Brown Butter Pasta With Garlic and Lemon (15 minutes) Cook 8 oz pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water.

In a skillet, melt 4 tbsp butter over medium heat. Cook until golden and nutty, 3–4 minutes. Add 2 minced garlic cloves; cook 30 seconds.

Add zest of 1/2 lemon and a squeeze of juice. Toss in drained pasta with a splash of pasta water.

Season with salt and pepper. Finish with chopped parsley and 1/4 cup grated Parmesan. Serve immediately.

Buttery Mashed Potatoes (Classic Comfort) Peel and cut 2 lb potatoes into chunks. Cover with cold water and 1 tbsp salt. Simmer until fork-tender, 12–15 minutes.

Drain well. Return potatoes to the hot pot to steam-dry 1 minute.

Warm 1/2 cup milk with 4 tbsp butter until melted. Mash potatoes, adding warm mixture a little at a time.

Season generously with salt and pepper. Optional: stir in 2 tbsp sour cream or chives.

Sage Brown Butter Green Beans (Quick Side) Blanch 1 lb trimmed green beans in salted boiling water until crisp-tender, 3–4 minutes. Drain and pat dry.

In a large skillet, melt 3 tbsp butter with 1 tbsp olive oil over medium heat. Add 6–8 small sage leaves.

Cook until butter browns and sage crisps, about 2–3 minutes. Toss in green beans; season with salt, pepper, and a squeeze of lemon.

Buttered Rice With Toasted Bread Crumbs Cook 1 cup rice per package directions with a pinch of salt.

Meanwhile, melt 2 tbsp butter in a small pan. Add 1/2 cup panko and a pinch of salt; cook, stirring, until golden, 3–4 minutes.

Fluff rice with 2 tbsp butter and 2 tbsp chopped parsley. Top with buttery crumbs and a crack of pepper.

Soft Scrambled Eggs With Butter and Chives Beat 4 eggs with a pinch of salt. Melt 1 tbsp butter in a nonstick skillet over low heat.

Pour in eggs. Stir gently and continuously with a spatula until small curds form and eggs look slightly underdone.

Remove from heat; add 1 tbsp cold butter and 1–2 tbsp chopped chives. Stir until creamy. Pepper to taste.