herb butter

If you're not a fan of raw oysters, I highly suggest you try them cooked. It's a great way to introduce your palate to the briny shellfish, and after all, what's not to love about anything that's covered in a delicious mixture of melted butter, cheese, herbs, and garlic?

Although this recipe hails from Mobile, AL, I'm suggesting you make it for Mardi Gras. Buy gulf oysters and you'll be supporting the community of Louisiana! These addictive oysters are a crowd-pleaser and a scrumptious start to any celebratory shindig, so check out the uncomplicated recipe now.

Besides the stuffing and the mashed potatoes, one of the things I love about Thanksgiving is the turkey. If you've never made roast turkey before, don't be intimidated; I've got a simple and surefire technique for perfect turkey: make an herb butter. Soften, then season butter with tons of fresh herbs and rub the whole thing all over the turkey, including under the skin. Depending on the theme of your menu, the butter can be seasoned with all sorts of herbs, spices, and condiments. This recipe gets extra fat and flavor from the addition of chopped bacon and tangy Dijon mustard; however, feel free to adapt the butter to your liking! The resulting turkey comes out of the oven with a glistening skin and moist meat. Check out the basic method now.

Here, OnSugar blog Fresh Tart shows us that grilled steaks are absolutely delicious when topped with a simple herb butter.

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine.  May I suggest adding a pat of herb butter to your grilled steaks?  The butter melts over the hot beef, of course, pooling with the steak's juices to create an obscenely addictive sauce.  It's a classic bistro presentation, alongside pommes frites, and is so delicious that you'll soon be adding pats to everything.  Grilled fish, boiled new potatoes, sauteed mushrooms, crusty bread...on and on, all improved by that gorgeous green butter. Simple. Divine. Mon Dieu.

Get her luxurious recipe after the break.