Type what you have

Ingredients

• ✓ clarified butter
• all-purpose flour
• water
• active dry yeast
• egg white
• vegetable oil
• salt
• cornmeal

Instructions

1. 1 Whisk ¼ cup flour, ½ cup water, and yeast together in a large bowl until foamy, about 10 minutes. Mix in remaining 1 ¾ cups flour, remaining ¼ cup water, egg white, oil, and salt until well combined; dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm spot, and set aside to rise until doubled in volume, about 2 hours.
2. 2 Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.
3. 3 Turn out dough onto a well-floured surface; work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions; form each into a seamless dough ball, adding a pinch of flour to keep from sticking to the work surface. Flatten dough balls into thick disks; transfer to the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 ½ hours.
4. 4 Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Carefully transfer muffin disks to the skillet, in batches to avoid overcrowding; brown on both sides, 10 to 12 minutes, flipping halfway through cooking time. Continue flipping until muffins evenly browned and cooked through, 7 to 8 minutes more per side. Transfer muffins to a wire rack to cool completely (this is key as you can't split muffins unless they're cool). Repeat with remaining clarified butter and muffin disks.
5. 5 Split cooled muffins with a fork, inserting tines all around the edges so both sides can be pulled apart. Toast and serve with jam.

By John Mitzewich

Ingredients

• ✓ clarified butter
• pumpkin
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
2. 2 Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
3. 3 Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
4. 4 Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
5. 5 Divide batter evenly between the 12 muffin cups.
6. 6 Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

By slyorkie

Ingredients

• ✓ clarified butter
• chickpea flour
• white sugar
• pistachio nut
• cashew

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

• ✓ clarified butter
• water
• salt
• white sugar
• all-purpose flour
• egg
• water
• ghee

Instructions

1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Ingredients

• ✓ clarified butter
• cilantro
• onion
• lamb
• black pepper
• fenugreek
• coriander
• cumin
• garam masala
• chili powder
• salt
• tomato puree
• ginger root
• ghost chile pepper
• garlic
• water
• tomato

Instructions

1. 1 Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.
2. 2 Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
3. 3 Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
4. 4 Ladle into bowls and garnish with cilantro.

By Jonathan

Ingredients

• ✓ clarified butter
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• curry powder
• turmeric

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
4. 4 After 4 hours punch dough down, flip over and let rise for 2 more hours.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

By John

Ingredients

• ✓ clarified butter
• sea scallop
• salt
• lemon juice
• garlic

Instructions

1. 1 Place scallops in a large bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
2. 2 Combine 5 tablespoons warm butter, lemon juice, and garlic in a medium bowl; whisk until combined. Let sit at room temperature for 30 minutes.
3. 3 Meanwhile, remove scallops from the refrigerator and let come to room temperature, 20 to 30 minutes.
4. 4 Melt remaining 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic-butter mixture and add to hot butter in the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook for 2 minutes more. Remove scallops from the heat and let them continue to cook while they rest off the heat, about 5 more minutes. Plate and serve.

By Brian Genest

Ingredients

• ✓ clarified butter
• red onion
• vegetable oil
• garlic
• tomato
• water
• beef
• berbere seasoning
• salt
• injera

Instructions

1. 1 Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2. 2 Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3. 3 Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

By Rebka

Ingredients

• ✓ clarified butter
• ghee
• granulated sugar
• cinnamon
• salt
• phyllo dough
• milk
• heavy cream
• egg
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
2. 2 Combine sugar, cinnamon, and salt in a small bowl.
3. 3 Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
4. 4 Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
5. 5 Sprinkle 2 tablespoons of the spiced sugar mixture on top.
6. 6 Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
7. 7 While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
8. 8 Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
9. 9 Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ clarified butter
• bourbon
• soy sauce
• brown sugar
• worcestershire sauce
• basil
• rosemary
• black pepper
• baby bella mushroom
• shallot
• heavy cream
• salt

Instructions

1. 1 Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
2. 2 Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
3. 3 Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

By Big Poppa T

Ingredients

• ✓ clarified butter
• fresh yeast
• water
• sugar
• salt
• all-purpose flour
• bacon
• sour cream
• egg
• caraway seed
• nutmeg
• salt
• pepper
• sauerkraut

Instructions

1. 1 Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
2. 2 Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.
3. 3 While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.
6. 6 Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.

By Catrin

Ingredients

• ✓ clarified butter
• black pepper
• salt
• red pepper flakes
• cilantro
• chicken broth
• coconut milk
• tomato
• ginger
• garlic
• tomato paste
• onion
• cardamom
• cayenne pepper
• black pepper
• turmeric
• paprika
• coriander
• cumin
• garam masala
• kosher salt
• vegetable oil
• chicken thigh

Instructions

1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich