September 25, 2013

Casa de Kei: Asari Garlic Butter

by Keisuke Akabori

INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer’s Market) 1/4 yellow onion, diced small 2 Santa Fe peppers or jalepenos, de-seeded, diced small 2 stalks of lemongrass, cut bottom part off, diced small 1 cup white wine 1/2 stick unsalted butter 5 cloves of garlic, chopped 4 tblsps live oil 8 […]

January 12, 2011

Happy Hour: Hot Buttered Rum (Take 2)

by Payman Bahmani

We’re a couple weeks into 2011 and many of you are still hopeful about staying true to your resolutions. Although last year I did my best to aid you in detoxing from the holiday gluttony, this year my intentions aren’t so pure. Rather than fortify your resolve, I’m here to steer your ship back to the harbor of iniquity. How you […]

March 9, 2010

Culinography: Millport Dairy Butter

by Erin Gleeson

This butter is fresh off the farm and totally off the hook. I bought it from Lancaster, PA (Mennonite?) farmers of Millport Dairy, at the Union Square Greenmarket. It’s big– about 5 inches in diameter– and only $5.

October 11, 2009

Zuni Cafe: The Truth is in the Butter (SF)

by Kayoko Akabori

After all my bitching, I finally got my fancypants on at Zuni Cafe last month. I must say that the place far exceeded my expectations. It was all in the butter. I have a slight obsession with butter, as you all know. It is a major detail that so many fancy restaurants overlook, it drives […]

June 19, 2008

UM Recession: Amish Market Butter

by Kayoko Akabori

There’s been much talk about butter in the press in the last few months: the NY Mag butter taste-testing, and the article that Emily (of Serious Eats) pointed out about Japan’s endangered butter supply. Also, there was my babbling manifesto on butter last year- the stuff means a lot to me. But, butter is also […]

March 3, 2007

On the Importance of Butter

by Kayoko Akabori

i always like to think that you can tell the quality of a restaurant in the quality of the butter they give you before you get your meal. more often than not, i’ve experienced that when the butter is good, the meal is superb. i’m talking about cold butter, slightly salted, hard and creamy- it […]