top of page

Popcorn

(by Julie Nunis)


vegetable oil

popcorn kernels

butter, melted

salt

Raisinets


In a large lidded pot, heat vegetable oil over medium-high heat, and add a few kernels of popcorn.

Cover pot until you hear the test kernels pop.

Add remaining kernels, cover, and slide pot back and forth over the burner until popping stops.

Place in a bowl, and toss with melted butter and Raisinets.


(Read Just the Essentials, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comentários


bottom of page