Butter

For decades, those with high cholesterol have been given a list of don'ts when it comes to their diet: Don't eat cholesterol-rich eggs; don't eat butter; don't eat red meat or regular ice cream. Well, now researchers have identified a list of do's for the diet that may work to lower cholesterol levels better than avoiding those don'ts. In a study published last week in the Journal of the American Medical Association, researchers found that eating cholesterol-lowering foods like nuts, soy protein, and certain fiber-rich items result in bigger drops in "bad" LDL cholesterol than avoiding...

Grits with smoked Gouda and bacon Serves 4 Farm Burger, a boutique burger chain based in Atlanta, uses Red Mule Grits (www.redmulegrits.us), made in Athens, Ga., for this rich, cheesy, smoky side dish, which is topped with crumbled bacon. Bob's Red Mill corn grits are widely available in the North. 3 cups water Salt and pepper, to taste 1 cup grits 2 slices bacon ½ cup grated smoked Gouda 1 tablespoons butter, cut up 1. In a saucepan, bring the...

Serves 6 1 tablespoon butter, melted 1 fillet of fresh salmon (a whole side, about 2 pounds) 3 tablespoons dry white wine 1 small bunch fresh tarragon, leaves roughly chopped Juice of 1/2 lemon Salt and pepper, to taste 1. Set the oven at 425 degrees. Have on hand a large rimmed baking sheet.

Serves 8 Andy Husbands and Chris Hart write that people eat with their eyes first, so when they're in competitions, their team uses really big shrimp. In industry talk, standard cocktail-size shrimp are called 16/20, which means 16 to 20 per pound, each weighing an ounce or less. This recipe calls for U4s, meaning there are under 4 per pound. You can also use jumbo shrimp.

Butter-roasted pecans Serves 6 1 pound shelled whole pecans 2 tablespoons unsalted butter, cut into small pieces Salt, to taste 1. Set the oven at 200 degrees. On a rimmed baking sheet, spread the pecans and shake the pan to level them. Scatter the butter on top. Toast the pecans in the center of the oven for 15 minutes or until the butter melts. Remove from the oven and toss the pecans with the butter. 2. Return the pecans to the oven and roast, stirring often, for 45 minutes.

Serves 4, with leftovers SALMON 3 cups water 1/2 cup rice wine vinegar 2 teaspoons salt 1 leek, halved 1 carrot, halved Pared rind and juice of 1 orange 5 peppercorns 1 bay leaf ...

Serves 4 as an appetizer 1/3 cup heavy cream 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 3 tablespoons lemon juice 1 tablespoon chopped fresh chervil or Italian parsley Salt and pepper, to taste 2 cups rock salt, or more if necessary 24 fresh oysters, well scrubbed 1. Prepare a charcoal or gas grill.

Consider this your croissant app. Some are better than others. Here’s what we tasted: Au Bon Pain locations Bread in roughly the shape of a croissant, with an aggressive chemical-butter aftertaste. Canto 6 3346 Washington St.. Jamaica Plain, 617-983-8688 Plain $2; Gruyere, chocolate $2.25; pear and blue cheese $2.75. Light, airy, satisfying, and interestingly untraditional with an exaggerated shape and pronounced (Vermont) buttery quality.

Serves 4 1 1/2 pounds medium sea scallops Salt and pepper, to taste 8 tablespoons unsalted butter Juice of 1 lemon 1 tablespoon capers 1. Pat scallops dry with paper towels and sprinkle them with salt and pepper. 2. In a medium skillet, melt 1 tablespoon of the butter over high heat. As soon as the butter starts to brown, add the scallops to the pan and sear for 2 minutes on each...

Serves 4 Pulse the oatmeal in a food processor to make fine crumbs for the coating. BUTTER 4 tablespoons ( 1/2 stick) unsalted butter, at room temperature 1 tablespoon lemon juice, or to taste 1 scallion, finely chopped Pinch of salt 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley 1. In a bowl, combine the butter, lemon juice, scallion, salt,...

