790 brown butter recipes

Chunky pickles brine cucumbers overnight, cook in vinegar, then steep in a brown sugar pickling syrup with cinnamon, allspice, mustard, and celery seeds. Sweet old-fashioned bread-and-butter style.

Microwave pumpkin butter cooks in 8 minutes with brown sugar and a 5-spice warm blend of allspice, ginger, cloves, nutmeg, and cinnamon. A fall spread for toast, biscuits, or pancakes.

Pan-fried red snapper fillets in a brown butter sauce with garlic, lemon juice, and parsley. Restaurant-quality fish dinner ready in under 25 minutes.

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Noodles and cabbage: a rustic Italian Alpine-style baked casserole layering fettuccine with savoy cabbage, potatoes, melted soft cheese, and brown butter perfumed with sage. Vegetarian comfort food from the mountains.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Soft shell crabs seared in clarified butter meet brown butter sauce spiked with sherry vinegar, toasted hazelnuts, and sweet sugar snap peas. Elegant springtime seafood in under an hour.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.

A sweet and scrumptious side dish made with sweet potatoes, coconut and pecans.

Steamed asparagus with a warm hazelnut brown butter sauce finished with apple cider vinegar. Four ingredients, 30 minutes, and a nutty richness that makes spring asparagus taste like a restaurant side dish.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.