There seems to be no agreement as to the origin of the word “butterscotch.” Some culinary scholars argue that its name is taken from “butter-scorched,” a theory worthy of consideration, since the process does indeed require cooking butter. Yet others academically assert that the term is derived from the word “butter scoring,” as in “cutting.” Not as in, “Dude, I scored some awesome Butterscotch Pecan Ice Cream from David!” S0 I’d like to offer my own theory, one that’s a bit simpler: It’s because buttery butterscotch always tastes better with a shot of scotch in it.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.