Why It’s OK to Love Butter Again

Over the years, butter has received quite the bad rep, but it’s time to reverse that thinking. The popular cooking addition is actually full of antioxidants and vitamin A, helps power cholesterol metabolism (thanks to the lechtin), [Read more…]

Kimchi Butter

While most civilized, cultured people in this world embrace cream cheese, there are a few who wholeheartedly (and foolishly) reject its pleasures. For those people, there is kimchi butter. [Read more…]

Is This the Most Useful Butter Knife Ever Invented? Back it Now on Kickstarter.

Problem: The butter you want to spread on your breakfast toast is still cold, hard, and unwieldy from spending the night in your fridge. [Read more…]

Foie Gras-Steamed Clams

1 cup pure olive oil

1 red onion, cut into wedges

24 littleneck or Mahogany clams, scrubbed

2 tablespoons late-harvest white wine vinegar, such as Katz’s Late-Harvest Sauvignon Blanc Agrodolce

4 tablespoons foie gras mousse, such as D’Artagnan’s

4 tablespoons unsalted butter, softened

Grilled bread, for serving [Read more…]

A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for clams, kuro kosho & yuzu… [Read more…]

A Recipe by Sergio Herman

Dutch chef Sergio Herman gives you a recipe named ‘Cattled in the Field’; look closer for more details… [Read more…]

Wasting precious oyster liquor is now a thing of the past, thanks to the Cast-Iron Oyster Pan!

Chargrilled Shucked Oysters

Ingredients:

1 stick of butter

1 tablespoon finely chopped garlic

Pinch of oregano

12 large oysters, shucked

¼ cup grated Parmesan Cheese

Parmesan Cheese

¼ cup Romano Cheese

1 teaspoon chopped parsley

[Read more…]

Sourdough Toasts with Mushrooms and Oysters

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers’ market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired. [Read more…]

Fine English Charcoal Crackers

While charcoal has been used for medical purposes since Ancient Egyptian times, charcoal crackers were first made in England in the mid 19th century as an aid to digestion. [Read more…]

8 New Ways to Use Fresh Herbs

The first herbs of spring are light and tender, a hallmark of the new season. These delicate herbs pair especially well with the other flavors of spring (think peas with mint and asparagus with tarragon) but there are endless ways to use them in the kitchen, beyond simply finishing dishes. Whether you’re growing them yourself in a garden or windowsill or buying them at your local market, here are some creative ways to bring herbs into the spotlight for your next dinner. [Read more…]