The Brown Butter Hub
Brown butter is one of the easiest ways to add deep, nutty, caramelized flavor to your cooking. This guide walks you through the technique, explains why it works, and gathers all of our brown butter recipes in one place.
Recent Posts
Brown Butter Buttermilk Pancakes
Brown butter, whipped egg whites, and a touch of ricotta take these buttermilk pancakes from weekend staple to something truly special. Light, fluffy, and deeply flavorful, they’re the pancakes we make every Saturday — with an optional lemon‑cardamom twist that brightens every bite.
Cappuccino Crème Brûlée
A classic vanilla crème brûlée, remodeled with a French‑press coffee infusion, a whisper of cinnamon, and a crackling turbinado sugar crust. Inspired by a perfect Cape Cod evening — silky, deeply flavored, and easier than it looks.
Indoor S’mores: The Upgraded Campfire Classic
Skip the campfire — these indoor s’mores use chocolate graham crackers, Hershey’s caramel chocolate, and jumbo vanilla marshmallows for an upgraded classic ready in under 10 minutes.
Butternut Squash Ravioli with Sage Brown Butter Sauce
Homemade butternut squash ravioli with a filling of roasted squash cubes, brown butter, ricotta, Parmigiano, and toasted cinnamon breadcrumbs — finished in a crispy sage brown butter sauce. A special-occasion pasta worth every minute.
Fresh Egg Pasta Dough for Ravioli (and Everything Else)
Fresh pasta dough is one of those kitchen skills that sounds harder than it is and pays you back every time you use it. Flour, eggs, olive oil, salt — that’s the whole ingredient list. Ten minutes of kneading, thirty minutes of resting, and you have a smooth, silky dough that rolls into beautiful sheets and seals cleanly around whatever filling you put inside it. This is the companion recipe to the Butternut Squash Ravioli with Sage Brown Butter Sauce, and the foundational pasta dough post for every filled pasta recipe on Recipe Remodeler. Learn it once and you’ll reach for it for the rest of your cooking life.
Better Than Takeout Asian Stir-Fry Chicken and Vegetables
Some of our best weeknight dinners start with an empty spot in the freezer. We skipped the frozen vegetable bag this time and built this stir-fry from scratch — fresh broccoli, asparagus, zucchini, red pepper, celery, onion, and a handful of frozen peas — with a sauce made from six pantry staples we already had on the shelf. The result is deeply savory, glossy, and just a little spicy, with toasted sesame seeds and fresh green onion finishing it off. Better than takeout, on the table in 35 minutes, and easy enough for any weeknight.
Brown Butter Bourbon Pineapple Upside Down Cake (Cast Iron)
A nostalgic pineapple upside down cake made in a cast iron skillet — upgraded with brown butter batter and bourbon caramel for a more balanced, sophisticated flavor. Includes a mini cast iron version for two.
Ultimate Carrot Cake
I love carrot cake! Many years ago a friend that I worked with at the time shared a carrot cake recipe with me with a warning. He said “once you make this recipe it will ruin all other carrot cakes for you. You will never …
