The Perfect Tarts for Guests (Or Just Yourself, No Judgement)

Do you ever have a recipe you pull out of a magazine and go back to over and over?

That was the theory of Saveur’s 25th Anniversary Issue, revisiting some of their favorite past creations. But instead of just choosing the most popular they went to their test kitchen directors past and present to find the recipes that really stuck with the people who saw them the most.

Current test kitchen director, Kat Craddock knew exactly which one she would choose. The Canadian Butter Tarts from a 2000 issue spoke to her as a teenager and she carried the recipe with her over the years. So we decided to have Kat over to share this intentionally runny and intensely delicious recipe that she has been going back to for 20 years.

Blog, Cooking, Food, Recipe, VideoAli RosenMarch 2, 2020Saveur, recipe, dessert, tart, Canada, raisin, syrup, maple, brown sugarComment

We Found Something Even Better Than Butter

It’s hard to beat butter. Plain, perfect butter can make almost every dish better.

But what if you could improve upon the classic? Josh Green founded Brooklyn Buttery on the notion that butter can be great on its own but also as a conduit for even more flavor. With a high quality butter as the base the addition of flavors like lemon or Sriracha can make for a surprising addition. It’s basically like an instantaneous sauce,

While you can buy the butters of Brooklyn Buttery we decided to have Josh over to give us a little lesson in compound butters - the name for butter combined with other flavors. He talked through the types of ingredients that work; how long you can keep different compound butters; and recipe ideas.

Watch the video and as a bonus we have the two recipes you see in the video, below

Cooking, Food, Video, BlogAli RosenMarch 12, 2019butter, recipe, maple, techniqueComment

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The Maple Inn