butter

Chef Jake Leiber reveals the secret to the indulgent pancakes at his Canadian-inspired restaurant, Chez Ma Tante: lots of clarified butter.

Ganja grandma Nonna Marijuana prepares a cannabis meal full of classic infusions.

Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.

Michael Fiorelli, from Love & Salt, shows us how to whip up fluffy, golden buttermilk english muffins.

Make Shrimp Grits with Wylie Dufresne

It combines the best of both worlds, with a lightly baked outside and a gooey-raw inside.

Liza Queen, Chef/Owner of Williamsburg's Potlikker, teaches us how to make brick chicken. The secret ingredient: butter, salt, butter, and more butter.