"Butter is kind of like the currency of the Midwest," Amy Thielen muses as she unwraps and slices up a roll of that sunshine yellow money, fresh from a creamery in Westby, Wisconsin. She's browning about a third of it in a well-seasoned cast iron skillet, infusing the liquid with woody bits of rosemary and grilled cipollini onions before pouring it over a bowl of boiled thin-skinned new... More >>>