Conventional wisdom when it comes to cooking with butter is that you need to be careful with it, as it has a fairly low smoke point. Often times, when I want the taste of butter in my food, I'll combine it with olive oil, to be able to take it up to a higher temperature and still get the flavor. However, there is a way to use butter so that you get the full flavor along with a remarkably high smoke point. To do this, you need to make ghee (also known as clarified butter). A staple in Indian cooking, ghee is butter that has been boiled, so that the water evaporates and the milk solids cook off, so that all you're left with is solid butterfat. Over at Naturopath.ca, you can find helpful instructions as to how to make your own ghee (you can buy it at some health food stores, but making it at home isn't hard) as well as some recipes that specifically call for ghee.
New York Times Magazine's food issue
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Eat your broccoli orbs! 
