unsalted butter

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out <a href="http://thesweethome.com/reviews/the-best-food-processor/">this guide from our colleagues at The Sweethome</a>.)

All-Purpose Biscuits

all-purpose flour,

baking powder

sugar

salt

cold, unsalted butter,

milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Learn how to make this breakfast steak and eggs recipe, which is topped with herby chimichurri, from Tiffani Thiessen&#039;s debut cookbook.

Green Eggs 'n' Steak for Two

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

oregano

mint

garlic cloves,

olive oil

lime

salt and black pepper

red pepper flakes

For the Steak and Eggs:

(6-ounce) bone-in rib-eye or sirloin steak

unsalted butter,

eggs

Green Eggs 'n' Steak Is the Breakfast of True Champions

Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.

Rye Chocolate Chip Cookies

unsalted butter (1 stick), at room temperature

dark brown sugar

light brown sugar

granulated sugar

vanilla extract

dark rye flour

chocolate

Flaky sea salt,

Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.

In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.

Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.

Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely. 

This Thanksgiving dish includes juicy turkey breast, stuffing, sweet potatoes &amp; green beans all conveniently in one pan. Get the recipe at Tasting Table.

How to Make a Quick & Easy Thanksgiving Meal in One Pan

For the Stuffing:

(1 loaf) sourdough bread, cut into 1-inch cubes

chicken stock

heavy cream

almonds

parsley

sage

lemon juice

lemon zest

black pepper

eggs, lightly beaten

carrot,

celery stalk, finely chopped

½ yellow onion, finely chopped

Granny Smith apple,

For the Turkey:

unsalted butter, melted

thyme leaves

turkey breast, skin on

salt and black pepper,

For the Sweet Potatoes:

brown butter

For the Green Beans:

green beans,

This Sheet Pan Thanksgiving Dinner Is Pure Genius

These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.

Gingery Brownie Crinkle Cookies

all-purpose flour

Dutch-processed cocoa powder

unsalted butter (1/2 stick)

eggs,

ginger

bittersweet chocolate chips or chopped chocolate (about 2/3 cup)

Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.

Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.

Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.

Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.

Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.

Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

Creamy eggnog and white chocolate are swirled into babka dough before getting slathered in a brandy glaze for the perfect holiday dessert.

Eggnog Babka

For the Filling:

eggnog

cinnamon

white chocolate chips, divided

For the Dough:

eggnog, warmed to 115°

dry yeast

eggs, divided

For the Glaze:

brandy

This Eggnog Babka Is Full of Holiday Spirit

&quot;The secret to perfect roasted chicken is to brine the bird, let it air-dry in the fridge, then cook it first at high heat, then at moderate heat. Brining is an age-old technique that adds moisture and enhances taste by infusing the meat with flavor, rather than simply seasoning the skin. Air-drying insures a dry bird going into the oven and extra-crisp skin after roasting, and varying the oven temperature crisps the skin without drying out the meat.&quot;

Brined Roast Chicken

For the Brine:

salt salt

water

For the Chicken:

chicken

Unsalted butter

Flat-leaf parsley

Bay leaf

Marjoram

Lemon

Shallot

The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a bean or whole almond into the filling — warn your guests! — and, if there are children in the house, put them to work crafting a crown.

Galette des Rois

(85 grams) unsalted butter,

(85 grams) confectioners’ sugar

almond flour

rum (optional)

9 1/2-inch-diameter

almond

Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.

Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.

To make the filling:

Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.

Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.

Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it’s browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate — that’s puff pastry for you). Serve warm or at room temperature.

To assemble:

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides — bottom and top — with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months.

More romantic recipes, from dinner for two to chocolate for all, can be found <a href="http://cooking.nytimes.com/topics/valentines-day">here.</a>

Chocolate Streusel Poundcake

cocoa powder

kosher salt

unsalted butter, cubed

60 grams semisweet chocolate chips

extra-bittersweet chocolate (70 percent), chopped

89 grams Dutch-process unsweetened cocoa powder

baking soda

egg,

120 milliliters plain Greek yogurt

120 milliliters whole milk

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.

