French butter
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My French Butter cookies recipe creates crisp, rich, buttery, melt in your mouth deliciousness. Easy to make with just 5 basic ingredients!
Don't forget to bring an extra carry-on
Homemade butter is probably something you never thought you could make. Too hard or too time consuming, you may think. But if you’ve ever accidentally over-whipped your cream until it looks slightly curdled (and I think we all have), you may be surprised to hear that you’ve actually already made butter. While butter used to
Adapted from Little Flower Baking by Christine Moore More than other types of cookie, these are quite sensitive to being overbaked. Some might like them darker, but I prefer mine a little less, which allows for the flavor of the salt and butter to come through. I recommend baking them one sheet at a time on the middle rack of the oven. Even in a convection oven, I find if you bake these on the lower rack, they’ll cook too quickly on the bottom. It helps if you can make room in the…
On my last visit to the states, I engaged a bit in the all-American pastime of le shopping. Of course, I wasn't looking for things made in France (although folks have a tendency to want to direct me to French-inspired bakeries, to buy macarons and croissants...), but I did see what was—and wasn't, available from my adopted country. Interestingly, I get a fair number of
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The best French butter differs from American butter along a number of dimensions, including color, taste and texture. Here's how to find it and why it should be a staple in your kitchen.
Although you can get a good amount of excellent food in the US, the one thing that I haven't quite found an equal to is French butter. In my life, I'm probably responsible for a couple of tons of butter being baked, melted, sautéed, rolled, crumbled, cubed, smeared and creamed. When I arrived in NY late last evening, I made a beeline to Whole Foods
