Recipes

Creamy tomato soup

Canned tomatoes cooked down with onion and garlic, blended smooth, then finished with cream and a slug of olive oil once the pot is off the burner. Ladling measured bowls is what keeps the servings honest.

Contains salt and black pepper

Fettuccine alfredo

Butter, parmesan and starchy pasta water beaten into a sauce that clings to the noodles. Heat is the enemy: too hot and the emulsion splits into grease and grit, stranding most of the dose in the oil.

Contains black pepper

Garlic herb butter pasta

A ten-minute emulsified butter sauce built in the pan with pasta water. Dinner that happens to be dosed, rather than a dessert pretending to be dinner.

Contains salt and black pepper

Lemon pound cake

Olive oil in place of butter gives a loaf that stays moist for the better part of a week and a faint bitterness that sits well against lemon. Zest carries the flavor — the aromatic oils are all in the peel.

Mushroom risotto

The butter goes in at the end, off the heat, beaten hard into the rice. That final step is a technique risotto has always used, and it happens to be ideal for an infusion.

Contains salt and black pepper

Shakshuka

Eggs poached in a spiced tomato sauce. The infused oil is stirred in off the heat at the end rather than used to build the sofrito, which is the difference between keeping your dose and simmering it away.

Contains red bell pepper, salt and black pepper

Spiced hot chocolate

Proper hot chocolate made with real chocolate rather than powder, which gives the fat somewhere to hide and keeps the dose suspended.

Contains cayenne pepper

Stovetop mac and cheese

A roux-thickened macaroni finished off the burner. The infused butter goes in last, once the pan has stopped steaming, because a hot pan both wastes potency and turns melted cheddar grainy.

Contains salt and black pepper