Real Popcorn

2 tbsp. neutral oil, like grapeseed or corn

1/2 cup popping corn

4 tbsp. butter


1. Put the oil in a large, deep saucepan (six quarts or so) with a lid. Turn the heat to medium, add three kernels of corn, and cover.

2. When the three kernels pop, remove the lid and add the remaining corn. Cover and shake the pot, holding the lid on. Cook, shaking the pot occasionally, until the popping sounds stop, after about five minutes. (Note: Just as with microwave popcorn, the threshold between unburned and burned is minuscule, so use your ears and your nose carefully!) Meanwhile, melt the butter.

3. Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt while tossing the popcorn. Serve immediately if possible; popcorn is best hot.

Serves 4 to 6 people.

Source: Mark Bittman's How to Cook Everything