Recipe of the Week: Popcorn Three Ways

by Lolz Gonzalez
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recipe-popcorn-mvp Sharing popcorn from one big bowl often leads to a sticky moment: someone ends up with salty kernels, while everyone else gets a piece of the hot, buttery, action. Serve the popcorn in these charming personal-size bowls and everyone will get a bite. Colored Enamel Bowls, $8, West Elm
dh-recipe It was only recently, during a visit to a Berkeley dive bar called The Graduate, that I discovered the brilliance that is freshly popped popcorn with Sriracha and table salt. It was so simple and so tasty that it inspired me to dream up some popcorn recipes of my own. I don't like going too crazy with my beloved popped snack, so I made only minor, albeit mouth-watering, tweaks to classic combinations (vanilla and sugar, cheddar and spice, parm and herbs) for a fresh twist. 01 Ingredients: 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/3 cup sugar 1 vanilla bean 1 teaspoon coarse salt Directions: In a large pot equipped with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, then cover and cook for 1 minute. Meanwhile, split and scrape the vanilla bean with a knife and combine the seeds with the sugar (do this in a food processor to avoid any clumps). Remove the lid and sprinkle the vanilla, sugar, and scraped bean mixture over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes. Remove from the heat and toss with salt. 02 Ingredients: 1/4 cup unsalted butter 1 garlic clove, minced 1 pinch cayenne (or more if you like it spicier) 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/3 cup cheddar, finely grated Directions: In a large pot equipped with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, cover, and cook until the popping slows down, about 3 minutes. Melt the butter in a small pot over medium heat, and add the garlic and cayenne pepper. Pour over the popcorn, add cheese, and thoroughly mix by shaking in the still warm pot. Pour into a bowl and salt to taste. 03 Ingredients: 1/4 cup vegetable oil 1/2 cup popcorn kernels 1/4 cup unsalted butter 1 teaspoon fresh rosemary, finely chopped 1 teaspoon dried oregano 1 teaspoon fresh thyme, finely chopped 1/3 cup parm, finely grated Directions: In a large pot equipped with a tight-fitting lid, heat the oil over medium-high heat.  Add the popcorn, cover, and cook until the popping slows down, about 3 minutes. In a small pot over medium heat, melt the butter with the herbs and pour over popcorn. Add parm to the popcorn, and thoroughly mix by shaking in the still warm pot. Pour into a bowl and salt to taste.

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