Spoon this cowboy butter over a hot steak and it melts into every slice, leaving behind plenty of garlic, fresh herbs, mustard, and a slow touch of heat. A splash of Worcestershire sauce adds savory depth, while lemon juice keeps the butter from tasting too heavy.

Serve it melted as a dipping sauce or chill it into a compound butter that can be sliced whenever you need it. This easy cowboy butter recipe is especially good with grilled chicken, shrimp, roasted potatoes, corn, and warm crusty bread.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, softened
• 1 tablespoon coarse Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• ½ teaspoon paprika
• ⅛ teaspoon kosher salt, plus more to taste
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon crushed red pepper flakes

Instructions

1. Combine the ingredients: Add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, Worcestershire sauce, lemon juice, paprika, salt, black pepper, cayenne, and red pepper flakes to a medium bowl. Mix until the herbs and seasonings are evenly distributed. Taste and add more salt if needed.
2. For compound butter: Spoon the mixture onto a sheet of plastic wrap and shape it into a log. Wrap tightly, twist the ends closed, and refrigerate for at least 2 hours or overnight. Slice and serve over steak, chicken, seafood, potatoes, or vegetables.
3. For dipping butter: Transfer the mixture to a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until melted and smooth. Do not overheat, or the butter may separate.
4. Store: Refrigerate the cowboy butter in an airtight container for up to 5 days. This recipe makes approximately ⅔ cup.

Already thinking about what you’d spoon this cowboy butter over? Pin the image below to your favorite Pinterest board so the recipe is ready for your next steak night.

Tips for the Best Cowboy Butter

• Let the butter soften at room temperature, but don’t melt it. Soft butter holds the herbs and seasonings evenly and is much easier to shape.
• Chop the fresh herbs finely so every slice has a balanced flavor rather than large pieces of parsley or thyme.
• Taste the mixture before adding extra salt. Dijon mustard and Worcestershire sauce already bring some saltiness.
• For a milder butter, leave out the cayenne. If you prefer more heat, increase the crushed red pepper flakes a little at a time.
• When serving it as a dip, melt the butter gently and stir before serving. High heat can cause it to separate.

Storage

Keep cowboy butter in an airtight container or tightly wrapped log in the refrigerator for up to 5 days. For longer storage, wrap the log securely, place it in a freezer-safe bag, and freeze it for up to 3 months. You can slice off only what you need and return the remaining butter to the freezer.

Let frozen cowboy butter thaw overnight in the refrigerator before serving. If using it as a dipping sauce, reheat it slowly in short microwave intervals or over low heat, stirring frequently.

Toasting dry penne before adding the broth gives this pasta a warm, nutty flavor you simply don’t get from boiling it in water. The edges turn lightly golden, while the centers cook until tender right in the same pan. A little tomato paste, garlic, butter, and Parmesan then turn the remaining broth into a glossy sauce that clings to every piece.

This one-pan toasted penne pasta is especially handy when you want a comforting dinner without making a separate pot of sauce. It uses simple pantry ingredients, takes very little prep, and tastes far richer than you’d expect from such a short ingredient list. Serve it straight from the pan while the sauce is still creamy and the Parmesan is freshly melted.

Ingredients

• 2 cups (7 ounces/200 g) dry penne
• 1 tablespoon avocado oil
• 2 cups (480 ml) vegetable broth, preferably low-sodium
• 2–3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• ¼ cup (25 g) finely grated Parmesan
• Pinch of red pepper flakes, optional
• Salt and freshly ground black pepper, as needed
• 1 tablespoon chopped fresh parsley

For a vegan version, use plant-based butter and dairy-free Parmesan.

Equipment

• Deep skillet or medium saucepan with a lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Brown the dry pasta: Warm the avocado oil in a deep skillet over medium heat. Add the uncooked penne and keep it moving around the pan for 5–7 minutes. It should develop an even golden color and a warm, nutty aroma without turning dark brown. 
2. Simmer until tender: Slowly add the broth, standing back because the hot pan may release steam. Cover and lower the heat to maintain a gentle simmer. Cook for 8–10 minutes, uncovering twice to stir and prevent the penne from sticking.
3. Test the texture: Once the pasta is tender with a slight bite, remove the lid. There should still be a little broth in the bottom of the pan to help form the sauce. If the penne needs more time, add a small splash of hot water and continue cooking.
4. Create the garlic-butter base: Turn the heat to low and stir in the butter, garlic, tomato paste, and red pepper flakes. Cook for about 1 minute, stirring well so the tomato paste blends into the buttery liquid and loses its raw taste.
5. Make it creamy: Take the skillet off the heat before adding the Parmesan. Stir until the cheese melts and the remaining cooking liquid turns into a silky coating around the penne. Loosen it with a spoonful of hot water if necessary.
6. Finish and serve: Season with black pepper, then taste before adding any salt. Spoon into bowls while hot and finish with chopped parsley and a little more Parmesan.

Tips and Tricks

• Don’t rush the toasting: Stir the dry penne often and let it turn golden gradually. If the heat is too high, the outside can burn before the pasta develops its nutty flavor.
• Keep extra broth nearby: Different pasta brands absorb liquid differently. If the pan dries out before the penne is tender, add warm broth or water a few tablespoons at a time.
• Leave a little liquid in the pan: That small amount of starchy broth is what brings the butter, tomato paste, and Parmesan together into a creamy sauce.
• Grate the Parmesan finely: Finely grated cheese melts faster and blends into the sauce without leaving clumps.
• Add the cheese off the heat: High heat can make Parmesan separate or turn grainy. Remove the pan from the burner, then stir it in.
• Serve it right away: The penne will continue absorbing sauce as it rests. If it thickens before serving, loosen it with a splash of warm broth or water.

Cool cucumber ribbons, a spicy gochujang dressing, fresh ginger, garlic, and a splash of rice vinegar make this salad hard to stop eating. The hot oil brings out the flavor of the chili, sesame, and aromatics, while the cucumbers stay crisp and refreshing underneath it all.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.