Saturday mornings have this magical ability to transform the simple act of making breakfast into something special - the ...

Raquel explained her toast approach in an email: I like to butter/oil bread before toasting (and salt it, too!) because the bread absorbs the fat—it seeps down into the crumb.

Instead of grating a lot of tiny pieces for your toast, try using a vegetable peeler to slice off one long ribbon. The shape of the peeler’s blade keeps the strip of butter at an even thinness ...

When I made the toast, I used multigrain bread, organic smooth peanut butter, a single hard-boiled egg, and manuka honey.That said, I think you could probably use any slight variation on the ...

Anyway, I buttered the first slice and found myself, taking about 3 good pats of butter to spread it on the toast to butter it (not generously), just so that the butter covered the entire surface.

These people use so much butter, you can barely see there’s toast underneath. They love to indulge in whatever they can, enjoying the things they like and not ever holding back.

Every time I imagine buttered toast, it’s perfect. The bread is golden, never charred. It’s toasted enough to crunch when I bite into it, crispy-gone-soggy as the butter sinks in, but not so ...

Our children smile toast-flecked smiles at their accomplished dad.After all, butter is practically a miracle. Who can explain the way pale yellow curds are conjured from […] Skip to content ...