Chez Panisse Garlic Butter »
Thirty cloves of garlic go into this creamy side dish, adapted from
Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »
The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust.
Grilled Lobster with Garlic-Parsley Butter
An egg wash before baking is the secret to the gorgeous golden color of these pretzel-shaped butter cookies.
Get the recipe for Sweet Pretzel Butter Cookies »