Makes one 9-inch round This recipe produces a slightly different textured cake than Sergio Mendoza's at Madrid European Bakery & Patisserie. His recipe is, understandably, proprietary. Finely ground almonds or almond meal is available at most supermarkets; look for Bob's Red Mill brand (www.bobsredmill.com). Butter (for the pan) 6 eggs 1¼ cups granulated sugar Grated rind of 1 lemon Grated rind of 1 orange ¼ teaspoon pure almond extract ½ pound (about 2¼ cups)

Turning their budget knife to domestic programs to protect the Pentagon, House Republicans on Thursday approved legislation cutting food stamps, benefits for federal workers and social services programs like day care for children and Meals on Wheels for the elderly. President Barack Obama's Wall St. reform law would be rewritten under the legislation, passed on a 218-199 vote, while his controversial overhaul of the U.S. health care system would also be cut. The legislation would deny illegal immigrants child tax credits they can currently claim, while new curbs on medical malpractice...

 LEMON CHEESE BALL Makes 1 4-inch ball 6 ounces cream cheese 8 ounces goat cheese 1½ teaspoons grated zest and 1½ tablespoons juice from 1 lemon 1½ teaspoons minced fresh thyme Salt and pepper 1 shallot, finely chopped (about ¼ cup) 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh chives ½ cup pine nuts, toasted With ingredients at room temperature, process the cheeses, lemon zest and juice, thyme, 1 teaspoon salt, and pepper to taste...

Everything's not better with Blue Bonnet on it. Despite the ad claim, Blue Bonnet 53 percent Vegetable Oil Spread rated lowest of 15 butter alternatives Consumer Reports' trained tasters sampled, due to its fatty residue, stale taste, and lack of dairy flavor. Other findings: Taste. The best of the bunch was Land O Lakes Spreadable Butter with Canola Oil (the oil shaves off some saturated fat). It has a whipped-butter taste and lacks the slight to moderate movie-popcorn fake butter flavor (officially diacetyl)

CHILAQUILES ROJO Serves 4 Some recipes call for chips, but I find they get soggy. 2 garlic cloves 4 ounces dried chilies, seeded if desired, soaked until soft, and drained, with about 2 cups soaking liquid reserved 1½ teaspoons dried oregano ½ teaspoon ground cumin 1 8-ounce can tomato sauce Salt 3 tablespoons neutral oil 16 stale 6-inch corn tortillas, broken into bite-sized pieces (about 4 cups)...

Crews battled hot Maine temperatures to try to save 20 tons of butter after a tractor-trailer crashed on an interstate highway. The truck, owned by A-C Motor Express of West Springfield, crashed through a guardrail into woods off Interstate 295 in Bowdoinham. No one was hurt, but 40,000 pounds of butter had to be moved onto another truck in the 80-degree weather. The Kennebec Journal reported that the truck also spilled more than 100 gallons of diesel fuel, which was cleaned up by the Maine Department of Environmental Protection.

Makes about 30 What makes these lemon-butter cookies irresistible is a lightly cakey, butter-infused crumb. The texture is created by using good unsalted butter, creaming it for a few minutes, then adding the sugar, and creaming the two ingredients a little longer. This builds the structure of the dough. Then beat in egg yolks, lemon rind and extract, and toasted pecans. Once you place the mounds of dough on the baking sheets, dust them with granulated sugar, which gives a little sheen and light sweetness to the baked rounds.

1½ cups flour ½ teaspoon salt 6 tablespoons unsalted butter, chilled and diced 3 tablespoons solid vegetable shortening, chilled 4 tablespoons ice water 1. In a food processor, combine the flour and salt. Whir once to sift them. Add the butter and shortening. Pulse the machine until the mixture resembles coarse meal. 2. With the machine running, add the water slowly just until moist clumps form. Remove the dough from the processor and, on a counter, gather it together into a ball.

Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes. Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles.

Serves 4 1  pound Brussels sprouts, trimmed  2  tablespoons olive oil   Salt and pepper, to taste  3  tablespoons unsalted butter  1  teaspoon mustard seeds, yellow or brown  2  tablespoons capers   Squeeze of lemon juice, or more to taste  1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. Cut the Brussels sprouts in halves or quarters (they should be bite-size). In a bowl toss with olive oil, salt, and pepper.