In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.

Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.

Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.

Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.

In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.

Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

This is the birthday cake I’ve made for my son since he was about 11. After boxed cakes, ice-cream cakes, a cake in a Darth Vader mold (that year, the party’s theme was “May the Fours Be With You), this cake hit the spot and remains a favorite. It’s a double-layer devil’s-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious.  You can make the layers ahead of time, wrap them and freeze them for up to a month.  As for the frosting, it’s best spread between the layers and over the cake when it’s just made. Once assembled, the cake can be refrigerated overnight. It cuts most easily when it’s cold but tastes best when it’s at room temperature, which is about what it will be once the candles are blown out and the slices put on plates. Ice cream alongside is unnecessary but nice. Hey, it’s a birthday!

Chocolate-Chocolate Birthday Cake

(226 grams) unsalted butter,

(56 grams) unsweetened cocoa powder

(272 grams) all-purpose flour

fine sea salt

(250 grams) sugar

(240 ml.) buttermilk,

(113 grams) bittersweet chocolate, melted and cooled

(405 grams) confectioners’ sugar

(339 grams) unsalted butter,

(170 grams) bittersweet chocolate, melted and cooled

buttermilk

Small decorations to scatter over the cake, optional

Center a rack in the oven, and preheat it to 350. Butter the interiors of two 9-inch round cake pans, dust with a little cocoa powder and tap out the excess. Sift together the flour, cocoa, baking powder, baking soda and salt.

Working with an electric mixer (use the paddle, if you have one), beat the butter and sugar together on medium speed for 3 minutes, until light and fluffy. Add the eggs one by one, and beat for a minute after each goes in; beat in the vanilla. Reduce the speed to low, and add the dry ingredients in 3 additions and the buttermilk in 2 (start and finish with the dry, and don’t worry if the buttermilk makes the batter look slightly curdled). Mix in the melted chocolate. Divide the batter evenly between the pans.

Bake for 24 to 28 minutes, until a tester poked into the center of the cakes comes out clean. Transfer to racks, let rest 5 minutes and then run a blunt knife around the edges of the pans. Unmold the cakes onto the racks, and cool to room temperature.

Make the frosting: Sift together the confectioners’ sugar and cocoa powder. Using an electric mixer (with the paddle, if available), beat the sugar, cocoa, salt and butter on high speed until fluffy. On low speed, add the chocolate. When it’s almost incorporated, beat in the buttermilk. It’s best to use the frosting immediately.

If necessary, just before you’re ready to frost the cakes, slice a sliver off the top of each layer to create a flat surface. To assemble, place one cake layer, top up, on a serving platter, and cover with frosting. Top with the second layer, top down, jiggling it into the frosting to hold it in place. Frost the top and sides of the cake — go sleek or swirly. If you’re using decorations, scatter them over the cake. Chill for at least 1 hour (or for up to 1 day); bring to room temperature before serving.

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.

Salmon With Anchovy-Garlic Butter

unsalted butter, softened

anchovy fillets, minced

garlic clove, minced (or 2 small ones)

coarse kosher salt

(6- salmon

drained capers, patted dry

lemon

Fresh chopped parsley,

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.

In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some  pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.

Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Melissa Clark makes salmon with a double application of anchovy butter.

Salmon With Anchovy Butter

This fluffy, old-school diner classic is so good, Obama asks for it by name.

Triple Coconut Cream Pie

For the Coconut Pastry Crust:

coconut

(1 stick) cold unsalted butter, cut into ½-inch dice

water,

For the Coconut Pastry Cream:

canned, unsweetened coconut milk, stirred

vanilla bean, split

room-temperature, unsalted butter

For the Whipped Cream:

heavy cream,

For Serving:

unsweetened chip or large-shred coconut (about 1½ cups), coconut

Make Seattle's Most Famous Pie

Magic Bars

graham cracker crumbs

condensed milk

coconut flakes

pecans, roughly chopped

chocolate chips

These Magic Bars Live Up to Their Name

Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.

Top 40 unsalted butter recipes from across the web

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The most viewed unsalted butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine