#compound-butter

#compound-butter

Learn more. That said, I haven't always seen the point of cooking with wine, and particularly of cooking wine. Apparently, the general rule is never to cook with any wine that you wouldn't drink, so there's me told, because I used to treat wine merely as a descaler for those tasty burnt bits at the bottom of the pan. No more will I slosh wine I'd sooner thin my nail polish with into casseroles and stews.

When we think of Southern cuisine, we usually associate it with comfort foods. This is certainly the case for Southern biscuits. Many Southern meals wouldn't be complete without a side of them. They're a fun conversation piece, as each person or household has their preferred method of making them. Some use buttermilk, while others are staunch believers in lard, and a few will prefer round over square.

Butter doesn't always get the credit it deserves in shrimp scampi, does it? It's the first thing you smell as the dish hits the dining table, and the last thing you taste when chasing down the last drop of sauce on the plate - a flavor thread tied into every ingredient. You weave it into sizzling garlic pieces, wrap its buttery scent around tender shrimp, and simmer it into the most enticing, velvety smooth sauce.

Butter and salt aim to enhance corn's rich taste, but lemon juice is an ingredient that really makes the vegetable stand out. The citrus adds a zesty quality to corn, brightening the juicy kernels. Lemon's tart taste has an undercurrent of sweetness to it, so it doesn't reduce corn's honeyed flavor. Instead, it enhances it while providing the veggie with an acidic boost.