The time-honored French lemon-and-brown-butter sauce known as beurre meunière often dresses steamed vegetables and sautéed fish. At San Diego's Saltbox Dining & Drinking, chef Simon Dolinky uses it to transform the cinema-house favorite: popcorn. Add a squeeze of lemon juice and herb-laden finish of thyme and parsley to offset the rich sauce. Have the popcorn star in an upcoming movie marathon, award-show screening or sports final.
Brown-Butter-and-Lemon PopcornRecipe adapted from Simon Dolinky, Saltbox Dining & Drinking, San Diego, CA
Yield: 18 to 20 cups
Cook Time: 20 minutes